As we go along in the conversation today, understanding the complexity that sits with the restaurant operator is critical to building out a new, successful restaurant catering strategy. Additionally, online ordering and automated ordering are changing the entire dynamics of how customers are placing their orders. Because the data shows that $19 billion to $20 billion is spent on B2B transactions, while $23 billion goes to consumer catering. Of course, the brand has to execute at the business to consumer level to capture these sales dollars.

Key Takeaways:

• For the first time in history, consumers will spend more money with restaurants in the U.S. than they will on grocery—think about that. We are now seeing a change in how consumers interact with restaurants, with technology being at the forefront of these changes.
• Catering has to be defined for your brand, and that means taking a look at what already exists within your restaurant portfolio offerings. This process starts with creating new consumer solutions on a menu level.
• As of right now, there are two ordering channels to consider: the business to business (B2B) channel and the business to consumer (B2C) channel.

“The key is to develop new customer solutions that leverage the same raw ingredients and idle assets already at work within your restaurants.”

https://www.foodnewsfeed.com/fsr/vendor-bylines/how-dominate-restaurant-catering-2017

Feeling thankful that gas prices are pretty low at the moment. Well don`t get to comfortable because these gas prices are expected to rise. With rising gas prices on the rise this could spell bad news for restaurant sales especially same-store sales. As more and more people look to get their food from the grocery stores as gas prices rise.

Key Takeaways:

• Gas prices plunged late in 2014 and in 2015. Unsurprisingly, restaurant sales in early 2015 were spectacular.
• Gas prices remain exceptionally low. Even if they increase 50 percent, they will still remain 25 percent below all-time highs.
• Still, gas prices have increased for 14 days straight, and now average $2.21 per gallon, according to AAA. That’s about 20 cents per gallon more than a year ago, or a 10-percent increase.

“Gas prices are creeping back up as the price of oil rises. It’s more likely that gas prices will keep increasing than it is that they’ll fall again.”

http://www.nrn.com/consumer-trends/higher-gas-prices-are-big-sales-risk

When we tip at restaurants, we want to make sure that the people who put the work in are the beneficiaries. However, with the concept of tipping being so unknown and cloudy, individuals are starting to question whether or not their tips are actually going to the staff, or if they are being eaten up by the business owners. This provides a need for businesses to implement transparent and clear tip transactions so people know where their money is going.

Key Takeaways:

• Over half of British diners are unsure whether to leave a tip in restaurants in case it is not passed on to waiting staff, according a study by AA Hotel and Hospitality Services.
• A third of diners were unsure how much of a tip they should leave, while three quarters of over-55’s struggled to use a card machine to leave tips.
• The British Hospitality Association (BHA) Code of Practice advises that restaurants should make it clear how they distribute service charges and non-cash tips both in-person and online.

“Comforters made with delicate fabrics, like wool, should always be handled by professional dry cleaners to prevent shrinkage and damage.”

http://www.bighospitality.co.uk/People/Half-of-diners-unsure-whether-tips-go-to-staff?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

Although reading a commercial lease can be difficult and time-consuming, the consequences of not reading can be infinitely more unpleasant. Tenants frequently will only look at the provisions that have direct economic impact. There are, however, provisions buried in the lease which may have unintended impact on the tenant. While a tenant’s ability to delete or modify these objectionable provisions will depend on a number of factors, including, among others, the size and reputation of the tenant, market conditions, the vacancy level of the building, etc.

Key Takeaways:

• Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.
• most restaurant operators do not grasp this distinction
• More than likely the landlord’s lease proposal will include a single page work letter outlining the condition in which the space will be constructed

“Restaurateurs, and their real estate representatives, often take great pride in how much tenant allowance money they extract from a landlord as part of a lease transaction.”

https://www.fsrmagazine.com/kitchen-sink/7-strings-attached-tenant-allowance-trap

The New year does not always mean a new revival to business for a company. There are many chains that are facing financial trouble in 2017. They could not leave the trouble behind them. Applebees and Ruby Tuesday’s are just a few of the chained facing trouble this year. Only time will tell.

Key Takeaways:

• Anyone who pays attention to this space knows that 2016 was not much fun for many restaurant operators. Traffic was bad despite low gas prices, low unemployment and high consumer confidence.
• But some chains had it worse than others. With grocery prices falling, many concepts will find it difficult to generate more traffic in 2017, even though comparisons will supposedly get easier. As such, many chains face major questions heading into 2017. Here are five worth noting.
• Applebee’s turned back to discounts to get that traffic back. But that could have a ripple effect throughout the casual-dining segment, because if Applebee’s starts discounting, others might have to follow suit.

“With grocery prices falling, many concepts will find it difficult to generate more traffic in 2017, even though comparisons will supposedly get easier.”

http://www.nrn.com/sales-trends/5-chains-facing-tough-year-2017