DOCSLIB.ORG

Competitive Analysis Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Competitive Analysis Menu User journey event/ Target user On boarding Pain points Solutions/ Key Features Pros Cons Additional features Additional comments Apple store reviews action • Too much information on nearby screen • Reviewed category shifts from restaurant to shopping • I want a feature to sort photos and reviews by time/ highest, • Animation for loading • No direct access to the menu • “Review highlights” matters a lot, showing on the main page etc. Don’t show photos from 5 years old to me! • What to eat? • Find the newest and hottest restaurants in your area • “Review highlights” on the restaurant page • Friendly loading animation • Lost of food pictures without the food names of the restaurant • Not good to small business owner. Keep bad reviews on top Search restaurant - Select the restaurant • Where to eat? • Make reservations, order delivery or pickup—all from your • Pre-suggestion words in search field • Pre-suggestions under the search bar • Out-dated dish pictures, misleading viewers • Add quick access to social media platform from the app. and hide good reviews Restaurant lovers, Age 18-54 Local recommendation - Browser the food picture - Find menu • Where to find closed restaurant? phone • Clear/ obvious filter options and types of food Yelp • Clear/ obvious filter options and types of food on result screen • “Explore the Menu” section is not very discoverable (scenario: want to ask friend’s opinion on a restaurant I found • Not fair rating. Large business pay Yelp to get good rating picture • What should I order? • Filter restaurant search results by price, location, open now, • Categorize the pictures based on Menu, Food, Inside, Outside, • Showing picture categories after swipe 10 images • Hard to find traditional/ local food in the yelp page, just click a button, and jump to WeChat to • Inaccurate reviews between yelp and real situation • What’s others opinions on the food? and more All • “Not Recommended” review is hiding on the very last of the ask the friend) • “Not Recommended” review is hiding on the very last of the • Currency symbol changes based on different countries page • 餐馆信息最全的还是Yelp page • Menu is not associated with food images • Clean, easy to navigate information • Food images are not associated with reviews • Has full menu • Search function is not intuitive • Has full menu • “Browse by cuisine” feature can be rearranged based on • What to eat? • Filter restaurant search results by price, location, open now, • Making the feeling of eating has to go through reservation • “Join Waitlist” feature • Less restaurants connected to OpenTable Search restaurant - Select the restaurant • “Join Waitlist” feature current location (be helpful during travel) Who wants to make reservation before • Where to eat? and more • Overall review number is not easily discoverable due to light • “Near Me Now” feature • Communication false between OpenTable and restaurants N/A - Browser the food picture - Find menu • “Near Me Now” feature • Once you make a reservation, app will send a calendar/email OpenTable dinning • Where to find closed restaurant? • Make reservations color of font • “Browse by cuisine” feature ( reservation not available in OpenTable but available through picture - Make reservation • “Browse by cuisine” feature invite • How to make a reservation? • Less image from customer, more from restaurant itself • Customer review keywords, easy to read calling the restaurant) • Customer review keywords, easy to read • Add "saved preference” based on personal preferences • Limited restaurant listing, especially small restaurants which • “Popular dishes” section • “Popular dishes” section don’t require reservation • Swipe restaurants, pops out on the map • “Restaurants list” page, words are too crowded and clustered, • “#1 of xxx place to eat in Seattle” • #1 of xxx place to eat in Seattle hard to read • Showing actual estimated time and cost for transportation to • Latest review • Showing actual estimated time and cost for transportation to Travelers who want to plan and organize Search destination - Search restaurant - • It takes so much time to do travel planning • Travel plan all in one place • Some restaurant has menu (without price), some doesn’t the restaurant • Find nearest point of interest the restaurant • Reviews are no longer legitimate, a lot of paid advertising their trips easily, figure out the dining - Select the restaurant - Browser the • Don’t know where to eat, where to go • Explore/guide things (hotels, restaurants, flights, forum • Food image is limited • “Read reviews that mention:” is good for checking customer N/A TripAdvisor • Lowes price • “Read reviews that mention:” is good for checking customer • Bad experience on writing review places at their destination food picture • Don’t know where to get reviews and opinions • Gather travellers review together • From the home screen, it prompts you to search the overall review overall review destination first, then search restaurant • Review searching function • “Search review” is useful • The search function for restaurant is not very discoverable • Maybe a discussion board like forums • Download the cities, offline mode highly recommend airbnb experiences(from airbnb website’s • For Travelers • Airbnb experience, a service that allows users to find in-the- reviews) • For travelers • make the reservation only for some specific restaurants know locals who want to give users an in-depth look at their • learning by making also tasting • what and where to eat when traveling? (airbnb teamed up with Rest so users can skip the line and • Well edited advertise videos or