Customer tastes are evolving and changing. While some consumers still prefer the full-service experience of dining in a restaurant, a growing number are developing a taste for delivery or takeout. In fact, online ordering spend is growing 300% faster than on-premise spend. It’s important for restaurant owners to understand how to meet the expectations of
PARTY TIME: 12 Ways to Maximize Sales with Summer Events
If your restaurant is not in a location that attracts tourists, you might experience a slowdown during summer months. How can you capitalize on summer holidays, community events, weddings, and graduations to increase your seasonal sales, and attract new and repeat customers? Rewards Network offers 12 tips to prepare your staff, space, and menu to
How Your Restaurant Can Tap into the Staycation Trend
Summer vacation season is here, but not everyone is planning on traveling far. Staycations are a popular alternative for many Americans who prefer to spend their time off closer to home. However, many staycationers still want to feel like they are on holiday even if they are sleeping in their own bed every night. Here
Navigating the Ups and Downs of the New Restaurant Calorie Counter Guidelines
After several deadline delays, the restaurant calorie counter guidelines as established by the Affordable Care Act are being officially enforced as of May 7, 2018. The regulations are specifically for restaurants with 20 or more locations (that have a consistent menu across all of locations). The hope is that by making these restaurant calorie counter
Why Isn’t the Millennial Spending Money on Dining Out?
Late last year, Bank of America Merrill Lynch economists published a study on restaurant sales, in the wake of across-the-board struggles in the restaurant industry over the past few years. What they found was that while all demographics had shifted negatively, Millennial spending in particular was on a downtrend. While the growth rate of restaurant
More People Are Eating at Home. What Can Your Restaurant Do About It?
One of the big trends restaurants must face this year is the changing behavior of consumers across America, namely: eating more at home. It’s one thing to competitively market your restaurant to potential guests who are still trying to decide where to go for dinner. This is something restaurants are now used to doing. But
Restaurant Industry Dilemma: Why Won't My Labor Problems Go Away?
Even as the U.S. economy slowly improves, labor remains problem #1 for the restaurant industry. Economic indicators look great on paper, and the consumer wallet might even feel a little heavier than it did just a few years ago. Some of the conditions driving improvement for workers, however, is having an inverse effect on management
Following the New Restaurant Calorie Listing Guidelines
Starting on May 5th of this year, the U.S. Food & Drug Administration (FDA) was to begin enforcing new calorie listing guidelines related to the Affordable Care Act (ACA). The FDA’s new listing guidelines mean that qualifying restaurants will have to properly calculate the calories for each menu item. However, a ruling has come down
Restaurant Suppliers: Get the Most Out of Your Partnership
Controlling prime costs for your restaurant isn’t just a question of cutting back or even changing what you purchase or do. HOW you acquire your goods and services through your restaurant suppliers can be as important as WHAT those goods and services are. Ultimately, there are a lot of ways your restaurant suppliers can be
Best Contest Ever: How You Can Win the Outside Inn
Blog, Industry Trends, Restaurant Operations, Success Stories
What if you could own a restaurant for just $125 and 200 words? That’s the opportunity open to budding chefs and restaurant managers the world over as an unprecedented contest for ownership of The Outside Inn continues through May 15, 2017. For over 23 years, David and Dawn Bain have built and expanded the fine
