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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