TRIS | The Restaurant Intelligence Solution的动态

Even the most successful restaurants can hit a rough patch. Spotting the early warning signs can save your business. Watch out for these restaurant red flags, before it's too late! ?? Declining Foot Traffic: Regulars aren’t returning, and new customers are few and far between. Menu Fatigue: Are guests tired of your offerings? Watch for repeated orders of the same dish or lack of interest in specials. Staff Turnover: High employee churn can signal management or culture issues. Negative Reviews: A rise in critical feedback about service, food quality, or cleanliness. Spot any red flags? Time to rethink your concept before it’s too late! ?? #RestaurantRedFlags #RestaurantConceptFlaws #EarlySigns

Are you in the food delivery business and looking to expand your network of restaurant partners? ???? Discover the secrets to acquiring the best restaurants with our data-driven approach! Dive into our latest carousel to find out how to optimize your restaurant acquisition strategy. Swipe through and let us know if you need any help! ?? https://lnkd.in/eHZ_bGss #FoodDelivery #RestaurantAcquisition #MarketAnalysis #BusinessGrowth #LocationIntelligence #DataDriven #DataAnalysis #DataVisualization

Anyone else still dealing with COVID-19 supply chain nightmares? Restaurant Equipment Reps and Manufacturers – what advice do you have for restaurant brands to avoid the supply chain challenges we faced during the pandemic? If these issues aren’t resolved, when should we expect price increases? Days, weeks, or months? What other factors should #restaurant #brands consider? We’d love to hear your best advice and insights! Other industries, feel free to share your thoughts too.

Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

Are You Prepared for the Busy Season? With the holiday season fast approaching, many restaurants are about to hit their busiest time of year. But are you ready for the rush? Here’s a quick checklist to get your restaurant in top shape: Review Your Menu: Simplify where you can and focus on best-sellers. Inventory Check: Stock up on essentials to avoid mid-service shortages. Staff Up: Ensure your team is trained and ready for extra shifts. Equipment Check: Make sure all your key equipment is in working order before the rush starts. How do you prepare for the busy season? Drop your tips in the comments! ??? #BusySeason #RestaurantPlanning #PeakSeasonPrep #FoodServiceSuccess #HolidayRush

?? Is Your Restaurant Ready to Grow? ?? Feeling cramped? Overwhelmed by demand? Here are 5 signs it might be time to expand your restaurant's footprint -Consistent Wait Times: ? Long lines and frustrated customers ?? are a sure sign you need more space. -Limited Menu Offerings: ??? Unable to add new dishes due to kitchen constraints? ?? Expansion could open up culinary possibilities. ???? -Staff Burnout: ?? Constant pressure and limited space can lead to overworked and unhappy staff. ?? -Missed Revenue Opportunities: ?? Turning away customers ?? due to lack of seating is leaving money on the table. ?? -Increased Competition: ?? Expanding can give you a competitive edge in your market. ?? Ready to take the next step? EdgeServ can help you navigate expansion seamlessly -Contact us today for a free consultation! #RestaurantExpansion #RestaurantGrowth #RestaurantTips #EdgeServPOS #SmallBusiness

ICYMI: Wonder acquires Grubhub! This groundbreaking acquisition could reshape the food delivery landscape. What does this mean for the restaurant industry and its leaders? Read our analysis in the November Executive Connection. More: https://lnkd.in/gjh_7CKB #executivesearch #restaurant #fooddelivery #hospitality

Is the foodservice recovery a mixed bag? ??? Absolutely. ?? Despite expectations of a record $1.1 trillion in U.S. restaurant sales for 2024, recovery isn't uniform. Quick service and midscale segments need to catch up, while fast casual and fine dining show promise. Here’s what you can do: - Adapt to evolving consumer demands for takeout and fresh, value-added products. - Stay nimble amidst price increases to maintain consistent growth. ?? Is your restaurant breaking through or holding back? Share your journey with us—your experience matters! ?? Keep your business ahead of trends by learning more here: https://payfacto.ca/NisQ ?? 3 min read #MaitreD #Veloce #PayFacto #FoodserviceRecovery #RestaurantTrends

?? 70% of restaurant operators are eager to try dynamic pricing! ??? According to a recent Toast survey, most operators are ready to embrace dynamic pricing to adjust menu prices based on demand. Whether it’s raising prices during peak hours or offering discounts during slower times, it’s clear that flexible pricing is on their minds. But here’s the catch: only 7% are already implementing it. ?? Why? Concerns about customer reactions and potential complexities could be holding them back. If your restaurant could boost revenue and reduce waste with smart pricing, would you do it? Let’s chat about how Dynpricing makes it seamless and profitable! ?? #RestaurantTech #DynamicPricing #FoodService #ToastPOS

Cater Resource Roundup ?? This week, we’re sharing an emerging theme in high-end restaurants, the importance of investing in your team, and more! Dropping In:? + FoodService Director Online - Aramark joins forces with celebrity chef Daniel Boulud on high-end catering company + Sabrina Jenkins - Put your money where your mouth is. + Restaurant Business Online: Informal occasions are driving catering orders Tap in below in the comments!