The Daily Rail: Is Your Restaurant Upselling to Delivery Guests?

BUSINESS: Design Tips for Your Restaurant’s Outdoor Seating Area

With spring here and summer just around the corner, why not transform your restaurant’s outdoor area into an alfresco dining hot spot? Outdoor balconies, patios and even pavements are often underused by restaurants when they could increase appeal and covers during the warmer seasons. In fact, with suitable cover and outdoor heaters, they are also a viable proposition for additional restaurant seating most of the year round. Here are some simple but effective design tips for making the most of your restaurant’s outdoor space.


The Biggest Burrito Chains

Last Thursday was National Burrito Day and restaurants across the U.S. celebrated by giving out free food to customers or offering special deals. Burrito lovers certainly have their favorite styles and secret spots they frequent. But when it comes to the biggest chains selling burritos and Tex-Mex food, Americans have voted with their feet (and wallets). Taco Bell was the best-selling chain in 2017, with almost $9.8 billion in sales, followed by Chipotle, which sold burritos, tacos and bowls for approximately $4.5 billion.

Infographic: The Biggest Burrito Chains in the U.S. | Statista You will find more infographics at Statista

Earth Overshoot Day Creeps Up

In 1970 global consumption of natural resources just about matched the number of resources the Earth produced in a year. December 29th was the day in 1970 that global consumption ate up a year's worth of resources. By 2018, a year's worth of natural resources was consumed by August 1st. That means that in 2018 it took nearly two years of natural resources that the Earth naturally produced to match the amount people around the world consume in a single year.

Infographic: Earth Overshoot Day Comes Sooner Every Year | Statista You will find more infographics at Statista

$42 Steak for Dogs

A lot of us enjoy a good expensive steak, and now your favorite canine companion can also enjoy that same sensation. The Wilson Restaurant & Bar in Manhattan has introduced a dog-friendly menu which includes a 16oz grilled ribeye steak with grilled veggies and steak jus for $42. There’s also a “When I’m Dieting” section of the dog menu which includes $28 salmon and $16 grilled chicken breasts. Your pup can also have sliced apples and heirloom carrots ($11) or a bowl of mixed berries ($14) for desert.


Why it matters to you: Upselling delivery customers is no less important than doing the same dine-in guests. 

Delivery is among the hottest topics in our industry. As a result, this week we have decided to deliver a brief four-part series of stories that focus on the less obvious aspects of delivery execution. Nothing about why you should deliver and more about the underlying issues regarding delivery. Today’s discussion is about treating delivery like all of your guest sales interactions by applying sound upselling techniques. 

Now every delivery system is different, but if you are either taking calls for delivery or control how your menu appears to guests, you can assert pressure to improve your check averages. The limits of suggestive selling are limited, but only so much as you aren’t willing to try. This four-point rundown on boosting check averages for delivery provides some relevant insight. It begins by focusing on your mobile ordering strategy with a simple reminder to highlight your most profitable items and using your menu to support upselling. This is an old conversation because it’s the exact same thing we discuss with physical menus.

Additionally, it is suggested that you focus on premium add-ons like adding steak, chicken or salmon to a salad. While add-ons are the norm in most restaurant selling strategies, you can also focus on sizing and bundled meals to drive higher delivery checks. And don’t forget that delivery is driven by loyalty. Consequently, it’s imperative that you invite any delivery customer to join your loyalty program. If they’ve taken the time to order from you, reward them with a delivery award for signing up. No matter how you approach it, increasing delivery checks averages just makes sense, so what are you waiting for? 

[Source: Restaurant Business Online


Why it matters to you: How much responsibility do you have when a customer’s individual online account is hacked?

Yup, everyone’s favorite punching bag is back in the news again. This time because of feedback from dozens of customers that reported their Chipotle digital ordering accounts had been hacked. The only good news for Chipotle is that it’s, more than likely, not their fault. The 30 or so mobile-ordering customers claim their accounts ordered food that they did not authorize. In one case the amount was $300. Chipotle explains that there was no breach of their data. In a statement released by Chipotle they observe, “We are among the many retail, hotel and restaurant companies affected by credential stuffing, in which combinations of user names and passwords are accessed by third parties and used on websites of different companies to see if they can gain access.”

There is a powerful lesson in this situation for all of us, both professionally and personally. First professionally, it’s apparent you will be blamed if a consumer user of your app experiences an individual breach of their account; no two ways about it. Which is why you will want to minimally consider how to respond with compassion and be supportive. That doesn’t mean you have to write a check, but you do have to respond assertively or the narrative will be taken from you. On the personal side, you sure should review your own approach to your passwords. Whether you engage a password management tool or just change them regularly, you are exposed if you don’t do either. While this situation sucks for Chipotle and the users that experienced it, both have to do better to avoid being help responsible for their own shortfall.

[Source: Nation’s Restaurant News]