Along with yummy dishes, restaurants are also putting new tech investments on the menu as they re-engineer for post-pandemic business. Drive-thru dining, third-party delivery and other off-premise approaches to feeding America all look to heat up while COVID-19 cools down. As is laid out in...
Quick-service restaurants (QSRs) competing in an already tight space have been under increasing pressure to differentiate their brands and enhance business operations at a time when industry revenues are suffering. Major brands are shuttering their dine-in areas to promote social distancing, shifting their focuses to...
Quick-service restaurants are scrambling to accommodate off-premise food orders as dine-in areas close to slow COVID-19. But for the 20 percent of U.S. restaurants offering drive-thru service, dine-in bans are creating opportunities, boosting revenue and fostering loyalty. In the latest Order To Eat Tracker, Tory...
The drive-thru, which captured 70 percent of quick service restaurants’ (QSRs’) total sales in 2018, has become a critical focal point as dine-in seating areas are closed to slow the spread of the coronavirus. To seize the opportunity to boost revenues and loyalty during this...
As the first earth-shaking pandemic of the 21st century puts all businesses on dangerous footing, the timing of major breakthroughs in scalability and digital POS solutions make this a time of make-or-break opportunity for players in the order-to-eat (OTE) category. The March 2020 Order To...
The COVID-19 pandemic is disrupting dining trends, and restaurants need to prepare for restored and enhanced table service operations once COVID-19 containment and response efforts no longer compel social distancing. Consumers in more normal times show strong preferences for technologies that allow them to place orders digitally via apps, kiosks or...
Keeping multiple restaurant locations well-supplied with ingredients requires precise understandings of different venues’ needs and careful logistics coordination. Inability to track and predict inventory usage can result in shortages that are detrimental to the customer experience, say co-founders Anjou Ahlborn Kay and Sebastiaan van de...
Keeping multiple restaurant locations well-supplied with ingredients requires precise understandings of different venues’ needs and careful logistics coordination. Inability to track and predict inventory usage can result in shortages that are detrimental to the customer experience, says co-founders Anjou Ahlborn Kay and Sebastiaan van de...
“I don’t know. What do you feel like eating?” That ping-ponging Q&A session often seems like a riddle designed to make hungry couples bicker – until they decide to get the usual. When it comes to mobile order-ahead (MOA) apps, quick-service restaurants (QSRs) and fast-casual...
