Table-service restaurants are turning to robotics to weather labor challenges, but it is too soon to say whether these robots are the waitstaff of the future. A video posted to TikTok in late November showed a robotic server at a Denny’s location, drawing mixed responses...
From quick-service to fine dining, restaurants are turning to retail to get a sense of how to engage with consumers’ quick-changing habits and expectations. Take, for instance, the pop-up. The New York Times recently reported on the creation of ADMO, a 100-day pop-up restaurant spearheaded...
While demand for delivery remains high, many restaurants are now in the difficult position of choosing between providing consumers with the convenience they have come to expect and running a profitable business. With the return to dine-in and the continuing challenges of today’s labor market,...
Pizza may be timeless, but the ways in which restaurateurs are getting that pizza from the kitchen to consumers’ mouths could not be timelier. With its easy deliverability, pizza has been at the forefront of the digital shift, and with its relatively simple production process,...
While ghost kitchens were a no-brainer during quarantine, the return of on-premise dining has challenged virtual kitchens to rethink their model. Restaurants are no longer satisfied with remote, difficult-to-reach kitchens in warehouses far from consumers’ homes, and they can no longer get their needs met...
With the continued stickiness of digital ordering, deliverability is becoming a driving force for major restaurant brands’ menu decisions. On Monday (Nov. 22), FAT Brands, parent company of 15 restaurant chains including Johnny Rockets, Fatburger and Hurricane Grill & Wings, announced the acquisition of another...
The rise in digital ordering is transforming menus. Off-premises-friendly foods are surging in popularity, while those that are more difficult to transport are taking a hit. Restaurants are adding menu items such as grain bowls and chicken sandwiches, hoping to woo these online customers. Get...
In the early weeks of the pandemic, restaurant enthusiasts took it for granted that we’d be truly back to normal by late 2021. What most consumers — and even many restaurateurs — had not counted on was that the very meaning of “normal” for restaurants...
With the rise of digital ordering occasioned by the pandemic, ghost kitchens have gone from an enterprising new model to an industry mainstay in a remarkably short period of time. While these delivery-only restaurants have provided restaurants with many opportunities to gain customers and drive...
