Lavu

FEBRUARY 12, 2020

Gourmet and artisanal ice cream prevailed in 2016, globally-inspired ice cream flavors influenced 2017 shop owners, wacky ice cream flavors were trending in 2018, and in 2019, creative ice cream vessels appear to be the new hot trend (like Booyah’s ice cream taco ). It can also reveal if you are understaffing.

Point of Sale 78

Point of Sale Inventory Management Purchasing Inventory 78

Modern Restaurant Management

NOVEMBER 20, 2019

In addition to working on the customer experience and overall look of Potbelly stores, the brand has also been focused offering nationwide delivery through several partners, including Grubhub and DoorDash, in addition to Potbelly.com, and introducing a Pick-your-Pair menu. .” We look forward to growing quickly in this market."

Food and Beverage 261

Food and Beverage Food and Beverage Purchasing Customer Experience 261

Modern Restaurant Management

FEBRUARY 6, 2020

Industry veteran, Ralph Bower joined as CEO in 2016. Upon Bower’s appointment, he immediately undertook an extensive listening tour to gather customer insights, which resulted in a comprehensive review and overhaul of The Melt’s menu. . 2019 Two Year Comp = +30.4 For the seven stores, total sales were 10.9mm.

Food and Beverage 383

Food and Beverage Food and Beverage Chef Hospitality 383

Lavu

NOVEMBER 11, 2019

Getting rid of cash makes the customer experience as frictionless and streamlined as possible,” says David Silverglide of Split Bread. At first glance, a cashless restaurant may seem like an impossible feat, especially from an operational and customer service standpoint.

Point of Sale 101

Point of Sale Customer Service Customer Service Customer Experience 101

Modern Restaurant Management

SEPTEMBER 14, 2021

Greg joined the Restaurant Facility Management Association (RFMA) in 2016, earned his Certified Restaurant Facility Professional designation in 2017, was chosen Restaurateur of the Year in 2019, and currently serves on the RFMA Board of Directors. ” 7shifts Launches Tip Pooling.

Food Service 433

Food Service Food Service Chef Food and Beverage 433

Modern Restaurant Management

JANUARY 17, 2020

I look forward to working alongside a great leadership team to strengthen Black Bear Diner’s already exceptional offerings of enthusiastic customer service and abundant, quality food to more guests across the nation.” ” Dean co-founded Black Bear Diner in 1995, and served as co-president until 2016 when he was named CEO.

Food and Beverage 340

Food and Beverage Food and Beverage Customer Service Customer Service 340

Forward Fooding

DECEMBER 6, 2024

Susie has appeared on various national media programs, including Radio 4s The Food Programme, and has hosted the FoodTalk Show since 2016, interviewing notable figures like Marcus Wareing. She is an intrapreneur and leader with expertise in customer experience, digital strategy, consulting, design thinking, and communication.

Food and Beverage 52

Food and Beverage Food and Beverage Food Technology Food Technology 52

Modern Restaurant Management

DECEMBER 16, 2019

While roughly half (51 percent) of Americans choose their favorite restaurant based on the menu options, 38 percent say that it’s that overall experience at an establishment – including atmosphere, employees and convenience – that makes it their favorite. In 2016, there were only four companies operating in the space.

Food and Beverage 322

Food and Beverage Food and Beverage Purchasing Food Prices 322

Modern Restaurant Management

JANUARY 15, 2020

A convenience trends survey commissioned by leading International branding and customer experience agency I-AM has revealed that almost three-quarters of consumers (74 percent) would be happy to wait longer for goods if the delivery method was more sustainable. Convenient Sustainability.

Food and Beverage 275

Food and Beverage Food and Beverage Purchasing Restaurant Management 275

Chef's Deal

JANUARY 6, 2025

This innovative technique emerged in the early 2010s and quickly became a trendsetter in the coffee world, with nitro coffee rising to prominence by 2016. Having a system with these features brings three critical benefits: Enhanced Customer Experience: Delivers high-quality, consistent beverages with every pour.

Food and Beverage 40

Food and Beverage Food and Beverage Customer Experience Catering 40

Modern Restaurant Management

OCTOBER 31, 2019

Rakuten Ready unveiled a benchmark study enlisting secret shoppers to evaluate the Order for Pickup customer experience and wait times at 25 top quick-service restaurant, retail and grocery brands across the U.S. For the full industry outlook, click here , Customer Experience Rankings. Order for Pickup Stats.

Customer Experience 345

Customer Experience Food and Beverage Food and Beverage Point of Sale 345

Modern Restaurant Management

SEPTEMBER 24, 2021

When the concept caught the attention of the car maker in 2014, the restaurant group embraced the opportunity to build the brand together and signed a licensing agreement in 2016. “We’re excited to team up with VROMO to create even more options and functionality for restaurants who wish to fulfill delivery orders on their own.

Food and Beverage 462

Food and Beverage Food and Beverage Hospitality Hospitality 462

Modern Restaurant Management

FEBRUARY 4, 2020

“Following the successful acquisition of the Smith & Wollensky Restaurant Group in 2016, the acquisition of The Strega Group is an attractive opportunity to add highly complementary Boston-based operating businesses to our hospitality portfolio,” said Danu Partners’ Leonard Ryan.

Hospitality 305

Hospitality Hospitality Catering Catering 305

Modern Restaurant Management

OCTOBER 29, 2020

He later moved back to New Orleans, working as Chef de Cuisine at Coquette and Sweet Olive – opening Turkey and the Wolf in 2016. “By modernizing the design and manufacturing process, we provide consumers with tools to easily customize furniture on-demand in a matter of weeks using materials that are 100-percent renewable.”

Chef 359

Chef Catering Catering Recipes 359

Modern Restaurant Management

MAY 7, 2021

Their commitment has resulted in an average of 30 to 60 new restaurant openings each year since 2016, and a pipeline of more than 500 units committed to be developed in the coming years.

Food and Beverage 433

Food and Beverage Food and Beverage Purchasing Online Ordering Systems 433