How mobile wallets could open the door to more sales
Every year, it seems there is a new way for consumers to pay -- and restaurants and other businesses must scramble to keep up. But among those newcomers, mobile wallets could have some staying power, as they open the door to additional functionality beyond payment. FSR Magazine says mobile wallets offer credit card security in case of a data breach, device validation in the form of a PIN or fingerprint, easy access to loyalty cards and gift cards, and streamlined in-app purchases. Over time, expect there to be new ways that mobile wallets help restaurants engage with guests and make payment easier. Right now, the key players include Android Pay, Apple Pay, Samsung Pay, PayPal and ChasePay.
Prevent spices from causing foodborne illness
Spices, critical to adding global influence to your menu and boosting flavor without salt and sugar, have been subject to increasing recalls for food pathogens, Food Safety Magazine reports. An FDA study found that spices like oregano, basil, coriander, sesame seeds, curry powder, cumin and black pepper were contaminated at varying levels with salmonella. Spices produced in third world countries in unsanitary conditions and the movement of product across countries can make it easy for the origins of spices to get lost. Are your spice suppliers taking steps to address the problem? Food Safety Magazine says international spice trade organizations should be involved with efforts to track shipments and develop appropriate supplier controls, such as adherence to Good Agricultural Practices and the Food Safety Modernization Act.
Could you find your next star on Snapchat?
McDonald's thinks so. In Australia, the chain is inviting prospective employees to send a 10-second video interview to them via Snapchat, according to Fortune. These "Snapplications" are only preliminary (McDonald's directs applicants to the company's formal application afterwards) but the tool could generate some buzz -- it allows applicants to place virtual McDonald's hats and nametags on themselves so they can see how they would look behind the counter.
Grocery stores poised to compete with pizza restaurants
Pizza restaurants, with a product that's typically a good value, is easily customizable and designed for delivery, have been somewhat impervious to the strains hitting other parts of the restaurant industry. But that could change soon, according to a recent report from Food Dive. It says according to research from Progressive Grocer, the prepared foods departments of grocery stores could clinch some of the pizza market as they can offer fresher ingredients, competitive prices and potentially more interesting combinations. Datassential suggests pizza restaurants compete by offering more on-trend ingredients like Sriracha and roasted vegetables, then let guests customize their pie -- something nearly half of guests desire (but only 23 percent of grocery stores accommodate).
Coffee has its perks
Coffee is continuing its meteoric rise. The National Coffee Association reports that between 2008 to 2016, gourmet coffee beverage consumption rose from 13 percent to 36 percent among 12- to 24-year-olds, and from 19 percent to 41 percent for people between 25 and 39. Want to grab your share of that market? Toast recommends you test out these trends: Try cold brewing for a less acidic, smoother cup at a higher price point -- or even add pressurized nitrogen to that cold brew and serve it from a tap for a naturally sweet "nitro brew." Finally, some coffee companies are experimenting with cascara, the fruit that coats the coffee bean. It can be brewed or add a sweet, maple-like flavor to a latte. Even better, it helps reduce waste by helping roasters use the whole bean in their coffee.
Let your guests make your signature dish at home
Have you ever considered offering a meal kit service at your restaurant? According to the National Restaurant Association, 49 percent of adults in the U.S. would buy meal kits from their favorite restaurant if they were offered. In a Restaurant Hospitality report about the concept, operators who have tried it say offering kits isn't for every restaurant -- they take a lot of testing to get right. But it can help if you have a signature item you know guests will like, whether it be your steak, burgers or guacamole, and focus on helping guests make experiences around that item.
A new twist on an American favorite
The diner is an American icon -- but a new trend? A new report in Eater says 2017 could be the year of the luncheonette, as new diners pop up across the country. But these restaurants are not purely about nostalgia. In fact, the ones that have taken off have reinvented the concept. Take Dove's Luncheonette (a Mexican diner in Chicago) by James Beard Award winner Paul Kahan. Or Maurice, a Portland, Ore. pastry luncheonette. Others that have thrived include New York's Nickel & Diner, which doesn't serve typical diner food but looks like a futuristic diner, Philadelphia's Rooster Soup Co., which donates all proceeds to charity, and Dad's Luncheonette in Half Moon Bay, Calif., which has a relaxed, community feeling but is located in a renovated train caboose and features a small, locally sourced menu of just seven items.
