Published October 27, 2017
The limited time customers are spending in restaurants is becoming a common trend. According to the article, “How Restaurants are Becoming ‘The Third Space'”, restaurant owners must strive to make a lasting impression on customers. With the limited amount of time the average customer spends in the restaurant, it is essential that they leave with a positive impression. The environment of the restaurant should be welcoming. The author suggests kitchen transparency, comfortable seating, and accessibility as key components of the architecture.
- A space must be welcoming, with implementation of fresh inviting materials and construction.
- Ordering should be personalized, with a large move towards kiosk systems that allow an order to be tailor-made to an individual.
- Drive-thru and table service are also becoming more wide spread, and have been changing dramatically as technology advances.
“Rather than broadcasting polarizing political news, strategic quick-service restaurants are increasingly turning to using customized TV programming with small, snackable segments, or “nuggets” of content that are thought-provoking and reinforce brand values.”
Read more: https://www.qsrmagazine.com/outside-insights/how-restaurants-are-becoming-third-space
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Published October 27, 2017
RFG is bringing its most successful Australian brands to the Middle East where it intends to replicate successful infrastructure using distribution hubs and franchise partnerships. The food company offers multiple brands including bakeries and high end coffee lines and is already a player in the international market with hubs in America and New Zealand. Its international CEO announced it will bring the same brands to the Middle East and the company plans to begin expansion there in 2018.
Read more: Retail Food Group Sets Its Sights on the Middle East As Part of Global Expansion
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Published October 27, 2017
The article gives an outline and a list of the most digital savvy restaurants in America. This is according to an L2 study, which asked; which restaurants are taking advantage of every technological opportunity that they can? The article goes on to talk about the first L2 Digital IQ Index, which takes several different food chains and ranks them based on how well they utilize new technology. Additionally, the article gives the ranking of all the restaurants, which ranks them on a scale from genius to feeble.
Read more: The Most Digital Savvy Restaurants in America, Ranked
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Published October 27, 2017
As a result of the technological revolution, we see major changes in the fields of marketing, logistics, automation in food preparation, sourcing and management. As a result, many business practices are based on assumptions which applied to a previous paradigm. Social media has transformed marketing. Algorithms have made international trade manageable. Automation is changing the labor model. Finally, customized applications are decreasing costs associated with food waste as well as facilitating a more effective management structure.
- It is important to use technology for marketing, specifically to perform deep-dive analytics that personalize the experience.
- Technology and its advancements provide a simple way to create an increasingly efficient process for food sourcing and inventory tracking.
- Software advances make management of businesses a much simpler ordeal, and all levels of restaurant business, from employee level to the upper echelons benefit from increasingly adept software.
“With minimum wage and operational costs rising, a growing number of chains have turned to digital and automated ordering platforms—think tabletop devices, iPad ordering, digital kiosks, and various online ordering systems—to replace employee labor and increase sales volumes.”
Read more: https://www.qsrmagazine.com/technology/5-technology-trends-know
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How Restaurants are Becoming ‘The Third Space’
The limited time customers are spending in restaurants is becoming a common trend. According to the article, “How Restaurants are Becoming ‘The Third Space'”, restaurant owners must strive to make a lasting impression on customers. With the limited amount of time the average customer spends in the restaurant, it is essential that they leave with a positive impression. The environment of the restaurant should be welcoming. The author suggests kitchen transparency, comfortable seating, and accessibility as key components of the architecture.
Key Takeaways:
“Rather than broadcasting polarizing political news, strategic quick-service restaurants are increasingly turning to using customized TV programming with small, snackable segments, or “nuggets” of content that are thought-provoking and reinforce brand values.”
Read more: https://www.qsrmagazine.com/outside-insights/how-restaurants-are-becoming-third-space
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