If your guests are game to load funds onto a digital wallet or prepaid gift card in exchange for a special offer, you can help cut back on the fees you have to pay to support credit card transactions. While retailers are charged a fee by credit card companies each time a customer pays with a credit card, Skift Table reports that many of those retailers are bypassing the fees by joining the lower-cost Automated Clearing House network, which was set up decades ago by U.S. banks to facilitate the exchange of money between banks. Other companies, like Starbucks, are encouraging customers to load funds onto a prepaid gift card — a setup that means Starbucks only pays a swipe fee when a customer loads funds onto the cards, not each time she buys a latte. Still others are joining networks (LevelUp is one) that help businesses band together and use their combined scale to negotiate more
How well does your menu use vegetables as not just vegetables, but as ingredients that blend into the background — and in the process, make for a healthier dish? Cauliflower, for one, has surged in popularity in recent years, with sales of its products climbing 71 percent last year according to Nielsen data. (Having taken hold as a pizza crust ingredient and rice substitute, it is now moving into the snack category: Fast Company reports that a number of brands are releasing cauliflower-based snacks such as pickled cauliflower and cauliflower-powder based pretzels, crackers and chips.) But since cauliflower is expensive and difficult to mass-produce, there is room for other vegetables to take hold as undercover ingredients. This New Year, as people look to reset their health, where can you incorporate nutrient-dense vegetables in ways that allow them to disappear into the background?
Launching a loyalty app? Walk your talk.
Having a loyalty app is a great way to build a strong following — if you don’t look at it as a “set-it-and-forget-it” kind of tool. As Cake suggests, having a loyalty app can go far in helping you connect with your audience — especially Millennials and Gen Z, who are apt to spread the word about you on social media. But on the flip side, those guests also have high expectations of your transparency. If you’re targeting this population with your app, be willing to share details about how your food is made, where it comes from and how you manage your business (or at least be ready for questions about it). Having an app is a strong upselling tool, helping you to build check totals by suggesting menu items that may not have been front-of-mind for customers. Just be sure to focus on your guests’ preferences and frequency of visits, as visibly focusing on check tallies (and tying rewards to dollars spent) can be a turnoff. Finally, having a loyalty app can be a data goldmine — but you need to have the foundational technology in place to funnel that data into insights that feed your broader marketing strategy.
The New Year is a good time to get your restaurant’s financial affairs in order. As you look to gain greater control over your food costs, the formula you use needs to flex to suit your restaurant category and priorities. Does yours? You could start by calculating the cost of every dish on your menu, but you’ll likely get a more accurate cost of a dish against the overall cost of running your business if you use a target based on your cost of goods sold (COGS). Depending on the type of restaurant you run, that COGS will vary. While food costs tend to fall between 28 and 30 percent of total food sales, they skew higher for full-service restaurants, which sell higher-margin alcohol and include a premium for table service, according to the accountancy and business advisory network Baker Tilly. Orderly suggests several ideal COGS targets based on different restaurant profiles. Full-service restaurants should aim for a COGS in the low-to-mid 30s and may find room to trim costs if they manage their bar costs closely and also monitor market prices of fresh, local produce. Bakeries, on the other end of the spectrum, should have a COGS in the low 20s or below — the same goes for pizza restaurants. The challenge in these restaurants is managing food waste and playing close attention to inventory so you’re not over-ordering or buying ingredients at premium prices. Pizza restaurants have the added challenge of watching market prices of fresh ingredients but can manage that with lower labor costs and the addition of higher-margin items to the menu. Ethnic restaurants should target a COGS in the high 20s. While they benefit from less-expensive ingredients like noodles, pasta and rice, they may need to rely on more specialized suppliers of sauces and spices — that’s where they’re more likely to see costs spike. In general, the more specialty offerings you have, such as premium cuts of meat or hard-to-find toppings or other ingredients, the higher your COGS will rise. That’s okay — it’s just important to look for ways to balance those costs with careful inventory and supplier management, menu innovation (especially at the bar) and labor cost management. (Need help? Team Four can advise you in these areas.)
