Reviews and ratings are decisive factors for 91 percent of diners with 64 percent focusing on reviews less than a month old, according to a report from RightResponse AI. Additionally, 71 percent said that they “changed their mind and decided not to go to a restaurant” based upon negative reviews. “People read reviews, are influenced by reviews, and are very influenced by negative reviews,” George Swetlitz, co-founder of RightResponse AI, told Modern Restaurant Management magazine. “More people said that ‘the information in reviews’ influenced their decision than ‘the star r ..read more

The Department of Labor (“DOL”) issued the final rule to increase compensation thresholds for overtime eligibility. According to Defining and Delimiting the Exemptions for Executive, Administrative, Professional, Outside Sales, and Computer Employees, effective July 1, 2024, the salary threshold will increase to the equivalent of an annual salary of $43,888 and increase to $58,656 on January 1, 2025. The July 1 increase updates the present annual salary threshold of $35,568 based on the methodology used by the prior administration in the 2019 overtime rule update. On Jan. 1, 202 ..read more

There's an opportunity for restaurant operators to uplevel personalization in the ordering process, according to according to Tillster’s 2024 Phygital Index Report. More than half (58 percent) of diners are likely to recommend a QSR based on a positive personalized ordering experience, while 33 percent have even decided not to order from a QSR because the ordering experience was not personalized to their preferences — up from 21 percent who said so in 2023.  The second annual survey of more than 1,000 U.S.-based quick-service and fast ..read more

Did you know that more sexual harassment claims are filed in the service industry than in any other industry? As many as 90% of women and 70% of men working in restaurants reportedly experience some form of sexual harassment, according to the Harvard Business Review. Harassment complaints come to the Equal Employment Opportunity Commission (EEOC) from service industry workers more often than from any other sector, NPR reported in 2021. (A further study reported on by NPR shared that dependency on tips and a requirement to appear emotionally pleasant on the job work together to increase an empl ..read more

Fast food fraud has seen a 45-percent increase in the last year or so, largely driven by a digital transformation sea change that has made these restaurants more vulnerable, according to data from fraud prevention company Forter. Fast food restaurants are all about convenience with the latest step in providing convenience for guests being the welcoming of digital payments and corresponding loyalty apps. Unfortunately, the very same convenience that has been extended to consumers has also opened the door for bad actors. To learn what restaurants need to know to better&n ..read more

Jamie Marozzi is an original founder of LocOhana Tropical Grill, formerly known as Biggy's, a Caribbean-inspired hotspot on Long Beach Island, New Jersey.  In this discussion with Franchise Growth Solutions, he discusses the transition from Biggy's to LocOhana, which translates to "crazy family," and the decision to franchise the brand ..read more

Chefs and restaurateurs are constantly seeking innovative methods to elevate dining experiences. One of the latest trends to captivate the gastronomic world is the infusion of Delta 8 THC, a cannabinoid known for its unique psychoactive properties. Here, we’ll explore the science and art behind incorporating Delta 8 into culinary creations, ensuring a safe, enjoyable, and flavorful journey for patrons. The Essential Process of Decarboxylation That journey of infusing Delta 8 THC into cuisine begins with decarboxylation, a chemical process essential for unlocking its psychoactive potential. Whe ..read more

To be successful, independent restaurants have many factors to consider — having adequate labor, streamlining processes in the kitchen and developing new recipes, to name a few. Maintaining a solid bottom line is, of course, essential. 
 With more customers looking for sustainable food options, not only in their own homes, but also when dining out, it begs a question: How can restaurants be environmentally responsible, but also profitable?  There are several factors that can help meet those goals.  Source Locally In addition to supporting the local economy, purchasing fruits, ve ..read more

Advancements in design and modernization are among the key elements prompting restaurant fryer sales globally. Over the next ten years, there will likely be a sharp increase in demand for automated restaurant fryers due to the introduction of cutting-edge technologies in food service equipment. The global restaurant fryers market is projected to grow at a CAGR of 5.6 percent over the forecast period of 2023 to 2033.  The market sales are on course to increase from US$ 495.6 Million in 2023 to US$ 854.6 Million by 2033, according to Future ..read more

Eighty-one percent of diners said they would either stop going to a restaurant altogether or alter their dining hours to avoid prices surging during peak hours and 64 percent said they have a negative reaction to restaurants using surge and dynamic pricing, according to a HungerRush’s National Restaurant Price Surging Survey. “This is an alarming statistic for restaurant owners and operators, potentially leading to an increase in lost revenue or creating new peak hours,” Bill Mitchell, Executive Chairman of HungerRush, and former President of Global Operations of Papa John’s Internat ..read more