Top Tips for Running Successful Airport Restaurants | Proven Strategies from The Restaurant Group

The Food Service Growth Show

Welcome to another exciting episode of the Food Service Growth Show!
In this episode, we are thrilled to dive into the "Top Tips for Running Successful Airport Restaurants."
Get ready for an insightful and comprehensive discussion, as we have a very special guest joining us today. Dean wilson Hartles, the esteemed Director of Food & Drink at The Restaurant Group, brings his wealth of knowledge and decades of experience to the table. Dean has won multiple awards for his exceptional contributions to the foodservice industry, and today, he's here to reveal everything he has learned over his remarkable four-decade career.
The Restaurant Group is a leading operator of restaurants and pubs in the United Kingdom, with a portfolio encompassing hundreds of locations. The Group's primary brands are Wagamama and Barburrito. Additionally, it operates a collection of pub restaurants and a concessions business primarily situated in UK airports.
Joining Dean is our very own Carl Jacobs, the CEO of Apicbase. Together, Carl and Dean will delve into a comprehensive discussion about everything you need to know to thrive in the restaurant space, particularly within the unique environment of airport dining.
Together, they will discuss...
✅ Keeping Up with Trends Without Menu Overload
✅ How ESG Initiatives Are Reshaping Airport Dining Trends
✅ How the Pandemic Impacted Foodservice at Airports
✅ The Restaurant Industry Now and Then: Massive Changes
✅ Restaurant Industry Adapts to Consumer Price Sensitivity
✅ How to Stand Out in a Competitive Foodservice Market
The restaurant industry is rapidly changing. For F&B businesses, staying ahead of trends is crucial, especially in the airport restaurant scene where the customer base is incredibly diverse.
Dean shares his strategies for keeping menus fresh and exciting without overwhelming customers with too many options. They will discuss the importance of understanding your audience and curating a menu that caters to their preferences while maintaining operational efficiency.
Environmental, Social, and Governance (ESG) initiatives are becoming increasingly important in the foodservice industry. So, Dean discusses how these initiatives are transforming airport dining experiences and why sustainability and ethical practices are no longer just trends but necessities.
The COVID-19 pandemic brought unprecedented challenges to the foodservice industry, and airport restaurants were no exception. Dean will reflect on how the pandemic reshaped the landscape of airport dining, from operational changes to shifts in consumer behavior. We'll discuss the lessons learned and the strategies that helped businesses survive and thrive during these turbulent times.
The restaurant industry has undergone significant transformations over the years. Dean, with his vast experience, provides a unique per

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