Good Morning! October’s flying by faster than a witch on a super-sonic broom.  🧹

Let’s talk about the future. Ever wonder what restaurants will look like when we're zipping around in self-driving cars?  Well, buckle up — we're serving you a taste of tomorrow's dining experience.

We've stirred up a pot of predictions from last week’s Informa's Create event and NRA's Restaurant Industry 2030 Report, plus a dash of our customers’ secret sauce to bring you this futuristic feast for thought.

(You’re receiving this newsletter as a “thank you” for engaging with ResQ. If you’re not feeling it, simply unsubscribe here. No hard feelings.🙏)

What’s on tap in this issue:

• How to sidestep the slim margin hurdle
• Big service in small spaces
• Tech talks: Data + sustainability

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​​​​​Industry news

What’s cookin’ in the industry?

Get the goods on prepping for the future in the restaurant biz. 🌟

Sidestep the margin meltdown

Picture this: It's 2030, and restaurant margins are getting leaner because of employee wages and prime real estate costs. So, what can you do?

🔮 The Forecast: Costs are already up and show no signs of stopping. Since 2019:

• Real estate costs spiked by 12%
• Food & beverage expenses jumped 29%
• Employee wages skyrocketed by 31%

🛠️ The Fix: Fully integrated software — from scheduling to inventory management — will be your sous chef for efficient operations and cutting expenses.

🫵 Your Move: Get ahead of the curve and adopt new tech now. The right tech can offset rising costs (like streamlining R&M with ResQ) so you can remain profitable in a competitive market.

Smaller, more efficient spaces

By 2030, we'll see cleverly designed spaces that maximize every square foot. Off-premises dining will drive growth, allowing you to reach more customers than ever before.

• Smart kitchens with computerized equipment will automate operations and cut costs, allowing for more personalized guest experiences. Flexible kitchen layouts will be essential in the quest for optimized spaces.
   
• Customers are already hip to new ways of dining (looking at you, Doordash). Hybrid models will let you effortlessly swap between full service, takeout, and delivery to meet changing customer preferences.
   
• Restaurants aren’t the only ones thinking small to go bigger. Ikea is testing out small-format stores to reach more customers in areas where the big-box version of their stores doesn’t jive.

Timely tips

💫 Use data to prep for the future — Analyze historical data to optimize everything from R&M to menu development and guest services.

Want to adapt to trends and make smart decisions that align with customers’ evolving preferences? Track your data.

💡 ResQ’s insights & analytics let you tap into real-time repair data to spot trends, predict equipment failures, and ultimately avoid costly breakdowns. Data isn't just about improving menus and filling tables — it's about keeping your kitchen running smoothly.

🌱 Prioritize sustainability & energy efficiency (with a tech twist) — The future’s green, and restaurants that don’t prioritize sustainability won’t cut the mustard.

Adopt energy-efficient equipment and sustainable practices now to cut operational costs in the long run. What might seem spendy upfront often means saving a lot later.

💡 Pairing energy-efficient equipment with ongoing preventative maintenance helps you extend the life of your machines and reduce costs. It’s a win-win for your budget and the planet.

From the community​​​​​

Meet the tech-enabled future restaurant

As restaurants move towards 2030, operators like Nick Sorise, Director of Growth and Development for Parker Hospitality Group, show us that innovation isn’t just about what’s on the menu.

It’s about creating operational efficiencies that free up time to focus on what matters — delivering exceptional experiences. Parker Hospitality has taken a future-forward approach by putting R&M on autopilot.

With ResQ, Nick’s team now taps into real-time data to make smarter, faster decisions about equipment and facilities — an essential shift because every detail impacts the bottom line.

Using ResQ, Parker Hospitality now has full visibility into equipment repair history, allowing them to make informed investment decisions. This improves their financial planning AND boosts productivity by reducing downtime and improving communication across teams.

Break time

Halloween costumes that are just too relatable

You’re thinking of a contractor you know right now, aren’t you?

Want a vendor who’s a treat, not a trick? ResQ’s Vendor Network can help.

— Kareem at ResQ

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Shameless plug

What does ResQ do?

ResQ is the ONLY facilities management platform that streamlines restaurant R&M operations and enhances oversight.

Operators can efficiently track assets, create work orders fast, and choose from a network of quality vendors to work with.

Love free samples? We do, too. Schedule a FREE demo to see how ResQ can help you kick R&M chaos to the curb.