Opinion: Page 2
The latest opinion pieces by industry thought leaders
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Emotional loyalty: Evolving restaurants' approach to brand love
Brands that are connection-focused win the day over those that are reliant on discounts as shortcuts to boost short-term metrics, writes Ellen Green, AVP of loyalty and CRM at Hathway.
Ellen Green • Aug. 27, 2021 -
Asanka Ratnayake via Getty Images
What the US hospitality industry can learn from Australia
Restaurants Down Under can teach American operators a thing or two about how the segment might fare in the coming months, writes Peter Dougherty, general manager of hospitality at Lightspeed.
Peter Dougherty • Aug. 10, 2021 -
Michael M. Santiago via Getty Images
How can restaurants drive long-term resiliency in the new normal?
The brands that maintain safety measures and digitally enabled experiences will be favored by customers and garner deeper loyalty, writes Vince Crimaldi, VP of consumer products and retail at Capgemini North America.
Vince Crimaldi • Aug. 3, 2021 -
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The on-premise restaurant experiencing isn't dying — it's evolving
Rather than debating whether virtual channels are overtaking traditional ones, QSRs should focus on how the two avenues can complement each other, writes Shauna Moran, insights analyst at GWI.
Shauna Moran • July 26, 2021 -
Maja Hitij via Getty Images
How successful ghost kitchens are built
Restaurant operators need to focus on location, menu development and consumer satisfaction KPIs when developing delivery-only concepts, writes Chris Adams, vice president of strategy at Oracle Food and Beverage.
Chris Adams • July 16, 2021 -
Scott Olson via Getty Images
Success means embracing the past year, whether restaurants like it or not
COVID-19 dealt the industry a major blow, but also taught operators valuable lessons that could influence operations for years to come, writes Maribeth Dela Cruz, president of Jollibee Foods North America.
Maribeth Dela Cruz • July 6, 2021 -
Octavio Jones via Getty Images
The restaurant renaissance is coming. Here's what the industry should expect.
The entire food supply chain is in recovery mode, and restaurants need to diversify their vendors and use back-of-house technology to keep up their supply, writes Chelsea van Hooven, global industry advisor at Choco.
Chelsea van Hooven • June 25, 2021 -
dapiki moto. (2020). "New Normal" [Photograph]. Retrieved from Unsplash.
How a more financially stable workforce can fuel restaurant industry recovery
Forty-eight percent of restaurant workers said they'd be willing to leave their job for one that gives them their tips immediately at the end of their shift, writes Andrew Garner of Netspend.
Andrew Garner • May 21, 2021 -
Why restaurants need to be digital now
To thrive in an increasingly online marketplace, restaurants need to invest in technologies that help manage the customer relationship and manage delivery automation, says Hypertrack founder and CEO Kashyap Deorah.
Kashyap Deorah • May 7, 2021 -
dapiki moto. (2020). "New Normal" [Photograph]. Retrieved from Unsplash.
Restaurant Revitalization Fund promises relief, but may require fast action
Owners should take every step possible to prepare for the launch of the RRF application portal and to submit applications as soon as they are eligible, attorneys at Jones Walker LLP write.
Emily M. Gauthier, Curtis R. Hearn, John W. Zimmer • April 30, 2021 -
Wennington, Jay. (2014). "Gourmet meal and white wine" [Photograph]. Retrieved from Unsplash.
3 priorities for a post-pandemic restaurant industry
Restaurants should improve their energy optimization, save money by cutting down food waste and explore cost-effective service models like ghost kitchens, says Therma founder and CEO Manik Suri.
Manik Suri • April 26, 2021 -
NRA: Why we oppose the Raise the Wage Act
It's the wrong proposal at the wrong time for the restaurant industry, EVP of Public Affairs Sean Kennedy writes, arguing hiking labor costs and eliminating the tip credit would further destabilize operators and employees.
Sean Kennedy • Feb. 9, 2021 -
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One Fair Wage: Why we support the Raise the Wage Act
Saving restaurants has to include saving our workforce, and envisioning a future where the true cost of food and service is fair and just, Victor Love, co-owner of Josephine's Southern Cooking, writes.
Victor Love • Feb. 9, 2021 -
Strategies for restaurants to address financial distress in the UK and US
Restaurants should identify cash shortfalls in their business models and share information with stakeholders to implement a comprehensive consensual restructuring, say attorneys at Goodwin's Financial Restructuring Group.
Simon Thomas, Oonagh Steel, Michael Goldstein, Howard Steel • Nov. 30, 2020 -
'The new better': Why restaurants can't go back to the way business was before the pandemic
Expectations of businesses have greatly evolved over the past six months, and if restaurants want to lure diners back, they need to prioritize both customer innovation and the employee experience, writes Ben Rogers of Qualtrics.
Ben Rogers • Oct. 1, 2020 -
Reopening lessons the US can learn from Europe
Restaurants and governments need to formulate recovery strategies based on new consumer preferences, traffic patterns and revenue channels, says Chelsea van Hooven, global industry advisor at Choco.
Chelsea van Hooven • Sept. 14, 2020 -
Do we need to shut down again? What to do when employees get COVID-19
Restaurants need to establish systems to inform staff and guests if a worker contracts the virus and ensure health screening compliance to avoid outbreaks, attorney Arif Virji writes.
Arif Virji • July 16, 2020 -
Why video needs to be a New Year priority for restaurant marketing
Using video can increase engagement and diner interaction, providing person-based marketing customers have come to expect, says Hannah Hambleton, content manager at Beambox.
Hannah Hambleton • Dec. 16, 2019 -
Ramiro Mendes on Unsplash
Reduce restaurant theft with better onboarding and reporting practices
Businesses need to review training materials and offer a clear way to address issues swiftly to prevent serial theft, says Ethics Suite president and co-founder Juliette Gust.
Juliette Gust • Nov. 8, 2019 -
Walk-On's
Strengthening a restaurant's identity maximizes potential and profits
Restaurants need to stick to an actionable plan with a strict timeline when rolling out brand changes, says Walk-On's Bistreaux and Bar President and COO Scott Taylor.
Scott Taylor • Sept. 3, 2019 -
4 ways to achieve profitability without disrupting quality of service
The key to reaching big goals is setting bite-sized benchmarks and ensuring employees understand how their actions impact the entire business, says Compeat's SVP of Operations Dori Salisbury.
Dori Salisbury • Aug. 12, 2019 -
What the dine-in sector can learn from the Just Eat merger
In-restaurant mobile ordering hasn't yet reached the ubiquity of delivery, says Wi5 Chief Strategy Officer Gavin Peters, but restaurants who don't anticipate this shift will lose out to digital-first brands.
Gavin Peters • Aug. 6, 2019 -
Navigating customer ratings and employment discrimination in restaurants
Businesses that rely on diner feedback to make personnel decisions need to ensure those reviews are not tainted by prejudice, says labor and employment litigator Kyle Winnick.
Kyle Winnick • July 31, 2019 -
Beyond Meat and Impossible Foods: First mover advantage in a rapidly growing market
Since its IPO in May, the price for shares in the company known for its plant-based burgers have taken off. Jeff Robards of Alantra looks at the two giants in the space and their potential future performance.
Jeff Robards • July 2, 2019 -
Valuing a restaurant's 'vibe' protects its IP for sale or franchise
It's critical for eateries to not only maximize proceeds in a transaction, but also to protect its brand uniqueness and potentially even monetize it.
Brian Buss and Doug Bania • June 10, 2019
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