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Restaurant Purchasing Report 2019 – Over 550 Independent Operators Share Their Experience and Insights Regarding Purchasing

PHOENIX, Ariz. -- RestaurantOwner.com has published the report of their 2019 Restaurant Purchasing Survey. This report focuses on restaurant purchasing, summarizing input from over 550 independent operators regarding their purchasing, including where operators purchase, involvement in group purchasing organizations (GPOs), the prevalence and benefits of prime vendor relationships, and the rationale and satisfaction with prime vendors.

A copy of the report is available at: https://www.restaurantowner.com/RPS2019

Survey Results:
Despite the purchasing power of GPOs, only 9% of responding operators are part of one. Four GPOs accounted for 67% of those named by respondents: Dining Alliance (23%), Delaware Valley Purchasing Group (19%), Foodbuy (14%) and Entegra (12%).

Unlike GPO involvement, most (78%) operators have a prime vendor relationship or distributor from which they purchase most of their food, beverage, and paper products. The benefits are many, but more than 75% of respondents cite better service, simplicity of fewer vendors, improved relationship with sales representatives, and feeling that a vendor genuinely supported their restaurant's success as benefits of such a relationship.

Forty-five broadline suppliers were named by respondents, yet only five suppliers serve as the primary supplier for 90% of respondents: Sysco (34%), US Foods (23%), Gordon (13%), Performance Food Group (12%), and Ben E. Keith (8%).

Most (84%) operators are satisfied with their prime vendor. This satisfaction is evident in the length of these relationships, with most (52%) operators having worked with a prime vendor for more than 5 years.

Even with the benefits of a prime vendor, nearly a quarter (22%) of operators did not have such a relationship. Almost half (49%) of operators without a prime vendor report that they prefer to work with multiple distributors and suppliers. Additional insights and quotes from operators are included in the 2019 Restaurant Purchasing Survey Report.

About RestaurantOwner.com:

Since 1998, RestaurantOwner.com has provided training and resources to independent restaurant owners and managers who want to improve their leadership and business management skills to create a higher quality guest experience, greater employee engagement and better financial results.

More information: https://www.restaurantowner.com/.

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*Image Caption: page six example from the comprehensive 2019 report.

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Advertising and Marketing, Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Restaurant Delivery Report – Nearly 1,000 Independent Restaurant Operators Share Profitability and Challenges with Delivery

PHOENIX, Ariz. -- RestaurantOwner.com's published results of their 2019 Restaurant Delivery Survey focuses on the growing trend of restaurant delivery and summarizes input gathered from nearly 1,000 independent restaurant owners and operators regarding their experiences with self-delivery and third-party service providers, and their insights regarding restaurant delivery.

This report is available at: https://www.restaurantowner.com/RDS2019

Survey Results:
Restaurant delivery has become available in most independent restaurants, with 57% of operators offering some form of delivery. Moreover, 16% of the operators without delivery plan to add the service within a year. Of operators who offered delivery, 31% used only third-party services, 12% operated in-house delivery services, and 14% relied on both third-party and their own service. DoorDash (47%), UberEats (44%), and GrubHub (40%) are the top three third-party delivery services used in independent restaurants.

The majority of urban (67%) and suburban (57%) independent restaurants offered delivery, whereas most restaurants located in rural (70%) or resort/tourist destinations (71%) did not.

Profitability continues to be a concern for operators considering delivery. Most operators (86%) reported that delivery was profitable, and sales from delivery orders are growing, with operators reporting delivery sales growth from 9% three years ago to 16% of sales today.

Most operators (67%) were satisfied with their third-party delivery service. Of operators who weren't, 26% cited the high commission fees as the cause of their dissatisfaction. These fees ranged from 21-30% of the sale for most operators who contracted with a third-party delivery service.

"Delivery is not without challenges. Incorrect orders, too many third-party providers, and long delivery times were challenges for more than 70% of operators," said CEO Jim Laube.

Operators also shared that the lack of access to guest information when using many third-party delivery services was a problem. Other challenges and direct quotes from operators appear in the 2019 Restaurant Delivery Survey Report.

About RestaurantOwner.com:
Since 1998, RestaurantOwner.com has provided training and resources to independent restaurant owners and managers who want to improve their leadership and business management skills to create a higher quality guest experience, greater employee engagement and better financial results.

