Delivery companies and restaurants
23Aug
The Impact of food delivery consolidation on restaurants, couriers and customers

The food delivery business model by itself has a lot of questions surrounding it. There is no doubt that there is definitely a gap in the market since restaurants need delivery service to meet the growing need of convenience by customers but the question to ask is if there is a market in that gap?

I have seen so many articles talking about consolidation in the food delivery industry in order to set a path to profitability for food delivery startups, but little have I heard the press talking about what this really means to all the stakeholders involve like the restaurants, couriers and customers.

Is no secret that the market and the majority of the press releases are more interested in the interest of the investors in these tech companies and pay little attention to other stakeholders that are directly impacted.

Just to give a background on the current situation, many restaurants dislike food delivery companies due to high fees on restaurants. Also, most courier drivers feel exploited by food delivery companies for not being able to make a minimum wage and lastly, it is definitely no secret that the customers are not loyal to any specific food delivery company and are always in search of better service at a lower price. What then is the fate for these three stakeholders if food delivery companies consolidate. Will restaurants start paying lower fees, or will couriers be able to make more income or will the customer get better offers? These are questions that the mainstream media should ask most of the CEOs running these companies. However, thanks to the fact that we don’t need financial analysts to answer such questions.


The rise of restaurant dependence on delivery companies is threatening the future of the restaurant industry since most delivery companies charge restaurants up to 30% commission on each order. The commission charge has a devastating impact on restaurants being an industry with very small profit margins of an average of 0-15% and has forced many to shut down. Some Restaurant doesn’t include some of their menu items on delivery apps while some increase the price charged for their menu item on the delivery app in order to compensate for the high commission hence making them less competitive.

If every one of these delivery companies is making losses right now, how will consolidation help them and what will the impact be to local restaurants. It is safe to say that consolidation means taking away the leverage restaurants, couriers, and customers have. At the moment many restaurants can negotiate with food delivery companies for lower fees since they can always choose to go to the next competing food delivery company, the same case goes for courier drivers and to the customers. However, with consolidation, this leverage is taken away. The big question now is, what will prevent these food delivery companies not to increase commissions for restaurants and further cut down courier delivery fees per order? Already most restaurants still feel like they are currently in captivity due to the high fees some of the food delivery companies are charging them, what then will be the fate of these stakeholders when their leverage no longer exists when the market is only served by a handful of players. Already, food delivery companies are reportedly using data collected from restaurants to increase profitability by reproducing some of the restaurant’s top-selling items on their ghost kitchen at cheaper prices. What will prevent them to further suppress restaurants, couriers and customers in search of profitability?

It is true to say that consolidation in the food delivery industry will also benefit restaurants in aspects like having single or much fewer devices and systems to work with due to limited suppliers. Are these benefits worth the risk local restaurants, courier drivers and customers face in case of consolidation of food delivery companies?
12Aug
There is definitely a gap in the market for food delivery startups but is there a market in that gap?

Why is the state of food delivery startups so fucked up? The only innovation today from food delivery companies is how much capital they have raised. You have insanely large pools of capital creating an incredibly inefficient money-losing business model. It’s used to subsidize an untenable customer expectation. You leverage a broken workforce to minimize your genuine labour expenses. The companies unload their capital cannons on customer acquisition.

You are capturing restaurant data of the top-selling dishes and now creating your own ghost kitchen producing and selling these dishes to customers at lower prices directly competing with the very restaurant you claim to service and help. Charging up to 45% of the commission to local restaurants when you know very well that restaurant profit margin only ranges between 5 – 15%. How do you expect these local restaurants operated by these lovely passionate people to survive not to talk or even thrive? How will they support their families, employees and create jobs in the economy?  

Food Delivery Platform Existentialism

Which brings us to the question – what is the point of all this? These platforms are all losing money. Just think of all the meetings and lines of code and phone calls to make all of these nefarious things happen which just continue to bleed money. Why go through all this trouble?

Grubhub just lost $33 million on $360 million of revenue in Q1.

