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Operators must weigh guest acceptance while making strategic decisions about integrating automation at many restaurant touch points, according to Software Advice’s 2024 Automated Customer Experience Survey. More than half (55 percent) of global consumers say automated food preparation is unacceptable for both quick service and table service restaurants, while nearly half (49 percent) say they’re likely to order food through an artificial intelligence tool, such as a chatbot or drive-
QSRs are finding themselves with more competition than ever before, as many grocery and convenience stores have started offering hot and cold meal options. As they work to come out on top, they’re focusing on what they can deliver for higher value, increased loyalty, and better service, and personalization may be the answer. Last year, […] The post QSRs focusing on personalization to drive loyalty appeared first on Restobiz.
A streamlined menu serves as a cornerstone of enhanced cost management within a restaurant or food service establishment, bringing about a range of strategic advantages that can significantly impact the financial health and sustainability of the business. This simplified approach, characterized by a select set of signature dishes, offers multifaceted benefits that touch upon various aspects of cost management.
The allure of entrepreneurship has always been strong, especially for individuals currently employed in the hospitality industry. The dream of being your own boss, running your own business, and reaping the rewards of your hard work is undeniably attractive.
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
There is an opportunity for QSRs to attract new customers by integrating bold, exotic flavors and ethnic cuisines into LTOs and menus. Eighty three percent of Gen Z is excited for new food and beverage trends with 25 percent expecting to dine out more this year, according to a recent Datassential report. This is coupled with the global ethnic food market projected to grow by approximately eight percent from 2023 to 2023.
By Madan Kanala In the modern landscape of multi-unit restaurants, effective software system management is essential for streamlined operations and enhanced productivity. One crucial aspect of managing restaurant software is role-based user management, which empowers operators to tailor access permissions and functionalities according to staff members’ specific roles and responsibilities.
A recent study found high levels of antimicrobial resistance (AMR) among Escherichia coli on raw chicken meat sold at retail in the UK, as well as in chicken-based raw dog food samples—with almost half of samples resistant to critically important antibiotics.
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A recent study found high levels of antimicrobial resistance (AMR) among Escherichia coli on raw chicken meat sold at retail in the UK, as well as in chicken-based raw dog food samples—with almost half of samples resistant to critically important antibiotics.
Noodles and Co, Mooyah, Clutch Coffee and Hyve execs discuss why successful loyalty platforms feature 1. Ease of use. 2. Engaging offers and new products. 3. Heavy adoption by customer base driven by employees actively promoting 4. Personalization. 5. Data analytics. 6. Seamless integration.
The tightening labor market of 2024 presents a complex set of challenges for business owners, from a shrinking labor force to the increasing prevalence of counteroffers. The labor market landscape has shifted recently in ways that few could have predicted even a few years ago. As we press on into 2024, it's crucial for business owners to recognize the complexities and nuances of these shifts so they can stand the best chance of winning the talent race.
The Riu Palace Aquarelle is the RIU Hotels & Resorts chain’s first establishment in Falmouth, the capital of Trelawny parish, just 35 minutes from Montego Bay airport and two hours from Kingston. The new 5-star, 24-hour all-inclusive hotel has a total of 753 rooms and is the ideal choice for families or groups of friends thanks to its 180 triple rooms and 26 family suites.
Cambro Manufacturing will debut new products, celebrate the 25 th anniversary of Camshelving® and give chefs a chance to win a $50,000 Cambro product makeover for their restaurant kitchen at the National Restaurant Association Show this month. Every year at the NRA Show, Cambro unveils its newest and most innovative foodservice products that support food safety, efficiency and superior performance.
Choosing the right meat supplier is crucial for restaurants aiming to offer top-notch meals that leave a lasting impression on their patrons. The quality of meat can dramatically affect the taste and overall experience of a dish. Here are several key tips for selecting a meat vendor that meets high-quality standards, ensuring that the meat you serve is of the best quality possible.
On three recent occasions, I have talked with food safety leadership at mid- to large-sized processors about their food safety testing and sanitation programs. While these organizations each face some unique challenges, there was a common theme that was clear among them all: The creation of meaningful and timely reporting that is communicated effectively is typically just too cumbersome and manual today.
In an era where artificial intelligence (AI) is reshaping industries, the hospitality sector stands at the forefront of a profound transformation. As hoteliers, embracing AI may initially spark a mix of curiosity and caution. Questions about the integration of AI within the deeply human-centric realm of hospitality are not just expected—they are essential.
Craveworthy Brands continues to expand its footprint and presence throughout the U.S. with its purchase of Untamed Brands. Untamed operates two concepts—taim Mediterranean Kitchen and Hot Chicken Takeover. Untamed launched in 2021 with taim, a New York City-based concept that operates 13 restaurants across New York and Washington, D.C.
