If you’re interested in the words “future”, “transparency”, and “dynamic pricing” within the hospitality industry, this episode is for you.
RIF013: Restaurant of the Future, Open-Book Management, Dynamic Pricing
This week we discuss
Noodles & Company plans to test a dynamic menu pricing model in select markets, aiming to boost sales and attract customers in a fiercely competitive restaurant industry. READ
The increasing use of Artificial Intelligence (AI) in restaurant technology highlights the importance of balancing technology with the human element to deliver exceptional customer experiences
How Olo is envisioning the restaurant of the future featuring innovative technologies, sustainable practices, and personalized dining experiences
Cyrus, a restaurant in Geyserville, California, has reopened after 10 years with a fresh approach to fine dining, placing employee satisfaction at the forefront and prioritizing quality of life and work over achieving Michelin stars, resulting in the business becoming leaner and more streamlined, while increasing employee salaries and benefits READ
How transparency in the workplace can create a stronger team culture, increase employee buy-in and satisfaction, and improve financial literacy in this discussion on the benefits of transparency in the restaurant industry
The service recovery paradox, the phenomenon where unhappy customers who receive good service recovery are more likely to become loyal to the business than those who were never dissatisfied in the first place
How out of stocks are still a major issue for major food houses causing restaurant owners who have contracts with US Foods to resort to price shopping from multiple suppliers to meet their needs
For videos of each segment head over to Restaurant Idea Factory‘s YouTube page!
Thank you to our segment partners Jordan at 7Shifts, Zack at Ovation, Avi at Marqii and David at DAVO
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