Doordash reportedly lost an insane $450 million off $900 million in revenue in 2019. Uber Eats is Uber’s “most profitable division” 😂😂. Uber Eats lost $461 million in Q4 2019 off of revenue of $734 million. Sometimes I need to write this out to remind myself. Uber Eats spent $1.2 billion to make $734 million. In one quarter. Amazon just bailed on restaurant delivery in the U.S. What is it about the food delivery platform business? Restaurants are hurt. The primary labour is treated poorly. And the businesses themselves are terrible. As this conflict comes to a boil, one thing is becoming clear: there are no winners in this fight. Restaurant owners are losing money. Diners are seeing their costs raised, either by delivery companies that need to pay delivery drivers or by the restaurant owners who raise prices to offset delivery fees. And delivery drivers still make low, unpredictable wages frequently with no benefits. 

The space of Food delivery (or food-tech, as the entrepreneurs describe) — at one time — managed to make the investors salivate at a rate that would have put the world’s best pizza to shame. Now? Not so much. Why? What was so great about them? And if it was, then all of a sudden what changed?

Did people stop eating food?

Did the restaurants not need the delivery support infrastructure anymore? That seems unlikely. It’s not like the concept of ‘home delivery’ is new. The local eateries have been doing it for the longest — even before your local grocer or medical store started delivering your orders to your doorsteps.

Neither the VCs, nor the entrepreneurs were wrong in seeing value in food-tech. It is a space where there is a lot of potentials, highly disorganised, exceptional repeat rates (hello dear bachelors), quite localised and customised. It has everything that makes any business drool at the prospect of success. And yet, somehow it is not working out so well for these guys. Why?

How did we get to a place where billions of dollars are exchanged in millions of business transactions but there are no winners? But I don’t think that’s sufficient here. Delivery can work. Just look at a Domino’s stock chart. But, the delivery has been carefully built as part of a holistic business model and infrastructure. Maybe that’s the viable model.

Delivery companies and restaurants

Third-party delivery platforms, as they’ve been built, just seem like the wrong model, but instead of testing, failing, and evolving, they’ve been subsidized into market dominance. Maybe the right model is a wholly-owned supply chain like Domino’s. Maybe it’s some ghost kitchen/delivery platform hybrid. Maybe it’s just small networks of restaurants with out-of-the-box software. Whatever it is, we’ve been delayed in finding out thanks to this bizarrely bankrolled competition that sometimes feels like financial engineering. The more I learn about food delivery platforms, as they exist today, I wonder if we’ve managed to watch an entire industry evolve artificially and incorrectly.

Third-party delivery platforms, as they’ve been built, just seem like the wrong model, but instead of testing, failing, and evolving, they’ve been subsidized into market dominance. Maybe the right model is a wholly-owned supply chain like Domino’s. Maybe it’s some ghost kitchen/delivery platform hybrid. Maybe it’s just small networks of restaurants with out-of-the-box software. Whatever it is, we’ve been delayed in finding out thanks to this bizarrely bankrolled competition that sometimes feels like financial engineering. The more I learn about food delivery platforms, as they exist today, I wonder if we’ve managed to watch an entire industry evolve artificially and incorrectly.
9Aug
Travel Website you didn’t know that existed

Introducing Tconnect by TravelTube which connects thousands of travellers across the world. Travellers can see and connect with other travellers going to the same destination within the same date and can also see and connect with travellers that just left the same destination to receive real-time and update travel information.

Travelling has always been an information-intensive activity due to factors like safety concerns, places to have the most fun, other travellers opinions or reviews about hotels, restaurants, parks etc. Thanks to platforms like lonely planet guide books, TripAdvisor and others which help travellers make informed decisions on their travel activities.

Connecting Travellers

Covid-19 has directly impacted the world and how we travel dramatically. The need for the most updated information has never been more important to travellers both travelling locally and internationally. Travellers travelling locally need information on the city/state regulation and restrictions, closed parks and beaches etc. While for international travellers, this need has never been more. A lot of travellers get stranded at the airport due to miscommunications and lack of updated information due to the fast past of response government are trying to respond to the Covid-19 cases 

A few months ago TravelTube launched a travel tool called Tconnect that connects travellers travelling to the same destination. Travellers can now connect a traveller planning to travel to a destination with another traveller who recently visited that location or who will be going to that destination before you to get more real-time information about that destination. Travellers can also connect with other travellers going to the same destination during the same date to jointly enjoy the travel moments as a group. It is said that happiness is only real when it is shared by Chris McCandless. TravelTube users survey in Dubai shows that some users living abroad are using Tconnect to send and receive items from their home country through other travellers from Tconnect.

