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Supermarkets, convenience stores, retail centers and food halls are starting to take a bite out of the restaurant industry. Here’s what operators need to know to succeed in this environment.
Increased crowding and competition are forcing restaurants to quickly cook up new ways of doing business. Serving mouthwatering food, perhaps once the central ingredient in a restaurant’s recipe for success, is now just one must-have among many.
The restaurant industry has always been at the leading edge of technological integration, and 2018 promises to bring more exciting changes.
The combination of new mobile ordering methods and the tried-and-true drive-thru is sparking a change in the way fast casual restaurants serve their carryout customers.
Technological tools are adding a new dimension to restaurant operations and opening new ways to interact with guests.
The clock is ticking: applicable restaurants have only until Spring 2017 to comply with all new menu labeling rules.
Time-starved diners are hungry for both greater convenience and good quality food, and they're converging on drive-thrus by the billions: 12.4 billion visits in 2014, according to The NPD Group, a market research firm.
Get back to basics to get customers back to the table. In other words, restaurants that emphasize flavorful, quality foods served in comfortable, casual environments with convenient options will draw young diners.
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