On this episode of The Barron Report, Paul Barron analyzes Foodable Labs data around two generations that are causing major shakeups in the restaurant industry: Millennials and Generation Z. We look at the frequency of restaurant visits, guest counts, and popular social platforms within these groups to give your concept insights into how to win with this major market segment.Read More
It looks like Elon Musk is actually following through with his “old school drive-in, roller skates & rock restaurant” idea that he had shared on Twitter earlier this year. (Still, no hints about what a rock restaurant is—perhaps he meant a rock ‘n’ roll-themed restaurant?)
Anyhow, according to “The Drive,” this new restaurant drive-in for Tesla drivers will be located on an old Volvo dealership in Santa Monica, Ca. since “a new application popped up on the City of Santa Monica’s ePermits site, specifically for a ‘Tesla restaurant and supercharger station.’”Read More
It’s no secret that quick-serve chains have struggled to retain customers who are now likely gravitating to healthier options.
But what do big quick-serve chains have that smaller fast casual brands may not? Massive funding.
Fast food chains are investing significantly in digital campaigns to compete with the new innovative restaurant concepts of today.
These chains know that they may not be able to compete in the healthier arena, but when it comes to other trends like online delivery and mobile apps they putting those marketing dollars to good use.
“According to data from Deloitte Digital, 40 percent of consumers prefer to order food online. When they place an order from a fast-food restaurant, they spend 26 percent more than they would have in-store, and diners spend 13 percent more when ordering from a fast-casual eatery. Another 40 percent of consumers polled said that they wanted to hear from a restaurant at least once a month, with 80 percent of people specifically interested in receiving discounts and special offers and another 34 percent looking for personalized messages,” writes “Adweek.”
Although customers are looking for discounts, most apps don’t offer coupons. Only 33 percent of apps offer on-going coupons, according to L2 Research.
Developing an app isn’t just a one-time project. It requires maintenance and improvements. While smaller brands often outsource the development of an app to a third-party company, chains with more capital can keep a team in house, which offers various benefits.
Wendy’s, for example, has the 90° Labs, where it’s internal team works on the fast food giant’s app and in-store ordering kiosks.Read More
It is said that Augmented Reality (AR) and Virtual Reality (VR) technologies have the potential to transform employee onboarding for many different types of businesses.
How you ask?
Well, it is evident that these tools have a wide range of potential uses— from entertainment to healthcare applications— but how can they help enterprises efficiently train their onboarding employees? The answer is: it depends on the type of business you have.
For the most part, the advantages of AR and VR taking on a larger role in the workplace could mean less time taken away from managers and supervisors in order to do new employee training and essentially more work getting done in a timely manner. All of this, while at the same time helping newcomers assimilate to your company procedures, systems, and culture.
“Companies such as Wal-Mart and UPS have rolled out initiatives in VR training, helping new employees master their jobs more quickly and with higher quality and safety," J.P. Gownder, a VP and principal analyst at Forrester told “Tech Republic.” "For example, at UPS, new drivers will use VR headsets to simulate city driving conditions during training. And industrial companies are now using AR to help workers identify and fix problems with equipment, in factories or out in the field.”
Tuong Nguyen, a principal research analyst at Gartner, believes enterprise AR adoption has seen more advancements than perhaps consumer AR. Nguyen told “Tech Republic,” that the main three uses right now for enterprise AR are task design and collaboration, itemization and video guidance.
Technology is the number one operational enabler that connects all the dots on the multi-channel, on-demand customer experience.
Slow down and understand your customer, they are your greatest resource when it comes to understanding your business.
Technology also simultaneously opens up the back-end world of restaurant operations for the entire enterprise. But due to the breakneck speed of technology innovation and uncertainty over standards and norms in off-premises operations, the segment is earning a reputation as ‘the wild west’ of the restaurant industry. However, technology roadmaps that create a seamless customer experience are not only possible, they’re the only way to survive the battles that await operators. In episode three of The Takeout, Delivery, and Catering Show, we sit down with Mo Asgari, President of MonkeyMedia Software, to break down the barriers operators face and will highlight the best technology design for modern-age full-scale deployments.Read More
The global furniture retail giant Ikea announced last year that the brand is looking into developing a chain of stand-alone cafes.
The massive furniture stores are already known for their popular food cafeterias.
About 30 percent of its customers come to just eat, so it’s a logical step by the brand.
But Ikea has another food concept in the works, Space10 lab– "a future-living lab on a mission to design a better and more sustainable way of living."
The menu is made up of vegetarian hot dogs with micro-algae buns, a burger made from bugs, plant-based meatballs made from worms, and other food of the future.
The goal of the lab is to serve healthy, sustainable food that is also delicious.
"To change people’s minds about food, to inspire them to try new ingredients, we can’t just appeal to the intellect — we have to titillate their taste buds," says Space10.
Depending on the customer response to these menu items, Ikea may start serving some of these future foods in its cafes in its monster stores in the near future.Read More
There are reports denouncing Danny Meyer’s Union Square Hospitality Group for not properly addressing dozens of employee complaints involving sexual harassment.
The incidents involved a couple of chefs including, Eric Korsh, the former North End Grill executive chef and Junsoo Bae the former Gramercy Tavern sous chef.
Soon after Korsh took on the position in 2014, there were instances when he allegedly made inappropriate comments about female customers that he found attractive, gave unwelcomed massages to female employees, and, in various occasions, lost his temper at the restaurant staff. Additionally, as far as Bae is concerned, the sous chef allegedly groped a server at a company party, according to “Eater.”Read More
Greatness is not something to take lightly. In the world of restaurants it can be said that the majority only rise to the level of being good. In today’s food industry, the last thing you want to be is— just good. Being good is a death sentence in a highly competitive market. Why do so many restaurants close? Being average is a big part.
The other reason is lack of leadership. As the market reaches a breaking point of saturation we have hired and promoted people into management roles that neither have the training or the temperament to be leaders. Our industry is at a crossroads and the solution is for people to step up and take the wheel of leadership into their hands and drive!
When you study restaurant leadership you start to see there are common traits that great leaders have. You might have these traits or maybe not. The lack of leadership around would point to the latter. Not to worry, it’s never too late to adapt and learn. Actually that is the best place to start!
The 5 Traits All Great Leaders HaveRead More
If you haven’t done so already, preparing your restaurant for a regulated wage increase should be near the top of your to-do list, no matter your region. There has been plenty of government level discussions and a ‘movement’ if you will, defining a need to offer better living wages for citizens across North America (and abroad), with a focus on the hospitality industry.
The day is coming if it already hasn’t happened in your area.
Should your restaurant have already been offering what’s called a ‘living wage’? Arguably yes, but the market for years has demanded ‘good food for cheap’ (for the most part) which has dictated the need for restaurateurs to pay out a minimum wage to its hard-working staff.
However, the times are rapidly changing. And that’s not necessarily a bad thing.
Not surprisingly, however, many restaurateurs, potentially ones like yourself have become concerned about the complications a dramatically large increase in their costs will have on their operations.Read More
Hey there Miami! Did you miss us?
Foodable Labs is back to share the updated Miami Top 25 list. This compilation is based on a large consumer sample set and it has provided us with an exciting restaurant list that features 17 new spots to check-out.
What is great about Miami is the fact that it has something for every palate.Read More