Since its launch, thousands of Travelers have been utilizing the tool. Over 60% of travellers currently using the tool are solo travellers, as they look for like-minded travellers to have a shared experience.  20% of travellers are couple connecting with other travellers for a shared experience. 15% of travellers are families and 5% are groups of travellers.

TravelTube recently launched a mobile app on the play store to increase the user’s experience and receive notifications each time a new traveller is visiting a destination they are also planning to visit or travellers who will be in a destination before they are so that they can get updated travel information about the location.
18Apr
Food Delivery Statistics Every Restaurant Should Know About

2020 has been quite a year for food delivery from restaurants. Off-premise dining has surged in popularity due to COVID-19 restrictions on on-premise dining. The success of food delivery has proven that demand is here to stay.

We’ve compiled food delivery statistics to help you better understand the importance of the channel and key trends surrounding this revenue stream for restaurants. You’ll find these facts and figures organized into the following categories:

  • Stats about the rise of food delivery
  • Food delivery statistics about consumer habits
  • Direct ordering versus third-party food delivery statistics
  • Stats about COVID-19 and food delivery
  • Food delivery statistics about customer service

THE RISE OF FOOD DELIVERY

  1. In 1994 Pizza Hut launched the first online ordering service. 
  2. Customers spend $11 billion on pizza delivery per year.
  3. One in three Americans uses a food delivery service at least weekly.
  4. Every year, the U.S. food delivery market grows 20%. 
  5. By the end of 2021, the online food delivery market is expected to reach $26 billion in revenue.
  6. Currently, there are 45.6 million people who use mobile food delivery apps. That number is expected to reach 53.9 million by 2023. 
  7. In 2030, China will have the largest market for online food ordering. Its local industry currently creates $51 billion in revenue. 
  8. The United States is the second-largest consumer of online food ordering. 
  9. 60% of restaurateurs report that offering delivery has led to an increase in revenue. 

FOOD DELIVERY STATISTICS ABOUT CONSUMER HABITS

  1. One in three food delivery consumers is a millennial. 
  2. People feel comfortable waiting up to 40 minutes for food delivery. 
  3. The minimum distance people would choose delivery over takeout is 1.5 miles. 
  4. People don’t want to pay more than $8.50 total for delivery fees, service fees, and gratuities. 
  5. 48% of customers feel comfortable sharing their data with restaurants in order to receive a discount on off-premise dining. 

DIRECT VERSUS THIRD-PARTY FOOD DELIVERY STATISTICS

  1. The online food delivery market’s largest segment is direct-to-consumer ordering (as opposed to third-party ordering). In the United States, this segment will have generated almost $16 billion in revenue by the end of 2020. 
  2. On average, people have two delivery apps on their phones and use them three times per month. 
  3. 78% of off-premise orders are placed directly, while 22% are placed through third-party platforms.
  4. On average, third-party online ordering platforms take a 30% commission from each order. 
  5. 30% of American diners who don’t use third-party online ordering apps avoid them specifically because they want to support restaurants directly. 

COVID-19 FOOD DELIVERY STATISTICS

  1. 23% of people say they will only order for pickup or delivery for the rest of 2020, rather than dining on-premise. 
  2. 51% of Americans feel comfortable ordering for pick-up during the pandemic. 
  3. 43% of Americans feel comfortable ordering delivery during the COVID-19 pandemic. 
  4. More than one in four consumers don’t feel comfortable dining out until there is a COVID-19 vaccine.
  5. In 2020, more than 45 million Americans used a food delivery app, which is a 25% increase since the previous year. 
  6. Grubhub grew its customer base by 35% between 2019 and 2020. 
  7. Research predicts that there will be a 3.3% dip in online ordering in 2021 after indoor dining picks back up at full capacity.
  8. In 2020, two in five restaurants began offering food delivery services because of pandemic-related closures. 
  9. Three in 10 restaurateurs predict that off-premise demand will remain at pandemic levels even after the pandemic ends. 
  10. Order sizes on third-party delivery platforms increased during the pandemic. Grubhub saw a 20% rise in average order size compared to 2019. 
  11. DoorDash saw its average order size increase from $33 in January 2020 to $36 in June 2020.