Go with your gut
As medical research continues to point to digestive health as the foundation for a person’s overall health, both nutrition consultancies and food distributors have identified “gut-healthy foods” as a top food trend for 2019. Food Business News reports that probiotics are finding their way into products such as granola, oatmeal, nut butters and soups. The good news is that it’s easy for restaurants to accommodate the trend. To give your menu a probiotic boost, incorporate cultured or fermented foods like buttermilk, kefir, tempeh, sauerkraut and yogurt. For prebiotic fiber, try bananas as well as asparagus, garlic, leeks and onions.
It’s easy to look at your restaurant’s social media account as a conduit for connecting with your guests and your community, but if you’re not applying a marketing approach to it, you could be missing opportunities to turn online traffic into sales. To ensure your social media strategy is designed to bring in business, Upserve suggests you first calculate your customer acquisition cost. Divide the money you spend on social media by the number of new customers you acquire during the period in which the money was spent. It will tell you how you have benefited from the marketing dollars you have invested — and if you need to tweak your campaigns. Next, understand who (or what) is behind the “likes” you receive. You might pay a social media marketer to promote your post, resulting in hundreds of new likes and followers, but if those followers are bots, other social media managers, or people thousands of miles away from your restaurant, their support won’t translate into sales. Finally, get support from the right person but know enough about social media and what you want it to help you achieve. Hiring a social media manager can help you set a strategy to promote your restaurant but for the sake of building and sustaining a genuine connection with your community, you don’t want to outsource it all. You might use a social media manager for larger projects — videos, advertisements and games, for example, or for help in identifying local social media influencers who can boost your brand in the community — but handle all customer inquiries and reviews yourself.
It’s a model that has long worked for the hotel and transportation industries: Charge a higher rate at times when there is high demand and offer a discount during slower periods. When a high-end London restaurant launched a dynamic pricing framework in early 2018 (regular prices at peak times, 25 percent off the bill at off-peak times and 15 percent off at mid-peak), it faced ample criticism for what the public interpreted as “surge pricing.” But now a lot of other operators are following suit. Alinea cofounder Nick Kokonas praised dynamic pricing at a recent Bloomberg conference and other panelists deemed it among the trends likely to transform dining out in 2019.
For a typical restaurant, 80 percent of food sales are generated by just 16 percent of menu items, according to Upserve. That leaves a lot of room for improvement. How does your restaurant measure up? If your menu needs a remodel, the sometimes-slow month of January could be prime time to refresh your offering and give guests a new reason to visit. First, identify the right mix of dishes. The Balance suggests you offer an assortment that includes the classic dishes that people look for when dining with you, along with some dishes that incorporate food trends. Next evaluate the food cost of those items so you’re in position to improve sales — now is the perfect time to tweak a dish that is popular but not profitable. Once you have your menu set, draft brief descriptions that clearly describe key ingredients and incorporate prices (as opposed to listing them in a column at the right). Your menu design should reflect the atmosphere and values of your restaurant, as well as steer guests to the items you’d most like to sell. Highlighting profitable items in boxes or placing them in among higher-priced items can help. If you are designing your menu yourself and need help, there are a number of templates (some free) that can assist. Upserve likes Canva’s library of stock images and layouts, Adobe Spark’s professional-looking results, and 99designs’ speed and ease of use — and also offers a free menu design builder that incorporates menu design psychology.
Restaurants that serve meat currently face a range of ethical questions: How was the animal fed and raised? How local is the farm? Was the farm impacted by foodborne illness outbreaks? How does the farm administer antibiotics in livestock production? Now lab-grown meat, which is made from stem cells extracted from poultry and livestock and eliminates many of the concerns surrounding conventional meat, is a step closer to becoming a mealtime staple for consumers. Representatives from the USDA and FDA, which recently announced they would oversee production of lab-grown meat, say they would have the authority to regulate it. This would eliminate the need for additional legislation, Newsweek reports. That could mean big changes for how restaurants source the protein on their menus — and how quickly that can happen.
