Commentary

Nick Hucker, CEO of Preoday, says in the UK: We’re used to turning to the US to see what the latest market trends might be. In foodservice, there have been some innovative concepts springing up in the US recently; the best of these can now be seen appearing right here in Britain.

Veganism has become one of the fastest growing lifestyle trends in recent years.

Written by Dora Furman, vice president, Revenue Management Solutions.

Integration between services is the answer and technology holds the key.

Its CEO said any operators would benefit from incorporating these options into their business.

Written by Nick Hucker, CEO, Preoday.

Did you know that mobile food ordering has now eclipsed ordering via the telephone in most markets? Additionally, the reach of restaurant categories that weren’t typical delivery options has been extended; historically Pizza, Chinese and perhaps Italian sandwiches were common, but much of what you will find in the mobile sphere nowadays wasn’t available for delivery. In the mid-90s, McDonald’s offered bike delivery in China, but that was certainly an early move in the Quick Service Restaurant (QSR) space to explore the field. But the playing field has changed and every food outlet, ranging from a well operated QSR, fast casual to a luxury, Michelin-starred restaurant has the potential to see growth “in the bag” as bags leave to cater to those who ordered to go/takeaway for delivery.

If you’re looking to grow your restaurant business you’re probably considering how and where to make key investments. For businesses also looking for industry expertise, the right network, and strategic advice in areas such as recruitment, marketing, or rollout proposition, private equity investment can be an attractive proposition. Steve Cordiner of Livingbridge, a growth partner accelerating expansion for operators, with investments in the likes of Pho, Rhubarb and Bistrot Pierre, offers his advice on how restaurant operators looking for this sort of investment can stand out in a crowded marketplace:

How Can QSRs and Restaurants Use the Global Pre-Ordering Trend to Their Advantage?

From the rise of alcohol-free, to the growing importance of experience, new research reveals the restaurant brands attracting millennials.

Written by Kevin Greene, International Product Manager, CBE Software.

Greggs and Pret both fall within the market classification of food-to-go specialists.

Written by Philip Harrison, president and managing director of Harrison.

Written by Mike Rich, global marketing director of the ENTERTAINER.

The expansion in the variety of food and drink retail channels will fuel the opportunity for personalised individual consumer behavior.

The retail sector has traditionally been an early adopter of new consumer-facing technology, typically turning to technology to maximise efficiencies and to augment the customer experience to deliver increased turnover. Now, several key advances are overlapping into the restaurant arena, giving operators the opportunity to take advantage of the latest advancements in sales and stock management.