RetailWire’s Post

Abolish Food Halls – No, Abolish Absurd Generalisations. Angus hates food halls. Good for you; thanks for sharing. I hate the way cheese is packaged. That’s the beauty of opinions: we are all entitled to them; we can agree or disagree; it's one of life's gifts. It’s completely understandable that food halls aren’t for everyone, but it’s a giant leap to call for their bulldozing based on what sounds like an extended, uninformed, one-star Google review. In response, my suggestion would be: ·      If you prefer dining at a restaurant, then by all means, choose a restaurant; they’re great. ·      It may seem odd, but people enjoy buzzers; crazy, I know! ·      If your stool is uncomfortable, feel free to switch to a chair, sofa, or booth; we won’t mind. ·      While food arriving at different times isn't ideal, it's improving. And don’t blame us; Wagamama pioneered it! ·      Menus are shaped by customer demand and nothing else. Many chefs would love to be more experimental, but they must offer what sells. However, the main issue for me in this whole argument is its failure to understand the chefs and kitchens. Most food halls are filled with independent talent and operators. Food halls provide them with a platform to launch their own restaurants. Take KERB Food, for example, and their Inkerbator model, which guides operators through the journey from conception, street markets, to the food hall, with their proudest moments being when their alumni open their own brick-and-mortar establishments. Anyone familiar with Arcade knows that sitting downstairs must mean there are 400 people upstairs enjoying themselves, relishing great food and conversation. Also, venture beyond West London; try Bang Bang or Trader, or visit Mackie Mayor, Asia Asia, Bonnie & Wild, or Yalm; their food is superb. Lastly, Westfield is a Food Court, not a food hall, and that is the actual lair of the private equity-backed corporate giants. To be fair and increase circulation, here's the link - (but not sure it is worth signing up for) https://lnkd.in/eBBXyajE #foodhalls #nextphase #kerb #arcade #thespectator

The recent "restaurant apocalypse" articles are good news for most independent restaurants. In economic turndowns — whether real or perceived — consumers spend their limited resources on unique, differentiated experiences. The poorly run, commoditized, "meh" restaurants mentioned in this article are the first to go. https://buff.ly/3yJ4vJf #restaurantapocalypse #localbusiness

"Let’s Talk About the Low-Key Revolution Transforming Dallas Restaurants" Brian Reinhart of D Magazine writes a fantastic article mentioning several of our clients! Check it out below: #LindseyMillerPR #RestaurantPR #DallasPR #TexasPR

🍽️ Is the era of family sit-down restaurants coming to an end? 🚫 This thought-provoking article explores the future of these beloved dining establishments as they face unprecedented challenges. With changing consumer habits and economic shifts, the landscape is undoubtedly evolving. 💡 According to recent statistics, family sit-down restaurants have been declining steadily, with a staggering 23% drop in sales since 2015. 😱 But amidst the gloom, there's room for innovation and adaptation. 💼 Industry leaders are reimagining these empty husks as potential opportunities for new concepts and experiences. As one expert wisely puts it, "There’s a chance to redefine what a restaurant is and what a restaurant can be." 🌟 🛒 From ghost kitchens to experiential dining, the possibilities are endless. It's not just about serving meals; it's about creating memorable moments and catering to evolving consumer tastes. 🌱 As we navigate this culinary landscape, let's embrace change and harness creativity to shape the future of dining. Are you ready to be part of the evolution? 🚀 #RestaurantIndustry #Innovation #FutureofDining

What do you think is the best restaurant near you?? Let us know in the comments! Next time you can't decide where to go for dinner check out the USA TODAY 2024 Restaurants of the Year to get some inspiration on places to try! Also, let us know if you've been to any on this list! https://lnkd.in/gw5ttZXg #technology #innovation #venturecapital #investing #marketing

Excited to share an inspiring Op-Ed from The New York Times written by Anthony Strong, a visionary restaurant owner in San Francisco. Catalyzed by the challenges of COVID, Anthony's innovative approaches to pivot his business model are a masterclass in adaptability and resilience. 🌟 Key strategies Anthony employed at his fresh pasta shop include: - Embracing a walk-in only model, saving on reservation platform fees and mitigating no-show losses. - Streamlining with a concise menu, significantly reducing waste and enhancing operational efficiency. - Implementing a unique front-door ordering system, significantly cutting down on idle time and increasing table turnover rates. - Offering unbeatable value with delicious pastas under $20, made possible by improved profit margins. - Prioritizing staff well-being with competitive wages, setting a commendable industry standard. For anyone navigating similar hurdles, Anthony's story is a must-read. It's not just about surviving; it's about thriving through innovation. Let's discuss! What innovative successful strategies have you seen or implemented in your restaurants? 🍝💡 #Restaurants #Hospitality #Innovation #BusinessModel #Adaptability

30% Labor + 30% Food + 30% Fixed Costs = 10% Profit Only that's not true anymore, in an industry where successful restaurants are defined by 3-5% profits. How will restaurant dining change -- and what changes will consumers accept? This Business Insider article has some ideas. https://bit.ly/3LiNucd The rest of the question is, how will the rest of the #foodservice industry adapt to changes in restaurant and other operations?

What do you think is the best restaurant near you?? Let us know in the comments! Next time you can't decide where to go for dinner check out the USA TODAY 2024 Restaurants of the Year to get some inspiration on places to try! Also, let us know if you've been to any on this list! https://lnkd.in/e2WfVsB9 #technology #innovation #venturecapital #investing #marketing

The Chicago Sun-Times just published an important Editorial piece asking for a more concerted efforts to stop restaurant burglaries. Here is the most important paragraph from this plead for change: "Chicago is famous for its food. Its restaurants represent myriad cultures, from Ecuadorian to Indian. Not many cities can compete with Chicago when it comes to restaurant fare. But a disturbing trend threatens our lively food scene. Burglaries of restaurants are hitting record numbers, as reported by the Sun-Times recently. Reporters Ambar Colón, Mohammad Samra and Tom Schuba found that 635 burglaries were reported at restaurants last year, the most since at least 2001. Worse yet, Chicago is on track to surpass that number this year." So many burglaries in Chicago's restaurants are threatening not just the owner's economic livelihood but puts at risk one of of the most important cultural and societal assets our city offers, our world class food scene. Let's encourage all our elected representatives to take this seriously and change this highly concerning trend. Restaurant owners need our support and respect, not just in words but in actions, too.

Jeff Lobdell, the present chair of the National Restaurant Association, underscores the significance of industry-wide unity amidst the diverse challenges post-pandemic. He seeks to unite different sectors of the restaurant industry to tackle legislative, regulatory, and social issues affecting establishments across the board. Learn more here: https://lnkd.in/evxfFTJb #innovation #technology #hospitality #investing #venturecapital Restaurant Business Online Peter Romeo