Being able to do so may help you avoid a foodborne illness outbreak at a time when the supply chain is becoming increasingly complex. At the recent Nation’s Restaurant News Food Safety Symposium, Ecolab’s vice president of food safety offered operators a couple of tips to find the most reliable growers. She said the larger ones, those with $5 million in sales and more, tend to have strong food safety practices and testing already in place. Further, she advised operators to identify growers who
use third-party facility audits. Those growers, she said, spent two to 10 times more on food safety than those who didn’t.
‘Tis the season for holiday feasting — and leftovers. Just make sure you have plenty of space in your refrigerator and freezer to accommodate them. Overloading shelves or placing food too close to the refrigerator’s circulatory fan could impede the smooth circulation of air. This could lead to a food safety issue or potentially affect the lifespan of the refrigerator. Make sure to clear some space in the midst of the holiday rush.
New research from Fogelson & Co. about the Food Connected Consumer — a group of food-focused consumers representing 62 percent of Americans (and $835 billion in food spending) across demographics and locations — found that Millennials and Generation Z are the most food-connected of the bunch. They are eager to try and share new foods (think global flavors), are mindful of their food’s origins, and are twice as likely to plan their travel around food and restaurants. They follow food trends via social media and technology and they are more likely to post about food on social media, follow food bloggers and rate their food experiences online. These consumers are loyal to the brands that speak to them and tell stories that relate to them. Can your restaurant provide the kind of experience that brings them back?
After the holidays, many restaurants see a dip in business. Motivating your best guests to come back will be especially important to keeping business on track. But when you think of your best guests, does a specific person come to mind — or just a list of traits? Creating a set of guest personas can help you understand who you’re trying to attract and fine-tune your marketing so you encourage them to return. According to The Rail, it’s important to combine both qualitative and quantitative data in your research. Studying your Google analytics data may tell you the age and sex of your average website visitor, for example, but may be less specific about their food preferences. For qualitative information, interview and survey your guests — canvass your mailing list and offering a discount or other promotion for their participation — and ask what they care about. Try to elicit quotes from them to understand what influences them. Your final guest personas — and you can have several categories of them depending on the diversity of guests you serve — can be given a name, vocation and other personal information but shouldn’t necessarily be specific individuals you know in real life. Instead, they should be composites of people who encompass the range of qualities you see in your guest community.
Get fired up
‘Tis the season for a fire in the fireplace. While preparing foods over a roaring fire is hardly new, the practice is on trend at the moment for the way it brings together basic cooking methods, local ingredients and memorable dining experiences. It can also help you infuse your menu with unexpected flavors. As the owner of the London Log Company told the Telegraph, salmon smoked over firewood has a different flavor depending on the color of the wood. It also allows a chef to constantly monitor a food as it cooks — all while putting on a show for guests. (Use dry woods for a more even burn.) Even if you don’t have the facility for cooking over fire, you can adapt a barbecue by soaking wood chips in water and then sprinkling them over charcoal for similar effect.
Is your off-premise strategy on the mark?
Off-premise dining is on the rise — 86 percent of consumers are using off-premise services at least monthly, while one-third of consumers are using them more frequently than they did a year ago, according to Technomic. As the demand for off-premise dining climbs, it will have impacts across your business well beyond your choice of a delivery provider. For example, it is likely to affect the mix of items you offer on your menu, the customers you target, how you design your restaurant, how you package your food and how you develop your loyalty program. Restaurant Business suggests offering meal bundles with entrees, sides and desserts for busy families looking for easy and affordable options — create some pre-set or customizeable options so the customer can avoid ordering items a la carte. Since younger consumers are big supporters of off-premise dining (Technomic’s Takeout & Off-Premise report found that nearly half of 18- to 34-year-olds are ordering food to go more often than they did three years ago), consider offering some lighter, nutritious, unprocessed options that appeal to health-conscious people on the go. Your restaurant design should streamline the process of picking up food for customers and delivery drivers, and evolve with the idea that an increasing share of your business will be from off-premise sales. Choose packaging that ensures each item gets to the consumer in good condition — fries, for example, should not be in packaging that traps steam. Offer discounts or free items when customers bring in friends, visit on their birthday, or spend a certain amount of money with you. This is all to say that while your off-premise strategy impacts more than just these areas, it’s important to trace it through each step of your business. You may understand what your customers like, but your front of house and back of house (and the technology supporting them) need to be ready to deliver it.
