Customer Feedback, No-shows, Sustainability, Euro Travel, QSRs, Noma & More...
🔪 The top F&B industry news from the past week
Three secrets to leveraging customer feedback to drive operational improvement
📍 Global | Alex Beltrani | Nations Restaurant News
How can tech increase the rate of learning from customer feedback?
Restaurants and pubs take action with no-show customers
📍 UK | David Grundy | BBC
No-shows place pressure on operators to utilise tougher policies.
Why sustainability is crucial to restaurant success today and in the future
📍 UK | Fiona Briggs | Retail Times
“More than a third (35%) of Britons plan to prioritise sustainable food delivery choices once inflation and cost of living pressures ease.”
Stats: American Travel to Europe Will Be Up 600% Over Last Summer
📍 Europe | Matt Turner | Travel Agent Central
Positive signs for Europe’s top tourist destinations as US visitors are set to visit the likes of London, Paris, and Dublin in droves.
How QSR’s Have to Navigate Shortages & Inflation
📍 US | Barbara Castiglia | Market Scale
With Wing It On! “the recipe for success is to keep the store footprint small to drive high sales per square foot. Finding small area locations is not as easy as before the pandemic because everyone these days is looking for a smaller footprint.”
Noma, one of the world’s best restaurants, is coming to Brooklyn
📍 NY | Brooklyn Magazine
Redzepi’s Danish restaurant is heading to Dumbo in partnership with American Express.
Uber ties up with Rakuten for Food Delivery payment in Japan
📍 Japan | Vlad Savov | Bloomberg
A new payment tech partnership begins in Japan.
How a 77-Year-Old Indonesian Chef Opened a Restaurant During the Pandemic
📍 Indonesia | Avery Dalal | Eater
“Chef Siu Chen cooks around 300 boxes of Indonesian homestyle takeout per day, all on her own.”