Managing inventory is a difficult task. It’s easy to order too much inventory, run out of inventory, incorrectly track inventory, or not have an accurate view of the inventory you actually have in stock.
Data shows that if a customer at a quick service restaurant has a wait time of three minutes or less they’re highly satisfied. That number isn’t so surprising — from a customer prospective, waiting in line is the least enjoyable part of the quick service restaurant experience.
If your line is too long many would-be patrons may skip your restaurant altogether, opting for a shorter line elsewhere. Keep reading to learn more about what may be causing your long lines, and how you can fix them.
As a restaurant owner or manager, protecting your employees and customers is one of the most important but very challenging security concerns. What signs should you look out for when evaluating and changing a loss prevention strategy for your restaurant?
If you already own a quick service restaurant (QSR) franchise you may be considering opening up a new location. Naturally, you’ll want to do your research, and here are some of the most important factors to keep in mind when choosing the best location for your next QSR franchise.
Work hard and play hard: it’s the American way and there may be no other holiday that is as American as Labor Day. It’s a day dedicated to the social and economic achievements of American workers and serves as an annual tribute to the contributions workers have made to the strength, prosperity and well-being of their country. But there’s usually no hot dogs and cold beer for the owners and staffs of busy restaurants, many of which find their business double or triple over the long holiday weekend. It’s often too hot to cook indoors and the family can only eat so many barbecued ribs. So as a business owner, what can you do to maximize profits and improve profitability over the Labor Day holiday weekend? Let’s look at some innovative ideas.
As a restaurant owner you may have noticed that there’s a blossoming raw foods movement happening throughout the U.S.
While the idea behind eating only raw and uncooked foods (or rather, foods that haven’t been exposed to temperatures beyond a certain threshold) is still very much a niche food movement, some Americans are adopting this dietary lifestyle change wholeheartedly.
If you’re wondering how this will impact consumer behavior at fast food and fast casual restaurants, keep reading to learn more.
If you’re wondering how to keep your sales hot, especially while the temperatures rise, consider doing a summer promotion for your quick service restaurant.
Fast casual restaurants are all the rage right now. Chains like Chipotle, Noodles & Company, and Buffalo Wild Wings are generating healthy profits despite using more expensive, high-quality and sustainable ingredients and more sophisticated preparation techniques. So what can traditional restaurants learn from the success of these unique fast casual restaurant offerings? Let’s examine some of the benefits and challenges of the fast casual restaurant trend.
As the temperatures change from season to season, so do diners’ food preferences. Restaurant goers are looking for lighter foods, drink offerings to complement those foods, and innovative new ways of enjoying their food and beverages. From unique seafood dishes to trendy bar food, here’s what diners are looking for this summer.