We know it’s been a busy week. That’s why we put together the latest news on cashless payments and restaurant technology. Here are 5 things you need to know in Restaurant and Hospitality this week:
Cashless Payments: Visa Takes War on Cash to Restaurants
This week, Visa announced that it is offering select restaurants $10,000 if they agree to stop taking cash. In addition to the cash, Visa will also upgrade the restaurants’ checkout terminals so the restaurant’s can accept contactless payments.
What is the Real Cost of Restaurant Employee Turnover?
It’s no surprise that one of the top ways restaurant’s are losing money is due to employee turnover. In fact, employee turnover was 61% throughout the restaurant industry in 2016. This high turnover rate is costing the average restaurant 150,000 a year.
Is Desktop Dining Hurting the Restaurant Industry?
Last year, the number of Americans going out to lunch hit it’s lowest level in four decades. According to the NDP group, this desktop dining cost the industry $3.2 billion last year. Wharton’s Jason Riis and Cornell’s Miguel Gomes discuss this issue in their latest podcast.
[Infographic] How Restaurants can Lighten Their Carbon Footprint
According to a recent Nielsen study, 55% of online consumers from 60 difference countries say they’re willing to pay a higher amount for product/services that are offered by companies who are committed to making a positive impact on the environment. In this infographic, QSRWeb talks about how restaurants can make their online presence more eco-friendly.
How Technology is Reshaping Back of House Design & Function
Chef Kyle Connaughton, owner of the Single Thread, has designed his California-based restaurant to enrich customer experience and create efficiency.
“We wanted people to feel like they’re coming to our home. This is a dinner party atmosphere and we’re here to help you feel taken care of,” said the chef. “Things seem to quietly and effortlessly happen around you. If the guest notices nothing happening around them, then we’ve done our job.”
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