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customer service

Customers’ top service picks

 By Benita Gingerella on Mar. 28, 2017

Consumers say these restaurant chains provide the best guest pampering.

Menu feedback card

 By Bill Main on Nov. 24, 1999

Your servers receive direct and indirect feedback from your guests about the items on the menu. They note reactions to price, portion size, flavor and overall satisfaction. Servers use this feedback when recommending menu items because their tips are directly related to customer satisfaction.

In it for the long haul

By Bill Main on Sep. 03, 2003

In today's crowded marketplace, only the most loyal of guests stay loyal. Research has consistently demonstrated that any but this most loyal group are as...

RFID: Worthy of Another Look

By Restaurant Business Staff on Aug. 19, 2005

Evidence of MaturationLast week, Business Wire carried a story that announced the intention of RFID technology vendors (tag manufacturers, reader...

Why Some Systems Decrease Customer Service, Margins, Inventory Profitablity

By Restaurant Business Staff on Apr. 12, 2007

Matrix Pricing. Distributors that have recently set up new systems with the same matrix settings that were in the old systems, and never changed them, are...

Financing

The latest in POS

By Restaurant Business Staff on Aug. 26, 2009

You have a close personal relationship with your point of sale system.

Consumer Trends

Customers fed up with noisy restaurants

May 04, 2011

A loud restaurant creates an unpleasant dining experience, at least according to results of a recent survey by American Express MarketBriefing. While many dislike din of any kind, most tolerate music better than other types of noise. The survey also found women especially sensitive, with 62% saying that too much noise adds stress to the meal.

Benjamin Foods Names New Director of Operations

By Restaurant Business Staff on Aug. 30, 2012

HATBORO, PA (August 28, 2012) Benjamin Foods announced that Maurice Dollison has joined the company as Director of Operations.Prior to joining Benjamin...

A large helping of soul

By Patricia Cobe on Nov. 22, 2013

Food, service and ambiance are all key to a restaurant's success. But sometimes it's the intangible elements that can make or break a place. Senior Editor Pat Cobe looks at what it means for a restaurant to have "soul"—and why it matters.

Making it worth a millennial’s wait

By Sara Rush Wirth on Jul. 23, 2014

According to Technomic’s recent 2014 Generational Consumer Trend Report, 40 percent of millennials rate fast service highly important when deciding which QSR or fast casual to visit. But sometimes stats don’t tell the full story.

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