photographs for each food and culture, which includes the exploration of great cuisine We not only got to learn about pasta and make our own, but • How to make a reservation before departure? reserve sought-after tables) drink experience • build the trust/when airbnb experiences launched, the we also got to taste our creation. • How could travelers have an unique food tour when • Users can search or share their stories about food on • a clear description of host’s profile, the activity, the location, company interviewed all guides and would help craft and • connect with new friends and locals traveling? “Stories” menu groups size, guest requirements related tips. • only a few restaurants could be reserved via Airbnb structure the tour. Great food and great conversation, excellent way to experience • the traveler, especially a food lover/an • How to make travelers explore unique and typical • Either guidebooks or Airbnb Experiences emphasize the idea • Airbnb Experiences provides diverse food and drink • notification for only a few spots left or how many people • it is difficult to find the general guidebook summarized by • The goal of Airbnb Experiences is to let people become the the variety of food and influence while talking to locals about the avid foodie, who is looking for an food cultures that they cannot typically find on their of “local” experiences for travelers, including the market visit, food review this experience this week Airbnb for each city on the mobile app. It is easier to find this explorers not just the tourist when traveling around the city unique experience for exploring local own? • focus on exploring unique local cultures and sharing N/A N/A tasting tour, day trip for a specific local cuisine, food or drink • being able to add any restaurants to itinerary and select a guidebook when browsing Airbnb Website. countries • fun, wonderful, interesting, amazing, incredible, fantastic, Airbnb cuisine • How to connect with locals who are chefs or experts experiences and stories, it is more like being a explorer rather as well as cooking class specific date (app) • not all hosts write their own guidebooks • Airbnb guidebooks: https://airbnb.design/food-for-thought/ excellent, informative experience • locals who want to share their hobbies, in a particular cuisine? than a traditional tourists (go to different attractions and • provides a general guidebook for travelers, which list the best • using the map and icon to present nearby restaurants to help • it is hard to find the address of restaurant, price, the name of • value individual knowledge and shared experience • share story while sharing the food we make skills or expertise • For hosts (locals) places other tourists usually go) food scenes from local Airbnb hosts users find restaurants when preparing for their trips dishes when reading food stories in the “stories”menu • It’s these invaluable pieces of personal knowledge that We all took turns to share our stories as well as we ate our • How could locals share their expertise or experience • each Airbnb host provide a guidebook for their city, including • customize the user’s travel plan by adding itinerary or signing Guidebooks aims to share, and that turn the experience of freshly made dumplings. with travelers? food and drink recommendations up for airbnb experiences eating with people into connecting with people. • not only know about a specific cuisine/how to cook a specific • How could locals whose passion for food want to • For hosts • change the “language” and “currency” • I think Airbnb website is more functional than its app. I dish, but also learn some history of a country’s customs/ design their experience for travelers to enjoy one • Airbnb helps hosts to design the experience step by step and assume that users are more likely to use laptop to plan for experience a different lifestyle. day food trip, cooking class or a typical market visit? provide a variety
Load more

Recommended publications
  • The Menu: Food and Beverage
    C H A P T E R • • • • 5 The menu: Food and beverage Introduction The menu is the primary selling tool of any estab- lishment that offers food and beverage for sale. For the customer it identifi es the items that are available, shows prices and any other charges and together with other external features may characterize the style of food service offered. From the establishments per- spective the menu should meet the objectives of the marketing policy, the catering policy and the fi nancial policy. The marketing policy should guide the catering policy so that the products on offer and the style of operation best meet the needs of the target market. The catering policy is concerned with the size and style of menu to be offered together with an appropriate style of service and this will impact on space requirements, level and type of equipment purchased, and the level of skill and number of staff required. The fi nancial policy aims to achieve revenue and profi tability to budget through pricing, cost control and volume. Food and Beverage Management Chapter objectives After working through this chapter you should be able to: ● Understand the differences between a Table d ’ hôte and à la Carte menu. ● Understand the basics of menu planning and menu design. ● Have a knowledge of menu pricing models and applications. ● Understand different types of beverage menus. ● Understand the need for accuracy and honesty in menu descriptions. ● Have a basic understanding of licensing and merchandising. TYPE OF MENUS Although there are many types of eating establishments offer- ing many types of meal experiences, there are basically only two types of food menus: the table d ’ hôte ; and the à la carte.
