The multiple benefits of grab and go
Consumers want their grab-and-go foods — 80 percent of consumers say they snack at least once a day, according to Technomic’s 2018 Snacking report, up from 76 percent in 2014. What’s more, consumers continue to crave not just sweet or salty snacks but high-quality options that are healthy and fresh. This trend is on display everywhere from hotel lobbies — many of which have been transformed in recent years into mini convenience stores — to hospitals to restaurants. (In fact, in 2016 Team Four launched a program called Charging Station to provide grab-and-go concepts for college athletic programs looking to provide an expanded variety of nutritious meal and snack options to athletes. Soon after, hotels and military organizations got involved too.) The good news for restaurant operators is that the grab-and-go trend is not only good for the all-powerful millennial consumer, but it is also beneficial to the operator trying to carve out a budget for labor at a time when certain states have mandated a $15 hourly wage. Restaurants that provide quality grab-and-go options can often cut back on labor expenditures, particularly on the front end. But even on the back end, grab-and-go options can help operators make use of ingredients that are pre-sliced and pre-cubed, which can shorten preparation processes and don’t require as much highly skilled labor to prepare. If you offer grab-and-go items, offer quality ingredients such as nuts, seeds, produce and lean meats, and make sure these items are packaged well, labeled clearly and require little preparation and cleanup. And just as you would do with your restaurant menu, consider incorporating local items and ethnic ingredients. For more information about how Team Four can help you develop a grab-and-go concept, contact us at firstname.lastname@example.org.
Make it a safe Thanksgiving
If you’re serving up turkey dinners this Thanksgiving (or preparing them for take-out), remember some safety tips to prevent food handling problems or inadequate cooking, which often lead to poultry-related foodborne illness. The Centers for Disease Control and Prevention advise that you thaw your turkey in a refrigerator, in a sink of cold water changed every half hour, or in the microwave — and don’t leave it out at room temperature for more than two hours. If you stuff your turkey, add the stuffing just prior to cooking and make sure the center of the stuffing reaches 165˚F. Your turkey must also reach an internal temperature of 165˚F, so insert a food thermometer into the thickest parts of the breast, thigh and wing to make sure they have reached that threshold.
Build a loyal following
Are you putting your loyalty program to work? Research from Accenture found that 66 percent of consumers in the United States spend more money on brands to which they are loyal. Offering the right mix of benefits can generate a significant boost to sales — one extreme example is Starbucks, which has 11 million members and, as of early 2016, $1.2 billion in customer funds loaded onto its plastic and mobile Starbucks cards, Upserve reports. The brands reaping the biggest benefits from their loyalty programs are using a combination of discounts, targeted marketing and experiential rewards to motivate their guests. Upserve recently assessed some of the most forward-thinking brands in this area. The Palm’s rewards program, for example, carries a $25 fee but that is returned to guests in the form of a $25 gift card after sign-up. Members get changing rewards each month, including exclusive wines and cocktails, as well as substantial discounts on wine. Panera, a longtime innovator in this space, is another to watch, with 28 million members who can easily reorder favorite purchases via the program, receive personalized offers based on those orders, and get recipes and cooking suggestions from the brand. Panera also makes the experience of collecting food more convenient for its members — they can order online, then visit a store and pick up their food from a designated Rapid Pick-Up shelf in the store, avoiding a long wait in line. To maximize your program’s power, Accenture advises you regularly identify and eliminate aspects of it that aren’t working, encourage your members to be your advocates and try to attract new customers through existing ones. Also note that millennials can be tough to attract to these programs — mine your data to understand what range of offerings brings them back.
Prepare for the packaging revolution
The year 1894 brought the “paper pail” now ubiquitous in Chinese food takeout. The early 1960s brought us the cardboard pizza box. Now, in the face of consumer demand for eco-friendly packaging and growing demand for off-premise dining in general, we could be on the cusp of another big change in takeout food packaging. Technomic reports that in 2016, 60 percent of consumers said they would pay more for takeout meals if they were packaged in an environmentally friendly way. That number decreased to 52 percent in 2017, not because the demand for such packaging had fallen but because consumers now expect restaurants to offer it. If you currently provide single-use plastic for your takeout business, it’s time to offer alternatives and work with partners who support them — some third-party delivery partners now notify customers that they will not receive non-recyclable items like straws or packets of ketchup unless they request them. Shake Shack, for one, is now looking to bypass materials that are simply recyclable in favor of options that are biodegradable on their own.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at email@example.com or 888-891-3103 for more information.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.