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Half of customers felt manipulated or tricked into leaving a tip at checkout, according to Capterra ’s June 2023 survey, which was conducted to learn more about how the overuse of tablet tip screens is changing the way consumers approach tipping culture. Among the insights: Over-asking for tips is alienating customers: 50 percent have felt manipulated or tricked into leaving a tip or tipping more than they intended to.
In the fast-paced restaurant industry, effective inventory management is crucial to ensure smooth operations, maximize profits, and deliver an exceptional dining experience.
Image Credit: CNBC Every week we track the business, tech and investment trends in CPG, retail, restaurants, agriculture, cooking and health, so you don’t have to. Here are some of this week’s top headlines. In a major milestone for the food industry, the USDA has granted inspection approvals to Upside Foods, Good Meat, and Joinn Biologics, signaling the imminent arrival of cell-cultured chicken in the American market.
Booking.com, one of the world’s leading digital travel platforms, has announced its new AI Trip Planner, which will launch in beta to a selection of US travelers in the company’s app on June 28. Built upon the foundation of Booking.com’s existing machine learning models that recommend destination and accommodation options to millions of travelers on the platform every day, the AI Trip Planner is also partially powered by large language model (LLM) technology from OpenAI’s ChatGPT API to create a
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.
One of Merriam-Webster’s definitions for orchestration is “to arrange or combine so as to achieve a desired or maximum effect.” Simple concept yet much harder to pull off for today’s restaurants struggling to harmonize in-store, drive-thru, delivery and curbside experiences for both customers and employees. Customer expectations are level set by their most advanced in-store and digital experiences.
Nathan Lester, senior director of Drive-Thru Innovation at Scooter's Coffee, reveals how technology helps the chain with its "scoot on through" customer service model.
This book is a collaboration between Statista and Booking.com, seeking to understand the European travel industry – what drives it, where it has been, and where it is headed. Coupling infographics with short texts, the book touches on key topics such as digitalization, sustainability, and changing consumer preferences that are shaping the course of the industry.
On the latest episode of The Main Course , Alexis Blair , CEO of Fig & Olive, shares insights into her restaurant’s expansion journey. She covers the challenges and triumphs of taking a brand global, maintaining the essence of the brand while adapting to new markets, and the impact of the pandemic on the restaurant industry.
Idris Stover, Shake Shack's director of diversity, equity, inclusion and culture, and Nathan Lester, senior director of drive-thru innovation at Scooter's Coffee, are keynoting this year's summit being held Oct. 8-10 in Louisville, Kentucky.
-Life House, an innovative management company for independent hotels, is proud to announce the launch of its Referral Program. The hotel industry is in a period of low transaction and development activity and the program is designed to support those folks who are particularly impacted, including brokers, developers, architects, designers, and hotel owners.
This year could be a tough one for many restaurant operators. In its 2023 State of the Industry report, the National Restaurant Association found that exactly half of all operators expect to be less profitable as compared with the previous year. While consumers still love restaurants, economic headwinds are forcing many to cut back on discretionary spending, and restaurants are experiencing higher prices across the board for line items that include food, labor, utilities and occupancy.
If your restaurant has yet to implement an online food ordering system , you may be missing out on valuable customers. Here are some key benefits of adopting this dynamic system: Expanded Reach The number of seats and tables in your restaurant may limit its physical capacity, but with an online food ordering system, those limitations disappear. By establishing an online presence through a website and ordering platform, you can connect with more potential customers, allowing them to order and p
ZEL, the new hotel brand between Meliá Hotels International and tennis player Rafael Nadal, has announced the grand opening of its first location ZEL Mallorca. The hotel celebrated with a fiesta attended by a host of famous faces to kick off the collaboration between Rafael Nadal and Meliá Hotels International. Both Nadal and Gabriel Escarrer, Chairman and CEO of Meliá Hotels International, were in attendance to welcome more than three hundred guests and enjoyed a memorable Mediterranean evening
As summer begins, many restaurateurs expect added revenues, according to a recent Datassential survey —but how much will that truly improve their financial performance? Close to 50 percent of the survey respondents predict their summer traffic or sales will go up. But there are counteracting forces at work. For example, Black Box Intelligence reports a decrease in restaurants’ year-over-year same-store sales and traffic growth for three consecutive months (through April 2023).
Overcome challenges, boost satisfaction, and achieve success. LG CLOi ServeBot delights servers, managers, and customers alike with features designed to enhance the restaurant experience.
Premiere amusement park and resort in New York took home the award for Best Food Allergy Training for Restaurants The winners from MenuTrinfo’s 2023 Allergy Awards went through a rigorous nomination process that featured stiff competition. This year’s winner for “Best Food Allergy Training for Restaurants” Legoland at New York Resort was selected as a winner.
In today’s digital landscape, paid search advertising has become a crucial strategy for hotel marketers looking to maximize their online visibility and drive direct bookings. However, with the ever-increasing competition and complex algorithms, it’s essential to have a comprehensive understanding of paid search to stand out from your competitors.
People are fallible, so it makes sense to use machinery and automated processes whenever possible, especially when it comes to repetitive behavior and tasks that are mission-critical with time sensitivities. The food industry is always keeping an eye on deadlines, with perishables that need to be harvested rapidly and processed for canning or freezing, or for rapid delivery to restaurants, supermarkets and other institutions.