Beef up your burger menu
Who doesn’t love a burger? There are appealing options for carnivores and vegetarians alike, and while you can’t go wrong with a classic version on your menu, there is ample room for innovation too. If you want to bring some creativity to your burger selection, try some on-trend tweaks. Restaurant Business suggests swapping out the traditional cheddar for options like Gruyere, mozzarella, Muenster or goat cheese, which have all risen in popularity on menus according to Technomic. Liven up your condiments with ethnic sauces like Sriracha, sweet chili or poblano (and take it further by creating burgers themed to a particular global cuisine). Finally, substitute a premium roll like a pretzel bun or brioche for the standard roll — it will help your burger stand out on the menu and also justify a higher price point.
Take your checklists digital
When it comes to boosting your food safety record, technology might be your restaurant’s greatest ally. Consider the checklists you need to monitor and update, whether for Hazard Analysis and Critical Control Points compliance to employee training. As Food Safety Magazine reports, having the right digital platform to manage all of your restaurant’s checklists has wide-ranging benefits, allowing you to access multiple sources of information from one location, improving your efficiency and managerial control, and reducing fraud and waste. Of course, there are many options to choose from, but the best ones will let you log time and temperature data, maintain warming and cooling logs, integrate operational checklists on a single interface, conduct an audit, monitor your cleaning compliance, identify potential fraud, and enable you to use checklists as training tools. Make sure the app is easy to navigate and that it has features to help you detect and resolve problems, such as a dish lingering in the temperature danger zone for too long (a problem that brought Chipotle back into the news in recent weeks) or a checklist being completed in a questionable way (a digital checklist can hold employees accountable in ways a paper checklist cannot). It should also allow you to access data and reports remotely and notify you with a real-time alert if and when something goes wrong.
Sweet on sugar?
If your menu includes a lot of added sugar, take note: New research from KerryDigest found that consumers are worried about the levels of sugar, above other ingredients, in food and drinks. One-third of Americans connect sugar with weight gain, 71 percent scan ingredient labels for added sugar and 46 percent want to cut back on their consumption of sugar. Reducing the added sugar in your dishes – and promoting your efforts to guests – can go a long way in showing you’re conscious about health. If you need some sweetness but want to avoid adding artificial sweeteners or sugar per se, the research found that consumers responded best to natural sweeteners like stevia, honey, monk fruit and maple syrup.
Build a culture of positive customer experiences
Do you have a culture of customer service? It’s not something you can achieve in a one-day training seminar. Justin McGurgin, who has spent 30 years in hospitality and currently runs Zealifi, a company that coaches operators about how to build a culture that provides positive, memorable experiences for guests, spends most of his time working with leaders, not staff. In a podcast on Profitable Hospitality, he said staff are simply a reflection of the leadership they’re getting (or not getting). One-off training seminars are little more than a band-aid fix, motivating your team only as long as your trainer is in the building. So what does McGurgin suggest instead? In year-long training modules he conducts with operators, McGurgin typically spends the full 12 months with the organization’s leaders – junior team members join in for just five months across that time frame. When working with leaders, he focuses on engagement and empowerment. Do you build connections with your team by saying hello when they walk in the door? Scheduling one-on-one meetings with them in addition to group meetings? Acknowledging their accomplishments with a personal note and in group meetings, emails or texts? When something goes wrong, have you empowered staff to handle it, instead of having them come to you for guidance when a customer complains? When you can answer “yes” to those questions, you have the makings of a strong culture. That has important benefits: You’ll be able to attract more stars to your team (and have a better chance of enticing them to stay), you’ll have a team that won’t tolerate weak links (so you won’t be the only one managing quality control) and you’ll have more time to focus on firing up the creativity at the top of your organization, so you can ensure you continue to bring customers through the door.
