Restaurants can win big on Superbowl Sunday with online ordering; and Starbucks prepares to launch a new co-branded credit card and new loyalty card.
In news this week, Hilton announces further upgrades to its loyalty program to create greater member flexibility; and Taco Bell announces some significant leadership changes that underscore its commitment to All Access technology and expansion of the global brand.
In news this week, Papa John’s replaces John Schnatter with Steve Ritchie as CEO; and the new Tax Bill may mean some good news for restaurant renovation and growth.
In news this week, a new report finds that C-Suite Execs are no longer caught off guard by tightening labor markets; and the NPD Group forecasts that restaurants will turn to a variety of tactics to win over diners as traffic is anticipated to remain constant.
Quick-service restaurants (QSRs) face unique challenges when it comes to loss prevention. We caught up with Joe Verber, president of RLPSA (Restaurant Loss Prevention & Security Association) and senior manager of loss prevention at Yum! Brands for his expert insight on how LP professionals in the QSR space can address these challenges and where they can turn to for guidance and support.
Loss prevention is essential to the success of any business operation and that critical responsibility is no different to those in the restaurant industry. The Restaurant Loss Prevention & Security Association (RLPSA) offers restaurant LP professionals the opportunity to become involved in strengthening education, best-practices, legislation, services and technologies benefiting those whose responsibilities are to protect company employees, customers and assets.
I attended the 2015 NRF BIG Show in New York a few weeks ago, and while retailers made up the bulk of the 33,000 attendees, solutions providers and industry professionals alike filled the halls of the Javits Center to learn more about the various topics facing retailers today. Chief among those topics — EMV adoption — also affects hospitality. Here’s a recap of a session we attended that provides insight into what small to midsize retailers can expect from EMV. I think you’ll find it helpful as the October deadline approaches.
Deloitte’s recent insightful report, Hospitality 2015: Game Changers Or Spectators?, is a crystal clear look at what the hospitality industry should be doing in 2015 and beyond to bolster customer engagement. Deloitte reports that there are new rules to the game, and those companies that want to win had better restructure their bench.
The 2014 Holiday shopping season is in full swing. For the next few weeks, consumers will invade retail stores, and in addition to retailers, restaurants will reap the benefits of holiday shopping.
Fresco Pizza Deli, a privately-owned delicatessen, is new to the town of Southampton, New York. They serve breakfast, lunch, dinner, take-out, and cater for all occasions. In addition to food service, they also sell general merchandise.
Wahlburgers is a chain of high-profile burger restaurants in Florida, Massachusetts, Nevada, New York, Pennsylvania and Canada that stands out from the crowd. The brainchild of brothers Mark, Paul and Donnie Wahlberg, it is a business run with great passion and a very personal touch.
Movie Grille is a new, intimate, dine-in movie theater residing in the heart of downtown Ogden, Utah. Its mission is to offer a richer movie-going experience to the local residents of Ogden by pairing plush amenities such as leather reclined seating with gourmet food and drinks. As a new venue, Movie Grille wanted a modern point of sale system that could manage their physical operation while providing robust analytics.
When it comes to payment data security, what you don’t know certainly can hurt you. And when you operate several retail stores—each with multiple payment and other network-attached devices—there’s plenty you don’t know at any given point.
According to the latest research from the National Restaurant Association (NRA), restaurant-industry sales are trending upward this year and projected to reach $798.7 billion by year’s end, a 4.3 percent gain over 2016. Quick service restaurant (QSR) and fast-casual sales are expected to reach $233.7 billion this year, representing a 5.3 percent gain over 2016.
If you are a startup restaurant business, you might think that a point of sale system is a costly investment. You may be correct however; it offers many benefits that far outweigh any drawbacks including high costs. In fact, a restaurant POS and online ordering system is considered essential for today’s restaurants due to the following:
For merchants, the need for a reliable POS system is irrefutable. They speed up the check out process, efficiently manage inventory, and monitor sales so that business owners can keep a pulse on what is happening within their daily operations. Unfortunately, POS Systems can also potentially require a good amount of costly upkeep. With the myriad of POS options available in today’s marketplace, selecting the right POS system to meet your business needs can be a daunting task.
Hospitality Leader Online is the essential resource for hospitality executives at both corporate and franchise organizations. Our primary editorial focus is innovation — delivering the next-generation technologies and the attainable, forward-thinking best practices in the guest experience that will separate your business from the pack. Hospitality Leader Online's editorial staff, the analyst community, and other hospitality executives and thought leaders cover a broad range of topics, including innovation in technology, operations, marketing, and loss prevention, which helps hospitality executives make informed solutions-spending decisions.
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FoodMaven, a Colorado-based startup, announced today an initiative aimed at helping hospitality institutions source local, sustainable food products for their kitchens in Colorado and Texas. The initiative is already in place at Hilton properties in Denver including DoubleTree by Hilton Hotel-Westminster, Hilton Denver City Center, and Hilton Stapleton North. “As part of Hilton’s Travel with Purpose commitment to cut our environmental footprint in half by 2030 and double our social impact investment around the