Industry News
How Hotel Operators Can Win And Retain More Customers
Process management or process modeling is an underrated application that can be used to enhance the experience of travel. More than ever, the hospitality industry is looking for ways to increase their productivity and leverage technology for client communications. (Forbes)
Hacking Sustainability is No Sweat
Sustainability is no longer considered a buzzword of the moment; it’s an ecological and financial necessity. Trimming waste, sourcing carefully, and making the most use of each ingredient are principles everyone should live by, but essential within the restaurant industry where more than 11.4 million tons of food waste are generated annually, according to ReFED, a collaborative nonprofit committed to reducing food waste in the United States. (FSR)
Insights from the UK Calorie Reduction Summit – and what they mean for US restaurants
I recently had the honor to be invited to speak at the United Kingdom’s Calorie Reduction Summit, held in June at the Royal Society in London. My role was to represent the US by sharing insights on the eight-plus years of the menu labeling journey and the FDA’s 399 pages of rules for posting calories on menus. (SmartBrief)
Is Franchising the Right Growth Strategy?
To franchise or not to franchise—it’s a question facing any restaurant owner with growth in mind. Just as would-be operators must consider each franchise opportunity on a case-by-case basis, so too must founders tailor their expansion strategies specifically to their concepts. (QSR)
McDonald’s to spend $6 billion on nationwide restaurant makeovers
McDonald’s announced the company and its franchisees are investing $6 billion on the construction and modernization of most of its restaurants by 2020. According to McDonald’s, the transformed restaurants will feature: Modernized dining rooms with globally and locally inspired decor, new furniture and refreshed exterior designs, Digital self-order kiosks, Remodeled counters to allow for new table service, Digital menu boards inside and at the drive through, New designated parking spots for curbside pick-up through mobile order and pay, Expanded McCafé counters and larger display cases. (CNBC)
What’s Missing in Wellness Hospitality?
We’re in the first inning of wellness innovation in hospitality. There’s a lot more science, integration, and bold new ideas yet to surface. Here’s a look at how the space will evolve in the next few years. (Skift)
Marriott CEO: Loyalty programs helped fuel Q2 revenue increase
Marriott International reported a rise in revenue from direct bookings last quarter, with CEO Arne Sorenson predicting continued growth across its direct channels as the company completes the integration of its Marriott and Starwood booking engines and loyalty programs later this month. Marriott acquired Starwood Hotels & Resorts in 2016. (Travel Weekly)
Amadeus to buy hotel tech company TravelClick for $1.52 billion
Spanish travel technology firm Amadeus has agreed to purchase hotel technology company TravelClick for $1.52 billion. By acquiring U.S.-based TravelClick from private equity investment firm Thomas Bravo, Amadeus will expand its presence in the hospitality sector. (Hotel Management)
Domestic leisure and business travel are streaking
Domestic leisure and business travel both remain strong this year, but international travel to the U.S. is not keeping pace with the boom in global long-haul travel, according to the U.S. Travel Association. U.S. Travel’s Travel Trends Index (TTI) found that domestic business and leisure travel were strong in June, up 4% year over year. (Travel Weekly)
How can food brands win with women?
When it comes to marketing to women, food companies have experienced a lot of ups and downs. Outgoing Pepsico CEO Indra Nooyi’s “Lady Doritos” musings met with internet backlash, while companies like Burger King are finding unique ways to appeal to the female demographic. (SmartBrief)
Study: Most QSRs aren’t ‘cool’ — why that’s a problem
Probably now more than any point in history, the restaurant business chases “cool.” Cool brands are the ones in which everyone wants to be seen. It’s as if a brand’s level of coolness is contagious, infecting its customers and even employees with a certain “wow” factor. (QSRweb)
QSR Breakfast Consumers Are A Complicated Bunch
When it comes to breakfasting at quick-serve restaurants, even marketers who’ve tackled this segment in the past may not fully understand all the emotional, as well as more basic, factors that play into consumer behavior. Beyond “surface” needs, such as quality, price and location, QSR breakfast consumers express needs that include empowerment, engagement, and desires for a frictionless experience and getting “the best deal” (value for their money, regardless of the price point), according to a new report based on consumer behavior analysis, from mobile platform supplier Aki Technologies. (MediaPost)
Delivery represents 3% of all restaurant orders
The rapid growth of delivery, especially digital ordering, is offering restaurant operators a bright spot of growth in an industry that has been otherwise flat for several years now. But the rise of delivery is also driving forward-looking operators to rethink on-premise dining. (Nation’s Restaurant News)
Jack in the Box to spend up to $45 million to enhance drive-thru lanes, remodels
Jack in the Box plans to improve sales by focusing less on deep discounting, improving speed at the drive-thru, and adding more flavorful foods to its menu. (Nation’]s Restaurant News)
Brands see advantages in worker education benefits
Restaurant companies are increasingly reaping rewards from employee benefit programs such as tuition assistance and other educational advancement, leaders in such companies as McDonald’s Corp. and Chipotle Mexican Grill say. As companies look to increase employee retention rates in an increasingly tightening labor market, the educational programs and tuition reimbursement offer management a flexible benefits tool, they said. (Nation’s Restaurant News)