Menu Channel Differentiation in Takeout, Delivery and Catering – Why it Matters

Menu differentiation has become a non-negotiable practice for restaurants seeking to improve margins and drive customer engagement; Menu differentiation needs to be segmented by sales channel, take-out, delivery, third party platforms, and catering. This differentiation includes both offerings and pricing as effective strategies to meet the unique needs and preferences of customers. Three top goals […]

Hospitality in Off-Premises Service

Written by: Richard Hodges I believe the two most important service centric key result areas of off-premises orders are still accuracy and timeliness.  Many brands have built in metrics and reporting that allow them to measure and assess their performance for success and defects in the order process. Technology usually provides reporting of time in […]