Could your Instagram presence carry more weight than your Yelp reviews? Instagram influencers are surpassing Yelp Elite — the review site’s subgroup of users that Yelp has recognized for their quality recommendations and reviews, among other qualities — according to a recent Eater report. Considering a Fundera poll that found that 69 percent of millennial diners photograph their food before eating it, Instagram’s power makes sense. It is an ideal platform for you to benefit from user-generated content if you create the right conditions for it. To help boost your Instagram presence, Next Restaurants suggests you add some eye candy — have one distinctive visual element in your restaurant that belongs in photos. That could be accomplished with eye-catching flowers or plants, unusual art or wallpaper that serves as a memorable backdrop, seasonal décor, or unique signage. Add photo-friendly lighting, attractive plates and food presentations, and you have the components you need for compelling photos. Then entice guests with a freebie or discount in exchange for posting a photo with your hashtag and geotag, along with tagging your account. When you have a special event or a new menu to promote, up the ante by running a contest that awards a gift certificate as a prize for the best post. When your guests post content, be sure to do your part and like, comment and share their posts (with credit) to build on your connection. If you know of some Instagram influencers who resonate with your target market, it may be worth your while to invite them in for a free dinner when you want to make a big splash for a grand opening or a rebrand.
Restaurant operators have reams of data at their fingertips to help make business decisions — but quickly distilling all of that data into actionable steps is another story. That’s where artificial intelligence is starting to make a difference, according to Rajat Suri, founder of the tech company Presto. In a recent Restaurant Dive report, he predicted that tabletop technology, connected with wearable technology for restaurant staff and a restaurant’s POS, will increasingly improve service efficiency and — perhaps more importantly — be able to translate data into staff alerts that anticipate guest needs. Presto technology can currently inform staff via wearable technology that there is a line at the door and they need to speed up service, for example. It can also analyze tabletop tablets and change up the menu items they promote in an effort to increase revenue at different parts of the day. Watch for AI to continue to ease the burden of decision making in the years ahead.
At a time when just about any activity in your kitchen can be monitored remotely with the help of sensors, the same is true of pest control. Systems currently on the market have their advantages and disadvantages. They provide the opportunity for round-the-clock monitoring of pest activity when people aren’t around and rodents are more likely to emerge, as well as continuous tracking out-of-the-way places like false ceilings, rooflines or areas of your operation that are secured for safety reasons. There’s also opportunity to collect longterm data about your pest activity and determine what behaviors might be leading to it. On the minus side, false positives can happen with these systems, so they may be best suited for low-traffic areas of your facility.
The powerful Gen Y and Z consumer loves to eat restaurant food but is less enthusiastic when it comes to alcohol. (Case in point: The “juice crawl” is becoming a popular alternative to the bar crawl in major cities.) This is actually a big opportunity for your beverage menu to profit with lower-overhead options that incorporate on-trend flavors and health-conscious ingredients. Cake suggests using floral and spicy flavors like lavender and ginger to bring creative twists to traditional drinks. A survey of 16-24 year olds conducted by the thinktank Demos found that health was the most common reason why young people drinking less, so take that into account. In addition to using more fresh produce in your drinks, accommodate dietary restrictions by limiting sugar — for sweet alternatives, try stevia, agave or honey — and offering a variety of nondairy options for those looking to limit lactose and excess fat.
Artificial intelligence has been a buzzword in the industry for some time now, but some restaurant analysts see 2019 as a turning point for the technology — not just in terms of how operators staff and manage their businesses but in how they monitor their food supply. As ITProPortal reports, Spyce, an automated restaurant run by MIT students, is one example of a fully automated restaurant, with everything from ordering to cleaning to cooking done by machines. But even if you’re running a much lower-tech operation, AI can have applications. Aaron Cohen, co-founder and vice president of business development for CoInspect, told FastCasual that predictive AI will have increasing influence in the supply chain, helping food companies anticipate and identify problems, from product irregularities to security breaches, before they cause harm.
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