Here, in rapid-fire succession, are six revelations from FARE, a conference presented by Restaurant Business’ parent company, CSP Business Media, as a forum where foodservice professionals from all channels can learn from one another. Attendees are drawn from c-store chains, hotel companies, quick-service and fast-casual chains, colleges and universities, healthcare operations and the feeding components of travel and recreational sites.
- Putting the silhouette of a shell or some other target in a men’s urinal leaves a bathroom 83 percent cleaner, according to motivational speaker and best-selling author Eric Chester.
- Chester also revealed that the average drive-thru time at the Pal’s Sudden Service quick-service chain is 17 seconds and the accuracy rate is one error per 3,500 transactions. He cited it as proof of what a service business can do with the right culture.
- Mobile ordering and pre-paying already is reshaping the design of restaurants. Sweetgreen, one of the industry’s most-watched concepts, is designing new stores with the expectation that half of orders will be placed by customers, not staffers, which means less counter space is needed for POS systems.
- One third of consumers choose a restaurant on the basis of what alcoholic beverages are available, according to Technomic’s Donna Hood Crecca.
- Wurstkuche, a concept that serves only sausages, fries and beer, is generating sales at an annual rate of $14 million at its Los Angeles location, according to information shared at a breakout session.
- The best way to keep government from saddling the industry with unfeasible laws and regulations is by ensuring lawmakers have accurate information, said the National Restaurant Association’s Phil Kafarakis.