That's an order
Enabling new tech-based options for ordering food – and making them a profitable part of business – has become a must for restaurant operations looking to grow. Note some new research from Tillster's Online and Mobile Ordering index: The firm partnered with the research group SSI to survey 2,000 restaurant customers across the U.S. about how online and mobile ordering impacts guest behavior, Modern Restaurant Management reports. The survey found that nearly two-thirds of fast-casual customers expect to order online in the next year and more than 65 percent would order more often if a restaurant offered online ordering. While individuals will order online just as often as they'll order in-store, families and groups are more likely to order online, which typically leads to larger checks. More than 73 percent of those surveyed said they would visit a restaurant more often if it offered pre-ordering via mobile app for pick up or dining in. What's more, this trend isn't only about catering to Millennials. The survey found that customers in older generations appreciated having tech-based ordering options, too, and they are using them more often. Study what combinations of options would be most welcomed by your customers – communicating about them could require a range of approaches.
Take charge of gratuities
At a time when labor costs are rising and restaurants are struggling to balance wages between front- and back-of-house staff, operators have had to get creative with the fees structures they use. As a result, restaurant guests are starting to scrutinize their tabs for charges they deem to be unfair or unscrupulous, such as being charged an automatic gratuity without being informed it was included. The automatic gratuity sometimes leads to guests paying a double tip – one they knowingly pay and another they overlook – and many operators don’t have policies in place to prevent servers from collecting twice when that occurs. If you use automatic service charges, The Rail recommends several ways you can preserve transparency at your restaurant and ensure guests know what they’re paying. For one, inform large parties at the time of their reservation that you have an automatic service charge for large groups. You can also post the policy on your menu so that if a guest questions it when the bill arrives, you can point to the menu as evidence you made an effort to clarify guest charges. You can always take the direct approach of highlighting the automatic charge on the bill and informing the guest about it when the bill is presented. Finally, you can mark each credit card slip with a “service included” notation – or even require manager approval if a customer wants to add a tip on top of your included service charge. It may sound like overkill but it will send the message to guests that you are their advocate.
Master your menu
Winter isn’t the easiest time to get guests in the door. To entice people to visit during slow times – and to make things more manageable for your kitchen staff to prepare large numbers of dishes – consider promoting different prix-fixe menus throughout the season. They need not be just for fine-dining establishments. The Balance suggests you consider a special two-for-one menu, a prix-fixe lunch menu or a wine-and-cheese tasting menu to bring people in – or try offering fixed-price menus as an alternative to a buffet for smaller catered events. Slower times may also be good times to debut (and fine-tune) a new menu. Make sure all menu items are easy to prepare either in advance or on the spot, that they include some popular dishes as well as some that are unique to you, and that any pricier ingredients you use are doing double duty (or more) in other dishes across the menu so you avoid waste.
Light the way to food safety
Hands are washed. Food preparation surfaces are freshly cleaned. But don't forget to look above when monitoring your food safety practices. Lighting fixtures can not only harbor dust and other particles that could drop onto food preparation surfaces, but they can also pose risks if a fixture is broken. StateFoodSafety.com recommends that all lighting in your food preparation areas is either shielded or made from shatter-proof material to prevent glass shards from falling onto preparation surfaces.
Prevent this top kitchen safety risk
Lacerations and punctures are among the most common restaurant kitchen injuries. Taking some precautions with knives and cutting surfaces can help prevent them. Balance Point, the human capital management firm, suggests you take an inventory of your knives, replacing those with dull blades and tightening or repairing handles if needed. Don’t leave knives on the counter: Make sure they are stored in a rack or block in a designated place. To reduce the risk of accidental slips and cuts during food preparation, use non-slip pads or damp cloths under cutting boards and consider using cut-resistant gloves. Everyone cutting food should receive training on how to properly use knives, safely exchange cooking tools with other food preparers and maintain their condition.
Automate that purchase
Does your inventory management need a little boost? Among the top technologies transforming the food industry this year, according to Fast Casual, are automated purchasing tools. The technology links directly to your inventory system, alerts you to low product levels and can initiate an automatic order once a product in your inventory is reduced to a certain threshold. It can also make purchasing recommendations based on vendor product lead times and forecasted sales. A mobile app helps you manage the full process, from vendor bid review to order approval.
When tech gets personal
When can technology make the restaurant experience feel more customized and personal for your guests? It tells you when to expect their arrival, allows you to anticipate their order and helps you serve them promptly. Those were three takeaways from Deloitte’s latest analysis of what the restaurant of the future will look like – particularly quick-service and fast-casual operations with multiple locations – and how restaurants can capitalize on trends in order to improve sales and meet consumer demand. It suggested a few ideas likely to become far more prevalent in the years ahead: Use location-awareness technology to sense the arrival of a regular customer. Be able to ask “Would you like your usual order?” instead of “What would you like?” regardless of which restaurant location your guest visits. When you have more than six cars in your drive-through, send servers outside with tablets to take orders, and use a similar approach to line management inside to keep customers moving.
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