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One thing that makes full service restaurants stand out is how well their staff can anticipate guests’ needs, often before guests even ask.  This kind of thoughtful service keeps customers happy. Reports from FSR Magazine show that full-service restaurants continue to earn some of the highest customer satisfaction ratings in the industry. Over the past […]

Minibars in Airbnbs and hotels are tried-and-tested upselling strategy. It provides items that your guests can grab and pay for while enjoying their stay. But there’s only very little you can store in a 30-inch fridge. You can toss in some snacks, a few drinks, and maybe a handful of instant meals.  The limited space

One of the strongest examples of how franchise marketing can help start and grow a business is the story of Sweetgreen, the popular salad chain. It all began with three college friends who were frustrated by the lack of healthy food options on their campus.  Through marketing and determination, they successfully raised $300,000 from 50

The biggest fast food chains have been adapting counter service since day one,  because it is the indispensable, cost-saving engine driving the entire quick-service restaurant (QSR) industry. The idea behind this service is the key to global profitability. It fundamentally shifts work from the staff to the customer.  However, as the world evolves, so too

Menu trends are a clear response to the inconveniences caused by outdated menus. And they emerged simply because they were seen as a benchmark for potential improvement.  For example, when the pandemic struck, paper menus were considered unhygienic due to their promotion of physical contact, and QR code menus replaced them. This is all done

A sobering study by Ohio State University found that approximately 60% of restaurants close within their first year, with nearly 80% shutting down within five years. And poor management is often cited as the root cause. The foundation of a great restaurant is simply great management, which starts with the heart of its operation —