Commentary

Food delivery companies are missing the point by delivering food with no human interaction, argues an industry insider.

In a fiercely competitive market, customer engagement has always been a huge differentiator for quick-service restaurants (QSRs).

When you look at the modern world of franchising, the notion of manual cash registers and doing inventory by hand seems very antiquated. Today, franchising moves rapidly with technology engrained into nearly every part of operations. Accelerated by the impact of COVID-19, technology continues to disrupt the way franchisees manage their finances and will only increase as we look to 2022, and as the franchising space becomes progressively more  competitive.

We have seen a degree of standardisation when it comes to payment processes within quick service restaurants (QSRs) since the pandemic.

It is no exaggeration to say that the years 2020 and 2021 were a bad time for the quick service restaurant (QSR) industry.\

Written by Daniel Parker, Associate at Winckworth Sherwood.

Flipdish CEO Conor McCarthy explains why QSRs should not be daunted by the prospect of turning themselves into digital takeaways during the coronavirus pandemic.

(Editor's Note: The commentary is written by Trethowans associate Linden Talbot. Original article here. Reposted with permission.)

Access Hospitality's Katy Hamilton offers practical advice on managing current trade and using time and technology to plan for an uncertain future.

Gannons Solicitors founder Catherine Cannon advises operators what they need to do.

Lincoln and York marketing manager Chris Tough discusses why plant-based milks are no longer just an option for retailers.

Revenue Management Solutions managing director Philipp Laqué details how the sector can take advantage of the latest advances in technology.

Revenue Management Solutions VP Dora Furman presents the latest thinking on categorisation strategy and targeting for optimal profitability.

Venners consultancy director Malcolm Muir explains how a few simple tweaks to procedures can have a significant impact on an operator’s bottom line. It’s not a case of if a quick service business will incur financial loss due to error or theft, it’s when.

Revenue Management Solutions managing director Philipp Laqué offers his advice on making menus profitable without losing business.

VB Hospitality marketing manager Amy Spooner offers advice for drawing in the horror-loving crowd.