Executive insights
Engineering seasonal menus: maximising margins for Christmas
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...
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...
The Candy Crush Effect: four ways learning through gamification can help operators improve team engagement and productivity
elementsuite CEO Steve Elcock discusses why it's the future for engaging and developing teams within the hospitality industry.
How technology is triggering international restaurant trends
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...
How to incorporate vegan menu items into QSRs and fast casual restaurants
Veganism has become one of the fastest growing lifestyle trends in recent years.
How dynamic pricing is changing the UK restaurant scene: Revenue Management Solutions
Written by Dora Furman, vice president, Revenue Management Solutions.
How businesses best utilise tech to deliver a memorable customer service
Tech offers a way to find new solutions to customer pain points, from managing queues to taking payments.
Lynx Purchasing releases buying insights with new guide
The specialist is launching a new insight guide titled The Seven Habits of Highly Effective Purchasing Teams.
New Research Reveals How Operators Can Combat 'Meal Deal' Fatigue
The NPD Group shows that 28% of visits to the out of home (OOH) market involves some form of deal or promotion, this amounts to 3 billion visits a...
Eight tips to make the best use of time for busy restaurant operators
Written by Kevin Greene, International Product Manager, CBE Software.
Consuming two burgers is healthier than adding a side of fries, says nutritionist
Nutritionist and registered dietitian Emily Field encourages clients to think about macronutrients when they choose a meal.
Exclusive: New Research Highlights the Growing Importance of Burgers in the Out of Home Market
The NPD Group has revealed burgers are the second food product ordered in the foodservice industry, behind sandwiches.
Survive or Die – the do's and dont's of re-branding hospitality businesses
Written by Philip Harrison, president and managing director of Harrison.
10 tips on what consumers look for in a restaurant: the ENTERTAINER
Written by Mike Rich, global marketing director of the ENTERTAINER.
The cuisine types offering opportunities across Europe
Times are getting tougher in the QSR and fast casual space, with recent weeks seeing reports of GBK pulling back on expansion plans and Byron Burger...
EXCLUSIVE: What shoppers want from food-to-go
Here, IGD’s Shopper Insight Manager, Rhian Thomas, takes a look at what shoppers want from their food-to-go purchases beyond food and drink.