Where to innovate first? Try your back office.
“Today’s delights are tomorrow’s expectations,” according to the Culinary Institute of America’s Tim Ryan, who spoke at the recent Restaurant Leadership Conference. It’s true of your food, service and technology. If you’re unsure of where to innovate across your operation, automating your back office is a good place to begin, according to Alister & Paine, a magazine for company executives. As the nucleus of your operation, running it smoothly can help you manage your scale and achieve goals with less effort. If you’re comfortably paying vendors by check, for example, the number of checks you need to write each month can escalate quickly (and become a chore) when you invest in marketing, increase your customer volume or hire additional employees. Electronic payments can help you accomplish more tasks more quickly and with less effort. Vendors are increasingly expecting shorter payment terms, so providing payment with the click of a mouse can help you keep valued suppliers and stay a step ahead of competitors. And if your competitors are automating their back office, it will quickly become compulsory – not just nice to have. That said, what works for your competition won’t necessarily work for you. FSR Magazine recommends you audit your operation to identify process improvements you can make to enhance any automation you introduce. That could mean synching different processes or software programs, identifying ways to ensure all invoices are processed correctly, or using a special barcode on invoices if it helps you save money on each invoice. Consider outsourcing your accounts payable if you find your back-office work is taking attention away from providing great food and service. When outsourcing gives you access to a dedicated customer management team that handles your invoices and vendor requests, for example, it can help you gain some visibility and control over your finances while freeing up time for focusing on other parts of your operation.
What’s the next kale?
What is it about kale that made it skyrocket in popularity and become consumers’ favorite superfood? According to Nielsen data, frozen breakfast entrees featuring kale experienced a whopping 391 percent growth in sales between 2016 and 2017. David Sax, who wrote The Tastemakers, said it comes down to three traits: versatility, availability and cultural significance. As Food Dive reports, kale can be eaten raw or cooked, has a long growing season in a range of climates and has become a symbol of health, which in combination made it a must-have on menus and consumers’ dinner tables. The ubiquity of food images and experiences on social media can help foodservice operators predict the next foods and beverages poised for a big break. Food industry analysts say drinking vinegars could be the next big thing to go mainstream. While they’re appearing on menus as kombucha or alcoholic mixers, there’s plenty of room for them to grow.
It is really organic? Buyer beware.
Food labels can mean the difference between winning new customers and losing the ones you have. A recent Washington Post report detailed the story of a 36 million-pound shipment of soybeans that originated in the Ukraine, passed through Turkey, was fumigated with pesticide like regular soybeans, priced like regular soybeans, then labeled “USDA organic” and increased significantly in price upon arrival in the U.S. That shipment, along with two other grain shipments that passed through Turkey and subsequently sparked questions about organic labeling, demonstrate weakness in current U.S. standards determining what commodities are organic. (Approximately half of organic commodities, including corn, soybeans and coffee, come from outside the U.S.) The Post report says although organic food imports from Turkey, China and other countries have invited increased scrutiny, gauging the level of fraud in imported organics is difficult because organic companies have little incentive to announce their suspicions about suppliers.
Swap out the sugar
The message is finally taking hold around the globe: Cut the sugar. Food Quality & Safety reports that sugar sales may grow at their slowest pace this year and next as consumption drops in developed countries. Many such countries have proposed or implemented taxes on sweetened beverages, have banned vending machines in schools and introduced warning labels on high-sugar foods, among other measures. The analyst group Platts Kingsman forecasts sugar consumption to increase just 1 percent, half of the annual growth it has experienced in the past decade. While some countries are accommodating consumers’ cravings for sweet foods by using sugar stand-ins like high-fructose corn syrup, many foodservice operations are reformulating products to decrease the amount of sweeteners overall. Now is the time to consider creative ways to bring sweetness (but not added sugar) to your menu.