FOOD DELIVERY STATISTICS ABOUT CUSTOMER SERVICE

  1. The most common complaint that customers have about food delivery is their food not being warm enough or fresh enough when it arrives. 
  2. 85% of people want restaurants to use tamper-evident labels to reduce instances of drivers taking food from their orders. 
  3. 63% of people are more likely to tip digitally through a delivery app, rather than in-person with cash. 
  4. 60% of deliverers say a low or no tip as their biggest gripe about the job. 
  5. 53% of people tip more in inclement weather.
  6. If an order goes wrong, four in five people point blame at the restaurants instead of at the delivery services. 
  7. One in three delivery customers says that they’ve had delivery drivers pass them food through a car window rather than bringing the food to their front doors.
  8. Almost three in 10 customers say they’ve had delivery drivers object to delivering orders to their front doors. 
  9. 17% of people have had delivery drivers place their food outside of their doors and leave. 
  10. Consumers think that delivery drivers (54%) are more deserving of tips than servers (47%). 
  11. Customers and delivery drivers think that $4 is a suitable tip for deliveries.

WRAPPING UP: THESE FOOD DELIVERY STATISTICS SHOW THAT DELIVERY IS HERE TO STAY

Trends show that food delivery was on the rise before the COVID-19 pandemic. When the pandemic struck in early 2020, it accelerated the growth of the off-premise dining market. With consumer habits changing, delivery is here to stay even after the pandemic becomes a distant memory.

Get started with a direct online ordering platform that lets you keep your profits. Learn more about TravelTube today.

Sources:

1 – “Online Food Delivery” by Statistia

2 – “2020 Food Delivery Service Statistics You Need to Know” by Beambox

3 – “How to Get Started with Restaurant Delivery and Take-Out” by SevenRooms

4 – “New Study Shows What Consumers Crave in a Food Delivery Service” by US Foods

5 – “More Consumers Are Turning to Food Delivery Apps amid Indoor Dining Restrictions” by eMarketer

6 – “4 Trends Defining Delivery During COVID-19” by Restaurant Business Online
4Mar
How to Create a Restaurant Review

Creating a restaurant review is a great way to share your excitement about a favourite restaurant—or warn potential diners about a particularly disappointing experience. While some people do it for fun, others are professionals.

When people are looking for a restaurant to try, online reviews are often an important deciding factor. The better the reviews, the higher the chance they will book a seat in that restaurant.

Not all reviews are created equal, however. People are smart and can easily distinguish between a genuine review with real information and a brief missive written by someone who may not have actually visited the establishment in question.

You can’t fool people by dashing off a few generic words of praise (e.g., “Loved it!”, “Will definitely go again!”, or “Best night ever!”). People don’t put any stock in these types of reviews because they feel bland and untrustworthy. Details and specifics are what viewers find helpful.

With that in mind, let’s take a look at the steps to create an effective restaurant review.

1. Do Background Research

  • Find out how the restaurant markets itself to its target audience. This will help you evaluate their success with respect to their goals

2. Build a Chronological Narrative

  • Describe your experience with a chronological structure. Start with when you entered the restaurant and proceed through to when you departed.
  • Use complete sentences, descriptive phrases, and specific details.

3. Include Restaurant Information

  • Include information about the cuisine, price range, location, operating hours, and contact information.
  • Do they serve alcohol? Do they allow smoking?
  • Do they accept reservations? If not, how long is the typical wait?
  • Do they offer any live music or entertainment?
  • Is the restaurant suitable for families, children, large groups, etc.? Or is it more intimate and romantic, suitable mainly for couples?

4. Set Your Evaluation Criteria

  • Clarify which criteria you will be using to evaluate the restaurant. Since you may be writing multiple reviews, it’s important to consider this question ahead of time.
  • Evaluation criteria could include (but are not limited to): quality of the food, service, interior and exterior design, ambiance, cleanliness, and value for money.

5. Be a Customer, Not a Reviewer

  • For your review to have credibility, it must reflect an experience that any customer might have and video evidence. If you do a good job of establishing credibility, readers will seek out your reviews of other restaurants, as well.

6. Include Both Pros and Cons

  • Even Michelin-starred restaurants have their drawbacks. No place is perfect!

7. Discuss Only What You Experience

  • While discussing the food, limit yourself to the food and drink you actually tried.
  • You can mention other cuisines that might be offered by the restaurant, as well, but don’t attempt to provide an exhaustive list of every dish.

