“Would you like to join our loyalty program?” your staff member asks a customer, trying to promote your restaurant loyalty program. “You’ll get a free X after Y amount of purchases.” Your customer looks up, wide-eyed. They stumble for an answer. “Um….” before trailing off. The staff member stands …
On average, people spend around 10 years of their lives waiting in line. Customers expect a hold time before they can eat their food; it’s part of the dining experience. Unfortunately, the longer they wait, the higher the likelihood of guest atrophy, which can decrease your sales. While there are …
Brunch isn’t just a millennial movement, even though they’re one of the target demographics. “Brunch culture” is trendy in larger cities like New York and Chicago; and smaller college towns. Brunch isn’t a new concept, per se, but the ideas of combining alcohol and breakfast foods are relatively …
In the United States, 10% of the population is employed by the restaurant industry, meaning that you have at least a one in ten chance of knowing someone who works in a restaurant every year. Those odds go up when you consider people who have worked in a restaurant at some point, meaning that you or …
An institution in Canada, Boston Pizza launched in the mid-60s with a traditional restaurant setup: pen and paper tickets to collect and send orders from the front to the back and vice versa. Twelve years ago, Cavin Green, Vice President of Business Technology & Systems at Boston Pizza …
Regardless of your working environment, the potential for personality clashes is always right around the corner. In 2018, the restaurant and hospitality industry experienced a 74.9% employee turnover rate, with companies like Panera reporting an annual turnover of 100%. Those numbers are alarming …
