The holidays, typically a busy time for restaurants, provide an excellent opportunity to promote a loyalty program. As reported earlier this year in Restaurant Hospitality, restaurants have not exactly set the world on fire.
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Lower gas and commodity prices, coupled with high valuations and low debt costs, have generated some optimism for the restaurant industry heading into 2015.
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Since the Affordable Care Act was enacted in 2010 it has been a hot topic in the restaurant industry. With nearly 1 million restaurants in the nation, the industry employs millions of Americans, and employers and employees alike are buzzing with questions about how the ACA affects them.
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One study by the Harvard Business School says yes. Open kitchens and chef's counters in restaurants happen to be on-trend at the moment, but they may have more than just an aesthetic value: A new study published in the Harvard Business Review reports that chefs make better food when they can physically see their diners.
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The restaurant industry is evolving faster than ever, according to leading food research and consulting firm Technomic. Technology, consumer and menu trends are all revolutionizing foodservice. Technomic lays out 10 trends that its consultants and experts believe may be transformative in 2015.
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Three megatrends rise to the top of the 11 hottest food and beverage trends to come out of Baum+Whiteman’s think tank: how technology is reshaping restaurants, how chefs and manufacturers are finding new ways to combine basic flavors and, thanks to the first two developments, how authenticity is becoming a nonstarter.
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Enabled by technology and led by a younger generation of restaurateurs and patrons, music in restaurants has evolved from being barely noticeable to becoming an integral part of the experience – both a statement about a restaurant’s personality and part of the energy that many desire.
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