FoodService Bites

Starbucks customer experience / Deliveroo to create own restaurant brands / NRA food show

Dear Reader,

This edition of our weekly newsletter as usual covers noteworthy and curious news from the international hospitality business, must-knows to speed up your business. Find out what we discovered about Deliveroo creating their own restaurant brands, Starbucks and Subway fighting for customers and locations respectively, and what restaurant managers can learn from airline companies when it comes to pricing. Also: which latest Netflix blockbuster real foodies should not miss.

Enjoy reading!
Your FoodService Bites team


Finding restaurant locations, the Subway way
On Sunday, James Walker, Subway’s VP of development, spoke at the “Location, Location, Location” session at the NRA Show in Chicago. Walker boiled down many of Subways location tips to the acronym P.A.V.E., which stands for People, Accessibility, Visibility and Energy. (Approx. reading time: 2 min.)

5 ways Starbucks is innovating the customer experience
In the fight to win back its brick-and-mortar customers, Starbucks is leveraging technological and experiential methods. But will it work? (Approx. reading time: 5 min.)

Deliveroo to create own restaurant brands using £5m fund 
Deliveroo has launched a £5m "innovation fund" to invest in creating its own restaurant brands in partnership with budding and established chefs. (Approx. reading time: 1 min.) 

Weekly Research Bite
When are consumers willing to spend more in QSR? For on-premises or off-premises visits? And what exactly is the difference? There is not a common European picture. In France, for example, the average eater check for on-premises visits is one third higher than for off-premise visits. On the other hand, in the Southern countries consumers spend more when they choose the to-go option.


Dynamic pricing: why restaurants are using airline tactics
Pioneered by airlines and hotels and now commonplace in many industries, dynamic pricing sees the cost of goods and services fluctuate according to demand. (Approx. reading time: 5 min.)

The upside of fast casual’s identity crisis
Fast casual originally aligned itself with fresh food and Millennials; however, that is no longer enough to distinguish it from the competition. Most restaurant brands, no matter the segment, have upped their game with fresh food and marketing targeted at Gen Y and Z. (Approx. reading time: 1 min.)

GDPR guide: are you ready for the new data protection rules?
All businesses must comply with the General Data Protection Regulation (GDPR) and the deadline is looming. Do you know what you need to do? (Approx. reading time: 1 min.) 

Which Wich franchisee offers tips to recruit, train, retain top talent
T.J. Schier urges operators to jettison “C Players” and keep “A Players”. (Approx. reading time: 2 min.)


Cutting-edge tech emphasizes convenience, customer service
New and evolving technologies are creating opportunities for restaurants to streamline operations and improve the customer experience. Keeping up with the latest tech can seem daunting, but starting small and choosing the features that are right for a particular concept can help operators ensure that they don’t get left behind. (Approx. reading time: 3 min.)

Tech Tracker: Robots, automation dominate at NRA food show
In a short few years, the restaurant industry has evolved at a rapid clip to provide the kind of digital wizardry and convenience that society demands today. And many restaurant brands have risen to the challenge. (Approx. reading time: 4 min.)

By the way …
A guide to navigating Netflix’s food-filled reality show ‘Terrace House’
Everything you need to know about the Japanese-language TV series that’s become a cult hit in America. (Approx. reading time: 8 min.)