Nearly 60 percent of restaurateurs indicate that hiring, training and retaining staff are among the top areas of opportunity for the industry, according to a survey unveiled today by Toast. The “Restaurant Success in 2018” Industry Report results also suggest optimizing speed and efficiency, as well as attracting and retaining customers, are the second and third most crucial challenges, respectively, for restaurateurs in 2018.
“While attracting and retaining talent remains the highest priority for restaurants, our research into the key drivers of restaurant success found that top restaurateurs are often more focused than their peers on optimizing their business for performance,” says Aman Narang, president and co-founder of Toast. “As the leading platform committed to helping restaurants delight guests, do what they love, and thrive, we’re excited to provide restaurants of all sizes with free access to the insights and tools they need to grow their business.”
Additional key findings include:
- 89 percent of restaurateurs say they are optimistic for their restaurant's sales in 2018
- 63 percent of restaurateurs advertise on social media, dropping from 75 percent in 2017
- 47 percent admit to scheduling employees to work fewer hours each week
- 11 percent say reservations are crucial for their POS, despite surging guest demand
“Having great food and service is not enough in 2018,” says Donald Burns, restaurant consultant. “Some [restaurants] are going to have a hard time if they continue doing the same things they have been doing. Innovation and bringing fresh ideas to the table are key to staying out in front of your market."
To access the full report, visit Restaurant Success in 2018 Industry Report.
For the survey, 844 restaurant owners, managers, and leaders completed the 2018 Restaurant Success Survey in March and April of 2018. 54 percent of respondents were from casual full-service restaurants, while 21 percent represented a quick-serve, 14 percent represented a fine dining sit-down restaurant, 7 percent represented a bakery, and 4 percent represented a bar or nightclub.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.