It is challenging for fast casual enterprises with limited service to find the time and opportunity to make a real connection with their guests. It is natural that in a busy, crowded environment the staff can act in a very transactional manner to keep the lines moving, however the guest values a true connection with employees. According to the feedback system Goodsnitch, guests were 57 percent more likely to recommend a restaurant if they singled out a specific employee for praise. Some enterprises are adding floating staff in the dining areas to increase throughput and elevate the service.

The salad fast casual concept Tender Greens are very busy for lunch service and are adding staff in the dining room with the sole purpose of engaging wit the customers. Noodles & Company have been testing the effect of adding floating dining staff for this purpose for the past two years and have plans to roll out in all their stores by 2016. Tender Greens CEO Erik Oberholtzer states,”We are adding a greeter or store brand ambassador to walk the restaurant engaging guests throughout their experience…this person will greet guests upon arrival at peak times, answer questions, suggest specials or chit chat with regulars. They will follow up with guests throughout the experience to see how things are going.”

For tips on how to train staff, know your core audience and how to build customer relationships, click here

There are many challenges one faces when working on a proposal to obtain a small business loan for a restaurant. Restaurant loans are known to have high rates of default, and after investing in startup inventory and equipment it is difficult to re-sell if the business goes under because these are items that while 100% necessary to open up shop, also lose value at a very rapid pace (it would be a good idea to look into leasing equipment and fixtures). Tom Swenson, founder and chief executive officer of Bank of Montana writes, “If you are proposing a start-up business, you are de facto proposing something that doesn’t meet typical bank underwriting standards..Start-up businesses have no historical income. Traditional bank lenders rely on historical (tax-return verified) income in order to assess credit risk.”

So how do most restaurant startup companies typically begin operations? Roughly 80% of companies rely on the founder’s savings, 20% get funding from a business partner and up to a third of startups get funding from friends/family or charge credit cards. For those who do receive bank loans, most have personal guarantees from personal property such as home equity which is very attractive for a bank in a proposal. Another important note to include in proposals if it applies to you is to make the lender aware that you are committed to staying on at your job while starting the new business (if the existing household income is high enough to support debt repayment).

Of course a strong business plan and previous experience in the food industry are also positive aspects to include in a proposal to a lender if it applies. To read more about raising restaurant startup funds and how to strengthen a proposal to a bank lender, click here

According to The NPD Group, only four of 11 global markets (Australia, Great Britain, Russia and China) that were surveyed experienced an increase in traffic during the second quarter. While average checks increased worldwide, traffic declined in some markets causing some concern for the industry’s ability to attract repeat customers. The seven markets that did not show a traffic increase showed only modest declines or flat traffic. In the U.S., operators experienced an average check increase of 2.4 percent, however traffic remained stagnant compared with the same quarter in the year prior. Domestic and international traffic numbers seem to be fairly similar despite the different reasons for the decline.

Global SVP for NPD Foodservice, Bob O’Brien,  expressed in a statement that if there aren’t better results from quick service the entire industry will struggle: “Globally … the industry will continue to eddy about, growing here and declining there, with no clear direction.” According to an NPD report released in the past month, QSR visits fell 1 percent for the 12-month period ending in June, while visits to fine-dining restaurants rose 3 percent.

Some researchers have suggested that the traffic decline is caused by the confidence levels of low-income American consumers; “Those consumers — core customers for quick-service restaurants — are not increasing discretionary income for restaurant purchases in the wake of the Great Recession.” To read more about the trends in global restaurant traffic and possible explanations, click here

Nielsen conducted the first global snacking study for the year ending March 2014. The study consisted of surveying 30,000 people in 60 different countries on the snacks that were consumed the most in the period of the previous 30 days. The most common response to this global snacking survey was…chocolate! The second most common snacking food was fruits at 62%, vegetables at 52% along with cookies at 51% and bread at 50%.

The U.S snacking items were less-healthy than the snacking habits in the rest of the world, with salty chips as the main snacking item followed by chocolate, cheese and cookies. Although chocolate is the globally most snacked on item, different snacking habits vary country to country. In Peru and Chile ice-cream was the main snack of choice, while yogurt was at the top of the list for Mexico and Colombia. In China the most popular snacks after chocolate and fruits are nuts, seeds and dumplings. India reported bread and sandwiches as the main snack.

In Europe, France showed a strong orientation toward dairy, with yogurt and cheese leading the responses. Cheese was also a dominant response in Russia, Greece, and the Netherlands. In Israel and Romania the responses were very healthy with vegetables at the top of the list as the most common snacked on food. To read more about global snacking habits and to see a graphic diagram broken down by global regions, click here