Tabletop/Front Of House News

Because a majority of potential guests encounter a restaurant online before ever walking in the door, having a clear digital footprint is critical for restaurant success, explained Vanessa Errecarte, personal branding expert at UC Davis Graduate School of Management. “If you don’t shape your digital presence, something else will. That might be outdated reviews, random…

The most memorable dining experiences cannot be defined by a single element. While quality food and service remain paramount, growing competition in the food and beverage industry and diners’ preference for visually compelling restaurants have introduced an emphasis on how the entire experience unfolds from the moment guests arrive to the moment they leave. This…

Large-scale matador artworks at Beast & Butterflies Downtown restaurant bring the restaurant’s Spanish-inspired concept to life. The dramatic designs echo that heritage and spirit as well as create a stronger connection between what guests see, feel, and taste, explained Krista Birnbaum, Senior Art Curator at Eaton Fine Art, which curated the art collection for the…

The cleanliness of facilities is doing far more work than most businesses realize. It is not just a maintenance standard or an operational detail, it is a signal. And increasingly, it is a defining element of brand reputation. Cleanliness consistently ranks at the top of what shapes customer satisfaction, influencing how people perceive and remember…

Seeing the the salad bars, Tiffany lamps, and red plastic cups at a number of Pizza Hut restaurants evokes a sense of nostalgia for diners. In this CBS News piece, Tim Sparks, president of Daland Corporation, notes that these Pizza Hut Classic locations are now among their top-performers with some customers travelling for hours just…

As a restaurant owner, I know success hinges on creating a full, memorable experience that goes beyond the menu In a city like Charlotte, which is seeing its food and beverage scene grow rapidly. Of course, the food has to be consistent and craveable, but it’s really about building connections with guests and creating intentional…

Few days carry as much pressure for restaurants as Mother’s Day. Tickets start rolling in quickly, but what matters more is what’s behind each order, because people are celebrating, and even small issues can leave a lasting impression. Orders on Mother’s Day behave differently from a typical rush because many are tied to group decisions,…

Three operators share their strategies for maximizing margins as costs continue to rise and consumers grow wary of menu price hikes. Consumers seek affordability and operators want profitability. Can the two co-exist in today’s restaurant economy? Three chain restaurant CMOs showed how they’re finding the right balance during a panel on Monday at Informa’s Restaurant…

A new report by the National Restaurant Association details how lack of staff is not just an inconvenience. It can materially impact growth, service and sales. Restaurants should not underestimate the costly impact of understaffing. So argues a report out Thursday from the National Restaurant Association and Workday, which found that understaffing is not just…

While there’s no one-size-fits-all hiring strategy, one thing remains true whether you’re at the local bar and grill or at an upscale Michelin star restaurant: hiring is always a bit of a leap of faith, said Derek Clayton, corporate chef at Vitamix. “Work history, experience and skill set matter, of course, but I’d argue attitude…