How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

With online shopping trends growing each and every year, we have seen a rise in small brand retailers closing their brick-and-mortar locations. This, in turn, has created an opportunity for the restaurant industry, to utilize these smaller footprints for a defined, compact food and beverage concept.

The old adage of restaurants needing 2,500 to over 5,000 square feet of space has diminished over the past five years (minus the recent surge in shared food halls). It is becoming more common to see a 600 to 1,500-square-foot restaurant thanks to the noted retail closures in addition to lower lease cost demands during a time where all other restaurant-operating expenses seem to be on the rise.

However, finding a high-quality location of this size that meets the required foot traffic and other design/operational components to operate a successful restaurant is still a challenge for an aspiring restaurateur.

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Virtual Reality is Changing the Restaurant Experience

Virtual Reality is Changing the Restaurant Experience
  • Virtual and augmented reality technology is changing how consumers and employees interact with restaurants.

  • VR and AR are changing dining and training, and the tech is already evolving.

 

Now, virtual reality takes its step up to the plate as a way for not only customers to interact with a brand, but also a brand's employees. Restaurants are using VR technology to train their employees and some studies have shown it to be incredibly successful.  Watch the video above to see how brands are stepping up their game with this technology.

On this episode of On Foodable Weekly: Industry Pulse, glimpse into the future of dining with virtual reality technology. Brands have been using augmented reality technology for years allowing customers to interact with their brand. Today, these brands are taking the experiences further than ever before. 

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How to Be an Effective Leader in an Evolving Industry

How to Be an Effective Leader in an Evolving Industry
  • The Barron Report's Paul Barron talks to business and management guru Rudy Miick about how to be an effective leader.

  • Our industry's culture has changed and behavior that was acceptable 20 years ago is no longer acceptable.

 

Show Notes

On this episode of The Barron Report, we get to talk leadership with business and management coach, Rudy Miick! Great leadership is a building block in all businesses, but especially in an “industry of pennies” like the restaurant industry. Listen in to hear Paul and Rudy discuss the issues restaurants are facing today and how a great leader can guide their team to success.

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  • 2:26 - Rudy’s blogs
  • 3:36 - Begins Asking “Who Are We?”
  • 6:37  - Creating a Strong Culture Using Employees
  • 12:23 - Defining and Re-assessing Excellence
  • 17:09 - Exposing the Sexual Harassment Problem
  • 22:12 - Certain Behaviors are Not Acceptable Anymore
  • 24:07 - Leaders Must be Attentive to Changes in our Industry
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Why is McDonald's So Active Right Now?

Why is McDonald's So Active Right Now?
  • McDonald's recently launched its new tiered dollar menu, promoting it with funny, relatable ads.

  • The new $1 $2 $3 Dollar Menu is just one of the many ways McDonald's is trying to win back customers.

 

Competitors like Wendy's and Taco Bell heard about the move by McDonald's and, in anticipation, began promoting their own dollar menus. Read more about the Golden Arches' strategy here.

On this episode of On Foodable Weekly: Industry Pulse, we're taking a look at McDonald's new $1 $2 $3 Dollar Menu. The menu is just one of the many ways McDonald's is trying to win back millions of customer visits. The fast-food chain has also renovated a number of locations and will be launching their new fresh beef burgers nationwide later this year.

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Foodable Labs Releases List of Most Photographed Restaurants of 2017

Foodable Labs Releases List of Most Photographed Restaurants of 2017
  • Uber Eats is using proprietary data to suggest virtual restaurant ideas to operator partners

  • Uber is dominating the food delivery game and new experiment suggests more to come

On this episode of On Foodable Weekly: Industry Pulse, we're looking at Uber Eats' newest experiment, virtual restaurants

That's right, the tech giant is taking another leap into the restaurant industry. This time, they're using their stores of data from UberEATS to analyze gaps in food offerings in American cities.

For example, Uber saw that a community in Chicago was searching the UberEATS app for fried chicken. But with no fried chicken-focused restaurants in the, area Uber approached one of their operator partners with the information. Knowing that SiPie Pizzeria had the right equipment, Uber proposed the idea of a whole new restaurant focused on fried chicken that is available only through the UberEATS app. The new concept, Si's Chicken Kitchen has since surpassed the original concept in delivery revenue. 

Watch the episode above to learn more about Uber's innovation in the restaurant industry. 

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