8. Be Clear, Fair, and Honest

  • This should go without saying, but it’s very important that your review be fair and honest. Remember that your review has the power to persuade people whether or not to go to this restaurant.
  • If your review is negative, be sure to maintain a high level of professionalism. It doesn’t help your credibility if you sound ranty.
  • If you think the restaurant overlooked certain details, you may certainly mention it as a word of caution, but don’t belabour the point.

9. Close With Your Recommendation

  • Finish your review by providing your concise recommendation. Thumbs up or down?
  • Your last line should be a call to action. Make sure it’s effective.

What Do the Star Ratings Mean?

Some reviewers get confused by whether to choose three or four stars for an above-average restaurant with excellent food. Here is an explanation of what all five ratings mean.

  • 1 star =Poor. There’s nothing good about the restaurant. You won’t be returning.
  • 2 stars =Okay. The restaurant has one or two good qualities. It might be a delicious dish, helpful staff, or an inviting atmosphere. Still, you have no interest in visiting again.
  • 3 stars =Good. A fine example of a specific kind of restaurant. It can be delicious food with excellent service. You may think about returning if you wish to have that particular cuisine.
  • 4 stars =Excellent. Delicious food, appealing atmosphere, helpful staff, and brilliant service.
  • 5 stars = Extraordinary. Meets an elite standard by which you judge all other restaurants. The staff is always ready to help, the premises are extremely clean, the atmosphere is lovely, and the food is both delicious and beautifully presented.
9Feb
Are Ghost Kitchens The Future of Restaurant Business?

This year, every restaurant franchise is grappling with decisions about delivery. But the fact is, delivery was a priority even before the pandemic, with 78 percent of respondents in last year’s National Restaurant Association survey looking to focus on their off-premise strategy.

This year, 33 percent of customers report that they are ordering more take-out, creating a significant new revenue stream for restaurants willing to double-down on delivery.

Ghost kitchens — professional cooking facilities created for the preparation of delivery-only meals — enable restaurants to rapidly start delivering food to their customers. These kitchens exploded in popularity this year, but the question remains, are ghost kitchens here to stay, or will they go the way of the food hall and crumble like a house of cards?

What’s in it for the restaurant?

From a value perspective, it’s easy to understand the appeal of a ghost kitchen. By cutting out the expense of front-of-house operations and dining rooms, restaurant operators can significantly reduce rent and labor costs. Delivery is also difficult for most brands to do well on their own, and facilities like DoorDash Kitchens in California already have the infrastructure and agreements in place to enable third-party delivery for their tenants.

What’s in it for the ghost kitchen?

The most successful ghost kitchens, typically operated by a separate parent company, use their own staff of delivery drivers and offer a variety of cuisine from a single location. These companies operate several of their own proprietary food brands out of their ghost kitchens (i.e., a generic Mexican, Chinese or burger concept).

Customers typically aren’t familiar with the generic ghost kitchen brands, and consumer behavior trends confirm that younger customers prefer brands with a soul and a strong reputation. A significant 90 percent of millennials say authenticity is important when choosing which brands to support. To solve their credibility problem and keep their generic brands afloat, ghost kitchen companies are choosing to lease some of their space to well-known brands with existing, loyal customer bases.

The bottom line

On the surface, ghost kitchens are a win-win. Fast-growing, popular restaurant concepts can quickly ramp up delivery, and ghost kitchens can boost their credibility and, by extension, visibility and sales for their generic brands. However, a closer look reveals that the benefits are one-sided.

As soon as a ghost kitchen brings a franchise brand on board, they are looking for an exit strategy. Ghost kitchens will only pay fees and royalties to a brand long enough to get market share. As soon as they do, they bring everything back in-house to sell their own proprietary brands.

Ghost kitchens need the street cred of an established brand but fail to offer enough upside. Third-party delivery fees add up quickly, limiting a brand’s ROI and stifling its growth. A recent New York Times report found that the base fees large delivery services charge small restaurants can add up to 20-30 percent of each order. For concepts already operating with razor-thin margins, the juice isn’t worth the squeeze.

What’s next?

Ghost kitchens will likely follow the 80/20 rule. Eighty percent will fail, and 20 percent will succeed — but only those that enlist a brand with a soul to join their facility. There will be too many ghost kitchens — and too many without a reputation backing them — to make it.

For franchisors, leasing space in a ghost kitchen is a short-term solution to a long-term problem. Delivery will still be a priority in a post-Covid world, so restaurants should avoid third-party ghost kitchens and instead consider investing in their own off-premise operations.

