August 26, 2014 | custom spice blends, menu development, restaurant condiments, restaurant hr, restaurant staff loyalty, small plate ideas, small plate trends
Greetings! With all the industry talk lately about QSRs and fast casual restaurants and how they are performing respectively in the current economic climate, we couldn’t help but notice this article in Nation’s Restaurant News concerning how guests feel about these two categories. Long story short: Consumers want quick-service restaurants to behave more like the fast casuals, offering more amenities and services like delivery, upgraded environments and better food quality. And that will continue to put more pressure on traditional QSRs, especially established brands like McDonald’s, which is already suffering weakened sales. After all, when you’ve got Which Wich offering....August 21, 2014 | 800 Degrees Pizza, elevate dining experience, fast casual, fast fine, lyfe kitchen, Medocino Farms
Premium fast-casual players have created a new market niche called ‘fast fine.’ Restaurants such as Mendocino Farms, 800 Degrees Pizza, and LYFE Kitchen are pushing the fast-casual model and putting a greater focus on hospitality and restaurant design. While still keeping prices low, these industry players are looking to fine dining for menu and design inspiration. Here are a few examples of what Mendocino Farms is doing to elevate the guest experience: • Guests are greeted by a host and, while being guided through the line, are informed of daily specials and unique menu items • A server works....August 17, 2014 | bar drinks, beverage program, profitable bar program, restaurant beverage experience
By Jeffrey Manno It seems like every week presents another obstacle for restaurateurs in order to make a profit. This year alone, the industry has been confronted with a rising minimum wage, increasing costs of food, and a rapid climb in rent prices, all of which cut deeply into an already slim profit margin. Despite all of these challenges, smart operators continue to not only profit, but to grow. One key way of achieving such success is by developing a highly appealing, profitable beverage program that doesn’t just compliment the food, but creates a destination. So how can we....