Facebook brings (some) restaurants one step closer to customers
Soon, it may not be sufficient to simply have a restaurant page on Facebook – your neighborhood restaurants might be accessible directly from Facebook users’ homepages. Facebook recently made it possible to order food directly from its app menu on the main login page. It allows users to find a restaurant list, review the menu, include a tip and pay for the meal without having to navigate away from their Facebook page. The Next Web reports that on the app menu on the left-hand side of the Facebook home page, a new hamburger icon links to local restaurants that deliver (it currently includes just restaurants using Delivery.com or Slice). While the functionality isn’t universally available yet, look for it to expand and give some restaurants first dibs on hungry customers.
What makes for a professional-looking post? Here’s a cheat sheet.
Social media is a must for any foodservice operation – unfortunately, having a professional presence on Facebook, Twitter, Pinterest, LinkedIn, Instagram or other networks requires you to meet different standards for the photos and logos you post. To help, Louise Myers Visual Social Media, which advises companies about using graphics, photos and other images effectively on social media, provided a cheat sheet to help you navigate the requirements of various sites and the recent updates that could alter what you can post. Visit http://louisem.com/2852/social-media-cheat-sheet-sizes for a handy chart you can reference when posting images to a variety of networks.
Is 2017 your time for tech?
Even if you’re hesitant to adopt new technology, it affects you, whether through online reviews or the new delivery apps luring your customers to the restaurant down the street. Even if you don’t plan to invest in technology right away, Toast suggests you note where your pain points are. For example, do you have three servers lined up at your point-of-sale system? If so, is that because it’s malfunctioning or unnecessarily complicated to work with? What do your online reviews say about you? Have you responded constructively to negative ones? Are your phone lines busy on Saturday nights, when potential guests might be calling to snag a last-minute reservation? Is your employee scheduling system too time-consuming? Review the parts of your routine that make you procrastinate or struggle. From there, research which solutions are making the biggest impact on the industry and which provider is the best fit for you. If you don’t know what’s available and at what cost, you won’t be able to catch deals that could make the investment worth your while.
Turn the tables
Empty seats at slow times? You can take some steps to fill them. FSR recommends you connect with local businesses – message HR leaders on LinkedIn and develop VIP experiences you can pitch to business leaders looking to make a positive impression on clients. Connect with local Meetup groups who might be able to use your restaurant for their next quiz night or wine-tasting event. Consider joining the gig economy and charging remote workers a monthly fee in exchange for wifi, free coffee and a quiet table to work – you can often find them by contacting your local business registrar and asking for a list of newly launched small companies, or by joining co-working apps like Spacious or TwoSpace.
No farm nearby? No problem
The demand for farm-to-table food has encouraged many foodservice operations to bring the farm to the city. Restaurant Hospitality reports that technology is continuing to fundamentally change how and from where restaurants source their produce, enabling urban farms and traditional ones to work together to meet year-round demand. Hydroponic, aeroponic and aquaponic technology is making it possible for companies to grow food in small shipping containers, on rooftops, in converted steel mills and other locations – and without pesticides, weather concerns or, for some, even soil. The technology is helping producers create the ideal conditions for the growing season and then repeat it at faster intervals so a new harvest is available many times throughout the year. While price is still a barrier for many foodservice operators, a drop is likely as more urban farms enter the market and investments continue from the likes of Costco, Whole Foods and Safeway.
New hospitality apprenticeship program grooms management-level talent
A new hospitality industry apprenticeship program funded by the U.S. Department of Labor is now underway in restaurants and hotels. Nation’s Restaurant News reports that the program was designed to groom more than 400 people for management careers in the industry this year. Last month, the National Restaurant Association Educational Foundation and the American Hotel & Lodging Association signed a $1.8 million contract with the Labor Department for the program, which places workers in paid, management-level positions. So far, the restaurant and hotel partners in the program include Firehouse Subs, Golden Corral, TGI Friday’s, White Castle, DoubleTree, Embassy Suites, Hilton and Waldorf Astoria.
