Last month, Fast Casual published an article that asked if the fast casual market is over saturated or if it’s still absorbing fast casual concepts. The article raised a good question – as an industry do we reach a point where we don’t need another fast casual restaurant? Or is the solution to a crowded
Articles
How Restaurants (Should) Use Feedback
When customers take the time to speak to you, they, in turn, appreciate it when you speak back to them. Servers don’t typically take a table’s order without answering their questions and managers don’t typically walk the other direction if a customer asks to speak with them. But oftentimes these same general practices are not
Pre-Shift Meetings Are Essential Customer Service
Pre-Shift Meetings (Shift Meetings or Line Up) are an essential component for smooth operations and restaurant customer service. As connected as we are in our daily lives, the most effective form of communication is still a face-to-face encounter. Shift meetings are a perfect example that nothing replaces interacting in person. Shift meetings don’t need to
The Patio is Open – Are You Ready?
The groundhog was definitely wrong with his predictions this year, but before you know it, your customers will be ready to dine alfresco; but are you ready? It’s important to plan as if your patio is additional space; it should have its own staff (don’t borrow from the inside, it won’t work), bussing station, condiment
Area Restaurants Provide Donations to Boston Marathon Bombing Victims
The effects of the Boston Marathon bombing two weeks ago will be felt long after the streets are cleaned and the windows repaired. There is a long road to recovery for the victims, their families and the city of Boston as they are only just beginning their journey. To date, there have been numerous opportunities
Bacon: Trend or Tradition?
When I was asked if bacon was a trend that is fading my first reaction was, “could bacon ever fade into the background of all things delicious?” I realized that bacon is a tradition. For as long as I can remember, the scent of freshly cooked bacon when I walk into school or work was
Five Tips for Successful Seasonal Training and Hiring
Restaurant owners and managers can probably tell you the story of the first time they interviewed or trained seasonal help. As you can imagine, different rules apply when the employee is on staff temporarily instead of a long-term career. The restaurant industry is used to a higher turnover rate than other service industries, and leaders
Visit Rewards Network at the NRA Show and Spin to Win
Come visit Rewards Network at the NRA Show at McCormick Place in Chicago! We will be at Booth #3849 all four days beginning May 18th through May 21st, 2013. Visit our booth and learn more about the Rewards Network program and how we can partner with you and utilize our marketing efforts to drive more
Businesses are Ready to Send Employees on the Road – The Impact of Business Travel on the Restaurant Industry
The Impact of Business Travel on the Restaurant Industry US business travel is expected to rise 5.1% this year versus a mere 1.8% in 2012 – a good sign for the restaurant business. Although many corporations are still exercising restraint and conservation with expense accounts, a traveler still needs to eat! A recent USA today
A New Way To View Customer Loyalty Programs for Restaurants
Loyalty is no longer about a frequency card or a free item for many purchases. Customer loyalty programs for restaurants are about understanding online and offline consumer activity from a demographic, psychographic and behavioral point of view and how these connect. Consumers expect customization from their sandwiches, salads or entrées to their loyalty rewards and