Information: https://www.restaurantowner.com/.

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Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Now Hiring: Over 400 Independent Restaurant Owners Share What They do to Recruit their Best Employees

PHOENIX, Ariz. -- RestaurantOwner (RestaurantOwner.com) today released the results of their 2017 Independent Restaurant Recruiting Survey. The report summarizes input gathered from over 400 independent restaurant owners and operators regarding their proven recruiting practices.

A copy of the report is available at: https://www.restaurantowner.com/Recruiting2017/.

Survey Results:
The days of the Help Wanted sign are numbered. Only a third (34%) of independent restaurant owners reported using signs placed in their restaurant to announce job openings. Instead, resourceful restauranteurs are turning to technology in their search for new talent, with 57% indicating that they use internet classifieds, 56% social networks, and 44% internet job sites in their search for new talent.

Despite technology-based solutions, word-of-mouth is still the best recruiting tool. An overwhelming majority (86%) of independent restaurant operators rely on employee referrals to find new team members. And when asked where they found the best employees, 48% responded with employee referrals.

Surprisingly, only 26% of respondents had a formal referral program. For independent restaurants that rewarded successful candidate referrals, employees typically earned $100 per referral once a referred candidate was employed for 90 days.

A positive restaurant culture (48%) was the most cited response to, "What's the #1 reason people want to work in your restaurant?" Culture was more important than a desirable schedule (8%), the need for a job (10%), and even good pay/benefits (22%). Despite this, only 39% of respondents included information about their restaurant culture in job postings.

The two most cited hurdles currently faced by independent restaurant operators are a lack of qualified applicants (78%) and competition for employees (44%). Savvy restaurateurs shared that they overcame these hurdles with continuous recruiting, employee referrals, and by actively recruiting the employed.

Additional insights, graphs, figures, and statistics are included in the report.

About Restaurant Owner:
With over 46,000 members since 1998, RestaurantOwner.com's mission is to change lives by educating and inspiring independent restaurant owner operators to create restaurant success stories. It's committed to providing practical, proven insights, and resources to enable members to build a better restaurant, a better business, and most importantly, a better life.

Information: https://www.restaurantowner.com/.

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*Image Caption: A selected metric from the RestaurantOwner 2017 Recruiting Survey Report.

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Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

Boom or Bust? Over 500 Independent Restaurant Owners Voice Their Thoughts on 2017

PHOENIX, Ariz. -- RestaurantOwner.com released the results of their 2017 Independent Restaurant Outlook Survey. The results summarize input gathered from over 500 independent restaurant owners regarding their restaurant outlook for 2017. The results indicate independent restaurant owners are optimistic about 2017, a theme supported by a majority who plan to grow and invest in their restaurant business in 2017.

A copy of the survey results is available at: http://www.restaurantowner.com/Outlook2017/.

Survey Results:
Independent restaurant owners are optimistic about 2017. 56% of respondents indicated they are more optimistic now than this time last year. 27% report they feel about the same, and only 17% indicate that they are less optimistic.

For those who report feeling optimistic, over half (51%) attribute it to improved business practices or systems. Interestingly, respondents tended to attribute their optimism to either internal factors (high quality staff, quality of the guest experience, labor costs, improved business practices or systems) or external factors (improving economic conditions, the positive impact of new government policies).

Of those who were not optimistic, over half (55%) attribute their outlook to higher labors costs. Responses tended to cluster into one of three concerns: staffing (high labor costs, staffing challenges), management (quality of our guest experience, lack of effective business practices or systems), or economic (stagnant or worsening economic conditions, negative impact of new governmental policies).

The goals and objectives independent restaurant owners are going to pursue in 2017 reflect optimism. Most (94%) indicate they have two or more goals for 2017. Plans to improve overall profitability, improve staffing, improve internal systems or business practices, or reduce costs were each endorsed by over half of respondents.

Independent restaurant owners' plans for 2017 reflect their optimism. 83% have plans that reflect investing in or growing their restaurant business. Just under half (48%) have plans to make physical improvements.

About RestaurantOwner.com:
With over 46,000 members since 1998, RestaurantOwner.com's mission is to change lives by educating and inspiring independent restaurant operators to create restaurant success stories. RestaurantOwner.com is committed to providing practical, proven insights, and resources to enable members to build a better restaurant, a better business, and most importantly, a better life.

