In the dynamic landscape of the F&B industry today, technology is no longer a luxury, but a necessity. From streamlining operations, to enhancing your customers’ experiences, technological solutions offer a plethora of benefits. However, implementing these innovations can be a daunting task, particularly when it comes to garnering support from your staff. Despite the myriad of benefits that technology can provide to a restaurant’s operations, restaurant owners can sometimes face pushback from their staff.

In this age of social media, a restaurant is more than simply a place to eat. It is a brand that you are selling to your customers. A brand that – on top of having delicious food and excellent customer service – also provides your customers with an experience that they can share with their friends online. A strong and distinct brand identity can easily set a restaurant apart from its competitors. Your brand should have a unique combination of visual elements and messaging that resonates with your target audience, and should ideally be reflected in everything from your restaurant’s logo, to the colour palette you use, and even to the printing on your napkins.Read on for five steps you should follow to build a world-class brand for your restaurant.

The global F&B industry has undergone a massive paradigm shift in recent years.  The pandemic has accelerated the adoption of digital technologies, with contactless ordering and payments at the forefront; Gen Z, a generation born into technology, have now grown up into adults with purchasing power; and the ongoing global manpower shortage are factors that restauranteurs today have to take into account.As we enter the new year, and the second half of the 2020s, it is time to take a step back and recalibrate your restaurant’s operations to ensure that your restaurant is maximising its operational efficiency, and that it remains scalable and future-proof.QSRs are also often the front-runners in the adoption and integration of technology into their operations due to their casual dining nature and size of operations.