Tag Archives: restaurants

Businessman, woman and angry at cafe with stress, argument and complaint for bad service at hotel. People, dispute and frustrated with conflict, fight and talking by counter with question for staff.

If It Doesn’t Sound Real, It Won’t Feel Welcoming

Emotions, Perceptions, Feelings, ,

The words sound polite. Polished. Professional. But they don’t land. “Thanks for your patience.” “How’s everything tasting tonight?” “Welcome in.” Across hotels, restaurants, and retail counters, frontline workers repeat these phrases every day. They’re meant to be warm and reassuring. But increasingly, they feel empty – not because the staff doesn’t care, but because the words no longer ring true. In today’s hospitality climate, customers are craving sincerity, not slogans. And the language bus...

Enter your email below to access this content:

Already a subscriber? Please login

Asian businessman calculating the cost of products

Raising the Bar on Raising Menu Prices: Do’s and Don’ts

Insights

Global tariffs are shaking the food industry by making imported ingredients more expensive. Restaurants will feel the pinch, and if you plan on raising menu prices to cover these extra costs, doing it right is key. The experts agree: from cheese and seafood to fruit and coffee, it’s all going to get more expensive. The National Coffee Association reports that less than 1% of the coffee Americans drink is homegrown. A lot of what food suppliers import can’t logistically be sourced in the US, so i...

Enter your email below to access this content:

Already a subscriber? Please login

Smiling millennial waitress with notebook taking order from young multiracial client couple, diverse friends relax hang out in cafe or restaurant speak with staff enjoying good service and atmosphere.

What a Smile is Really Worth in Hospitality

Emotions, Perceptions, Feelings, , , ,

From mobile check-in systems to AI-driven service models, hospitality leaders often chase the next big innovation. But new research suggests one of the most powerful guest experience tools is also the oldest: a genuine smile. According to a joint study by Hampton by Hilton and Goldsmiths, University of London, guests who were greeted with a smile were 3.5 times happier during their stay and 75% more likely to return. The researchers used eye-tracking glasses and facial analysis software to monit...

Enter your email below to access this content:

Already a subscriber? Please login

Young vibrant cheerful working waitress portrait modern trendy restaurant hip hair.

Style That Serves: Transforming Restaurant Wear into a Statement of Success

Emotions, Perceptions, Feelings

The significance of a restaurant uniform goes far beyond mere aesthetics. Uniforms are integral to how employees feel about their work and, by extension, how guests are treated. Exploration in the realm of “enclothed cognition” has revealed that what people wear has a measurable impact on their mindset and performance. A term coined by Hajo Adam and Adam D. Galinsky, enclothed cognition research supports the idea that clothing (and what it symbolizes) affects self-perception and improves cogniti...

Enter your email below to access this content:

Already a subscriber? Please login

Dish Up Standout Desserts That Bring Guests Back

Guest Experience News

Desserts add pizzazz to the end of any meal. It's the last chance to make an impression, and when priced right, they tend to have lucrative margins. There’s no denying dessert is a popular choice for many guests. More than half of diners admit to eating dessert in the past day, while 6 in 10 restaurant owners say that dessert is a factor in driving profits. Some reports suggest that ordering dessert can encourage guests to linger, resulting in less table turnover. However, dessert also brings wi...

Enter your email below to access this content:

Already a subscriber? Please login

The chef prepares food in front of the visitors in the restaurant.

How Open Kitchens Create a Better Restaurant Experience

Emotions, Perceptions, Feelings

In 1982, celebrity chef Wolfgang Puck opened Spago in West Hollywood, California. It was a restaurant with a groundbreaking idea. Unlike traditional restaurants with hidden kitchens, Spago placed it right in the diners’ view. This concept creates an immersive experience in the dining room while providing transparency in how meals are prepared. Spago's success sparked a movement. More than four decades later, it still inspires countless restaurants—from fine dining to fast-casual spots like Pei W...

Enter your email below to access this content:

Already a subscriber? Please login

Wasted woman sleeping on the bar counter after drinking too much alcohol selective focus on a glass of wine copyspace booze alcoholic problem addicted addiction lifestyle party event depression.

Behind the Bar: How to Avoid Guests’ Top 5 Pet Peeves

Insights, ,

Working behind a bar might seem laid-back, but anyone who’s done it knows it’s anything but easy. The best bartenders make it look effortless because they’re always thinking one step ahead, especially regarding how guests feel. That’s where knowing (and avoiding) common guest pet peeves comes in. Bartenders have got drinks to make, orders to remember, guests to chat with, dishes piling up, and someone waving $20 in their face. It’s a juggling act that requires speed, timing, and a good read on p...

Enter your email below to access this content:

Already a subscriber? Please login

A woman on a gluten free diet is saying no thanks to toast.

How to Win Over Guests with Allergies and Dietary Needs

Best and Worst Practices

Hotels and restaurants have come a long way since the days of slapping a “GF” next to a few menu items and calling it inclusive. But in 2025, that won’t cut it. Guests with food allergies, sensitivities, or dietary restrictions expect more than just accommodation — they want to feel seen, safe, and served with care. With food-related health issues on the rise and a growing number of travelers following vegetarian, halal, kosher, or low-FODMAP diets, hospitality leaders are rethinking the entire ...

Enter your email below to access this content:

Already a subscriber? Please login

Customer delighted to receive a food delivery at home from a delivery person using a smartphone app.

Delivery Apps Remain Vital to Restaurants — but the Terms Are Changing

Competitive Intelligence

When delivery apps became widespread in 2020, they offered restaurants a lifeline during lockdowns. Five years later, the platforms remain a significant channel for food service, but many restaurant owners now face different tradeoffs. According to Statista, the global online food delivery market – which includes both restaurant meals and grocery delivery – was valued at over $1 trillion a few years later. The latest consumer trends report by DoorDash notes that 70% of Americans ordered delivery...

Enter your email below to access this content:

Already a subscriber? Please login

A handsome young pizza delivery man holding a pizza.

How Legacy Delivery Restaurants Can Compete with UberEats and DoorDash

Insights,

Pizza joints and Chinese takeout spots set the standard for restaurant delivery for decades. But in today’s world of UberEats and DoorDash, customer expectations have changed. Convenience is king and legacy delivery restaurants that don’t evolve risk losing business to third-party platforms that promise instant gratification. The challenge isn’t just speed – it’s about creating a seamless experience that keeps customers ordering directly from your business instead of a middleman that takes a hef...

Enter your email below to access this content:

Already a subscriber? Please login