If you’re interested in the words “future”, “transparency”, and “dynamic pricing” within the hospitality industry, this episode is for you. 

RIF013: Restaurant of the Future, Open-Book Management, Dynamic Pricing  

This week we discuss

Noodles & Company plans to test a dynamic menu pricing model in select markets, aiming to boost sales and attract customers in a fiercely competitive restaurant industry. READ

The increasing use of Artificial Intelligence (AI) in restaurant technology highlights the importance of balancing technology with the human element to deliver exceptional customer experiences

How Olo is envisioning the restaurant of the future featuring innovative technologies, sustainable practices, and personalized dining experiences

Cyrus, a restaurant in Geyserville, California, has reopened after 10 years with a fresh approach to fine dining, placing employee satisfaction at the forefront and prioritizing quality of life and work over achieving Michelin stars, resulting in the business becoming leaner and more streamlined, while increasing employee salaries and benefits READ

How transparency in the workplace can create a stronger team culture, increase employee buy-in and satisfaction, and improve financial literacy in this discussion on the benefits of transparency in the restaurant industry

The service recovery paradox, the phenomenon where unhappy customers who receive good service recovery are more likely to become loyal to the business than those who were never dissatisfied in the first place

How out of stocks are still a major issue for major food houses causing restaurant owners who have contracts with  US Foods to resort to price shopping from multiple suppliers to meet their needs

For videos of each segment head over to Restaurant Idea Factory‘s YouTube page!

Thank you to our segment partners Jordan at ⁠⁠7Shifts⁠⁠, Zack at ⁠⁠Ovation⁠⁠, Avi at ⁠⁠Marqii⁠⁠ and David at ⁠⁠DAVO⁠⁠

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