Welcome to another exciting episode of the Food Service Growth Show!
In this episode, we are thrilled to dive into the "Top Tips for Running Successful Airport Restaurants."
Get ready for an insightful and comprehensive discussion, as we have a very special guest joining us today. Dean wilson Hartles, the esteemed Director of Food & Drink at The Restaurant Group, brings his wealth of knowledge and decades of experience to the table. Dean has won multiple awards for his exceptional contributions to the foodservice industry, and in this episode, he's here to reveal everything he has learned over his remarkable three-decade career.
The Restaurant Group is a leading operator of restaurants and pubs in the United Kingdom, with a portfolio encompassing hundreds of locations. The Group's primary brands are Wagamama and Barburrito. Additionally, it operates a collection of pub restaurants and a concessions business primarily situated in UK airports.
Joining Dean is our very own Carl Jacobs, the CEO of Apicbase. Together, Carl and Dean will delve into a comprehensive discussion about everything you need to know to thrive in the restaurant space, particularly within the unique environment of airport dining.
Together, they will discuss...
✅ Keeping Up with Trends Without Menu Overload
✅ How ESG Initiatives Are Reshaping Airport Dining Trends
✅ How the Pandemic Impacted Foodservice at Airports
✅ The Restaurant Industry Now and Then: Massive Changes
✅ Restaurant Industry Adapts to Consumer Price Sensitivity
✅ How to Stand Out in a Competitive Foodservice Market
The restaurant industry is rapidly changing. For F&B businesses, staying ahead of trends is crucial, especially in the airport restaurant scene where the customer base is incredibly diverse.
Dean shares his strategies for keeping menus fresh and exciting without overwhelming customers with too many options. They will discuss the importance of understanding your audience and curating a menu that caters to their preferences while maintaining operational efficiency.
Environmental, Social, and Governance (ESG) initiatives are becoming increasingly important in the foodservice industry. So, Dean discusses how these initiatives are transforming airport dining experiences and why sustainability and ethical practices are no longer just trends but necessities.
The COVID-19 pandemic brought unprecedented challenges to the foodservice industry, and airport restaurants were no exception. Dean will reflect on how the pandemic reshaped the landscape of airport dining, from operational changes to shifts in consumer behavior. We'll discuss the lessons learned and the strategies that helped businesses survive and thrive during these turbulent times.
The restaurant industry has undergone significant transformations over the years. Dean, with his vast experience, provides a unique perspective on the evolution of the industry. This segment will offer valuable insights into how to adapt to the industry's ever-changing landscape.
In an era where consumers are increasingly price-sensitive, it's essential to find a balance between offering value and maintaining profitability. Dean shares his approach to navigating this delicate balance, emphasizing the importance of understanding customer expectations and pricing strategies that resonate with your audience. We'll explore practical tips on how to offer competitive pricing without compromising on quality.
This episode of the Food Service Growth Show is packed with insights and practical advice for anyone involved in the restaurant business, particularly those operating in the fast-paced environment of airport dining.
Don't miss out on future episodes of the Food Service Growth Show! Subscribe to our channel and hit the notification bell to stay updated with the latest insights, tips, and expert interviews in the food service industry.
We'd love to hear your thoughts and experiences about running successful restaurants. Leave a comment below and share your insights, questions, or challenges. Let's create a community where we can all learn and grow together.
We will see you in the next one!
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Learn how our restaurant management system can help your restaurant business automate its back-of-house operations: get.apicbase.com
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