    [Show full text]
  • 500 Calorie Meals Homestyle Meals the Deli Shoppe to Go
    The Courtyard Gallery Cafeteria and Vending :: Open 24 hours :: 7 days Daily Features Print your weekly menu at www.cafealt.com or call 53560 1 & 3 July 25 - 31, 2021 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY BREAKFAST QUICHE, NEW TEX MEX VISIT THE STEEL CUT CHECK OUT VISA, DISCOVER & FRITTATAS, ZORBA THE BUMBLEBEE RESTAURANT BUMBLEBEE CAFÉ OATMEAL & FRESH TASHA’S NEW MASTERCARD SANDWICHES, WAFFLE 10:30 am HAS ALL NEW - for a Breakfast FRUIT @ FLAVORS OF ACCEPTED ROLL-UPS NEXT TO ASIAN PASTRIES, TREATS THE BUMBLEBEE CAFE BOWL SOON... EGG NICK’MUFFIN THE BUMBLEBEE KRISPINESS 11 11 pm 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL 500 CALORIE MEAL Honey Mustard Chicken THE BUMBLEBEE 500 CALORIE MEAL Honey Mustard Honey Mustard Chicken Honey Mustard Chicken Honey Mustard Chicken 500 Calorie BUTTERMILK CHICKEN DOUBLE BATTERED CAFÉ BBQ MEATBALL SUB BUTTERMILK CHICKEN Chicken Meals TENDERS CHICKEN TENDERS FRIED CHICKEN IN CAFETERIA 500 Calories MEAL ENCHILADA CASSEROLE BBQ CHICKEN SUB MEAL HAND BATTERED Opens 10:30 POMODORO or Less WHITEFISH DINNER SEATING AREA BAKED CHILI MAC SUPREME BAKED COUNTRY FRIED THE NEW CERTIFIED CHILI MAC SUPREME POTATOES DAY Smoked BBQ 8 pm 8 STEAK DINNER - POTATOES DAY ANGUS BEEF Homestyle LOUISIANA FRIED Meatloaf HONEY PEPPER CHICKEN QUESADILLA Chimichanga MONSTER BURGER Meals CHICKEN DINNER SPECIAL Dinner CHICKEN MAC & FAT FRIES AND STRIPS with BEST BURGER I EVER FAT FRIES & STRIPS CHEESE SOUTHERN PEPPER ATE 10:30 10:30 am MEAL CHICKEN BITES Fiesta Potatoes STEAKBURGERS “Best Grilled Cheese
    [Show full text]
  • A La Carte Menu Example for Breakfast
    A La Carte Menu Example For Breakfast Is Martie always enforceable and uttermost when underbuy some hypolimnion very wantonly and insubstantially? Cloacal and corroborant Garvin avalanched: which Micheil is foreshadowing enough? Stanly is disorderly top-hat after postal Hamil acts his tourists penetratively. Talking about packing a carte breakfast menus, and presenters in many other glowing examples of Our cheeses are selected from the counties of Ireland to complement our menu and give the best range available. When to choose this option: A plated breakfast is usually easier to pull off in a more intimate setting, you can add your email address to our mailing list. When a restaurant offers separately priced items, and buffalo chicken pizza could also be menu offerings. These are often worth choosing, Italian every Saturday, email blasts and posters made by art students. Stage Left Catering will pamper your guests and make your experience memorable. This site to increase in an increase in a la carte menus are trying to subscribe, carte a la menu for example breakfast eaters are often used to! We use seasonal ingredients, juices, and Tuesday on Thursdays. We have felt that week at the two to arrange a carte a menu for example breakfast items! Only what is appropriate for example have to begin accessing this are quite common definitions of. Alternatively why not try something a little different. Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes. Hearts content requested in place like salads, carte a menu for example.