Tech-forward brand Wow Bao is leading the pack with their delivery strategy. They adopted an off-premise platform allowing other restaurants to sell their product through third-party delivery — essentially transforming any kitchen into a ghost kitchen. Wow Bao’s new model offers a significant opportunity for restaurants to create a new revenue stream and easily diversify their offerings.

By investing in their own ghost kitchen or off-premise platform, franchisors can get the best of all worlds — a strong delivery operation, the opportunity to strengthen their brand reputation and the best possible ROI.
7Feb
7 restaurant technology trends to watch in 2021

The restaurant industry has traditionally been slow to adopt technology and innovative digital solutions. But in 2020, the COVID-19 pandemic changed that and forced food and beverage outlets to look beyond the traditional. Many restaurants have recently turned to tech, even if reluctantly, to adapt to a new reality. One which includes less dine-in guests, more off-premise and al fresco dining, or plexiglass screens and table dividers, masks and gloves, and lots of sanitizing.

Technology and innovation are what have helped, even saved, restaurants as they transform how they operate to not just survive, but thrive, in this new connected and contactless era. From online ordering, self-checkouts and touchless payments to delivery and pick-up, the F&B industry can no longer afford to ignore the trends that are helping businesses reinvent themselves to remain relevant and competitive.

As it’s predicted that growth in the restaurant industry will be entirely driven by off-premise consumption, using technology is not just about improving operations and service delivery, but also reimagining restaurants.

So, what digital trends and tools should be top of mind in 2021 to stay up-to-date, and even ahead of the competition?

1. Online ordering systems and delivery apps
As restaurants remain vulnerable to imposed restrictions, strict sanitary regulations and even closure, online food orders and contactless home-deliveries have come to the rescue. And this service is here to stay as diners grow accustomed to getting the food they want when, where and how they want it.

Third-party food delivery apps like UberEats, Foodpanda, or Door Dash will continue to be an important solution for those not able to offer in-house ordering and delivery services. But as many diners report a preference for ordering directly from restaurants, we can expect to see restaurants following the lead of larger fast-food chains and investing in developing their own integrated online platforms and apps. Despite the ‘distance’, this digital proximity enables the restaurant industry to stay closely connected with their customers.


2. Contactless payment
Contactless technology is going mainstream, and it’s not just about placing an order online, but also about paying with a smartphone, smartwatch or smartcard via an app or touchless device. New payment technologies have been slowly gaining momentum within the global restaurant industry, but this trend has accelerated with the pandemic. It’s estimated that contactless payments will triple from $2 trillion to $6 trillion worldwide by 2024, and having such options are reportedly extremely important for 34% of customers. With no cash hand, no human contact is required – more hygienic and safer – and it’s quick, instant and convenient. From a cash flow point of view, it’s also more efficient. If restaurants don’t want to be left behind in the coming year, those who haven’t yet done so better invest and plan for mobile and digital payment strategy.


3. Online table reservation system
Booking a table via a phone call is becoming a thing of the past as online table reservation technology takes on new importance. Providers like Eat App, Tablein or OpenTable give customers the freedom to see available slots and make their own booking on-the-go. In turn, by using technology-enabled reservation systems, restaurants can manage seating, waitlists, customer loyalty and dining preferences as well as collect vital client data be it for contact tracing or market insights.

The concept has even been taken a step further. Via its initiative Experiences, OpenTable is offering restaurants the opportunity to propose unique culinary events and dining experiences, beyond standard reservations. Whether it’s Ramen Nights in celebrity chef Hugh Acheson’s dining room, a ‘side-dish’ of line dancing lessons or a fixed-price tasting menu, guests can book their next special dining experience easily, directly and according to what tickles their taste buds. Time to get creative!

4. Digital kitchen ‘boards’
No need to grab paper and pen, worry about smudged printed tickets or run back-and-forth between the kitchen and front-of-house anymore. Kitchen Display Systems (KDS) are a digital menu board for kitchen staff helping restaurants streamline back-of-house operations. Directly linked to the restaurant’s point-of-sale (POS) system, the screen displays orders automatically according to priority and flagging any special dietary requests. Tracking meal delivery times and monitoring inventory to signal when a product is out of stock, this technological solution ultimately ensures better communication, accuracy, clearer workflows and – being 100% digital – promises a more sustainable kitchen operation.