New York's small (but strong) food safety team
Stopping foodborne illness before it reaches you can feel like an impossible task. But a team of just 43 microbiologists, chemists and support staff at the New York State Food Laboratory gave a substantial boost to the state's record of food safety testing in 2016. They increased testing of food and beverage samples by 10 percent this past year, which led to more than 300 recalls of contaminated items, according to a Food Safety News report of findings from Gov. Andrew Cuomo's office. This included more testing for health hazards, purity and accuracy of labeling using new more accurate techniques. For the first time, the lab used a DNA-based method to test fish for speciation -- an important step in identifying food allergies and food fraud. They also increased testing of imported items like cheese and spices by 28 percent over 2015.
Before adding an ingredient, check the data
Do you ever wonder exactly how guests will respond to an ingredient you'd like to add to a new dish? Datassential has developed a new tool called Flavor, which helps you track specific foods, beverages, spices and other ingredients across a range of metrics and demographic segments. You can determine the awareness of an ingredient among people in a specific region, for example, and even identify if those people have children. The tool includes millions of consumer recommendations about thousands of products, from acai to za'atar.
Know your Instagrammability
Is Instagram in your restaurant's business plan? For a growing number of restaurants, it is -- credit the social network's more then 500 million active monthly users. The Financial Times reports that the social network has been transforming the restaurant scene in the U.K. and according to Skift, chefs in the U.S. are also creating dishes with an eye toward how they will look in a square photo on Instagram -- menu items have a unique appearance, plates are whiter and some have design or branding elements that people associate with the restaurant when people find them online.
Be a smooth operator
It’s a new year – take a fresh look at your restaurant’s efficiency. FSR recommends you consider these ideas: What steps does your team have to take from creating the menu to delivering service? If you analyze each step, you’ll uncover processes that are slow, messy or inefficient. Where is technology needed – or not? Too little capacity can stall your growth during peak periods and too much adds unnecessary expense, so ensure you have the right support to ease your biggest pain points. Is your restaurant’s layout as efficient as possible? More space means greater costs so make it count by considering how employees and guests move throughout the restaurant. Are your menu items and promotions easily prepared during peak periods? If not, simplify. Do you have the right staff in place at the right time to increase sales? Remove bottlenecks and roadblocks so the smallest number of people can capably provide the best hospitality.
Moneyball for restaurants
Can you quickly answer questions such as “Who are my best- and worst-performing servers?” or “Why are my ingredient costs rising?” Your competition may be able to. Consider tuning in to software companies like Damian Mogavero’s firm, Avero, which advises 10,000 restaurants in 70 countries about how to use data to maximize performance – much like how statistics were applied to make a winning baseball team in the film Moneyball, Skift reports. The company scrutinizes data that can get lost in a spreadsheet. It consults about such topics as how to identify and stop theft in a restaurant as technology evolves, or for seasonal operators, how weather patterns affect business and how to make the most of the weather they get. Mogavero details the power of analytics in his new book, The Underground Culinary Tour.
How a food trend is born
Do you know how avocado toast, broccoli rabe and kale became hot menu items? The Wall Street Journal and food and beverage consulting firm PadillaCRT analyzed trendy foods’ paths to stardom and found they have qualities in common: It must be approachable and easily understood by a mass audience – something a person could assemble without tracking down special ingredients. It must be seeded with the right group – PadillaCRT’s Jason Stemm said avocado toast took off after it was served to clean-living aficionados at the Wanderlust “Yoga in the City” event in New York in 2012. Finally, the trend must have a means to expand, whether that’s adoption by celebrities, an Instagram-worthy appearance, or a mention on a popular food blog. For the record, Stemm predicts kale sprouts could soon have their moment in the spotlight.
