2019 Pricing Service Management 
Modern Restaurant Management
AUGUST 16, 2021
Consumer spending at restaurants was up +32 percent in the April-May-June 2021 quarter compared to the same quarter last year, and for a pre-pandemic view, flat compared to the same quarter in 2019. Quick service restaurants (QSRs), representing 81 percent of restaurant visits in the U.S., foodservice industry. “The U.S.
Hotel Business
FEBRUARY 16, 2023
Highlights include: Global RevPAR grew 15% compared to fourth-quarter 2021 in constant currency, a 300-basis point improvement sequentially, representing 116% of 2019 levels; full-year global RevPAR grew 20% year-over-year in constant currency. Global RevPAR was 116% of 2019 levels in constant currency, with the U.S. RevPAR grew 12%.
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Modern Restaurant Management
MARCH 1, 2022
To accurately assess the underlying trends of restaurant performance, RMS compared 2021 sales and traffic to pre-pandemic 2019 data. percent over 2019, and average check increased by a remarkable 22.9 percent compared to 2019. Compare that to average net price, which was up 7.5 On average, sales were up 8.1
Hotel Business
JULY 27, 2023
Signings of 24,000 rooms grew 6% YOY and 7% compared to 2019. Second-quarter financial results The comparability of Wyndham’s second-quarter results is impacted by the sale of its owned hotels and the exit of its select-service management business, both of which occurred in 2022, as well as quarterly timing variances from its marketing funds.
Modern Restaurant Management
MAY 27, 2020
In addition to serving 15,000 restaurants and food services clients across the globe, Zuppler enjoys important partnerships with leading transactions processor Worldpay (acquired by FIS in 2019) and Rewards Network, a provider of loyalty-based marketing and financing services to the restaurant industry. percent for each order.
Modern Restaurant Management
NOVEMBER 11, 2019
The purchase price of $42 million for Restaurant Magic will be financed primarily through cash and equity. The acquisition is expected to close during the fourth quarter of 2019. Jessie Burns, a first-year baking, pastry, and hospitality and food service management student at Johnson & Wales University in Denver, Colo.
Modern Restaurant Management
MAY 1, 2020
The concept had a few caveats: consumers want the menu has to be the same as dine-in (not just a few menu items), food prices can't just be marked up to offset the costs, and they wouldn't want high order minimums. We also expect budget-constrained consumers will want lower price-point options." Third-Party Delivery Impact.
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