A digital ordering solution is pointing to its ordering technology as a way to influence customer purchasing behavior. The Online and Mobile Ordering Index by Tillster can examine a restaurant’s digital menus and sales, both online and via mobile apps. The data can greatly assist a restaurant’s growth and ability to connect effectively with customers. Tillster surveyed some two thousand customers nationwide to gauge upcoming trends in the digital ordering space. Their data reveals two thirds of customers in the fast casual segment are expecting to be able to order food online in 2018.

Key Takeaways:

• More than half of surveyed customers of fast casual restaurants expect to be ordering online next year.
• Most customers looking to digitally order prefer to do it via the restaurant’s website or mobile app, rather than a third party ordering platform.
• Survey data indicates restaurants can increase both number and value of customer orders by making online ordering options available.

“Online ordering and pre-ordering drive sales for all age groups.  While millennials are the most frequent users of digital ordering technologies, older customers aren’t far behind.”

Read more: https://www.restaurantnewsresource.com/article97665.html

The US Department of Labor is making new rules when it comes to restaurant pay and how tips are passed out to employees. Under President Obama only employees working with guests got tips but now under Trump he is changing it to make it possible for all employees to be able to get a share of the tips. While some say it should be up to each restaurant how they want to dole them out the Department of Labor is once again changing the rules.

Key Takeaways:

• Though the national minimum hourly wage is $7.25, a tipped employee can be paid only $2.13 as long as their tips make up the difference.
• Many restaurants want more employees eligible to be counted as tipped workers to reduce labor costs to the owners.
• If the Department of Labor’s rule goes into effect, the number of employees who count as tipped with explode; saving restaurants significant amounts.

“On Monday, the U.S. Department of Labor proposed a new tip pooling rule that would expand the number of employees eligible for tip pooling to include more back-of-house workers and potentially managers.”

Read more: https://www.qsrmagazine.com/human-resources/dol-proposes-new-tip-pooling-rule

The restaurant business has always been a tricky one with sales fluctuating a lot. There has been a down turn this year across the board for restaurants but lately that seems to be changing for the better. In November the reports are once again positive for the industry as the numbers are continuing to climb. That could be for a number of different factors but the industry is pleased with the projections and happy with the numbers.

Key Takeaways:

• November sales at restaurants did not decline dramatically, which is an improvement over both October and the previous November.
• Some in the restaurant industry are still concerned, as it’s been nearly thirty-six months since guest counts numbers grew.
• While guest counts remain flat, the amount guest who do patronize establishments spend has continued to rise; an average of two percent increase every month this year.

“For the second consecutive month, the restaurant industry reported positive momentum, a welcome sign for operators following one of the roughest third quarters in recent memory.”

Read more: https://www.qsrmagazine.com/finance/restaurant-industrys-recovery-continues-november

McDonalds got a new CEO in 2015 and since that time has more than doubled the profits rolling in. But, after a couple of years of hardships, the profits experienced were still far short of the full potential. With 2018 coming around the corner, McDonalds will proudly head into the year without those debts and with more profits to hit their bank account. It is looking good for the restaurant chain and this may very well be the best financial year the brand’s seen in some time now.

Key Takeaways:

• The company was restructured into established markets, high growth markets, and foundational markets.
• McDonalds made changes to their menu ranging from eliminating high frutcose corn syrup in their products to using cage free eggs and fresh beef.
• The company introduced mobile ordering, kiosk ordering, mobile payment, and delivery services in thousands of stores this year.

“This past year has been one to remember for the fast-food giant.”

Read more: https://www.qsrmagazine.com/finance/why-2018-could-be-mcdonalds-best-year-ever