Latest AMP News

Drive Sales through Third-Party Delivery Services

Q: I’ve been approached by several third-party delivery services over the last year. Is this something I should consider?

A: Third-party delivery services are not a flash in the pan. According to Toast POS, 70% of meals will be consumed outside restaurants by 2020. The move toward these services is here to stay as this segment is estimated to grow 25% per year through 2018. The most encouraging upside is 67% of these sales are estimated to be incremental or additional according to McKinsey & Co. If you doubt the growth and longevity of this category, ask yourself a question, “When was the last time I called an airline to book an airline ticket?” The clear majority book air travel online and will never go back. To begin or in some cases improve your journey with these services, consider the following: Click here to read more »

Refresh Your Business to Stay on Trend

Q: My concept seems to be getting a little stale and sales are stagnant. It’s time to reinvigorate and reinvest in our restaurant. Where do I start?

A:In 2012 one of the great brands of the Pacific Northwest failed to make significant change and was sold to Texas based brand vacuum Landry’s, Inc. Whether or not you were a fan of McCormick & Schmick’s, they were respected for what they did in their heyday. The irony of McCormick’s demise is the company was an early adopter and often credited as the originator of happy hour, an innovation that has changed the industry. Yet, in their later years, change was out of reach for the regional giant. You can learn to create meaningful change by following the steps below: Click here to read more »

Focus Your Training on Understanding

Q: It seems like our training is not as effective as it should be. How do I make my training investment pay off?

A: There is a clear industry slide downward in service over the last few years. There is likely one culprit—understanding the “why” of hospitality. Effective training needs to focus on understanding not imparting knowledge. Employees can know a lot about something but not really understand the important reason behind it. Why do you want them to offer appetizers, beverages, special entrees, dessert, a legitimate greeting and thank you? Why do you want excellent product quality prepared quickly? Click here to read more »

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