On May 2, the FDA published a final rule on agricultural water developed to enhance the safety of produce. The revised requirements are intended to enhance public health by improving the safety of water used in produce cultivation. The revisions are also designed to be practical across various agricultural water systems, uses, and practices, while remaining adaptable to future advancements in agricultural water quality science.
S Brass and Bronze Works has promoted Sarah Scott and John Hughes, both of whom will take on new roles within its business analytics division. Scott, who joined the company six years ago as a data collection analyst, will now serve as the business analytics manager.
In the ever-evolving realm of the food service industry, the importance of food safety goes beyond mere regulatory compliance. It embodies a moral duty that directly affects public health, regulatory alignment, and brand reputation. Startlingly, recent data exposes a stark reality: only 49% of businesses have a structured food safety culture plan , including regular staff training, clear communication of protocols, and a system for documenting and managing safety concerns.
Florida Governor Ron DeSantis has signed Senate Bill 1084 into law, becoming the first U.S. state to ban the sale of cell-based meat (also known as “cultivated” or “lab-grown” meat).
At U.S. Travel’s IPW – the largest generator of international inbound travel to the United States – association President and CEO Geoff Freeman shared a vision to make travel a national priority, solve barriers to visitation growth, and become the most-visited nation in the world.
From thoughts on headwinds like tipping fatigue and menu price inflation to the almighty power of craveworthy foods, Technomic shared consumers’ perspectives in its “State of the U.S. Restaurant Guest” webinar. Robert Byrne, the research firm’s director of research and insights, led the conversation, which took place on Tuesday, May 7.
According to the Centers for Disease Control and Prevention (CDC) , one in six Americans fall ill after consuming contaminated food or beverages, resulting in approximately 3,000 fatalities from foodborne illnesses per year. This highlights the critical need for restaurant traceability systems to ensure food safety and maintain quality standards. Without proper transparency, it becomes difficult to identify the source of contamination and take necessary actions to prevent the spread of foodborne
The expanding number of ordering channels in a restaurant offers the opportunity to increase sales, but that expansion can also lead to operational challenges. Without the right management system, the result can be kitchen chaos. Ultimately, that chaos will result in dissatisfied customers and a decline in sales.
ITB India is happening alongside MICE Show India and Travel Tech India, from 11 – 13 September 2024 at Jio World Convention Centre, Mumbai. With over 400 exhibitors, over 120 speakers, and over 600 Indian and South Asian buyers with 80% of them being decision makers, the B2B event assures unparalleled business opportunities for all attendees, serving as the gateway to the thriving Indian travel market.
The Commercial Food Equipment Service Association put out a call for applicants to fill eight slots on its board of directors. The positions, all of which carry two-year terms, are: president, vice president (two openings), treasurer, secretary and directors (three openings).
The nutrition team received a Healthy Meals Incentive grant to hire an extra set of hands around the kitchen to help with expanding scratch-made options for students.
As we age, our bodies will inevitably not function as well as they once did. Whether we start losing sight or hearing or occasionally forget things more than before, getting older isn’t something most people think they’re prepared for — but aren’t. Conditions like dementia, Parkinson’s disease, cardiovascular disease, or mobility issues also make it more challenging to do everyday tasks like getting dressed, taking care of personal hygiene, or even eating a meal.
Hotelbeds, part of HBX Group, announces the renewal of its strategic agreement with Choice Hotels for the next three years, adding Radisson Americas properties to the TravelTech company’s portfolio.
Winston Foodservice, a division of Winston Industries, has a new corporate R&D chef in Ryan Tucker, who will work out of the company’s headquarters in Louisville, Ky. Tucker has over 15 years of experience in the foodservice industry, working in hotels, country clubs, restaurants and school nutrition operations.
In an era where data reigns supreme, restaurants are increasingly turning to sophisticated analytics to drive their business decisions. “Data Delivers,” an enlightening episode from the Restaurant Technology Guys podcast, dives deep into the integral role of data in the restaurant industry. Hosted by Jeremy Julian, this episode brings together insights from Pat Riley, Vice President of Sales and Marketing at Data Delivers, and Adam Golomb, CEO of Primanti Brothers, to discuss the tra
Marriott International’s presence in the Canadian market strengthened, as the company celebrated a 36 percent year over year increase in hotel-level leisure revenue in 2023. With 274 hotels currently open and 90 in the pipeline, several factors, including a dedicated focus on lifestyle, upper midscale and extended stay brands; as well as market-specific loyalty program offerings and partnerships, continue to drive the company’s success in Canada.
Effective Monday, May 6, Krowne has a one new hire and a promotion amid its foodservice division. Here are the details: Justin Minder is joining Krowne as its eastern regional sales manager for the foodservice division, working remotely out of Wayne, Penn. In this role, he will work to in cultivate and nurture partnerships with foodservice equipment providers and distributors.
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