75% of restaurant leaders agree that consumer behavior data is critical for their team’s business decisions. So how is this data being used to win?
...
Every Foodservice professional knows how quickly food ages, losing its appetite appeal and resulting in perfectly edible food getting thrown out, along with your profit margin. With the rise of grab-and-go, take-out and delivery, it’s never been...
This year, several food forecasters have pointed to a growing trend that’s showing up in restaurants and social media nationwide. They call it Japan-Adjacency, and it’s all about using time-honored Japanese flavors, ingredients, and influences to...
Macroeconomic challenges, coupled with rising consumer expectations, mean that the restaurant industry is having to do more with less. The technology stack – including AI – has never been more important. Yet, many businesses are struggling with...
There are a huge variety of options for customers when it comes to dining choices. The crafty operator will find a way to express concept identity through their menu while also creating wide enough appeal to keep customers coming in...
Virtually all restaurant operators agree on the need to keep up with rapid changes in hospitality technology. But they are far less certain about how to take the next step — or sometimes the first step — when they must weigh their needs for...
