Huhtamaki UK & Ireland’s Post

Restaurants need to find the sweet spot when it comes to gaining a competitive edge by striking the balance between quality and affordability to offer maximum value to diners. A recent survey found diners are willing to keep dining out but are feeling a financial pinch. Since the demand is still there, meeting this demand is an ambitious target of restaurants amidst cascading economic conditions, growing political instability, and disruptions in food chains. Learn more about the future of restaurants, the new normal, and beyond by clicking the link below: https://rpb.li/3z9eG #WITMEG #EPOS #Restaurant #FutureOfRestaurants

As a restaurant owner, are you facing difficulties from the rising prices from your suppliers? "But I've been getting my supplies from this same supplier for the past 5 years, I don't have any other choice!" We're sure that this thought has run across your mind at least once. Use Food Market Hub's tool to compare prices across different suppliers with a simple few clicks! #automation #inventory #foodandbeverage #restaurant #restaurantowner #restaurantlife #inventorymanagement #stockmanagement #FNB #costsaving #costsavings #foodies

Onion prices are on the rise again! But some restaurant owners are not letting that affect their business. They are finding creative ways to cope with the challenge and offer great dining experiences to their customers. Sakshi Tickoo from The Economic Times reports how different restaurants are dealing with the onion crisis. Some are trying to maintain price stability, some are experimenting with other ingredients, and some are using their existing stock of onions. You can read the full article here: https://lnkd.in/g__zPcFM What do you think of these innovative solutions? Do you have any suggestions for how restaurants can manage their costs and quality in such situations? Share your thoughts in the comments below. #onioncrisis #restaurantbusiness #innovation #creativity

Having access to real actionable data is a MUST to maximize growth rates. A quarter here and there isn't much in this moment, but add those up and at the end of the year, you have a different opinion. It's better to know in real time where your money is going, rather than at the end of the month / quarter / year. Having daily access to your prime costs would be pretty beneficial, wouldn't you say? #restaurantmanagement #restaurantindustry #restauranttech #restauranttechnology #restaurants #restaurantmanager #restaurant #restaurantowner #restaurantbusiness #hospitality #foodandbev #foodcost

Why spend hours on end a day calling up your suppliers and sorting out your inventory to try and make the numbers tally? 😭 Food Market Hub helps you do all that and more. #automation #inventory #foodandbeverage #restaurant #restaurantowner #restaurantlife #inventorymanagement #stockmanagement #FNB #costsaving #costsavings #FoodiesUnite

When you ask around about the best places to eat in town this spring break, you may get varying answers, but you can always rely on chain restaurants since they’re usually consistent across the board. But which one will you choose? Let the latest #ACSI Restaurant Study be your guide. See which restaurant chains ranked highest for their #customersatisfaction in Money Talks News' coverage of our study: https://lnkd.in/gXgwMdbX

Consumers may be reaching restaurant menu price fatigue New data from HundredX shows that consumers’ net sentiment toward menu pricing has fallen by 7% over the past year. Read more: https://lnkd.in/g2CS2u7Q #restaurant #foodservice #consumerinsights

Amid fluctuating onion prices, more restaurant owners are getting innovative to continue offering great dining experiences to customers, reports Sakshi Tickoo for The Economic Times. Chef Vaibhav Bhargava of Cho Vietnamese Kitchen and Bar says that the restaurant is trying to maintain price stability in their menus till the time there is a further significant rise. Richi, founder of Habbit & Orange Room, sees this surge in prices as an opportunity to innovate their offerings. The restaurant is looking for ways to experiment with various other ingredients that can not only maintain, but can also enhance taste, the report says. Meanwhile, Vikrant Batra, co-founder of Dhansoo Cafe, says that the restaurant already has additional stock of onions with vendors and hence they will be using those in their recipes without compromising on quantity. A variety of factors contribute to the surge in onion prices, including erratic weather conditions and disruptions in the supply chain, the report adds. Source: https://lnkd.in/dgUVJuYn ✍: Divya Pathak 📷: Getty Images #restaurantbusiness #onionpricerise

The desire to dine out these days goes beyond just food, and with takeout and fast casual dining saturating the market, sit-down restaurants have more competition than ever. Read more for tips on how full-service restaurants can set themselves apart. #Dining #Restaurant #BWQualityGrowers

When I saw Pizza Hut never reopen dining post-pandemic I knew the rest would follow eventually... my only warning to food businesses looking for longevity is that when you replace experience and service with commodity you now only compete on price and convenience and my local diner is the same price and better service... ergo my go to Friday night dining experience is there and not fast food. I know I'm not alone. The other issue is online order pick up is not scalable. It only works now when you have 30-40% using it. But if you tip it to 50-60% that system is going to break down and the convenience factor dive right off. IMNSHO... I think this could be the beginning of end for fast food as we know it and the start of consolidation in the market. Think one building cooking up all the fast food of several chains. Good news for local mom & pop restaurants though who will offer better convivence, same price, and better experience. #foodservice #hospitalityindustry #restaurantindustry #fastfood #onlineordering #drivethru #deliveryservice #foodbusiness #dining https://lnkd.in/ewJmjA2C