Favorite flavors ripe for experimentation
Foodservice operators like to be on trend – but it can be too easy to become a slave to those trends. Instead, consider adding creative, on-trend touches to ubiquitous favorites. In a report in Flavor & the Menu, culinary development experts say it’s about studying what makes a dish a consumer favorite, then adding depth and dimension to make it your own without straying too far from what people love about it. The report proposes some new spins on four flavors ripe for expansion – Alfredo, Buffalo, ranch and teriyaki. For example, reinvent Alfredo sauce in a rich, creamy dip or a drizzle over tacos. Make a Buffalo rub or vinaigrette for cauliflower, Brussels sprouts or seitan. Use teriyaki to add flavor to bowls, burgers or burritos. Create a Japanese-style ranch with wasabi, pickled ginger and avocado.
What does “healthy” mean to you?
About 64 percent of consumers say “healthfulness” is a driver in making food and beverage choices, according to the International Food Information Council’s Food and Health Survey 2016. If you don’t have a clear story to tell about the health of your menu, your guests will make it up – and you may not like the one they write. Edward Hoffman of the Food and Beverage practice at PadillaCRT suggests you define “health” and what it means for you and your guests before you develop any new, healthy menu line. Does it mean organic? Locally and sustainably sourced? Hormone free? Low in sugar? Smaller portions? Make sure any changes you make dovetail with the most beloved parts of your brand, like your signature burger or loaded nachos. Don’t alienate or confuse guests by scattering a selection of “healthy” options through the menu and hope they’ll get it. Do have a clear story to tell from that and tell it confidently so you’ll be prepared when guests ask about it.
Don’t fear the fat
Sure, imitation fats have been on the way out for some time. But now food preferences are turning in the opposite direction and the whole milk, lard and other fats that were staples in your grandmother’s kitchen are having a renaissance – even getting some press as a perfectly acceptable part of a healthy diet. Datassential reports a rise in fat-infused cocktails, with drinks including duck fat, brown butter and pork fat appearing across the country. These fats are getting more play on the dinner menu as well: The bread course at Cleveland’s Trentina features a wild fermented pane pita served with…wait for it…an edible beef suet candle.
Food safety research likely to face large budget cuts
Food safety experts believe substantial proposed budget cuts to the U.S. Department of Agriculture could make food safety a low priority for the organization, Food Safety Magazine reports. In the 2018 federal budget, potential cuts of $4.7 billion to the U.S.D.A. would drop the agency’s budget to $17.9 billion. Budget items for food safety and international food aid were categorized as discretionary spending. The U.S.D.A. controls the vast majority of food inspections nationwide. While the draft budget does not appear to cut the U.S.D.A.’s Food and Safety Inspection Service, which oversees the safety of meat, chicken and eggs produced in and imported to the United States, funding of agriculture and food safety research has been cut in the draft budget.
Drive-thru business drops off
For many consumers, the convenience of a drive-thru simply isn’t convenient enough. A Mintel analyst says because convenience now means technology, mobile apps and delivery, drive-thrus are taking a hit. While there has recently been a 2 percent uptick in snacking purchases from drive-thrus between 2 and 4 p.m., NPD Group reports, that increase hasn’t been enough to offset the drop-off in drive-thru business at lunch. The gig economy is playing a role as well – people who work from home can eat at home more cheaply, or, if they crave restaurant food, can usually summon it with a few taps to their Smartphone.
UberEats launches analytics to improve restaurant delivery
Uber Eats is releasing an analytics platform to restaurants participating in its food delivery service, TechCrunch reports. Skift says just as restaurants analyze their online reviews and point-of-sale data to improve their performance, they could use this new platform and apply similar metrics to improving delivery service. UberEats has expanded quickly in cities throughout the world to capitalize on its name recognition in an increasingly crowded market. Skift predicts the new analytics should help restaurant partners but also help UberEats assess how its service has been impacting customers to date.
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