Eating Out Review - UK - July 2016
"Freshly prepared and handmade emerge as the two main attributes seen to indicate dish quality making these key messages for operators to convey to their customers to encourage repeat custom."
– Chris Wisson, Senior Food and Drink Analyst
This report will cover the following areas:
Freshness is key for communicating quality
Diners show strong interest in transparency on service charges
Diners are divided on digital ordering, many would be swayed by speed