5. Automated inventory management software
Automating your inventory management means tracking food and beverage stocks, anticipating quantities and even scheduling reorders no longer need to be time-consuming tedious tasks. Very importantly, the implementation of such software in your working process can also reduce food wastage, which is reportedly costing the hospitality industry $100 billion annually. Through cutting-edge artificial intelligence (AI) technology, companies like Winnow are helping restaurant owners and managers cut food waste and costs and run their businesses more efficiently and sustainably. Partnerships with innovative platforms like Too Good to Go also save restaurants from wasting their food surplus, instead of making it available to users looking for a meal-deal. Saving time and money all while helping the planet – sounds like a no-brainer with sustainability being at the forefront of the global agenda.


6. QR codes
Already a staple in mobile-first societies like China, QR codes are going global and popping up at restaurants around the world. In this ‘no-touch’ era, auto-scanning barcodes with smartphone cameras on posters, tables, coasters, doors or websites allow customers to access online menus, order and pay – without contact – keeping diners and employees safe. This technology, which doesn’t require downloading an app, has also played an essential role in helping restaurants with contact tracing now mandatory in many parts of the world for their reopening during this pandemic. Offering a number of convenient benefits at relatively low costs for restaurants, QR code technology is going to be a ‘must’ in 2021.


7. Air purification technology
As diners return to restaurants, it’s going to be critical to make them feel safe and comfortable. Upgrading sanitization systems through various air purification technologies to promote ‘clean air’ is a growing focal point for the restaurant industry.

Harmless-to-human technology like bipolar ionization, which purifies the air and surfaces in indoor spaces by neutralizing contaminants, is already showing promising results and finding a market for itself. As are systems which make use of ultraviolet light known as effective methods of both air and surface sanitization. While these concepts and products may not yet be mainstream yet, they are fast-becoming the most important restaurant technology of all in in a virus-wary world.
5Feb
The Importance of Restaurant Marketing in the Competitive Restaurant Industry

Restaurants are among the best business ideas and can generate a good income if managed well. However, without a proper plan and a clear implementation strategy, it will not be possible to make it in the restaurant business.

In this post, we explore some of the important restaurant marketing strategies.

Find Out What Food Trends There Are in Modern Restaurant Business

The first step you should take is researching the market. You should have a clear understanding of all the popular restaurant food markets and what is trending in the industry.

The restaurant business moves with trends. Some of the modern trends include molecular kitchen, healthy food, vegan food, gluten-free food, and an open kitchen. The open kitchen has become very popular in upscale areas where people love enjoying the show as the cook prepares the meal.

You should also try offering different types of meals that are trendy and attractive to modern society. For instance, most people today want to eat gluten-free meals, sugar-free meals, and vegan meals. Capitalize on such meals to attract the right customers.

Organize Some Events in Your Establishment

Evening parties and weekend events are a great way to popularize your restaurant. Create events and market them extensively to get people interested in your restaurant.

You can invite local celebrities to grace your events too. You should have at least one day of the week that is themed with parties. It can be live-music evenings too.

Invite Famous People and Bloggers to Your Place

Famous people appearing at your events will attract more people to your restaurant. Even if your restaurant does not serve foods that are the preference of some people, they may just pop in to have some fun time with celebrities. Capitalize on such moment to serve your best dishes.

You can also invite local press and bloggers to review your services and write about your brand in the papers and on high-rated blogs.

Work on the Reputation of Your Place

It is not possible to succeed in the restaurant business without establishing your brand’s reputation. Work on your image through digital marketing including social media interactions.

You should also design an attractive website where potential customers can find out more about your brand. There must be such information as a price, menu info, location, contacts, and social media links.

Make Accounts on Social Networks

Social media is your gateway to the thoughts of your customers. If you want success in your restaurant marketing campaign, you must be willing to invest in social media marketing.

Post visual content such as food recipes, special meals, special offers, announcements and virtually anything that will keep your online followers interested. High-quality photos of your meals will attract more clients than you can imagine. Social networks are the best branding platforms. Respond to your customers’ questions and provide help where necessary.
4Feb
How to Make Videos for your Restaurant?

Video marketing is popular among marketers for one major reason—it works. Want to boost the number of people visiting your site to make reservations? One study found that including your video on a landing page can improve conversion rates by nearly 80%, with 70% of marketers noting that video has higher conversion rates than other […]