More information: http://www.restaurantowner.com/.

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Waitlist Me is Killing the Old Floor Plan Approach to Table Management in the Restaurant Industry

CHARLESTON, S.C. -- Waitlist Me, Inc. announced a new set of table management features for its popular iPad and Android apps that helps restaurant staff know the best place to seat the next customer. The solution for managing tables without a spatial floor plan is an industry first, and was developed by combining insights from psychology, data science, and cutting-edge design principles.

Most restaurants still use an old-fashioned laminated floor plan and a grease pen to mark off occupied tables. However, the inability to see key information like how long tables have been occupied makes it difficult for wait staff to optimize table assignments and estimate wait times. There are apps that add in layers of data, but they make the mistake of designing around the old floor map concept.

"Floor plans look simple, but are deceptively complex," said Brian Hutchins, Waitlist Me CEO. "Deciding where to seat the next customer requires a haphazard search across the whole map followed by a complicated process of interpreting a lot of unstructured data. Wait staff don't need a map of the tables. They know where to go. What they need is a fair, easy, intuitive way to know where to seat the next customer."

In the Waitlist Me app, tables are represented by boxes of equal sizes for simple comparisons. Table sections are organized as lines that can be read from top to bottom, and left to right, like a book. Open tables for each section stand out in green on the left. Then tables that have been occupied the longest show next in the row, with the time occupied displayed in the lower left.

Sections of tables can also be organized into different saved layouts to fit varying needs or times of day. For example, a restaurant manager might divide tables into six sections for a busy weekend night, and switch to a layout of only three sections for a regular day.

"With Waitlist Me's table management features, customers get better service, with less waiting. Employees get their fair share of the work, and the tips. And this all leads to a more efficient and profitable business," said Hutchins.

About Waitlist Me:

Waitlist Me was started by ex-Googlers and has been used to seat over 100 million customers since 2012. The app is available for iPad, iPhone, Android devices, and computers. To learn more about Waitlist Me, visit http://www.waitlist.me/.

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Business, Free News Articles, Reports and Studies, Restaurant, Hotel and Hospitality

1,190 Independent Restaurant Owners Share Their Thoughts on Over 100 POS System Brands

PHOENIX, Ariz. -- RestaurantOwner.com released the 2017 POS Survey Report today. The report summarizes input gathered from 1,190 independent restaurant owners from around the world regarding over 100 different brands of POS systems, focusing on several critical aspects including cost, installation and support experience, and features. The results of this survey provide unique insight into the POS system market and emerging trends, all of which are valuable to independent restaurant owners.

A copy of the report is available at: http://www.restaurantowner.com/POS2017/.

Survey Results:
The average cost for a restaurant POS system has notably decreased since 2012. In 2012, the average expenditure for a POS system was just over $18,000, as opposed to $13,344, currently.

The top seven POS solutions were Aloha POS, MICROS, Digital Dining, Clover, Adelo POS, Future POS, and POSitouch. These top seven POS systems accounted for 47.5% of the market. Beyond the top seven, all other POS brands each accounted for less than 3% of the market share.

We identified a shift toward cloud-based systems and POS solutions offered by credit card processors. Clover, Dinerware, Harbor Touch, and Square were the top credit card processor provided POS solutions, accounting for nearly 11% of total market share.

Despite the increased use of cloud-based and mobile systems, less than 10% of independent restaurant owners indicated they use pay-at-the-table devices. Moreover, only 31% of restaurants reported using EMV compliant POS systems. This is particularly noteworthy considering the fraud liability shift that took place in October 2015, mandating that merchants upgrade to EMV chip technology or accept increased liability for fraudulent transactions.

Improvements in plug-and-play components, increased Wi-Fi capability, and a tech savvy labor pool are allowing many restaurant owners to opt for self-installation and remote support. As a consequence, only 74% reported using an authorized POS vendor for programming, training, and support.

About RestaurantOwner:

With over 46,000 members since 1998, RestaurantOwner.com's mission is to change lives by educating and inspiring independent restaurant operators to create restaurant success stories. RestaurantOwner.com is committed to providing practical, proven insights, and resources to enable members to build a better restaurant, a better business, and most importantly, a better life.

More information: http://www.restaurantowner.com/.

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