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 […]
Author Archives: Zen Media
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 […]
Guests Prefer Curbside Pickup and Dine-in to Delivery. Here’s What That Means for Your Restaurant
Curbside pickup and delivery have arguably been the salvation of at least some of the restaurant industry as it’s scrambled to find any way to survive after COVID-19 fundamentally changed the landscape for service industries in general in early 2020. Overnight, millions of hungry consumers were suddenly hesitant to set foot inside any establishment where […]
4 Ways Restaurants Can Streamline and Simplify Contactless Alcohol Sales
It’s perhaps no surprise that, as the COVID-19 lockdowns and quarantines began, people began buying alcohol in bulk. According to Nielsen, the percent of boxed wine sales increased more than tenfold between Feb. 29 and April 18, 1.75-L spirits were 23 times higher, and 30-packs of beer sales were up 21%. Though bulk alcohol bar […]
Restauranteur talks about Fondren project, restaurant challenges during COVID-19
All restaurants and bars in the state must limit the number of customers to no more than 75 percent of the building’s capacity
The Future of Dining
Even in turbulent circumstances, we can always count on the world to change. And when it comes to changing with the times, the restaurant industry would seem to be no exception to the rule. Even before the tectonic adjustments at the beginning of 2020, the restaurant industry was moving inexorably toward the future in a […]
6 Ways Local Restaurants Can Thrive
The reality of COVID-19’s devastating effect on the restaurant industry can’t be understated. Despite these less-than-ideal circumstances, there are ways that restaurants can maximize the resources they do have to stay afloat as vaccines and new mitigation strategies begin to indicate a light at the end of this long COVID-19 tunnel. Sanitation Top of mind […]
How Customers are Responding to Off-Premise Dining Options
Enter the word “restaurant” into Google, and you’ll receive an endless list of headlines touting some variation of how COVID-19 has impacted the industry. Many stories focus on the shift from on-premise to off-premise service models that spread through the industry upon the first quarantines, restrictions, and closings necessitated by the pandemic. Off-premise options have […]
