Published October 20, 2015
The quick service restaurant sector may not have a reputation for serving the healthiest food, but more and more chains have been creating healthy innovations to meet customer demand for nutritious and low-cal menu options. Food News Media is honoring these quick service innovators for contributing to healthy, active lifestyles with the HALO Awards. Submissions for the 2015 HALO awards are open now. Previous winners include Boston Market, which was recognized for its sodium-reduction programs, and Chick-fil-A, which won for its new grilled chicken menu.
Read the full article here: HALO Awards is Now Accepting Submissions
Link: https://www.qsrmagazine.com/news/halo-awards-now-accepting-submissions
Published October 20, 2015
OpenTable, the industry-leading restaurant reservation website, is testing a feature that would allow customers to pay extra money for in-demand reservations. The reservation fee will be split between OpenTable and the restaurant owner. Payed reservations could end up being a serious source of revenue for operators. Typical reservation costs at one of the restaurants OpenTable is testing the program at are in the $100-$200 range on weekends.
The viability of charging for reservations rests, of course, on whether customers will actually pay extra to get a coveted weekend spot. The reservation site Resy has been having success with a business model that includes reservation fees on weekends. There is also a black market for highly desirable reservations in New York City, so it seems as though there is a market for selling reservations. With OpenTable now stepping into the reservation fee market, the tide could swing to this model becoming the standard for in-demand restaurant booking.
Read the full article here: High-Demand Restaurants Poised to Benefit from Reservation Revolution
Link: http://restaurant-hospitality.com/how/high-demand-restaurants-poised-profit-reservation-revolution
Published October 20, 2015
Restaurant Hospitality has a list of surefire ways for operators to increase appetizer sales. One big strategy they mention is to make appetizers shareable. Guests love to share dining experiences with their friends, so finger-food options like spring rolls or fired oysters that a whole table can pick at are great revenue boosters. Another great tactic is to label appetizers as ‘small plates’ or ’sharing plates.’ This gets around some customers’ aversion to ordering an ‘appetizer,’ which they might associate with unnecessary spending.
Read the full article here: 8 Ways to Sell More Appetizers
Link: http://restaurant-hospitality.com/marketing/8-ways-sell-more-appetizers
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