There has long been a question of how consumers would react to or accept interacting with autonomous robots in commercial settings. Following pilot programs and early adopter businesses that have successfully integrated a variety of robotic assistants into restaurants, hotels, hospitals and airports, it seems society at large is ready.
Recent technological advancements have significantly transformed the restaurant industry, resulting in increased accessibility and improved services tailored to customers' needs. One of the most impactful innovations is the food online ordering system. Did you know that 95% of restaurant owners agree that technology has been instrumental in driving their business success?
A regional survey by global luxury hospitality leader Marriott International has coined a term to describe a new generation of travelers set to disrupt the industry over the next few years. ‘Native Explorers’ recognizes a tribe of affluent millennial and Gen Z travelers in Asia Pacific who are bucking the trend by traveling in reverse order to generations before them.
Opening and running a restaurant isn’t always budget friendly. Most commercial restaurant equipment can run a business around 10k – 200k. Purchasing equipment outright might sound better in the moment, but over time with natural wear and tear, you will need repairs and professional cleanings. In most cases, repairs, and maintenance can start at $300 an hour not including the price of parts, delivery, and installation.
Change the way you set up for an event – with Modulite mobile shelving system Our new Modulite System Is here. Through a long process of testing and engineering, it is exciting to see these new stations in action at our partners’ banquet and dining halls. Banquet hall design and purchasing the right equipment is a vital part of any event planning, and with our new line of Modulite products your event set up will be easier, and your event planning possibilities are endless.
When it comes to food safety, there’s a lot that could be said using words. However, what can paint an even clearer picture is the numbers. Specifically for food companies, data can be used in a number of ways to determine how food safety efforts are working across the organization and across partnerships. And while it may seem easier to monitor and control internal food safety efforts, there are ways companies can harness supplier data to make informed decisions about their supply chain impacts
There’s that word again: omnichannel. The word omnichannel has been buzzing since 2010, but at its core it’s all about guests. A restaurant omnichannel strategy puts the customer at the center of the dining experience. Now more than ever, customers have more opportunities to engage with restaurants across multiple channels. Why is omnichannel more important than ever?
Editor’s note: Thirty years ago, in 1993, Dr. Detwiler’s 16-month-old son Riley died of E. coli poisoning caused by an outbreak in ground beef from the restaurant chain Jack in the Box. Following Riley’s death, Dr. Detwiler became an influential food safety advocate and champion for families impacted by foodborne illness. His work and speaking engagements over the past 30 years have brought him in front of a U.S.
When it comes to food safety, there’s a lot that could be said using words. However, what can paint an even clearer picture is the numbers. Specifically for food companies, data can be used in a number of ways to determine how food safety efforts are working across the organization and across partnerships. And while it may seem easier to monitor and control internal food safety efforts, there are ways companies can harness supplier data to make informed decisions about their supply chain impacts
In Frederik Backman’s New York Times best-selling book, “A Man Called Ove”, the first chapter is aptly titled, “A man called Ove buys a computer that is not a computer.” In those first few pages, readers are introduced to fifty-nine-year-old Ove, a decidedly grumpy and impatient man who ventures into a tech store on a mission to buy a computer. He mistakenly asks the young sales associate for an ‘O-Pad’.
On June 27, 2023, the federal Pregnant Workers Fairness Act (“PWFA”) went into effect. The law requires employers with 15 or more workers to provide “reasonable accommodations” to a worker’s known limitations related to pregnancy, childbirth, or related medical conditions, unless the accommodation will cause the employer an “undue hardship.” The PWFA does not replace federal, state, or local laws that are more protective of workers affected by pregnancy,
Editor’s note: As Food Quality & Safety celebrates 30 years of publication, we think it’s fitting to examine the major food safety events of the period and to highlight the extraordinary efforts to make food safer over the last three decades. In this important retrospective, you’ll hear food safety experts discuss—decade by decade—the monumental outbreaks, regulations, and technologies that played pivotal roles in advancing food safety, often sharing events they were there to witness and sha
As kids growing up, many of us were often given a message along the lines of, “Be sure to eat your protein—it’s good for your muscles!” For sure, dietary protein is an essential nutrient for maintaining muscle strength, bone health and blood sugar control. As part of appreciating the plethora of protein choices available to many of us as we seek to build healthy meals, let’s take a look at the farming practices and regulations that support the production of animal protein in our food system.
The Hospitality Industry Technology Exposition and Conference (HITEC®) celebrated its return to Toronto hosting over 4,500 attendees at the Metro Toronto Convention Center from June 26-29. Produced by Hospitality Financial and Technology Professionals (HFTP®) for more than 50 years, the event showcases the industry’s latest technology innovations from over 325 exhibitors and provides a top-notch education program with dozens of specialty topic and general sessions.
Leverage the Expertise of a Food Branding Agency Are you tired of struggling to make your food brand stand out in a sea of competitors? Do you spend countless hours trying to come up with catchy slogans or eye-catching packaging designs only to see lackluster results? Well, fear not my friend because there is a […] The post Why a Food Branding Agency?
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