Starbucks commits to hiring refugees, providing healthcare
As the restaurant industry adapts to a new administration, Starbucks has stepped out with an announcement that may make waves: CEO Howard Schultz announced recently that Starbucks has committed to hiring 10,000 refugees over five years and will continue to offer health insurance to employees, whether or not the Affordable Care Act is repealed. QSR magazine reports that Schultz said the company will focus first on hiring those refugees who have served with U.S. troops as interpreters and support staff in countries where the U.S. has needed support. He promised that if the Affordable Care Act is repealed, employees will be able to reclaim their insurance coverage within 30 days of losing it, rather than wait for open enrollment.
Food delivery industry’s bumpy ride
Industry analysts point to food delivery as the big space for growth in 2017. But there’s much to learn from the industry’s growing pains: Take Munchery, the San Francisco startup that cooks and delivers meals to hundreds of thousands of customers in several cities. Bloomberg reports that according to current and former employees, Munchery has had to cut back on premium ingredients like organic chicken and wild salmon to keep budgets in check, and that from September 2014 through July 2016, Munchery’s San Francisco kitchen made more than 653,000 meals that were never sold. While a company spokesperson said overproduction was a given in the food industry, the startup’s challenges reveal difficulty in striking the balance between profits and losses in food delivery.
Tap into the wedding market
Domino’s has found an innovative way to appeal the Millennial consumer base and capitalize on guest loyalty: Pizza lovers who are engaged to be married can now create a wedding registry on the site. Registrants who prefer receiving gifts of pizza instead of the traditional wedding china can register for pizza to be served at wedding festivities like bachelorette parties or offered as a take-away to guests as they depart the wedding reception. Couples can also register for gift cards good for a low-key date night or night off of cooking sometime after their wedding. Registrants can share their wish list with guests on social media, of course.
Walmart finds an organic restaurant partner
In a new sign showing the mainstream appeal of organic food, a Walmart Supercenter near Orlando, Fla. is opening an organic quick-service restaurant, according to Restaurant Hospitality. The restaurant, Grown, is the first quick-service restaurant on the east coast to be certified organic by the U.S.D.A. The restaurant, which was founded last year by the former professional basketball player Ray Allen and his wife, Shannon, serves breakfast, soup, salad, sandwiches, wraps, smoothies and cold-pressed juices. Walmart pursued Grown as a partner to help promote foods local to Florida and connect guests to fresh foods sold in other parts of the store.
Signs of a vendor that protects food safety
Considering a new food vendor? Or trying to decide whether to split from another? Food Safety magazine suggests you analyze a number of factors, such as to what degree they’re innovating. For example, do they have continuous temperature monitoring so that if there’s a problem with your order, they can demonstrate the temperature of the stock at all stages of the journey? Do they anticipate your needs, stay in touch and add unexpected value? Such companies often show their leadership by serving on councils that make it a public service to share their expertise. Your vendors, whether it’s your pest control expert or the account manager of your seafood supply, should make an effort to be on a first-name basis with you and expend extra effort to ensure your needs are met.
The biggest food recalls of 2016
Food recalls surged 22 percent last year as compared to 2015 and two of the main sources were Listeria contamination and undeclared allergens. Major culprits included milk, eggs, peanuts and wheat and a smaller, but still significant, number of recalls were issued for soy and tree nuts. That's according to Food Safety magazine, which tracked food product recalls issued in the U.S. and Canada based on announcements from the U.S. Food and Drug Administration, the U.S.D.A.'s Food Safety and Inspection Service and the Canadian Food Inspection Agency. The recalls stemmed from a variety of causes, including insufficient food production and monitoring processes, failure to maintain facilities and equipment, failure to comply with federal food safety regulations and inability to track ingredients through the supply chain.
Mobile technology driving future of the drive-thru
Technology changes so quickly that it can be hard to know where to invest – but mobile technology seems to be at the foundation of much of it. Take the touchscreens appearing at many drive-thrus nationwide. Restaurant Business reports that in five years, those screens will be passé. It’s more likely that the drive-thrus of the future will be pick-up windows for food that guests order in a variety of ways, according to Rob Grimes of the International Food and Beverage Technology Association, such as via voice-recognition software on site, the restaurant’s website, mobile apps or their car’s GPS system. Some operators are already using mobile apps that connect to their restaurant’s point-of-sale system to order food and set a pick-up time, at which point restaurant staff bring the meal to the person’s car.
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