Wonder’s Post

Had a great time talking with Jim Gordon about Craveworthy Brands and our rapid growth! The fast-casual restaurant space is exploding right now—so what better time to focus on building up our resiliency than right now? Check out the link in this share if you want to hear the extended interview! #FastCasualRestaurant #RestaurantIndustry #BusinessGrowth

Taco Bell’s latest creation: the Giant Cheez It Tostada. This isn’t just a new product launch; it’s blending the familiar with the unexpected. Taco Bell’s genius lies in taking something we all know and love—like a Cheez-It—and reimagining it in a way that’s surprising and delightful. By merging the familiar with the unexpected, they are creating unique and memorable dining experiences. This approach resonates deeply with customers, making each new product not just a meal, but a moment of joy. Taco Bell’s success shows that by creatively combining familiar favorites in new ways, you can captivate and delight your audience. Think about how you can take a "boring" employee incentive and mix it up in a way that truly delights employees #employeerewards #giftcards

Taco Bell's Legacy: From Sci-Fi Spoof to Culinary Influence • • Demolition Man's 1993 prediction of Taco Bell's supremacy wasn't pure fiction. Though not the lone survivor of the 'restaurant wars,' Taco Bell's imprint endures. The film's themes of commercialism and cultural homogenization resonate today. Taco Bell's triumph lies in early social media adoption, mobile ordering innovation, and menu creativity. Other eateries now mirror its streamlined operations, highlighting Taco Bell's enduring influence on the dining landscape's transformation. • • Article: QSR Magazine Photo: Business Insider

Last year, with all the insanity of the past few years factored in, we decided to launch a Best Brands to Work For report to recognize those chains that proved their mettle when the cards were drawn. Year 2 (this will be an annual feature going forward) focused once again on QSRs who have risen above the pack when it comes to employee care, from benefits to culture to career development to way more. This quickly has become one my favorite things we do. The stakes aren't lowering anytime soon, either. Hiking wages, a changing generation of workers, remote and gig competition—no matter the exact backdrop, labor is, and will remain, the central lifeblood of this industry. This year's brands: CAVA, Chipotle Mexican Grill, CEC Entertainment, Flame Broiler, Organic Krush Kitchen & Eatery, Portillo's, Dog Haus, Smashburger, Raising Cane's Chicken Fingers, Torchy's Tacos, City Barbeque, Border Foods LLC, Thompson Hospitality, DIG., Jeremiah's Italian Ice, Cousins Submarines, Inc., Balance Pan-Asian Grille, Whataburger, Aussie Grill by Outback, PDQ Restaurants, Noodles & Company, Hart House, Donatos Pizza, Velvet Taco, Sbarro.

10 habits of successful restaurant owners. 10. They don't assume that their menu is perfect from the start. Successful restaurateurs know that menu perfection is an ongoing journey. They continually adapt and refine their dishes based on customer feedback and changing tastes. 9. They don't blame external factors for their restaurant's success or failure. They understand that they have control over their restaurant's destiny. Instead of pointing fingers, they take responsibility and make strategic decisions to overcome challenges. 8. They don't limit themselves to a fixed concept. Instead of sticking to a rigid concept, they stay open to new food trends and customer preferences. Flexibility is key to staying relevant in the ever-evolving restaurant industry. 7. They don't fear experimenting with new recipes. Successful restaurant owners view innovation as a natural part of their journey. They embrace the excitement of creating unique dishes that surprise and delight their customers. 6. They don't expect constant happiness in the restaurant business. They understand that the industry has its ups and downs. Success isn't defined by constant elation but by the ability to navigate challenges with resilience. 5. They don't let outside influences dictate their menu. They resist the temptation to follow every food trend blindly. Instead, they take time to reflect on their restaurant's identity and customer preferences before making menu changes. 4. They don't confuse emotional stability with indifference. Successful restaurateurs value emotional intelligence. They aim to create a warm and welcoming atmosphere in their restaurant while being attuned to their own and their staff's emotions. 3. They don't make hasty decisions based on temporary trends. They recognize that trends can come and go quickly. Instead of chasing every fad, they make informed decisions that align with their restaurant's long-term vision. 2. They don't cling to outdated restaurant practices. They prioritize building meaningful relationships with customers, suppliers, and staff. If a relationship no longer serves the restaurant's goals, they have the courage to make necessary changes. 1. They don't let a bad day in the kitchen define their restaurant's success. They understand that challenges are part of the restaurant industry. They maintain perspective and keep their focus on the bigger picture of creating memorable dining experiences. #restaurant #restaurantindustry #hospitality #business #entrepreneurs

That feeling when your partners are taking big strides 😍 ✨ Congrats to Voodoo Doughnut for being featured in QSR's "40/40 List for 2024"! And it's not just for their whimsical donut creations. Voodoo is also an impressive leader in operational performance and guest experience, consistently tackling their top Tattle opportunities each month to stay ahead. 40 days into 2024, the brand has already seen 17% increase in speed of service, and 13% increase in order accuracy! ✨ Our second shoutout goes to Hart House for being featured in Nation's Restaurant News "2024 Breakout Brands"! While #kevinhart's star power is undeniable, Hart House's excellent execution and high guest satisfaction have earned them sustained growth. By actively listening to their customers, Hart House's guest satisfaction is 11% higher than industry average, with a much lower incident rate than competitors. Time and again we see steady improvements in guest experience winning the game. Our most successful partners have shown us that while there's no short cut, the answer is deceivingly easy: listen to your customers, and the rest will come! #restaurants #restaurantbusiness #guestsatisfaction #customerfeedback #cx 2024 Breakout Brands: https://lnkd.in/eqwxSGpi 40/40 List for 2024: https://lnkd.in/eHKFgxSa

On average, a loyal restaurant customer's check will be 67% higher than a first-time guest's ✔️✔️ Wanna learn more? Join our webinar this Thursday at 12:00 PM PST / 3:00 PM EST

The key to a successful restaurant menu is more than just listing dishes and prices. To attract and retain customers, it's essential to have a menu that is well-planned and visually appealing. According to recent search results, a menu should feature clear and concise food descriptions, carefully calculated pricing, visually appealing layout, high-quality imagery, and consistent branding. Incorporating these essential components can enhance the overall dining experience and contribute to the success of the restaurant. What are some other important elements you think a restaurant menu should have? #restauranttips #menudesign #branding #diningexperience #innovation #management #creativity #entrepreneurship

Name a 🍴🍔 restaurant you would NEVER visit again: ____________ Chances are your response is based on an experience. Funny how our experiences shape our beliefs. But guess what? 💡The same principle holds true for you. 𝗧𝗵𝗲 𝗲𝘅𝗽𝗲𝗿𝗶𝗲𝗻𝗰𝗲𝘀 𝗽𝗲𝗼𝗽𝗹𝗲 𝗵𝗮𝘃𝗲 𝘄𝗶𝘁𝗵 𝘆𝗼𝘂 𝗱𝗿𝗶𝘃𝗲 𝘁𝗵𝗲𝗶𝗿 𝗯𝗲𝗹𝗶𝗲𝗳𝘀 𝗮𝗯𝗼𝘂𝘁 𝘆𝗼𝘂. Join us on August 15 from 8am – 9am CST. We are talking about one of the most important drivers of results…your brand. ✅ https://lnkd.in/g9tHvApQ #experiencesdrivebeliefs #brainbasedlearning

Great new RIPCO series featuring Andrew Moger and today's most influential restaurant brands. Check out the first episode below!