Today we are debuting our brand new Restaurant Data Portal and restaurant unit locator. Restaurant sales & marketing pros will have a new tool for prospecting and targeting.Contacts, emails, alcohol, service style, employee count, square feet, etc. We are also speaking to real estate pros who will have one repository to see not only chain locations, but independent operators as well delineated by dozens of criteria and filters. Ad hoc, regional and monthly pay subscriptions allow users a cost effective method to access. Click and start searching!
Dining is back! Restaurant chains are seeing a rebirth of sit down restaurants. They had been losing restaurant diners share in continuum for the past 8 years. Evidencing the most recent Top 10, 6 are sit down restaurants. 4 are family/ casual and 2 upscale. New market entries like Bareburger with smaller footprints, full bar and less than 100 seats are burgeoning.
Inside the Restaurantdata.com database there are some interesting counts and numbers:
- 130,679 locations with FULL Bar service in the US.
- 210,032 with some type of alcohol whether beer, wine and/or full bar.
- 24,733 Upscale locations with an average check of $30-$50 plus per person, per meal.
- 24,205 are the highest check average locations (At least $50 per person for dinner meal period).
- 44,550 are sports bars.
- 8,761 are buffet restaurants.
- 466,615 are independent locations.
- 239,090 are multi-unit locations.
Restaurantdata.com are specialists in cleaning data and can clean your restaurant list for out of business locations. Send us 2,000 records and we will for FREE remove the locations that are closed. We also can append your list with contacts, service style, cuisine, geocodes, alcohol, etc.
Our engines are ready! Contact us and we can start right away!
New restaurant activity is perking back up. The Winter did not bode well for the new opening stream of activity. We saw an average of (approx) 720 new openings per week compared to (approx) 900 per week in recent years (since 2008-09′) during the first seven months of 2014. Within the recent five weeks there were three weeks with more than 1000 new openings.
How do you get to 4 stars?
Put into play these simple, no cost rules amongst your FOH staff and you will add 1-2 stars to your operations, guaranteed!
1) There are no “guys.” Addressing customers as such lowers the class of you operation at the get-go if servers address their customers this way. Needless to say if there ever was a certain type of mood, you just killed it.
2) Saying no problem is a problem. It suggests you are doing your customers a favor. Try : Certainly, my pleasure!
3) Never touch your face and hair. You see this everywhere in retail, but not in high quality stores.
4) Realize every customer inside the four walls is everyone’s responsibility to make sure they are acknowledged and serviced. There is nothing worse than being seen by multiple staff members and this not happening. You have 45 seconds to get to the table after being seated, or at least someone does.
5) Make small talk with others only off the floor. Never within earshot of customers.
6) Don’t take food out of the kitchen unless it’s right. If the BOH does not comply get with a manager to discuss resolution standards and techniques.
Special note: Having the kitchen forcing servers to take out and serve poor quality food (when it’s evident it’s not up to par) is often the crux of failed FOH operations and consequently- shuttered restaurants. Considering a typical kitchen serves up hundreds of items throughout a shift, some will not be perfect! The FOH needs this empowerment.
7) Make repeated attempts to make eye contact with all your customers (until you have mini-bonded with everyone at your point of service is the goal!).
8) If you get in the weeds or suspect it’s coming ask for help. No one more than top pros ask for help as soon as they sense performance is slipping for the customer.
9) Always handle glassware by the stem, bottom, even when empty/ dirty. Same with silverware (even plastic).
10) When asked for a suggestion it’s best not to say everything. In doing so, you have not helped your customers at all. They want to know what you really think.
11) Unless a customer pushes a plate forward or lays his silverware in his plate, best not to remove it. You need some sort of signal from the customer they are finished. You can always wait until everyone is done (course variations and service agreed upon by the customer at table/order time) and remove all the plates at once.
12) Remove all plates, extra empty glassware and silverware once customers have completed their meals leaving only a full water glass. Stacking dishes in front of customers (on tray stands, in hands, etc.) or on the table is inappropriate, overall it dilutes the initial food/dish value when it was first placed in front of the customer.
Restaurantdata.com is now offering restaurant franchise lists with owners names attached for each and every location. List slices are available for more than 110,000 contact owners of Burger King’s, McDonald’s, Yum Brands and dozens of other major restaurant chains.
Restaurant Investor Report Debuts this week. We are publishing some studies link:
You will see a snapshot of our national report. Next week we will be publishing a report for Metro NY showing real , recent 6 month rates.
Our first evaluations are on the independent restaurant market (US only). Starting with our entire database of independents (406,000) restaurants, we take an omnibus approach and call and google search the entire universe, every 6 months. Using a multi-layered approach we are able to pinpoint to a location who is open open and who is closed. Take a first look above.
We have recently noticed a shift towards Fast Casual for single – unit, independent operators.
They finally got the message through observing chains like Chipotle with long lines. New openings are revealing a decided shift from less than 1 year ago as they have woken up to the new label/moniker across all cuisines. Whereas some independents have adopted Fast Casual in prior years it was mostly chains until recently.
Futurecast for chain fast casual operators: Shakeouts by fast casual as a category, none with no foreseen horizon. However shakeouts by cuisine, now (burger)-7 years.
After 3 years of omnibus corner to corner US restaurant evaluation, fresh numbers are in! We can now display factual information on who has a great success rate by type and style as well as by company name.
The independent and regional chains data set is dominated by full service restaurants (FSR) with 71.5% offering table service. Coverage for this data set began on July 1, 2014. Full year statistics are available on the number of restaurants which remain open and the number closed.
The restaurant chains data set is dominated by counter service restaurants (CSR) with 82.3% of locations offering counter service (CSR). There are now more Fast Casual locations (44,808) in this data set than full service restaurants (35,757). QSR locations represent the biggest slice of the pie with 61.3% of the total.
Some specific current MSA *chain examples include granting the # 1 slot to Boston, MA for having less than a 1% closing rates for chain restaurants in their region. Las Vegas performed the worse with a 3.76% closing rate in the period. In the middle is New Orleans with a 2.05% closing rate.
Some specific independent and regional chain example, #1 New Orleans at 2.79%. At the bottom: Cincinnati-10.23% and in the middle: Los Angeles at 4.62%
* To be considered a chain, a company must have 20 units or more, any less an independent and/or regional multi-unit.