Restaurant Business • 20th January 2020 Are Restaurants Ready for Blockchain? Understanding how the open-source digital tracking system called blockchain can impact a restaurant’s supply chain often starts with dismantling the hype around it.
Winsight Grocery Business • 20th January 2020 Foodservice Tech Goes From Experimental to Plausible The rise of innovation in foodservice technology has dramatically changed the way the future is being defined in all corners of the industry, including the way food will be handled and prepared.
Food & Wine • 7th December 2019 You Can Teach an Employee Your Values, But Can You Make Them Stick Around? In an era of high turnover and low unemployment rates, hospitality pros are struggling to retain the talent they so carefully train.
Restaurant Business • 21st October 2019 Tech’s Impact on the Workforce There’s an overwhelming amount of technology on the market for restaurants. Operators could feasibly add technology to almost any area of their business, from ordering innovations to robotics.
Skift Table • 22nd April 2019 Fast Casual Chains Demonstrate Steady Industry Growth Slowing traffic may be a concern for traditional quick service restaurants but the pain has yet to hit the fast casual market, where consumers are lining up for responsibly-sourced salads and grain bowls with increasing regularity.
Skift Table • 16th April 2019 Plant-Based Protein Is Breakfast's Not-So-Secret Ingredient While Impossible Foods and Beyond Meat are jockeying for ownership of the plant-based burger market, restaurant chains are moving to replicate this vegan sales success in the competitive breakfast market.
Skift Table • 11th April 2019 Taco Bell's Wacky Hiring Strategies Are Actually Working In an effort to stand out in a wildly competitive job market, Taco Bell is applying the same kind of whimsy that customers usually see in the chain’s marketing campaigns to something far more routine: job applications.
Skift Table • 3rd April 2019 Delivery Strategy Doesn't Matter When Guests Come for the Fun, Not the Food Delivery may be providing incremental sales boosts to national restaurant chains left and right (see: Wendy’s, Chipotle, Taco Bell, among others), but for those that have built big brands around the in-store experience, the conversation around off-premise sales is far more cautious.
Skift Table • 28th March 2019 DoorDash’s Latest Promotion Outlines How Hard It Is to Thrive on a Third-Party Delivery Platform Independent restaurateurs need all the help they can get to stand out from the crowd on third-party delivery platforms, where users are faced with a sea of meal options at any given time.
Skift Table • 26th March 2019 McDonald's $300 Million Bet on Personalized Menus Makes Sense: Here's Why Kevin Ozan, McDonald’s chief financial officer, was certainly foreshadowing at an investor conference just two weeks ago when he firmly declared that investment in technology was necessary for the company’s continued growth.
Skift Table • 21st March 2019 Points-Based Loyalty Is What Diners Want Sometimes, it’s good to give the people what they want.
Skift Table • 20th March 2019 Restaurant Brands International, Explained Skift Table Brand Explainers break down restaurant groups by their individual brands in order to better understand their respective parts as well as opportunities for groups to expand or consolidate.
Skift Table • 15th March 2019 The Strategy Behind Chipotle's Loyalty Play Investing in a well-built digital loyalty program was not something that took a lot of convincing among Chipotle’s leadership team.
Skift Table • 7th February 2019 Grubhub Breaks Down Its Chain Partnerships Strategy Grubhub has big plans for its enterprise restaurant business in 2019.
Skift Table • 6th February 2019 Chain Restaurants' Apps Drive Digital Orders Despite Third-Party Challengers When diners want to order delivery from Chipotle, where do they go to put in that order? In the U.S., 70 percent of the time, they are going to the restaurant-branded app or website itself, according to a new report from market research firm NPD Group.
Skift Table • 21st January 2019 Coupons Still Matter for Quick-Service Restaurants and Price-Conscious Consumers Why does a diner choose McDonald’s over Wendy’s, or Pizza Hut over Papa John’s?
Skift Table • 19th December 2018 Taco Bell's Strategy to Win in Urban Markets Involves Delivery, Kiosks and Alcohol Throughout its company history, Taco Bell has dominated with a development strategy that focused on sprawling suburban locations equipped with drive-thrus wrapped around the side. That is beginning to change.
Skift Table • 5th December 2018 Fazoli's Loyalty Play Is Built on Data and Breadsticks Fazoli’s, a 215-unit Italian restaurant chain headquartered in Lexington, Kentucky, has been going through something of a renaissance in recent years.
Skift Table • 4th December 2018 Chipotle's 'For Real' Marketing Campaign Needs to Grab Attention When Chipotle CEO Brian Niccol threw down the gauntlet on the future of the brand earlier this year, one thing was made abundantly clear: Chipotle, the invisible brand, was over.
Skift Table • 19th November 2018 Beyond Meat's Proposed IPO Reveals Rabid Demand for Fake Meat Americans are hooked on pea proteins. Beyond Meat’s pea proteins, to be exact.
