Food Restaurants Need to Rethink Their Relationship with Technology
The one thing you should never do while dining out, according to servers
As many states ease their social distancing restrictions, restaurants are able to open to dine-in guests again. Some people are so eager to get the restaurant experience they've been missing that they're waiting hours for a table. Diners should be especially patient with servers during this period of adjustment — and there's one behavior in particular that you should avoid. 25 Secrets to Being the Best Party Guest Ever While a server’s top priority is to make sure you’re having a pleasant night out, there are certain things guests do that make their lives more difficult.
Even before shutdown orders, technology companies had profoundly changed the way restaurants operate. In recent years, we’ve seen centralized commissary-stylethat rely on apps for customers and a new crop of fast-casual businesses that promote mobile ordering for in-store pickup. In the early days of the coronavirus pandemic, it looked like technology would be the hospitality industry’s savior: Overnight, online ordering and delivery became a lifeline after dining rooms shut down and social networks maintained connections with customers.
Delivery companies in particular became virtual front doors to restaurants. In March, Grubhub reported a record number of launches on the platform. Unlike reservation tech companies OpenTable and Resy, which gave restaurants a break on fees, Grubhubcommissions of up to 30% per order.
Opening America: State-by-state guide to coronavirus reopening
At TPG, we paused traveling to help slow the spread of COVID-19. Local and federal governments around the globe are now debating the appropriate levels of isolation and distancing. Before booking that next trip, we recommend you talk to your doctor, follow health officials’ guidance and research local travel restrictions. TPG is continuing to publish …As of May 20, all U.S. states are in some phase of reopening … some quickly, some very slowly. It runs the gamut from wide-open states like South Dakota to mostly off-limits states like Hawaii. Here’s a look at where states are on the reopening curve to help you decide how to plan the rest of 2020’s travel possibilities.
Unsurprisingly, chefs are speaking out against these commissions and encouraging guests to order food directly from the source. Some local governments. Still, Grubhub’s current success exposes our true priorities: Our desire for convenience outranks restaurants’ bottom lines. But if there’s one thing we’ve learned from the pandemic, it’s that new ideas can be just as convenient, without coming at the expense of a restaurant’s profit margin. ChowNow charges restaurants a flat fee for online ordering and can facilitate delivery. Point-of-sale system Toast, website provider BentoBox, and customer relationship management system SevenRooms can also be configured for online ordering. These players work largely behind the scenes, and they’re gaining in popularity.
Technology alone won’t rebuild restaurants in the future, but new and thoughtful technology can make them stronger. As we rethink business models now, trading the old status quo for an unknown future, restaurants will need to make careful decisions about the tech they use—and more importantly, the tech they don’t.
Kristen Hawley writes about the intersection of restaurants and technology in a weekly newsletter called.
The one drink Americans are most excited to order from bars again .
Although some restaurants have already reopened after shutting down during the coronavirus pandemic, some diners have not yet returned to a normal restaurant routine. But when the time finally comes to go back to restaurants and bars, there is one drink that Americans say they're most excited to order again: margaritas. The Best Cocktail Bar in Every State While it is possible to be your own mixologist during quarantine, there are some drinks that just don't reach restaurant-quality when making them at home. And margaritas seem to be ones of them.