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 […]
One of the biggest trends that I have seen really take off within restaurants and restaurant tech is guest engagement, this is a rich topic for discussion as there are many elements to achieving deeper engagement. Brands understand the value of engaged customers and I have seen many stats about how the most engaged customers […]
When you read the title, what came to mind as the key ingredient? Was it people, technology, the food, operations? All of these are important and relevant, but strategy is the tip of the spear in driving sustainable off-premises growth. The idea of using a more strategic method for developing off premises programs for restaurants […]
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 […]
