Doing Rounds of The Kitchen Table
This week's fresh serve of news from around the Catering & Restaurant Industry.
Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.
The Whole Enchilada: QSRs and the Customer Journey
A Q&A on QSRs and the customer journey this morning brought out news about which many in attendance were unaware: Uber Eats is getting established restaurants to create a phantom restaurant in some neighbourhoods exclusively for the app-based food delivery service.
Chris Theilen, media manager for Qdoba Restaurant Corp., told MediaPost's Search Insider Summit that Uber Eats sees "all types of food that people are ordering in neighborhoods. So, say, in San Diego, there are a lot of burger orders in the county but there's a pocket downtown without a burger restaurant. [Uber Eats] is going to restaurants and saying, 'Okay, you guys are a pasta restaurant, but coudn't you guys make a phantom restaurant for us and make burgers exclusively for Uber Eats?' They are creating pop-up restaurants to serve a need,""
Restaurant renaissance
How to revive an ailing industry.
According to recent research by FleishmanHillard, 91 per cent of customers say food is part of their values and belief system, but many restaurants are struggling.
After a period of voracious interest, it looks like people’s appetite for restaurants may be waning.
Why Restaurant Managers Should Use A Smart Online Form
For today's restaurant industry, data is crucial. From marketing endeavors, to order placements, to back-office maintenance, the way restaurants gather, organize and manage their information can make or break the business.
Increasingly, businesses are using smart forms to streamline their data collection. Using smart online forms that offer dynamic sectioning abilities and electronic submission options can vastly improve the way that restaurants run their business. Here’s how.
Five Restaurants Leading the Way With Sustainable Innovation
Sustainable dining ain't new. The modern movement can arguably be linked back to Californian chef Alice Waters and her Berkley restaurant, Chez Pannise, which opened in 1971.
But the growing urgency of our fight against climate change, not to mention an increased consciousness of environmental problems such as deforestation, run-off and water availability, means the solution is by definition a collective one.
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