Recreate your restaurant’s experience offsite
Restaurants need to find a way to get into consumers’ homes. That was a key message restaurant operators heard at the IFMA Presidents Conference in Arizona this month, Restaurant Business reports. NPD Group’s David Portalatin said the number of meals per capita that are eaten onsite at a restaurant have reached an all-time low for the fourth consecutive year – and that restaurant meals are eaten at home 40 percent of the time. Accenture’s Chris Roark says that since growth is slowest for the top 25 restaurant chains, it’s the small innovators who are likely help the industry grow – those who can offer a unique experience to consumers looking for a meal and to help them enjoy it wherever they like.
Create new twists on ethnic foods (without turning them upside down)
As the traditional foods and spices of foreign countries gain a growing following in the U.S., a number of chefs are taking heat for taking too many liberties with classic foods from cultures different from their own. In one recent example, NPR reported that Bon Appetit’s “ode” to Halo-Halo, the Filipino specialty that combines shaved ice and tropical fruit, set off a furor in the Filipino community with its concoction of blueberries, blackberries, lime juice, coconut milk, gummy bears and popcorn. Evolution and creativity are important in the kitchen but consider how the tools and ingredients you use can impact flavor, texture, health and overall authenticity of the dish – and when in doubt, ask people in the community to weigh in.
Go with the grain
Quinoa’s time has passed, according to Datassential, and now the food world is looking for the next healthy grain to capture consumers’ interest. Progressive Grocer reports that puffed and popped versions of quinoa are adding new crunch and texture to everything from salads to granola to soup, and different-colored grains like black and brown rice, red wheat and purple wheat and corn are on the rise too. If you’re looking to add some relative newcomers to your menu, consider options like nutrient-dense millet and sorghum, as well as triticale, spelt and amaranth.
Other fish in the sea
Americans’ fish consumption has shot up in the past year. NPR reports that Americans are eating an average of 15.5 pounds per person per year, a rise of nearly one pound from the previous year and the largest increase in 20 years. However, there is much room for increased variety in the fish Americans consume. The National Fisheries Institute says shrimp, salmon and tuna continue to be the most-consumed fish and have been on top for the past decade. If you’d like to expand your restaurant’s fish offering, consider incorporating trash fish/bycatch onto your menu. These wild fish, which fishermen inadvertently catch along with the salmon or tuna or other fish they bring in, are healthier and more sustainable than their farmed counterparts, Toast says, and can lend versatile flavor to your menu.
New concepts coming to the U.S.
Three restaurants that have flourished internationally are set for launch in America. Restaurant Business reports that the casual, family-friendly Yellow Chilli, which has thrived in India, the U.A.E. and Oman under a celebrity chef who developed the brand, promises a “gastronomic tour of India” offering classic Indian comfort foods and modern dishes. Its first U.S. outlet will open in Santa Clara, Calif. Brownieria, a brownie-centric dessert café concept successful in Brazil, will launch in the Orlando, Fla. area. It offers gourmet desserts and pastries using premium ingredients. Finally, Fox & Fiddle, a British-style pub from Canada, is set to launch in California and then develop up to 75 units in the state. It markets itself as a neighborhood gathering place offering premium casual dining that mixes English, Canadian and American influences.
A glimpse at 2017 trends
As 2016 winds down, food and restaurant consulting firm Baum + Whiteman shared some predictions for 2017 with Nation’s Restaurant News. They predict chefs to continue to feature vegetables in the center of the plate, use the whole vegetable to minimize waste (think carrot tops and beet greens) and concoct new plant-based burgers and other vegetable proteins. Carnivores can look forward to fresh, high-quality beef offered in an increasing number of restaurants with butcher shops attached – customers can select meat to take home or have the restaurant grill it and deliver it to their table. Finally, spice is on the rise, with cayenne pepper consumption rising 47 percent last year. Baum + Whiteman predicts an increase in spices used in Indian and Southeast Asian curries.
Avoid a contamination crisis
Your restaurant’s good name can take years to build but minutes to slip away – especially if you experience a food contamination crisis that hits social media. Food Safety Magazine recommends you take these steps for (relative) peace of mind: First, acknowledge your risks – one claim of food adulteration or contamination is reported to the FDA daily. Second, establish a team that includes top company leaders who can make immediate decisions, legal counsel with expertise in food risks, food experts who understand your production process, a regulatory expert and a PR manager. Third, draft a plan that considers a food product’s risk for contamination at each step of the production chain, how to communicate with employees and outside parties, and what procedures you can begin using now to prepare for a potential crisis. Finally, test your plan – ideally, each quarter.
Stay on top of food recalls
Last year, the USDA issued 626 recalls affecting meat, eggs, produce, prepared foods and more, Foodable reports. A communication lapse could mean your restaurant serves tainted foods without knowing there could be a problem. Foodable recommends you sign up for real-time email alerts through Foodsafety.gov, which provides the latest information on recalls in the U.S. Next, communicate immediately with all staff – look to ServSafe for step-by-step guidance. Finally, communicate with customers – prepare employees with talking points about how you’re managing a recalled product and contact vendors to adjust your inventory levels and reduce waste. Have a first-rate back-up menu in place in case of emergency to help you protect yourself and show customers you want to protect them too.
Siri, how can I improve my SEO?
If you’ve ever asked Siri to help you solve a problem, you won’t be surprised to know that mobile voice searches are changing how businesses use SEO to market themselves online. According to ComScore, at least half of all searches will be made by voice query by 2020. Restaurant Hospitality says that while there aren’t many tools available to see what people are searching for via voice, paid search lets you use a “broad match modifier” in which an ad is only triggered when a certain set of words (defined by who creates the ad) appear in a search. By analyzing your paid search metrics and filtering your mobile results, you can study the phrasing of the queries to identify the voice queries. This will help you develop a list of phrases customers use to find you – phrases you can then use to build a more targeted SEO strategy.
Rethink social media
If you’re managing your social media correctly, you’re in the minority – Foodable reports that according to Shama Hyder, CEO and founder of The Marketing Zen Group, only 20 percent of companies and their leaders are handling social media well. If you’re in the 80 percent, Hyder recommends you develop a consistent strategy and to not expect instant results. The strategy should be agile enough to enable you to take advantage of opportunities to showcase your leadership and test different approaches to see what works. Partner with brands that can help you reach target audiences. Finally, reframe your mindset about social media and consider not the tools but the universe itself – all media is now social in some way, so it’s not about using Facebook or Instagram but embracing a new way of communicating about your brand.
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