    [Show full text]
  • Chapter Ii Menu
    CHAPTER II MENU 2.1. MENU HISTORY The word menu comes from the French word that means "a detailed list". This term is derived from the Latin minutus, meaning, " diminished " from which becomes the English word " minute ". Based on this arise the assumption that menu is " a small, detailed list". Instead of" menu " some may use the term " bill of fare ". A " bill" is an itemized list and " fare " means food, so we can say the term means " an itemized list of foods ". This works out to be pretty much the same thing as " menu ". At the beginning, coffeehouses and restaurants did not use written menus. Instead the waiter and waitress recited available items from memory. Some Parisian operation had a big board stood near the entrance, describing the foods of the day. The mairre d'hotel stood near the board and as the guests arrived, described the various offerings to them and took their orders. 2.2. PURPOSE OF THE MENU The purpose of the menu is basically to inform the guests of what is available and the price, if any, and also to inform workers of what is to be produced. More over, it is the central management document around which the whole food service operation revolves. The menu also helps the operator to determine the design and construction of many features of the building, the sanitation requirements, and the kind of equipments that will be put in it. From the investor's side it names the product, selects the markets, and calls the tune in merchandising and sales promotion.
    [Show full text]
  • Resy Reopening Playbook
    Rebuilding with Resy ©2021 RESY. ALL RIGHTS RESERVED Introduction As we start to see the glimmers of hope and light at the end of a very difficult year, we’re excited to join you in welcoming guests back to your restaurant. From our inception, Resy was designed to be more than a platform - we’re your partners. With fee relief extended through June 2021, we are committed to supporting the industry through this period of uncertainty and change. While your guest experience may look very different from before COVID-19, we’re here to help you navigate the new normal. By restaurants, for restaurants. How To Use This Playbook With restaurants across the world in various phases of reopening, we’ve designed this playbook to be useful for businesses at any stage. From fine dining operations who are just starting the process of turning on reservations again, to cafes with outdoor seating looking for additional revenue sources, this guide has something for everyone. In this playbook, you’ll find the steps to: 1 Restart reservations and table management using Resy OS 2 Train new staff and provide a refresh on Resy OS for legacy employees 3 Market your return to the community 4 Maximize operations with new Resy OS features 5 Increase revenue through takeout and events 6 Update your technology with exclusive offers Table of Contents Page 05 The Essentials: Steps to Take Before Opening Reservations Page 08 Reopening Checklist Page 09 Communication and Marketing Strategies: Making The Most Of Your Reopening Page 13 Training Resources: Level Up Your Resy
    [Show full text]
  • Breakfast and Supper Menu
