Data can unlock valuable information about your guests, of course. Now Uber Eats is demonstrating that data can also reveal demand for restaurants that don’t yet exist (but could, with a little help). Uber Eats is currently the fastest-growing food delivery app, serving 70 percent of the U.S. Much of that growth is due to the development of virtual restaurants — brick-and-mortar restaurants operating one or more restaurants that deliver food via Uber Eats and exist only on that platform. For example, Eater reports that the Dallas sushi chain SushiYaa, which operates five brick-and-mortar locations, houses about two dozen other virtual restaurants — all with their own separate menus that consumers can access on the Uber Eats platform. Uber Eats actually approached SushiYaa about the opportunity more than a year ago and suggested they start a virtual restaurant to meet rising consumer demand for poke. Uber Eats data indicated demand for the food was increasing and SushiYaa had the necessary ingredients for it already on hand. All that was required of the restaurant was a business name, menu and logo. Uber Eats then provided the tablet used for processing orders and sent a photographer to take photos of menu items. The process took less than two weeks to take fruition and has been a win for the restaurant, which can now use its existing space and labor force to serve a much larger volume of business.
Know the signs of an unsafe journey
Is meat, fish or poultry on your menu? Those items have likely taken a multi-step journey to get there. While you have to rely on others in your supply chain to uphold food safety practices along the route, you can find clues about it when inspecting shipments. Restaurant Owner & Manager suggests these red flags that a shipment should be rejected: cartons that aren’t intact, dirty wrappers, colored spots on the item (purple, white, brown or green), strange odors (including an ammonia smell to fish), flesh with a soft appearance or that leaves a finger imprint when you press on it, fish eyes with a sunken-in appearance, and open shells on fresh shellfish.
Take the right steps after an accident
Accidents happen – even if you have an airtight safety program. Does your team know what to do? An FSR report recommends you quickly asses the need for medical attention – if calling 911 isn’t required, call your insurer’s injured employee hotline (if applicable) or transport the employee to a medical facility. Secure the area with barriers so you can adequately investigate the area and prevent secondary injuries. Collect information for an incident report – not to assign fault but to identify root causes. Maintain a record of the incident using OSHA form 300 and consult your insurance carrier for additional help. Institute a return-to-work program for the employee and ensure it’s flexible and won’t aggravate the injury – less-physical clerical work may be appropriate for a person who injured his back while moving inventory, for example. Finally, reinforce and revise (if needed) your safety program with your team to help prevent future problems.
Build an authentic emotional brand
Even if you weren’t a fan of the hit show “The Golden Girls,” you have likely heard about the recent opening of the New York City restaurant it inspired. As Inc. reports, the restaurant represents “emotional branding at its best,” right down to the color scheme and cheesecake selection. Does your brand hit the right notes? Far more than your logo and look, your brand is about what others are saying about you and the emotions your business evokes in guests. Foodable recommends you start by ensuring your customers know what you do best. Is there a special ingredient or process that makes you different? Your guests should know that and trust they’re seeing the real you when they visit your restaurant and interact with anyone from your team.
A new badge of trust for food transparency
Consumers demand food transparency – and food industry buzz words like “organic” and “sustainable” can make restaurant guests feel good about what they order – but how do consumers know who backs up these claims? Eater Denver reports that a new program, Good Food 100 Restaurants, provides a “badge of trust” that helps educate consumers and recognize chefs and restaurants that are transparent with their purchasing and sustainable business practices.” It’s a rating system designed to demonstrate how restaurant chefs are developing a better food system and supporting good food economies at state, regional and national levels. The effort started in Colorado but is gaining a national following and includes chefs from organizations including Union Square Hospitality Group, Frontera and Bateau.
Nachos get a makeover
Nachos are a food for the times: shareable, customizeable, interactive, comforting, and an appealing foundation for any number of proteins, toppings and spices. What’s more, the dish is evolving on menus well past the salty-chips-and-processed-cheese variety that have long been a staple at arena events. Flavor & the Menu reports that chefs are reinventing nachos in a number of new ways, like the tuna poke nachos at Next Door in Dallas, which include cucumber, pine nuts, wasabi crema and wonton crisps. In Los Angeles, Petty Cash Taqueria’s roasted cauliflower nachos include crema poblano, Jack cheese, rainbow cauliflower, kale and pickled Fresno chiles. Nachos are becoming a platform to show off both regional flavors (think barbecue or grilled shrimp) and global tastes (from Bolognese to béarnaise).
