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50 Great Ideas

The top industry ideas we've spotted in the last year

50 Great Ideas

23. Friday follow-up

The director of dining services at Purdue University sends a weekly Friday Follow-up email to connect with staff on all levels. It outlines what happened that week and what is coming up as well as pra...

50 Great Ideas

26. Real-time predictive ordering

The Veggie Grill chain has developed a tech stack that includes computer modeling to improve service time. Its first restaurant in Chicago, where it launched the program, has monitors that allow for o...

50 Great Ideas

12. Just Say Yes

Aug. 07, 2018

To help staffers feel empowered, Cava launched a Just Say Yes campaign. The Mediterranean fast casual wants staffers to feel they have ownership of the guest occasion, CEO Brett Schulman said at the R...

50 Great Ideas

15. Delivery hot spots

Aug. 07, 2018

At a time when chains are pouring into the delivery market, Domino’s is finding new turf to explore. The unabashed leader in delivery added more than 150,00 Hotspots—unconventional delivery zones in p...

50 Great Ideas

18. High excitement over cocktails

Aug. 07, 2018

As cannabis becomes legal in more states, operators are finding clever ways to promote different menu items. Gracias Madre in West Hollywood, Calif., offers a Stoney Negroni cocktail with CBD oil and ...

50 Great Ideas

21. Parka prep

Aug. 07, 2018

At University of Michigan, the kitchen staff prepares salads and other perishables in the walk-in wearing parkas and hats supplied for them, then stacks the food on rolling carts to deliver to the din...

50 Great Ideas

24. Happy hour for kids

Aug. 07, 2018

Holiday Inn is bringing back its chocolate milk and cookies happy hour, luring in excited kids—and their parents’ dough. The hotel chain is working closely with its supplier to reinstate the promotion...

50 Great Ideas

10. Cocktail list to suit the guests

Aug. 07, 2018

Houlihan’s divides its restaurants into one of three tiers, then creates a drink menu tailored to the typical guest. Tier 1 guests care most about value, Tier 2 customers put equal weight on brands an...

50 Great Ideas

13. Tapping outside talent for specials

Aug. 07, 2018

Instead of having the in-house chef create ethnic-inspired specials, In Situ, in the San Francisco Museum of Modern Art, offers a rotating menu of signature dishes from 80 chefs around the world. The ...

50 Great Ideas

16. Keep a card handy

Aug. 07, 2018

To combat the tough labor market, TJ Schier, president of Which Wich Superior Sandwiches franchisee SMART Restaurant Group, passes out business cards to anyone, anywhere who has given superior custome...

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