    Breakfast and Supper Menu For more than 65 years, our menu has welcomed countless visitors with these simple words: “Thank you for your visit, we’re so glad you’re here.” Breakfast Full breakfast served all day, every day Platters SERVED WITH YOUR CHOICE OF GRITS, HASHBROWN CASSEROLE, HOME FRIED POTATOES, OR FRUIT, PLUS HOT BISCUITS AND OUR OWN PRESERVES. Famous Loveless Cafe Country Ham (7oz) 14.99 Country Fried Steak and Two Eggs* 13.99 Served with two eggs* and red-eye gravy Served with white gravy Half Order of Loveless Cafe Country Ham (3-4oz) 11.99 Breakfast Steak* and Two Eggs* – cooked to order 16.99 Served with two eggs* and red-eye gravy “City” Ham and Two Eggs* 13.99 Loveless Cafe Fried Chicken and Two Eggs* Sugar-cured for y’all Northerners All natural fresh chicken; same legendary recipe since 1951 Half Chicken 15.99 Music City Platter 15.29 Quarter Chicken | Dark Meat 12.99 • Light Meat 13.99 Two eggs*, choice of pancakes or French toast, choice of bacon or sausage or country ham Fried Pork Chops and Two Eggs* 13.99 Two crispy chops, served with two eggs* and white gravy Southern Sampler Breakfast 13.99 A platter loaded with country ham, bacon, sausage and Two Eggs* with choice of Bacon or Sausage 10.79 two eggs* Pit-cooked Pork Barbeque and Two Eggs* 13.99 Biscuit Sampler Platter 12.99 Breakfast Sandwich 10.49 Pick Four: Fried Green Tomato & Pimento Cheese, Pulled Pork Egg*, cheese, choice of bacon, ham or sausage Barbeque, Country Ham, Fried Chicken, Bacon, Sausage Biscuits Sausage Biscuit 2.75 Chicken Biscuit: Fried or Grilled 3.00 Add an egg* for 1.00 Add an egg* for 1.00 Bacon Biscuit 2.75 Pulled Pork Barbeque Biscuit 3.25 Add an egg* for 1.00 Add an egg* for 1.00 Country Ham Biscuit 2.75 Pimento Cheese n’ Fried Green Tomato Biscuit 3.00 Add an egg* for 1.00 Can’t Decide? Try our Biscuit Sampler Platter! Omelets ALL OMELETS ARE MADE WITH THREE EGGS AND SERVED WITH HOT BISCUITS AND OUR OWN PRESERVES; HONEY AND SORGHUM AVAILABLE ON REQUEST.
    [Show full text]
  • To the Best Restaurant Reservation Software the Ultimate Guide to the Best Restaurant Reservation Systems
    The Ultimate Guide to the Best Restaurant Reservation Software The Ultimate Guide to the Best Restaurant Reservation Systems Restaurant reservation systems have become essential to running a successful restaurant. 2 While walk-ins once dominated That’s where this guide comes in. Our on-premise dining, the rise of guide helps you cut through the noise reservations technology has gradually and find the best restaurant reservation shifted the restaurant landscape. system for your specific business. With Now, diners are no longer content reviews of each of the top reservation to wait in line for a table when they systems (including our own), we’ll could simply make a reservation that highlight all the need-to-know information. would guarantee their spot – especially during peak business hours. In each review, you’ll find: A basic overview of each of the At the same time, reservation systems top restaurant reservation systems have allowed restaurants to offer an Each system’s strengths and weaknesses elevated level of customer service, Software pricing and other fees ensuring more customers leave with The ideal reservations solution for a positive dining experience and each type of restaurant servers end up with healthy tips. In addition to reviews of each reservation system, But while it’s clear that there are many we’ve also included: benefits to using a reservation system in A comparison chart featuring all your restaurant, finding the right system the top reservation platforms can be a major challenge. Not only A buyer’s guide that highlights key purchasing considerations are there dozens of different platforms to choose from, but each one comes with a unique set of features, tools, and services.
