Should restaurants embrace high tech?

Technology develops to make things more efficient, and restaurant tech is no different, according to RestoConnection.

Should restaurants embrace high tech?

Technology develops to make things more efficient, and restaurant tech is no different, according to RestoConnection.

Readying your property to maximise trading potential: facilities management checklist essentials

Access Hospitality Business Development Manager Max Carruthers offers advice on using technology for facilities maintenance and putting your business in a winning position.

To tech or not to tech

Revenue Management Solutions Managing Director Philipp Laqué provides an overview of tech "revolutions" that brands should consider.

Are kiosks worth it for your restaurant?

RestoConnection discusses the benefits and challenges of installing self-service kiosks.

Earning positive restaurant reviews

QSR Automations Content Marketing Specialist Dylan Chadwick provides tips on how to guarantee "perfect" guest testimonials.

Looking ahead to the top tech trends for 2019

QSR Automations Vice President of Sales Ashley Sheppard looks at the tech-driven convenience options which are set to continue to influence modern restaurant trends next year.

Using technology to combat the most common restaurant complaints this festive season

Call Systems Technology managing director Eloise Sheppard offers practical insights on how tech can easily respond to such grievances.

The benefits for operators of becoming environmentally friendly

Sarah Munday, head of NPD at Mizkan, discusses how following a more environmentally-friendly approach also benefits the brands that abide by it too.

Too much information? Top tips to avoid menu mishaps

Revenue Management Solutions Managing Director Philipp Laqué offers his take on getting a menu right for operators.

Trends set to soar this Christmas

Mizkan, the brand behind Branston and Sarson’s, advises operators on how they can capitalise on them during the season.

Ringing a bell: top tips in driving customer loyalty

With new restaurants opening what seems like every other day and more and more shoppers going online, customer loyalty is becoming increasingly important.

Engineering seasonal menus: maximising margins for Christmas

Revenue Management Solutions managing director Philipp Laqué discusses how operators can ensure their menus are optimised to make a profit this Christmas.

Brexit strategy: planning for success when the UK goes it alone

Prestige Purchasing chairman David Read and Revenue Management Solutions CEO John Oakes lists eight questions for operators to answer.

Top tips for operators trying to implement a digital HR culture

elementsuite CEO Steve Elcock discusses how operators can effectively impart it.

Fever pitch: spicing up menus to maximise summer trade

Written by Mizkan Head of Marketing Lorna Kimberley.

Responding to negative restaurant reviews

QSR Automations Content Marketing Specialist Dylan Chadwick offers advice for restaurant operators on how to deal with negative reviews to continue to drive footfall into their venues. Customers usually read online reviews of a restaurant before they visit. The UK’s Bright Local reports that by 2017, 85% of all consumers, regardless of industry, were using reviews to make a decision. Even more tellingly, 94% of UK consumers who check the net for opinions, say online reviews have driven them away from a business. Let’s take a look at the types of review operators can expect and some suggestions for handling them successfully. For restaurant owners, reviews are nothing new. Before the advent of social media and the internet, elite food journalists printed restaurant reviews in newspapers and focused their attention on the high-end eateries and world-famous chefs in big cities. These journalists could make or break an upcoming restaurant, enticing or discouraging diners with their descriptions of the establishment. As such, operators fought hard to please these reviewers, knowing that bad press could cripple their business.