Digital contactless ordering within the hospitality industry continues to redefine expectations. The idea behind contactless food ordering is simple. Less physical contact enables better maintenance of physical distancing measures and reduces the spread of viruses in the COVID-19 era. As reported by Restaurant Business, most...
In the battle to increase food service industry profitability and meet the challenges of a deliver-it-now customer base, restaurateurs are turning to an innovative solution, ghost kitchens. Ghost kitchens, occasionally referred to as dark kitchens, are not a new concept. They were originally tested several...
The restaurant industry has always experienced challenges in staying competitive. More prominent brands have more resources, cash flow, and opportunities to survive uncertainty. However, the rise of digital ordering by restaurants is transforming that narrative. Instead of remaining on the sidelines, all restaurants, including small...
The food service industry is undergoing a massive digital transformation. Comparable to every sector on the planet, this transformation offers opportunities to grow businesses, reduce risk, and provide better service to customers. In the food service industry, digital kitchens and technology-driven decision-making are reinventing how...
Building an enjoyable experience for patrons of entertainment venues has always been a key focus for those involved in concession stand management. Unlike traditional restaurants, entertainment venues must face additional demands that go against the grain in terms of social distancing and minimizing person-to-person contact....
University food delivery is quickly changing in the modern world. Student expectations have shifted, and campus food service providers need to find a way to keep students coming back for more. How? As further reported by QSR Magazine, “This generation is showing a preference for...
The idea of hospitality food delivery remains a challenge for hotels around the globe. Traditional room service delivery has exuberant costs, requires customers to be happy with non-restaurant food, and offers little in the way of a superior dining experience—despite hoteliers’ hopes for a five-star...
Fast-casual and quick-service restaurants have always faced a degree of uncertainty and shrinking profit margins. As reported by QSR magazine, “tight operations are easier preached than performed these days. Rising labor costs and the rate of turnover, along with the standard challenges of maintaining quality...
The recent news over contactless food delivery sounds ground-breaking, but how new is it really? The contactless payment process has been around for years in the form of mobile order-ahead and payment. Guests that have visited restaurants and viewed menus online have also enjoyed these...
Over recent years, restaurant trends have shifted away from traditional, on-premise dining, and as explained by a Tacit client, that change marked a need for re-evaluation of whether to use the 3rd party food delivery aggregators or to build a branded app: “We are seeing less...