Total Food Service’s Post

"The National Restaurant Association revealed food and labor costs are the two most significant line items for a restaurant, together costing about 66 cents of every dollar in sales." -- Jessica Bryant, NCR As a Restaurant Operator if you are not super focused on Food Costs and Labor Costs you are missing out on 2/3rds of your controllable expenses. On top of these two primary operating costs you should concentrate on providing guests with amazing customer service and incredible products. Finally, embrace FoodTech to help you manage restaurant labor, food & beverage, sales, reservations, loyalty, marketing and delivery. 7shifts: Team Management for Restaurants ClearCOGS Olo VROMO Radius Networks | Flybuy QSR Jessica Bryant Restaurant Association Metropolitan Washington Virginia Restaurant, Lodging & Travel Association Restaurant Association of Maryland #FoodTech #FoodExpenses #FoodCosts #FoodWaste #LaborManagement #RestaurantLoyalty #Restaurant #Restaurants #RestaurantIndustry #RestaurantManagement #RestaurantManagementSoftware #HospitalityTech #HospitalityTechnology #FoodTechnology #RestaurantManager #RestaurantManagers #RestaurantLaborCosts #RestaurantLaborCosts #Hospitality #RestaurantLoyalty #RestaurantMarketing #RestaurantDelivery #BeverageCosts

Choose solutions that offer more than 1 benefit to you. Have a plan in place before you make a purchase and be clear on next steps. Be smart about what you implement and how. "Technology, as it becomes more engrained in the fabric of modern hospitality, is the necessary and logical solution to the challenges facing the hospitality industry"

"During a time when our public discourse tends to be divided, 90% of Americans can agree on one thing: they like going to restaurants." The restaurant industry is poised for impressive growth in 2024 - read the latest from Foodservice Equipment & Supplies magazine here: https://buff.ly/3Uta8nX #hospitality #restaurants #2024trends

Navigating the Culinary Marketplace: The Pros and Cons of Choosing Used Commercial Restaurant Equipment #usedrestaurantequipment #restaurantequipment #foodserviceequipment

In the dynamic landscape of global restaurant delivery, a decade of evolution has woven a complex web of charges, driven by the essential pursuit of breakeven and eventual profitability. Read FOD International from contributing editor Peter Backman. https://bit.ly/47Mappa

Independent restaurant operators face unique challenges in the foodservice industry. Limited resources and a shortage of manpower often make it difficult to compete with larger chains. In the face of these challenges, one powerful ally emerges: restaurant technology. Here are four reasons to utilize it: https://brnw.ch/21wCUX1

"Approximately 29% of restaurants we surveyed say they are very likely to expand their restaurant locations in the next 12 months. That’s up from just 17% of restaurants we surveyed in 2022." -- Business Wire According to recent surveys, restaurant owners are feeling optimistic about the future. So much so that many are planning to expand in 2024. If these plans come to fruition, we'll see a number of new restaurants and restaurant locations popping up in the coming months. Operators should keep an eye out for new competition in their most profitable regions and potentially take advantage of the growth time to do their own expanding. https://lnkd.in/g9B_pU9W #restaurantnews #foodservicenews

Marius' new article for Foodservice Consultant is out now. He wrote about theme restaurants 🤠 "If you, like me, are for some reason closely following trends in the restaurant industry during the last few years, you might have noticed the careful, but steadily accelerating, comeback of something many thought, even hoped, was gone forever: theme restaurants. Many observers may be surprised by this, given the hunger for authenticity among and the increasing sophistication of modern guests. It makes sense to me, however." Read the article to find out why!

Are you looking for clairvoyance into the future of restaurants? Check out this insightful article by Callie Evergreen of FSR featuring insights from yours truly, along with Brandy Blackwell, Geo Concepcion, @Jon Taffer, DJ Duporte, A. Kirimgeray Kirimli, Jeremy Edmonds, SPHR (he/his/him), Greg Graber, Christine Lorusso, and Cai Palmiter, MBA that dives into the state of virtual brands and how they can succeed into the future, the reasons why full-service restaurants are hesitant to use third-party delivery, and the resurgence of catering.

The votes are in, and restaurant loyalty programs are here to stay. 💸 We surveyed 800+ restaurant decision-makers about their predictions for 2024 and found that restaurants are increasingly leaning into loyalty and rewards as a way to boost marketing efforts and retain customers. Read the latest byline in Fast Casual from our Director of Market Insights, Julie Gregg to learn 3 more top restaurant trends for the year. 👇 https://bit.ly/3Sttp5R