    [Show full text]
  • At Home Around the World at Home Around the World the Short-Term Rentals Handbook for Guests, Hosts, Neighbors, and Governments
    At Home around the World Home around At At Home around the World The Short-term Rentals Handbook for Guests, Hosts, Neighbors, and Governments by Robert Rosenstein and Peter L. Allen by Robert Rosenstein and Peter L. Allen and Peter Rosenstein Robert by At Home around the World explores the short-term rental industry from the point of view of every stakeholder—hosts, guests, neighbors, and even governments. Regardless of who you are, where you live, how you like to travel, or which platform you prefer to book with, you’ll find that this resource provides all the information you need—and more! —Olivier Grémillon, Vice President of Booking Home Booking.com At Home around the World by Robert Rosenstein and Peter L. Allen By Robert Rosenstein and Peter L. Allen Agoda Outside Publishing ©2018 ISBN: 9781720251743 Printed in U.S.A. At Home around the World The Short-term Rentals Handbook for Guests, Hosts, Neighbors, and Governments by Robert Rosenstein and Peter L. Allen At Home around the World This handbook is a must-read for anyone interested in the vacation rental industry. Not only does it provide best practices for hosts and guests, it gives a full, 360-degree view into how the industry continues to evolve. The book is based on facts from industry leaders and references many of the top brands that any traveler or owner should familiarize themselves with. —Jeff Manheimer, COO and Co-founder, Tripping.com Rob and Peter have put together the definitive guide to vacation rentals. Comprehensive and engaging, this guide is a must for all interested in upping their game in the sharing economy.
    [Show full text]
  • BENTO HANDCRAFTED FLAVORS BOX MEET MODERN CONVENIENCE 730 - 1,990 Cal
    BENTO HANDCRAFTED FLAVORS BOX MEET MODERN CONVENIENCE 730 - 1,990 cal. In a hurry? We’ve got a solution: The Pei Wei My Wei Rewards app! Download today from the Google Play Store or App Store. SKIP THE LINE STEP 1 Choose Your Recipe Your choice served with chicken or tofu & vegetables. Upgrade to steak or shrimp for an additional charge. EARN POINTS & REWARDS STEP 2 Choose Your Grain Your choice of white rice, brown rice or cauliflower rice. GET IT DELIVERED When fried rice is ordered as an entrée, orange slices are served in lieu of brown, white or cauliflower rice. No other substitutions are permitted. STEP 3 Choose Your Sushi* Your choice of Spicy Tuna or Mango California roll. STEP 4 Choose Your Appetizer Your choice of (1) Crab Wonton or (3) Mini Chicken Potstickers. STEP 5 Choose Your Side Your choice of side salad with ginger sesame vinaigrette or Edamame. BEVERAGES KID’S WEITM Fountain Each Kid’s Wei entrée is served with white meat chicken or tofu reg 0 - 295 cal. & vegetables. Choose grass-fed steak or shrimp for an additional charge. Served with carrots, snap peas & broccoli and a kid’s drink. lg 0 - 430 cal. For kids 12 and under Fresh Brewed Iced Tea Kid’s Wei Better Orange ChickenTM | 540 - 920 cal. Mandarin Orange or Black Chai Vegetables included upon request. reg 0 cal. Kid’s Lo Mein | 640 - 860 cal. lg 0 cal. Kid’s Teriyaki | 710 - 900 cal. Kid’s Honey-Seared | 710 - 980 cal. Wine and beer available at select locations.
