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🍽️ Major Chain Restaurants Slash Prices to Attract Budget-Conscious Diners 📖 READ MORE - Link in Bio. 🔍 In a bid to win over budget-conscious customers, major restaurant chains are cutting prices and introducing value deals. Find out which chains are leading the charge and what’s on the menu with SFL Media. 💼 Post Hashtags: #RestaurantDeals #BudgetFriendlyDining #SFLMedia #FoodNews #DiningOut #MoneySavingTips #ValueMeals

Le Relais de Venise L'Entrecôte How would you react if someone tells you to start a restaurant with just ONE dish? But Le Relais de Venise L'Entrecôte is a chain of restaurants that serve only ONE salad and ONE main course dish. The only instance where customers have to choose is from a handful of dessert and wine options. And they've been doing this for years! It does have it's own set of advantages - for restaurant (operational efficiency, advantages of volume & so on) as well as for customers (less time spent on menu, don't have to worry about your neighbour's plate :) ) But that's not the point. Imagine the confidence it takes to start something like that!!! It's not just about being amazing and consistent at what one does - it's also about being so sure that your customers will like it and come back to it. In addition, not worried about those who don't come to you as they don't want what you serve. If you're a business owner and want to be recognised for something, then: 1. You need to be really good and consistent at what you're offering 2. You need to be sure that your customers would pay for it and 3. You should be ok with some customers would not align with your offering and may not come to you / walk away from you What would you like to be known for? #msme #businesscoach #restaurants #hospitality

Data data everywhere, not an insight to make. Restaurant owners, Cafe operators, Brewery Badshahs and everyone involved in the running of s food business. If you’ve cracked how to use customer / diner data to improve retention, please tell me also. If not, then this webinar is for you. Chef Ajay Chopra is joining us for a very quick and amazing session on his advice to casual eateries, fine dining estsblishments, cafés and others f&b joints about using their own guests data to drive repeat purchase behaviour. Nov 21, 3 PM. Registration - https://lnkd.in/dXJ-spdJ Chainika Dhaila Parin Sanghvi Prit Sanghvi Mokshi Vora Riddhi Raichura

The problem with productized services: You're not a grocery store. Your services shouldn't sit on a shelf, pre-packaged. Be a restaurant. Have a host. This is onboarding. Maybe even have a waiter communicating to understand their preferences. There's a menu with specific items you serve. Customers can get an appetizer. They can choose their entree. They can get dessert. They can even substitute sides. There's also different types of restaurants. Fast food. Diners. Locally owned. Fine dining. Buffets. Think on how each of these stand out. Look at your process, offerings, and prices from this perspective - and everything changes.

In Q1, 32% of new menu items came from full-service restaurants – the most of any operator category! Among all mealparts, entrees were the most common with almost 2000 new items. #FoodTrends #RestaurantTrends #RestaurantIndustry

Find out how the Q2 2024 restaurant sector evolved with changing consumer behavior and rising prices in our latest report. Toast takes us through a profound analysis.

Our new Restaurant Trends Report—powered by our AI-based Benchmarking tool—dives into how prices for popular menu items and alcoholic beverages at full-service restaurants are rising year-over-year, according to our data. Can you guess which hard liquor, on average, will set you back $13.48? Take a closer look here—plus see some super interesting reservation trends: https://bit.ly/toasttrends

Free ranch anyone? As restaurant leaders, you can't be at every location every day and know what's happening 24/7. What if there's inconsistency where some locations gives out sides for free, while others charge your guests for it? But internal audits or mystery shops are expensive and infrequent. That's why your guest feedback can be really valuable in helping you understand what goes on at each location every single day. Throwback to this great example by Adam Schmidt — it's so relatable and real. Check out how Pie Five Pizza Co and Pizza Inn at RAVE Restaurant Group, Inc. use Tattle to establish greater consistency among all their locations. You can view the full discussion in the comments below! #pizza #restaurants #restaurantoperations #cx #guestfeedback

It’s been such a fun project bringing our Benchmarking tool to life so that owners and operators can have a firmer understanding of how their menus and businesses compare. Based on that data, we recently shared our Q3 Restaurant Trends Report, highlighting, among other things, some insights into price changes for popular foods and alcohol at full-service restaurants. Always interesting to see what your entree and drink of choice will cost you (on average). Check out the full report here: https://bit.ly/toasttrends

Did you know that 77% of restaurants are testing how new menu items perform? The 2024 State of Business Experimentation study, based on a Mastercard survey of analytic leaders in the restaurant industry, reveals focus areas for in-market tests. Read on for the highlights of the restaurant study. https://lnkd.in/g_fMkbfx