Handheld foods reign
Sandwiches, burgers and other foods consumers can hold in their hands accounted for about one out of every four dollars spent in the foodservice channel in 2016 – that’s $205 billion in sales according to Technomic’s new “Foodservice Prepared Sandwich Category” study. Burgers led with 44 percent of total handheld food sales in the U.S., deli and submarine sandwiches accounted for 13 and 11 percent, respectively, and other favorites included tacos, burritos, breakfast sandwiches and wraps. While 53 percent of handheld sales occurred during lunch, those sales have begun to spread into other dayparts too. In the study, respondents noted that while handheld foods are a natural fit for take-out, the packaging and delivery of these foods need improvement to become greener, more cost effective and capable of maintaining food temperature.
Lights, camera, foodborne illness!
The next time you watch a cooking show, note whether the featured chef follows food safety protocol. As Francine Shaw, president of Food Safety Training Solutions, noted in Restaurant News recently, on-air personalities often skip handwashing, have hair or clothing dangling down near the food they’re preparing, fail to use meat thermometers and often use the same cutting board for vegetables and raw meat. Lax food safety protocol sets a bad example for home cooks and those in the restaurant business who prepare food before an audience (whether on television, via a live demo or simply on a video that goes on the restaurant’s website or Facebook page). Shaw urges chefs to remember safety whenever they’re preparing food – wash hands, avoid cross-contaminating foods, cook food to the appropriate temperature (and keep hot and cold foods at their required temperatures), clean and sanitize all equipment and prioritize safety over fashion.
Utensil design for joyful, mindful eating
New research has found the design of eating utensils impacts consumers’ perceptions of food quality and taste. The men behind it are Andreas Fabian, a PhD, and Charles Michel, chef-in-residence at Oxford University’s Crossmodal Research Laboratory. They collaborated on a teardrop-shaped glass wand used to eat creamy foods like peanut butter, yogurt or hummus, Fast Company reports. Their goal was to recreate what a person does when eating something so mouth-watering he forgets manners – like licking a finger while cooking or a plate after eating. The utensil Fabian and Michel created, dubbed a Goûte, is actually shaped like a finger. Their research showed that when taste testers ate yogurt with it, they perceived it as being better and creamier. Fabian and Michel started a design studio and are conducting further grant-funded studies to develop new utensil designs aimed at making people more mindful about eating so they choose healthier diets.
Creating an Instagram hit
Searching for a food destined to become an Instagram sensation? Try a kitschy or familiar twist on an unrelated food, give it some interesting color and texture and voila! Note the success of the sushi donut, which vegan cookbook author Sam Murphy claims she invented while playing around with a donut mold last summer, according to the Washington Post. (She presses sushi rice into a mold greased with coconut oil, lets it set, then pops it out and decorates it with salmon, cucumber, avocado, pickled ginger and a range of other ingredients.) The ring-shaped sushi concoctions have recently gone viral on Instagram and a number of restaurants are testing versions to add to their menus.
Better communication via kiosk
Kiosks are getting a lot of play lately as vehicles to help restaurants cut labor costs and speed up service. But Hospitality Technology recently identified some additional benefits for restaurant operators, particularly those that serve diverse populations. The kiosks, supported by customizeable technology, can help restaurant overcome a range of communication challenges they experience with guests. They can offer foreign language and sign language translations, for example, or an easier means for those with physical and mental disabilities to place an order. They can also help you avoid triggering a guest’s allergic reaction by allowing the guest to specify their sensitivities.
Out with the buzzer, in with the phone alert
Disappearing are the days of the black buzzers used to signal to restaurant guests that they have moved up the waiting list and their table is ready. In their place is technology like that of Nowait, a waitlist company that alerts guests on their phones. Skift reports that Yelp Reservations just acquired Nowait in a move to compete with other booking services aiming to help restaurant operators manage their tables. The Nowait app, available on Apple and Android platforms, lets guests browse a list of participating restaurants to check the wait times at each one and add their names, reports SFGate. As they move up the list en route to the restaurant, they receive a notification by text.
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