#restaurantinsights

[posease-software]

Top 10 Best Restaurant Reporting Software

Elevate your restaurant's efficiency and profitability with our carefully curated selection of the top 10 best restaurant reporting software solutions, designed to streamline operations, provide actionable insights, and drive success in the competitive culinary landscape. Now more At —  www.posease.com

[theboxpartnership-blog]

Mixologists, bartenders: artists in their own right!

Whether you call them mixologists or bartenders, the girls and guys behind the counter who used to just slide over a Vodka tonic or a Whisky coke, have now become artists in their own right! Studying ingredients, flavours and techniques to create exciting & surprising cocktails.

Check the article from SCMP here for trends in Hong Kong restaurant and bars recently.

Laura, our Managing Director, says: "Although Hong Kong's scene has evolved very quickly since my first shaking days at Blue Bar at the Four Seasons, it still does not have the same level of recognition as other major cities..." She agrees with the article. Hong Kong needs to continue developing its scene by inviting more International talent but it also has to continue grooming local talent if it wants to gain recognition.

Check out a few additional addresses where we think the bar team deserves a mention: Pontiac, Lily & Bloom, Uma Nota, The Optimist, Yardbird… 

You may also want to check out the newly released Asia’s top 50 best bars.

Any others that you think are worth the try? Let us know by leaving your comments in our LinkedIn.

[richproducts]

Pardon the Interruption

Recent research published by the American Marketing Association suggests that the presence of tablet systems on restaurant dining tables may spur customers to order more food. As reported by Restaurant Hospitality, the study specifically examined a “Direct-Touch effect” created by the availability of iPads at tables and how it can increase the likelihood that customers will order more “hedonic food” – food eaten for pleasure instead of just for fulfilling the biological need.

The research shows that a touch interface, such as the one provided by an iPad, is more effective than a non-touch interface (such as a desktop computer environment) in encouraging the selection of a food item that provides instantaneous satisfaction over a food item that instead promises delayed gratification for ethical, environmental, dietary or nutritional reasons.

For example, study subjects were shown a cheesecake image and a fruit cup image side-by-side on an iPad, and 95 percent of those subjects chose cheesecake. Only 73 percent of desktop users made the same choice. The food item providing immediate pleasure was more likely to prevail through the touch interface than through the non-touch interface.

The reasoning behind why this works the way it does isn’t crystal clear, but the study suggests that the physical contact with a touchscreen image somehow simulates the act of reaching out for an actual food item. Real-world examples seem to support this theory, as both quick-service and full-service casual operators who have installed touchscreen devices are reporting higher check averages.