This article seemed to summarize a study conducted by the American Express Restaurant Trade Survey. The article covers three generations, the baby boomers, Gen-Exers, and Millenials, and the habits that these specific groups of people have when dining at a restaurant. First the article discusses that Millenials are more likely to order food out and using an App to order food such as Grubhub. The article also covers how baby boomers and Gen-Exers are better tippers than Millenials are. Finally the article covers technology and how owners plan to integrate it into new business models to support the Millenials’ habit of being too attached to technology.

Key Takeaways:

• When it comes to ordering and delivery services like Grubhub and Seamless, Millennials are significantly more likely (58%) to have used such a service than Gen-Xers (35%) or Baby Boomers (21%). A
• Twenty-four percent of restaurateurs currently use an online ordering and delivery platform like Grubhub or Seamless, and another 31% say they are planning to or are considering adopting such services
• In recent years, some Restaurateurs have discouraged tipping or adopted policies that do away with the practice in their establishments, usually in favor of higher wages for the servers.

“Digital technology, including emerging trends in online ordering and delivery services, tabletop ordering, and the influence of social media, is changing the way consumers discover, interact with and experience restaurants, according to the 2017 American Express Restaurant Trade Survey.”

Read more: https://www.restaurantnewsresource.com/article94610.html

Although the Great Recession of 2008 has continued to have a drastic effect on restaurants and food-service businesses, it has also stimulated the rise of restaurants that put more thought into how they present and market their food. Companies like Kwik Trip and Sobeys are learning to budget how and where they buy the food products for their businesses and are teaching their employees to take care in how they prepare an serve food. Despite the challenge of working in a economically limited industry, business owners are looking to find more ways of enticing their customer to stay loyal to their restaurants.

Key Takeaways:

• Since the beginning of the Great Recession in 2008, restaurant traffic has been decreasing while visits to grocery and convenience stores have been on the rise.
• “They’ve lost almost a billion trips since the recession, [and those visits have gone] into retail channels,” said Randy Raymond, director of retail foodservice strategy for Coca-Cola.
• Raymond said macro-consumer trends showed a bright future for foodservice at retail.

“Gosch agreed that manufacturers with foodservice expertise could help them find efficiencies in moving beyond the retail products they were accustomed to using.”

Read more: http://www.nrn.com/nra/how-manufacturer-insights-can-benefit-retail-foodservice