Creatively using ingredients will keep customers engaged. Chefs are doing this and thanks to adventurous diners, restaurants have a ready audience for this. Wendys has introduced the new Truffle Bacon Cheeseburger to its customers. The fungus that is found in most high-end eateries is in both truffle aïoli and truffle Parmesan cheese.
Published December 22, 2016
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Published December 22, 2016
When eating, we are using only a couple of our senses, touch and taste. A professor at the University of Oxford is pairing up with the Musical Menus Festival to prove that integrating hearing into this experience can heighten the enjoyment of food even more. They are working to pair music with specific menus from specific restaurants so that diners get an even better experience when eating. In a survey, most people said they don’t believe sound can alter their feelings toward a dish, but professor Charles Spence is trying to prove otherwise.
Bookatable launches restaurant music festival to explore food-music link
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Published December 22, 2016
Casual-dining restaurants have seen declining sales and traffic for a decade now, and as a result, there are fewer of them. The segment’s share of the supply of restaurants in the U.S. has shrunk since 2007, according to BMO Capital Markets analyst Andrew Strelzik. Yet there are still too many locations. Strelzik estimates the market is oversupplied by as many as 4,500 units, based on demand trends since the recession.
Key Takeaways:
- Casual-dining restaurants have seen declining sales and traffic for a decade now, and as a result, there are fewer of them.
- Closing restaurants, however, is easier said than done. The segment’s oversupply is likely to persist — shifting sales from one chain to another as concepts work to lure from a declining share of the nation’s restaurant business.
- Executives are trying to grow sales and add locations, not reduce them. All of them believe they have plans that could reverse sales slides. Many of these strategies succeed, at least in the short term, so there’s little incentive to shrink.
“Casual-dining restaurants have seen declining sales and traffic for a decade now, and as a result, there are fewer of them.”
http://nrn.com/blog/why-casual-dining-restaurants-should-close-thousands-units
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Published December 21, 2016
The credit card industry, combating fraudulent activities like skimming and cloning, began issuing cards with dynamic EMV chips, which are nearly impossible to replicate. First rolled out in Europe, these cards were issued in earnest in the US late last year, resulting in a safer system for consumers. This change also impacted how liability for chargebacks is covered for those who swipe chip-enabled cards rather than using a certified EMV compliant POS.
Key Takeaways:
- EMV credit cards, which come with an embedded chip to reduce fraudulent activities, have quickly proliferated across the U.S. More than 600 million chip-enabled cards are in circulation within the country today.
- While restaurants need an EMV solution to avoid chargeback liability, many are wary of disrupting their current check delivery and collection practices.
- Upserve puts everything restaurateurs need to know in one place, providing real-time guidance to unlock the power of their menu, workforce and guest habits.
“We’ve designed an affordable solution specifically for restaurateurs that covers them for the liability shift, while at the same time powering great service and delivering critical business insights.”
https://www.fsrmagazine.com/content/upserve-launches-first-emv-solution-designed-restaurants
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Published December 21, 2016
When you think about restaurants, what are the first few things to come to mind? Food is almost definitely the first. That’s probably followed by thinking about a night out, what the inside of the restaurant will be like, and… Something completely different if you work in a restaurant (or own one). “Safeguard Your Restaurant with the Dormont Safety System” suggests ways to secure your business this season.
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Published December 21, 2016
Do you love fast food? What about McDonald’s? Even if you’re not the biggest fan of the brand, you can’t deny that it did great (or bad, depending on your views) things for fast food — and got really popular really fast. You almost certainly know what a big mac is. And now the creator of it has died. See more in “Jim Delligatti, Creator of the Big Mac, Passes Away.”
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Published December 21, 2016
Casual-dining chains like Red Lobster and another Darden property, Olive Garden, were all the rage in the 1990s but have faced decreasing traffic in nine out of the past 13 years. After the recession, consumers spent less money, so restaurants offered more promotions and value items. But this didn’t bring back the middle class. Instead, as Darden noted when it first announced the Red Lobster spinoff late last year, the chain’s customers were increasingly from lower-income groups. Higher-end consumers moved on to more upscale dining experiences. Places like Red Lobster and Olive Garden got lost somewhere in the middle.
Key Takeaways:
- Much of 2016 for the restaurant sector has been categorized by declining sales and traffic.
- For chain restaurants—and particularly the casual dining segment—the effect has been most pronounced, with brands shuttering stores and laying off employees as sales continue to drop.
- The sector has experienced eight consecutive months of declining sales—with only February showing positive sales growth—and traffic growth has trended down at an increasing rate since the beginning of 2015.
“While negative sales have been attributed to everything from poor weather to the presidential election, consumer preference for convenience may be negatively impacting the casual dining sector.”
https://www.fsrmagazine.com/chain-restaurants/are-we-witnessing-death-casual-dining
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Published December 20, 2016
2016 was an interesting year, and with it coming to an end there are many things that are developing. There is news developing each week, like how Trump may affect restraint labor with his policies, or does restaurant internets have enough bandwidth the be fast and reliable for all its customers.
Key Takeaways:
- As the holidays approach, a lot of your time may be focused on decking the halls and spreading holiday cheer to guests.
- But if you’re going to make it through this season, it’s just as important for some of that cheer to trickle down to staff members — whether it’s through holiday parties, special perks or flexible time off.Here, operators share how they reward — and retain — staff during the hap-happiest time of the year.
- Create schedules with family and friends in mind
“Legacy Test Kitchen is a flexible two-story space with an open kitchen that can handle receptions for about 150, seated dinners for up to 100 and with private bar and dining space.”
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Published December 20, 2016
Food poisoning is a dangerous disease that effects millions of people every year. It can be contracted through both natural and man-made toxins in food, as well as due to parasites. The symptoms include vomiting, fever, and dizziness, amongst others. In most cases, professional diagnosis is not necessary, but a doctor can confirm the symptoms. Given time, most cases will cure themselves, but in more severe cases one must consider lawsuits and such to cover any serious medical expenses.
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Legalized marijuana could dilute drinks sales
While the economic benefits of recreational marijuana have been repeatedly covered in media, the economic pitfalls have been largely ignored. The author documents the red tape that surrounds public establishments that want to “serve” cannabis treats to their clientele, as well as notes the other business effects of legalization, such as a negative impact on alcohol sales.
Key Takeaways:
“But near-term, we’re going to find out whether pot-using patrons will continue to purchase alcoholic beverages as before.”
http://restaurant-hospitality.com/legal/legalized-marijuana-could-dilute-drinks-sales
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