Good staff is hard to find and even harder to retain in today’s competitive restaurant labor market, so making sure your employees are happy as well as productive is a top priority. San Francisco restaurateur Ryan Cole and his partners compete for workers against the cafeterias of high-tech companies such as Twitter, Uber and Dropbox. … Continue reading “Creative Ways to Keep Restaurant Staff Happy and Motivated”
If you haven’t heard that question from customers yet, you will — and soon. Mobile wallet payments are beginning to catch on, first with millennials and now more broadly with all consumers. The volume of U.S. in-store mobile payments is expected to reach $75 billion in 2016 and jump to $503 billion by 2020. … Continue reading “Can I Pay With My Phone?”
Food trucks offer an endless variety of casual dining options. With consumers’ ever-growing interest in celebrity chefs, trying different cuisines and sampling local food specialties, food trucks offer convenient and easy access to a wide range of dining experiences. Many first-time entrepreneurs find food trucks to be a lower-cost entry into the restaurant business. Startup … Continue reading “So You Want to Start a Food Truck Business?”
Consumer patterns are shifting dramatically from drive-thru to home delivery, according to a recent study by the NPD Group. Food delivery has expanded beyond traditional pizza and Asian food options to include gourmet restaurant fare, burgers, healthy and local specialties, full service and fast casual options. Food delivery traffic excluding pizza delivery is up 33% … Continue reading “Food Delivery Bumps into Drive-Thru”
With millennials being the largest generation in the country, their influence may reshape the pizza industry as we know it.
Sept. 11-17 is National Driver Appreciation Week, a time to say thanks to truckers for all their hard work.
There’s no shortage of indicators that describe how the economy is performing, but some of the most telling signs are business creation and hiring.
Based on newly released polling data for the food industry, it turns out that the shortest way to Americans’ hearts may indeed be through their stomachs.
Here are a few ways restaurant owners can make sure most of their food winds up in diners’ stomachs, not trash bins.
With consumers turning to apps for more of their food service needs, what do restaurants need to know before partnering with these programs?