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OPERATIONS

Want to grow your restaurant business? Start within your four walls

Investors at CREATE: The Experience said they now look at culture as much as financials, and they’re bullish on the industry’s long-term potential.

So, you want to grow your emerging restaurant business? It’s a logical goal, no doubt, but understanding how to do it – and do it right – can be downright paralyzing. For starters, you need capital. According to Lauren Fernandez, CEO and founder of investment firm Full Course, most small businesses fail because they’re undercapitalized.

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NEWS

Which fine-dining restaurant brands score highest for customer satisfaction?

Merchant Centric analyzes content from millions of rewards reviews to identify insights for over 100 key themes, such as food, cleanliness and value.

The fine-dining category already has an advantage in customer satisfaction levels. Consider the average fine-dining concept scores a 4.3 out of 5 stars, versus 4.08 for casual dining; 3.63 for fast casual; and 3.55 for quick-service concepts. It shows the leaders in this category are answering consumers’ call for premium experiences.

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OPERATIONS

How the drive-thru transformation is shaking up the restaurant industry

Drive-thru is not staying in its lane. For decades, it was associated with a slow-moving line of minivans filled with families ordering through a scratchy intercom.

Operators are realizing that you don’t need to be a typical quick-service chain to find success in the drive-thru lane. Over the past couple of years the biggest names in QSR, like Taco Bell and Chick-fil-A, have added more lanes, technology, and bells and whistles to their drive thrus to keep up with increasing consumer demand for off-premises options.

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CONSUMER TRENDS

The healthier crust: Cauliflower Pizza Crust

The introduction of cauliflower pizza crust was a key moment in the development of gluten-free menu items..

Market research firm Datassential reports that cauliflower pizza crust is seen on 3.1% of restaurant menus across the U.S., up 1,787% over the past four years. For more on this week’s Flavor of the Week, click through the gallery and see how one restaurant is using cauliflower pizza crust on its menu.

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