Growth without delivery
As the demand for off-premise dining grows and restaurants scramble to make third-party delivery work for them logistically and financially, it can be easy to forget something: Third-party delivery may not be the right fit for your restaurant and you can find a formula for growth without it. Consider Darden, one large player in the industry that has held off on it. FSR Magazine reports that Darden CEO Gene Lee is taking a wait-and-see approach to third-party delivery, particularly for its Olive Garden brand, for a few reasons: He’s not sure it will be executed well. He is skeptical about its potential for creating growth at scale. The financials of third-party delivery aren’t appealing. It would mean losing control of valuable consumer data. And it could threaten the profitability of Olive Garden’s growing off-premise business. Factors like this have not prevented other restaurants from jumping into the third-party delivery space. But Olive Garden, for one, is proof that big growth is possible without third-party delivery. The brand reported a 5.3 percent surge in same-store sales in the first quarter, along with double-digit increases in its off-premise business (it currently delivers $100 catering orders placed 24 hours in advance but not individual entrees). It is instead focusing on replicating and improving upon its popular promotions and high-value menu items like “create your own lasagne” and “buy one, get one” deals on entrees — as well as staying true to their core customer and improving engagement with that person. They’re proof that taking the contrarian view can work.
The flavor of meat, minus the beef
Plant-based foods are having a big moment right now — and even lab-grown alternatives are generating some buzz as potential options on future quick-service menus. Still, many consumers are seeking the positive aspects of eating meat, such as the flavor, aroma, heat and heartiness, while minimizing the negative ones. Research from Mintel suggests operators can achieve this by applying cooking methods used with meat — such as curing, grilling and smoking — to fish, vegetables or
plant-based options like Ahimi. Using pastrami spices or other seasonings normally reserved for burgers can help to provide an experience that will ensure guests don’t miss the meat. One Green Planet also suggests creating a spice rub of chili powder, oregano, cumin, coriander, mustard powder, brown sugar, salt and pepper for a steak-like taste.
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