Restaurant report shows how consumer behavior is shifting post-pandemic
The New World of Consumer Behavior: Restaurants 2022 report, which highlights significant shifts in consumer behavior from the onset of the pandemic to today.
The report provides an outlook for the future of restaurant dining and outlines how restaurants can best respond to these consumer shifts.
One of the report’s key findings is that there is no longer one single dining experience, and restaurants must adapt to the new range of options and conveniences that consumers have come to expect.
Original story and image on producebluebook.com
Original story and image on qsrweb.com
3 ways to recession-proof your restaurant
During a recession, some chains seem to still do well. The combination of convenience and lower prices resonate well with financially stressed consumers.
Did you have "recession" on your 2022 bingo card? You'll probably find it right alongside ongoing labor shortages, rising wages, supply chain disruptions and higher food costs. Just as you cleared "pandemic" from your card, another challenge has come to claim your free space. But regardless of when exactly the next recession emerges — whether weeks, months, or years — now is the time for restaurant operators to prepare.
So, as you figure out how to recession-proof your restaurant, ask yourself how you'll meet the increased demand when dealing with a higher volume of orders and less staff and ensure consistency and quality with fewer hands-on deck.
Tips for Delivering the Benefits Restaurant Employees Want and Need
There are ways restaurants can better position themselves to weather the Great Resignation.
It's been quite a rollercoaster ride for the restaurant industry over the past few years. From a quick adjustment to drive-thru and delivery that accelerated business and profits at the start of the pandemic to the Great Resignation that is leaving restaurants hemorrhaging workers and constantly short-staffed, it’s been a struggle for management to keep up.
Adding to the never-ending struggles, restaurants—particularly quick-service locations—are now faced with mounting increases in costs for ingredients and supplies combined with a slowdown in business as consumers become more frugal in the face of rising inflation.
Original story and image on qsrmagazine.com
Original story and image on allbusiness.com
4 Common Restaurant Challenges—And How to Overcome Them
Every restaurant hits a roadblock at some point. From the Michelin-starred to food trucks with Michelin tires, every food-service business will run into obstacles or challenges from time to time. While problems can make you feel discouraged and overwhelmed, many common restaurant challenges can be overcome with a little help.
One of the best ways to stay on top of problems is to add comment cards to the tail end of the guest experience. Whether cards are dropped at tables along with the check or attached to a receipt, comment cards are a time-tested tool to directly collect guest feedback.