Most diners contact restaurants from 4pm to 5pm to reserve a table:
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Original story and image on Retail Brew
Most diners contact restaurants from 4pm to 5pm to reserve a table:
If you’re trying to figure out when and how to market your restaurant, wouldn’t it be handy to know when and how diners are making restaurant reservations? A generation ago, when the process consisted of a host answering the phone and jotting down the reservation for 7:30 in the reservation book, there was little solid data to draw on from the restaurant itself, never mind from the whole industry.
But in today’s paperless era, of course, there’s nothing but data. And here comes Toast, the digital platform that serves ~99,000 US restaurant locations, with a Q3 Restaurant Trends report that includes up-to-the-minute insights about not only when diners book reservations, but how long after (or before) the reserved time they’re seated.
Most diners contact restaurants from 4pm to 5pm to reserve a table:
Original story and image on Hospitality Magazine
Australia’s most powerful wine brand revealed
Leading family-owned winery, Brown Brothers, has been as the powerful brand in the Australian wine market in the recently published IWSR Australia Landscapes Report.
Brown Brothers has overtaken Jacob’s Creek and Penfolds in the report, with the results based on combination of awareness, conversion, and connection metrics among Australia’s regular wine drinkers.
Katherine Brown, Brown Brothers first female family winemaker and 4th generation Brown family said: “This achievement is a remarkable milestone for Brown Brothers and reinforces our dedication to crafting exceptional wines that capture the hearts and palates of Australian wine lovers
Original story and image on Food On Demand
Winning Back Control: Third-Party vs Restaurant-Generated Orders
In the early days, restaurant delivery was simple. The model was, and still is, the same in whichever country you look. The aggregator created the order, the restaurant cooked the food, and the aggregator delivered it and charged a fee for its service.
All went swimmingly for a while, and for many restaurants it still does. But for plenty of operators there are problems. The search is on—and ongoing—for solutions to those problems.
The problems are deeply embedded in the original model of restaurant delivery in which the aggregator acts both at the front end of the order and at its back end.
Two issues stand out: the fees charged that have steadily increased over the years and is now at about 30 percent for many restaurants in many countries. The other standout issue is that restaurants have no contact with their delivery customers. Consequently, they don’t know who those customers are, what they like, what’s going well and more.
Winning Back Control: Third-Party vs Restaurant-Generated Orders
Original story and image on Broadsheet
Do You Have a Booking Tonight?
Why can’t you get that corner spot with a view this Saturday night? The post-lockdown restaurant world has a host of new challenges to getting a table at our most sought-after diners.
Nobody likes being told “no”, particularly when it’s a restaurant doing the telling. We’re steeped in the fallacy that “the customer is always right”, that even when it’s obvious there are no tables up for grabs in the near (and sometimes distant) future, we can feel diddled and ready to ineffectually threaten to take our business elsewhere. It’s not logical but it is deflating to have your dining plans thwarted.
Doing Rounds of The Kitchen Table
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