Bartaco has evolved its service model during the COVID-19 pandemic, adding such lifestyle offerings as “picnic on the patio” and layering on touchless ordering and menus via quick response or QR codes according to CEO and co-founder Scott Lawton.
Author Archives: Zen Media
6 Strategies To Make Your Front-of-House More Efficient
Operating a restaurant means constantly reassessing how to make things more efficient. Would changing the layout give servers more space to drop dishes faster? Would switch to counter service increase sales? Would adding online ordering improve take-out numbers? Restaurateurs agonize over these factors. But one space it’s easy to make changes for the better is […]
As Biden Prepares to Take Office, the Minimum Wage Battle Returns
Changes are happening in real-time, though. At 22-unit bartaco, one of the brand’s early pandemic tactics was to pivot to a QR-based dine-in model. The brand anchored its virtual host system with Wisely and supported the QR experience
HEROS Act highlights Independent Restaurant Coalition’s priorities – what about franchises?
It’s no secret that the restaurant industry has been hit incredibly hard by the global COVID-19 pandemic. In December, Bloomberg reported that “more than 110,000 restaurants have closed permanently or long-term across the country” due to the pandemic. But unlike other businesses that saw help from Economic Injury Disaster Loans (EIDL) and Paycheck Protection Program […]
Why Strategic Perseverance Reigns Supreme in Restaurants This Winter
Ever since the pandemic started last March, restaurants have been treading water to continue to operate. First lockdown measures required that they close their doors, then social distancing requirements made them upend their indoor dining policies. To make their service work, many implemented contactless technology and took their dining outdoors, creating patio spaces, covered rooms, […]
How Will Limited Menus Affect Customer Satisfaction?
Americans have been trained to expect lots of choices. We want choices in everything: clothing, cars, insurance, and grocery stores. Naturally, menu options are no different. But for many restaurants, the COVID-19 pandemic has necessitated stripping menus back to just the best-selling items or to fundamental, easy-to-prepare, low-overhead dishes in order to keep business afloat. […]
Convenience and Safety Become Critical Values for Today’s Restaurant Customers
A year ago, if you’d said “What does value mean to you?” to a room of restaurant customers they might answer with: Getting great food for a low price Receiving excellent, personalized service Having a unique and memorable dining experience In COVID-era dining, however, values have changed. What customers want out of a dining experience […]
Off-Premises? Near Premises: Order Anywhere
OneDine supports and builds on your restaurant’s on-premises, off-premises, and near-premises experiences. The goal is to allow customers to choose how they want to interact with your business.
Labor Optimization in the Restaurant Industry
There are many factors to consider when it comes to restaurant employee scheduling. It takes talent and effort to create the best plan possible for your business, employees, and customers. By using optimization processes and tools to your advantage, you can optimize your labor in ways that suit everyone’s needs, while maximizing both customer and […]
5 Key Metrics Restaurants Should be Paying Attention To
Opening a restaurant and keeping it afloat can be a difficult proposition, even in the best of times. These aren’t the best of times. COVID-19 has got all of us working on plans B, C, D, and E just to keep the kitchens cooking and the front doors open. Despite the uncertainty of all that’s […]
