RH Editors

5 best practices for food delivery

No one expects delivered restaurant food to match the experience they get from dining in. But how well does your operation protect food going out the door, and is the customer who ordered it pleased?

A recent experiment by food packaging producer Sabert Corp. found that more than half of the food establishments evaluated provided poor to very poor overall delivery experiences.

Consumers say restaurants could better leverage technology
Full-service operators least effective in using technology to boost the customer experience, study says.
7 steps to make your restaurant shine this summer
Even if your facility took a beating last winter, there’s still time to get it in shape before the warm-weather crowds show up.
Trendinista: Brainiacs bet big on restaurants
Some smart money is getting into the restaurant game.
Study: Millennials tend to be tightwad tippers 1
Restaurant servers no doubt already know this, but new numbers show that nearly half of 18- to 34-year-olds don’t tip as generously as older age groups do.
Trendinista: Boning up on bone broth
Everyone from paleo dieters to natural healing advocates to trend-tracking foodies can’t get enough of bone broth, something many restaurants produce every day.
Berrista Cafe: The coffee shop goes cutting-edge
Watch your back, Starbucks. Even the junk food is healthful at Homaro Cantu’s new neighborhood concept, Berrista Cafe.
Study: Restaurant week deals build business, boost bottom line
The numbers show that restaurant weeks pay off big, to the point where at least one chef/owner is going solo with a DIY version limited to his company’s concepts.
NYC latest to nix foam cups and clamshells 1
A ban on styrofoam takeout containers is about to make New York City restaurants more sustainable, whether they want to be or not.
3D food edges closer to reality for restaurants
3D food printers could be the next big thing
Trendinista: Pennsylvania changes the beer delivery game for restaurants
Delivery orders could soon become lucrative for full-service operations that have an on-premise alcoholic beverage license.
Marriott International looks for a few good restaurant entrepreneurs 
Got an edgy restaurant concept? Marriott wants it.
Health department grading not easy as A-B-C for restaurants 
Two cities are at odds with restaurant operators over how to handle health inspection letter grades.
Millennials view, respond differently to food news 
Of the food stories that resonated most with U.S. consumers overall in 2014, not a single one made it into the top three for Millennials.
Trendinista: Latest volleys in the tipping wars 
One operator’s simple way of sidestepping the tipping controversy could produce an extra benefit for full-service independent restaurants.

Sponsored Introduction Continue on to (or wait seconds) ×