Rock My Restaurant

Whether you’re are in the UK or the US, technology is driving innovation. But where are we all going and are these technological solutions helping our restaurant businesses? In off-premise, delivery services and 3rd-party marketplaces are the disruptors everyone is talking about, at least over the last five years. Restaurant operators think they have little choice except to jump on the delivery br...

Today's restaurant chain has many channels of foodservice offerings like brick and mortar, takeout, delivery, and catering.  Many times, all of these channels are centralized under one facility.  One challenge for these restaurants is creating a sales and marketing plan that increases awareness for all offerings.  For example, an off-premise offering is a local proposition to the consumer and for...

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we spe...

The 5 Pillars of Successful Restaurant Takeout, Delivery and Catering, authored by Erle Dardick, is the foundation of building a strategic profitable off-premise sector of your business.  Centralized service strategies, sales and marketing, smart and effective operations, and strong leadership from the C-suite are paramount when it comes to building a scalable and profitable off-premises business....

Technology is the number one operational enabler that connects all the dots on the multi-channel, on-demand customer experience. It also simultaneously opens up the back-end world of restaurant operations for the entire enterprise. But due to the breakneck speed of technology innovation and uncertainty over standards and norms in off-premises operations, the segment is earning a reputation as ‘the...

In this episode, we talk with Darren Tristano, a foodservice trend expert and 24-year veteran of Technomic Research and Consulting, where he co-founded Technomic Information Services and continues to provide industry insights and perspectives on restaurant, consumer and menu trends. With a pulse on the industry, we look into what the data is telling us about takeout and catering operations.

In this first episode, we discuss the off-premise paradigm shift and how operators need to distinguish the business logic behind catering, takeout and delivery, and why it is important for restaurants to also distinguish between the three.