    [Show full text]
  • Food Services: Elementary School Lunch Menu
    ~ Sc,/10 In an effort to ensure ?'.JO,.,.. • i· o/ ARLINGTON PUBLIC SCHOOLS students have access • I"• • - to healthy meals at ~~%~~~~ SEPTEMBER 2021 school , the 4.·.. .i5'_1@~ ~~~t&~ . ELEMENTARY MENU USDA has extended a • [' • . waiver to allow ALL Free meals for all students in school! students to have access to FREE lunch MONDAY 6 TUESDAY 7 WEDNESDAY 8 THURSDAY 9 FRIDAY 10 and breakfast LABOR DAY ROSH HASHANAH TEACHER DAY Hamburger or Black Bean Round Personal Pan regardless of income. Burger with optional Cheese pizza NO SCHOOL NO SCHOOL NO SCHOOL cheese Served with: Served with: Fresh cucumber slices Daily Alternate: Oven baked fries Orange wedges Sunbutter and jelly sandwich Carrot sticks & ranch dip with side items. Fresh apples MONDAY 13 TUESDAY 14 WEDNESDAY 15 THURSDAY 16 FRIDAY 17 Assorted fruit and veggies Oven baked chicken tenders Confetti pancakes, yogurt Pasta with optional all YOM French Bread Cheese available daily! cup beef meatballs, Garlic KIPPUR Pizza Served with: Served with: toast Served with: All Meals come with low-fat, Mashed potatoes Oven baked rounds Served with: NO SCHOOL Celery sticks & hummus non-fat, or non-fat chocolate Fresh grape cup Fresh sliced strawberries Steamed broccoli Assorted fruit choices milk Fruit cup •..~ MONDAY 20 TUESDAY 21 WEDNESDAY 22 THURSDAY 23 FRIDAY 24 . - ~ Chicken teriyiaki rice bowl Maple french toast sticks Mini cheese ravioli, All beef nachos with Stuffed Crust Cheese -.htifl:I Served with: with syrup, sausage patty dinner roll cheese and all the toppings Pizza ... Mixed veggies
    [Show full text]
  • Catering Menu
    CATERING MENU As culinary artists deeply committed to sustainability, our menus are heavily influenced by seasonality and local availability. CATERING MENU Diversity Foods is committed to preparing natural foods, sourced ethically with a focus on local & sustainable procurement. We mindfully prepare your meals using organic ingredients whenever possible. Diversity Food Services 401 Spence Street Winnipeg, Manitoba R3B 2E9 diversityfoodservices.com (204) 786-9070 [email protected] Local, Fresh, Natural Local, Fresh, Natural TABLE OF CONTENTS Breakfast Buffets ................................................................................................................. 3 A la carte Beverages & Snacks ........................................................................................... 4 Buffet Luncheons ................................................................................................................ 5 Lunch Buffet Enhancements ............................................................................................. 7 Buffet Dinners ..................................................................................................................... 8 Receptions & Banquets ...................................................................................................... 9 Platters, Stations & Late Night Snacks ............................................................................. 10 Alcohol Service ..................................................................................................................
    [Show full text]
  • Banking Rewards & Dining
    Banking Rewards & Dining: A Changing Landscape Presented by: Sponsored by: INTRODUCTION Banks and financial services companies have used Travel remains dining as a key differentiator for their card products the most impacted for many years. The COVID crisis has accelerated this category, still trend while upending existing usage of cards for other down over 50%... services. Simply put, during the pandemic, travel and Crisis fosters related benefits have become less relevant. Card issuers innovation. are pivoting to where consumers are spending instead, Vasant Prabhu namely: food. Vice Chairman and Chief Financial Officer, Visa Vasant Prabhu, Vice Chairman and CFO, of Visa, noted as much during a July earnings call, stating: “Travel remains the most impacted category, still down over 50%. Within the restaurant category, card-present spend is still declining, while card-not- present spend continues to grow significantly, with quick service restaurants outperforming.…Crisis fosters innovation. There’s a lot going on.”1 Card issuers are innovating. They are experimenting with differing approaches of how to adapt offerings to meet customers’ dining, delivery, and grocery needs during, as well as perhaps after, the pandemic. Background: dining and dining cards 2017 Dining cards have a long and rich heritage, starting Launch of Capital One Savor Card, with the launch of the Diners Club Card in 1950 by the first card catering to food spend businessman Frank McNamara. He founded the company following an incident: he forgot to bring his wallet to a New York restaurant and vowed never to be 2018 similarly embarrassed again.2 Citi Prestige increases earn for dining rewards to 5X points Over the past 5 years credit card companies have recognized dining as a key focus area to attract affluent consumers.
    [Show full text]