Commentary

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

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

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

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

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

Written by Mizkan Head of Marketing Lorna Kimberley.

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.

elementsuite CEO Steve Elcock discusses why it's the future for engaging and developing teams within the hospitality industry.

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: