When it comes to training the restaurant leaders of the future, one thing you will want them to know is how to maintain a strong hospitality when it comes to the workforce. Maintaining this has been an issue for a long time in the United States. In order to help out this workforce decline, there has been a program created called ProStart. They main key of the program is to develop hospitable people in the restaurant industry.

Key Takeaways:

• The winner of a restaurant technology contest in Alabama was an insulated travel mug with electronic billing so customers can fill up at any location without going to to the register.
• Restaurant innovation often benefits the most by focusing on customers and what they want from the experience when they go to a location.
• Technology is creating exciting opportunities in the restaurant business, and programs that look ahead at changes help restaurants stay with the curve.

“Christopher and Skylee are prime examples of the quality talent that the ProStart program is producing.”

Read more: https://www.restaurantnewsresource.com/article97673.html

Pizza Inn, operating for nearly sixty years, is looking to change up its image and business with a revamp. Their new approach seeks to convert to a faster more integrated experience for customers the company calls Pizza Inn Express; abbreviated to PIE. The company is comparing itself to convenience stores, seeking to tap some of the more than half a trillion dollar market. Included in their new offerings will be online ordering for easy pickup of food when customers call or click ahead.

Key Takeaways:

• Convenience stores account for more than half a trillion dollars of sales annually, and seventy percent of those are in-store purchases.
• Pizza Inn Express hopes to tap into a convenience store model to increase number and value of customers at their locations.
• Online ordering will be offered to attract customers looking for grab and go or order ahead convenience.

“The brand known as “America’s Hometown Pizza Place,” announced a new prototype for a non-traditional licensing model called Pizza Inn Express, or PIE for short, that will give customers a fast, seamless experience when picking up their favorite hot pizza.”

Read more: https://www.qsrmagazine.com/news/pizza-inn-unveils-non-traditional-express-model

Consumers these days are looking for more than just good food on a night out. There is now a high demand for games under the night sky. An alternative from movies and theatre, establishments with gaming focuses are now becoming very popular. No longer is it just for kids like Chuck E Cheese, young consumers are going to barcades and adding some of their childhood hobbies into their night life. This is a trend that is only going to continue to rise.

Key Takeaways:

• Ever increasing numbers of dining customers are looking for an experience more than just a meal when they dine out.
• Eatertainment establishments pair top notch menus with incredible decor and sometimes even performances to attract and please customers.
• More than half of all customers have either visited, or want to visit, an eatertainment establishment.

“According to a survey conducted by food industry market research firm Datassential, nearly 60 percent of all consumers said they were interested in visiting an eatertainment concept, while 30 percent of consumers said they had already visited one.”

Read more: https://www.qsrmagazine.com/competition/inside-rise-eatertainment-dining

In 2018 the restaurant scene will have a dramatic change. There will definitely be more of an emphasis of healthy food. Social media will obviously play a big part as it has the last few years. Customers want food that will look good in photographs. Entertainment will also be a main focus since most people can order food and be entertained at home so restaurants will have to become more entertaining in the up coming year.

Key Takeaways:

• With wages so low for most workers, all businesses have to have a laser focus on providing value to customers.
• Social media is driving many people to document and photograph their lives, including what’s on their plates; design menu items to look good.
• Tastes that contrast are becoming popular as a love of spice collides with a desire for something more than raw heat.

“The tug-of-war between demand for healthy, wholesome foods and tasty, indulgent ones isn’t going anywhere.”

Read more: https://www.qsrmagazine.com/exclusives/9-fast-food-trends-2018

The world of franchising has become more sought in recent years. At one time, owners were less open to the idea of allowing their restaurants to be franchised because they were concerned with their brand becoming damaged due to franchises changing their product or damaging their reputation by not following the same standards as the original owners would but this has changed. With the years of franchising experience has come a more standard operating procedure, complete with specific vendors and ingredient lists that must be used if franchising. No more cutting corners. This coupled with the growing technological breakthroughs, it makes it easier to stay on top of the franchises and address issues in real time, making the idea of franchising an option these days.

Key Takeaways:

• Many fast casual restaurateurs initially fear franchising due to concerns over dropping quality as they expand.
• As they gain experience in operating their restaurants, some founders discover there are options available letting them effectively monitor quality at new locations.
• Using increasing scale as their order volume rises is a strong attraction for many restaurateurs to embrace some expansion.

“During Dog Haus’s first three years in operation, everyone from business moguls and consultants to rabid fans approached them about the possibility of franchising.”

Read more: https://www.qsrmagazine.com/franchising/why-fast-casuals-are-turning-franchising

Digital is transforming businesses everywhere, even food service and restaurants. Deloitte has assembled data which reveals nearly half of customers would rather make their orders online. Better for restaurant owners, those customers who do order online often spend as much as a quarter more than customers who order in person at the establishment. Industry observers caution restaurant owners to not move into digital so quickly that they lose the ability to project and protect their brand identity. Any digital transition should be handled carefully.

Key Takeaways:

• An increasing number of customers, especially younger customers, want to use digital and online ordering options.
• With a powerful user interface, customers are encouraged to use digital ordering platforms, and restaurants can better establish their brands online.
• Beyond further developing the brand, restaurants should take care that digital ordering doesn’t restrict customers compared to in-person ordering at their locations.

“Ideally, the digital ordering experience will be no different from the experience customers have in-store. “

Read more: https://www.qsrmagazine.com/outside-insights/going-digital-dont-sacrifice-your-brand-experience