Make the holidays happy for your team
You won’t be able to make your guests happy with employees who are down and dragging. Restaurant Hospitality shared these tips for making spirits bright: Create schedules so employees are able to spend some time with family and friends. This could mean bulking up on staff so fewer people are working double shifts, shifting any retail business you conduct to the web, or adjusting arrival and departure times to create more of a buffer between shifts. Set a fun work goal to motivate employees to earn prizes – whether for successfully selling menu items or participating in a community charity event. Reward them for their hard work with holiday gifts and a holiday event is possible. Finally, consider closing for a day or two – it may even earn you points with guests when they see you’re taking care of your team.
Asian flavors to boost non-traditional dishes
Most Americans’ familiarity with Japanese cuisine doesn’t go far beyond sushi, but two flavors, furikake and togarashi, have the potential to change that on menus right now, Flavor & the Menu reports. Furikake has a base of dried fish that can be combined with sesame seeds, seaweed, sugar, powdered miso and dried vegetables, among other things. While it’s traditionally used to season rice, fish and vegetables, there’s room for it to boost the savory profile of pasta, eggs, pizza, popcorn and other snacks. Togarashi is a spice blend including two types of peppers, roasted orange peel, black and white sesame seeds, hemp seed, ginger and seaweed. While traditionally used in tempura, noodles or yakitori, togarashi lends spicy heat to everything from hot dogs to cheesecake to ice cream.
Breakfast by the bowl
The bowl trend has made it to the breakfast menu. Nation’s Restaurant News reports that an increasing number of chain restaurants and college foodservice operations are offering bowls as a vehicle for healthy, customizable breakfast foods. The options are seemingly endless, from the sweet (including items like açaí, tropical fruit, yogurt and granola) to the savory (including quinoa, kale, eggs and sausage). Datassential reports that the presence of breakfast bowls on menus has increased 66 percent in the last four years, bringing it to just 7 percent overall. So there’s room to grow.
Coffee comes back strong
Sure, there may be a Starbucks on every corner, but analysts are saying we’re in the midst of a coffee renaissance. The Wall Street Journal predicts U.S. demand for coffee to lead the world in the coming years, growing at 2 percent per year until 2020. Beverage Industry says the increase is due to innovation from brewers, as well as Millennial consumers’ interest in the drink. Technomic’s Volumix Coffee Report found that pour-over coffee and cold-brewed coffee are attracting consumers, as well as flavors including vanilla, mocha and chocolate. The report said single-cup sales increased 62 percent last year.
A workflow to promote cleanliness
Is handwashing something you have built into your operation – or something you fit into it? A forensic sanitarian who weighed in on the question in Food Safety Magazine says restaurants that integrate the handwashing sink into the work flow of the kitchen ensure frequent handwashing happens – and stand a better chance of limiting the spread of foodborne illness. While the placement of sinks may be hard to control, try to design a traffic pattern that makes handwashing second nature. For example, consider having employees clock in next to the sink, or cluster handwashing and food preparation equipment together just like you’d store kitchen equipment that is used together.
Boost your team’s food allergy IQ
About 15 million people have food allergies, according to the Food Allergy Research & Education group, and your restaurant is responsible for ensuring you avoid triggering them. Food Safety Magazine recommends you keep these steps in mind when working with your team: Use proper sanitary receiving guidelines from www.servsafe.com and establish a personal hygiene program that prevents cross-contamination. Use reputable suppliers and check their permits and licenses. Store prepared food away from contaminants and clean and store products away from them as well. Wash and sanitize all equipment. Implement required training programs for all employees. Finally, partner with your guests by informing them of ingredients that may trigger allergies – by telling them about possible allergens in a dish and posting a disclaimer on the menu.
Reject and refuse to reduce waste
If you have a robust recycling program but are still generating too much waste at your restaurant, you’re not alone: The National Restaurant Association says although 65 percent of restaurants have recycling programs, the average restaurant in the U.S. still produces 25,000 pounds of food waste every year. Restaurant Hospitality recommends that in addition to the three R’s of food waste reduction that you’re likely familiar with (reduce, reuse, recycle), consider another two: reject and refuse. Reject means speaking up when you have inadequate support for reducing waste, like inadequate food storage space or transportation for donated items. You can also help change the landscape by refusing single-use plastics from suppliers and insisting on reusable crates and containers.
Start your restaurant’s online conversation
It’s likely that a high percentage of people who dine with you have done so because of a Facebook post or Instagram photo. You can help set the stage so it’s easy for your guests to promote you positively online. The National Restaurant Association recommends you encourage guests to take photos of food while they’re dining (assuming it fits with the atmosphere of your restaurant) – and make your social media handles visible on menus and indoor signage so they know where to post. Brand a special hashtag for your restaurant and post some photos or other content to your social media pages with this hashtag to inspire others to do the same. Encourage guests to post their best photos of meals with you – and reward your favorite photographer with a gift card or meal discount.
Mobile transactions on the rise
Mobile payments currently account for $50 billion in sales and are expected to nearly triple by 2019, Toast reports. If you have concerns about jumping on board, consider these assurances from Toast: Mobile payments are secure – the National Restaurant Association has said many mobile payment apps encrypt or scramble credit card information before it reaches a restaurant’s payment terminal, making it less vulnerable to hackers. The transactions are also 53 percent faster than credit card sales and even faster than that for cash sales, according to American Express. Finally, these transactions generate loyal repeat customers and give you access to purchasing trends and other data that can help you appeal to those guests.
Don’t leave a post unanswered
You wouldn’t ignore a guest standing at your front desk, so why do it on social media? Like it or not, your approach to customer service is more visible to guests and potential visitors on social media platforms than it is within your restaurant. However, the tourism website Sheila’s Guide says it’s still common for hotels and restaurants to leave guest comments, photos and other feedback unanswered on social media platforms. Be sure to use these posts as opportunities to thank guests for their business, show concern for addressing any problems they experience, and ensure they come back. The quality of your public response could help bring new guests in the door too.
About Food For Thought and Profit
Food For Thought And Profit os 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.