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Why the recent deal with KFC, Taco Bell, and Grubhub is so appealing for the entire food delivery industry

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.

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Why the recent deal with KFC, Taco Bell, and Grubhub is so appealing for the entire food delivery industry

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5 tips for restaurant operators looking for investment

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:

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Taking risks in innovation is essential for QSR brands globally

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

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10 marketing lessons from how millennials are changing the way we eat

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

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Eight tips to make the best use of time for busy restaurant operators

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

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What Greggs and Pret shoppers have in common: IGD

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

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Survive or Die – the do's and dont's of re-branding hospitality businesses

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

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10 tips on what consumers look for in a restaurant: the ENTERTAINER

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

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Mintel announces five global food and drink trends for 2018

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

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10 tips from the retail sector for restaurant operators to leverage sales

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.

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The rising trends shaping the restaurant industry

Restaurant operators are constantly looking for innovative ways to grow their estate, footfall and offering.

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7 key tips on dealing with the rising unpredictability according to Revenue Management Solutions

Food price inflation rose to 9.3% in August, up by over 2% on the previous month.

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How to find funding in the restaurant sector

Find out what Livingbridge advises for a restaurant operator looking to grow.

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10 tips to survive the rise in food prices in the restaurant industry

Food inflation in the UK hit its highest rate in three years in June. Food and non-alcoholic beverage prices were 2.3 per cent higher than a year earlier, up from a rate of 2.1 per cent in May. Therefore, restaurant operators need to get wise to this growing expense without causing harm to their business.

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How To Make Sure your Business Doesn't Get Noticed for the Wrong Reasons

With the hygiene standards and food safety of food outlets gaining attention following some high profile cases, QSR spoke with Michael Coates and Des Fraser, Founders of Combat Pest Control, about what businesses can do to make sure they don’t get noticed for the wrong reasons.

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