Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation
  • Erle Dardick and Valerie Killifer explore takeout and catering as two separate "channels" in your restaurant make-up.  These "channels" need to have different strategies to work effectively. 

  • Trudy Jones, Director of Alternative Platforms for Red Robin, explains the different elements to consider when taking on takeout and catering channels in your restaurant. 

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

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Give Customers What They Want With These Clean-Label Dessert Recipes

Give Customers What They Want With These Clean-Label Dessert Recipes

Welcome to Foodable’s Smart Kitchen where chefs share innovative ideas around the challenges you work with every day. In this episode, Agnes and Chef Adrianne are cleaning up your customers' favorite desserts.

Customers are demanding clean ingredients and transparency in everything they eat from entrees to indulgent desserts. Many concepts are taking, cheesecake, a classic customer favorite, and adding fruit flavors to take the traditional plate to the next level. But while apple and cheesecake are a winning pair, ensuring consistent quality and flavor can be a strife for multi-unit operators. In this episode, see how Chef Adrianne makes adding fresh and clean fruit flavors to your dessert menu easy and cost-efficient.

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Fine Tuning the Customer Experience: Training, Brand Perception, & Reviews

Fine Tuning the Customer Experience: Training, Brand Perception, & Reviews

Customers go out to eat looking for a way to escape the everyday humdrum, to let loose, laugh, and enjoy a good meal (possibly paired with equally delicious cocktails). Marketing types usually delegate customer service and experience to an operations group. Go above and beyond that by synchronizing operations and marketing together with the right training, branding, and reviews. 

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Tips on Recreating the Customer Experience

Tips on Recreating the Customer Experience

Providing the right customer experience is essential for every restaurant. It's important to have each guest who comes into your establishment enjoy their time to the fullest and want to come back in the future. 

If you're looking to up your game and recreate customer service in your restaurant, there are a few things you can do to achieve it. Learn about helpful tips that will allow for each and every guest to have a positive time while dining with you and your team. 

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