Goliath Consulting Group
Restaurant Best Practices Blog
Category: restaurant consulting
Defining a Post-COVID19 Consumer: What Your Guests Will Look for When They Walk Through Your Doors
by Bora Kang You’ve re-opened your restaurant, congratulations! But much has changed since you’ve last had dine-in guests; consumer spending behavior and eating habits have been reset. Other than your most loyal customers, there is no guarantee that your old guests will return to…
Menu Development and Business Planning Resources
In the last few months, we have all seen a historical change in how restaurants operate and how restaurants have adapted to the new business environment that is a result of the coronavirus pandemic. In response to the “new normal” and evolving response to…
Catering for Restaurants
Important points to consider before starting a catering program Off-premise catering is undoubtedly a compelling business opportunity for restaurant owners. Aside from boosting revenue, catering can boost business during slow performing times, reduce excess food waste, allow for menu changes, and helps to increase…
Future of Food Delivery
How will restaurants deliver after COVID-19? The coronavirus crisis has challenged restaurants to rethink the way they deal with food delivery for good. Larger franchises have offered free delivery (McDonalds, Applebee’s, IHOP, Panera Bread, Wingstop and Chipotle Mexican Grill, among many others) to accommodate…
What’s Packing Your Food? Restaurant Delivery Packaging Trends
A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. According to Technomic, a food industry research firm, 64% of consumers consider high quality packaging an important factor in deciding where to…
Are you Missing Out?
4 Things to Consider Before Adding Delivery to Your Restaurant Food delivery is projected to grow 12% per year over the next 3 years1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving…
Incorporating the “New” Snack Trend
Great news! Snacking has become something we do 24/7. According to Skift Restaurant Megatrends of 2019, “customers are eating whatever they want, and whenever they want it” (1). Whether it is midday snacking or late night eating, “the definition of meals, where and when…
Fall Menu Trends: It’s All About the Comfort
Fall themed menus seem to crop up earlier each year¹, what with Dunkin’s launching their pumpkin and apple cider flavors on August 21, and Starbucks heralding the start of Fall with its pumpkin spice latte and other array of seasonal desserts on August 27th,…
Who’s Eating Out for Thanksgiving
By: Bora Kang Thanksgiving Day is synonymous to family and lots of good food, but that doesn’t mean that the food has to be made at home. Preparing Thanksgiving dinner can seem like a daunting task for those seeking a relaxing time off from…
Good Branding Is Good Business
Your brand is your bond! It is easy to focus on and get caught up with your product or service because it is the deliverable; the tangible asset you deliver to your customer. But what about your intangible asset… your brand? The value of…