How eatertainment restaurants are transforming dining
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Original story and image on SmartBrief
How eatertainment restaurants are transforming dining
The foodservice landscape is constantly evolving, and one of the latest trends capturing the attention of both investors and consumers is “eatertainment” restaurants. These establishments that offer activities such as mini golf, bowling, arcade games and more seamlessly blend dining with entertainment, offering patrons a versatile and enjoyable experience. In January 2023, the restaurant category experienced a 20% growth in visits while the rest of the industry only saw 5% gains, according to data from location analytics firm Placer.ai.
Focus on experiences
John Davie co-founded the Emerging Fund along with Matthew Focht to bring together leaders in the food and beverage industry in order to invest in these concepts and spotlight emerging technology companies.
Original story and image on The Shout
Simplifying your service and enhancing guest experience
In 2023, Australians became more cautious with their spending as a result of increased economic pressures, with hospitality venues being disproportionately impacted. While this presented its challenges in the pub market, it also saw the emergence of new trends and a focus on consumer experience.
According to SevenRooms research, two in three Australians say that due to cost-of-living pressures they are opting for quality over quantity when it comes to on-premise experiences. Paul Hadida, general manager APAC at SevenRooms, says this led to one very noticeable trend.
Original story and image on Restaurant Business
Healthier eating may be a menu’s font size away
Size matters when it comes to listing calorie counts, as customers may be more likely to choose a menu item when nutrition info is printed in a larger typeface.
Customers deciding between an indulgent mac ‘n cheese bowl and a healthier grilled chicken salad may opt for the latter choice if the calorie counts are listed in a larger font size.
That’s according to research conducted by Dr. Ruiying Cai, a professor at Washington State University in Pullman, Wash. In a paper published in the International Journal of Hospitality Management, Cai calls out this behavior as “the numerical stroop effect.” It refers to the relationship between numerical values and their physical sizes.
Original story and image on Modern Restaurant Management
Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control
Ambitious restaurateurs often want to expand quickly to capitalize on initial success. However, rapid growth without an intentional strategy frequently erodes quality, culture and profits over time. Sustainable restaurant expansion requires balancing excitement with patience and perspective.
There’s an art to scaling any small business intelligently. You want to build deliberately from core strengths rather than reacting to every new opportunity, which can undermine what makes your concept work.
Restaurant growth done right starts with leaders aligning around operational priorities and smart key performance indicators (KPIs). They research potential new offerings extensively, preparing thoroughly before launching rather than rushing to market. Funding is secured strategically to fuel key aspects of the expansion plan rather than used as a general shortcut that potentially forfeits control.
Growing a Restaurant Strategically – The Keys Are Alignment, Timing and Control
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