Prepare a safety net for slower months
Winter is coming, and for many restaurants, a post-holiday slowdown in business. Uncorkd recommends you reach out to your neighborhood – produce cards good for a free drink (if your state allows) and offer them to nearby businesses. Create a loyalty program for people living or working in your zip code. Invite local businesses to plan company events at your restaurant and host networking sessions, happy hours and creative off-season pop-ups to draw traffic. Lastly, consider trimming fat by reducing staff (keeping your most committed employees), negotiating year-end deals with your liquor distributor, reengineering your menu to eliminate low-performing items and creating a separate budget for slow months.
Lift up your lunch hour
Lunch business is down at many restaurants, with home offices, budget constraints and internet shopping taking a bite out of sales, according to Restaurant Hospitality. To change that, they suggest you try bundling entrées with drinks and/or sides and desserts to simplify ordering and convey value – you could drop the cost of the bundle at off times to keep seats filled. Cater to a business crowd by providing a quiet, quick meal with uncomplicated menu offerings – a limited menu can streamline prep – or inviting lunchtime speakers that appeal to businesspeople. Be able to adjust your service to accommodate both a fast power lunch or a longer business meeting. Finally, boost convenience by offering easy access to parking (or delivery for those looking to stay in for lunch).
Serving the single guest
Are you marketing your restaurant to single-person households? The U.S. Census says Americans 18 and older in that group represent 45 percent of the adult population in the country. Nation’s Restaurant News says these guests can be an important demographic to target because they are likely not eating alone when they dine out and their discretionary spending is focused less on additional members of their family. Restaurants can appeal to this group, the report says, by offering shareable servings and snacks that go well with socializing. NPD Group says single adults dined out more than 12 billion times during the year that ended in July – they represent about a quarter of all consumers.
Turning around the taboo of wines on tap
The Texas restaurant Sixty Vines designed itself around the traditionally dismissed concept of wines on tap, and what was initially conceived as a model to appeal to millennials is now drawing a much broader crowd, FSR Magazine reports. The restaurant offers 60 wines on tap from around the world. Selections rotate like a typical restaurant’s beer program. Since the restaurant offers 2.5 oz. pours, guests try different varieties, colors and regions throughout the course of a meal instead of committing to one glass consumed with an entrée. The quality of the selections is changing guest attitudes about tap wines, the restaurant says. What’s more, their model helps the environment: a spokesman says Sixty Vines has saved nearly 8,000 bottles from landfills due to their tap system.
Awaiting the return of the avocado
If your restaurant features guacamole or other avocado-centric items, you have likely been eagerly awaiting the end of the avocado shortage, which was spurred by weather challenges and labor problems. Reports are mixed about whether the avocado shortage and sky-high prices are behind us or will persist in the coming months. While we wait to see what happens, QSRweb says restaurants are getting creative with substitutes like jackfruit and broccoli (used in a “brocomole,” apparently), as well as edamame and sweet potatoes.
Seafood as a snack
No longer simply an entrée, seafood has been popping up with greater frequency on the bar and small-plates menus in recent months as chefs test out bold, new options. Flavor & the Menu reports that seafood is adapting well to edgier seasonings and presentations – like a scoopable cod brandade paired with olives and grilled bread, Ahi tuna tacos with Asian slaw and wasabi-lime avocado sauce, or even the sea scallop sliders with chipotle aioli, tomatoes and basil, a dish created by Tommy Bahama’s culinary director. What’s more, these smaller seafood dishes can still support a premium price point.
Restaurants get childish
Does your restaurant welcome children or is it a kid-free zone? Restaurants that have taken a stand one way or another have attracted some vocal responses on both sides of the issue in recent months. Some who cater to a high-end clientele and have banned children have seen a rise in business. Eater reports that a select few have found a way to walk the line between restricting children and maintaining etiquette. Cuchara in Houston issues a simple card to families – it says children at the restaurant don’t run or wander, stay seated at the table and are respectful. La Fisheria, also in Houston, welcomes children up until 7p.m., when they allow only adults in order to improve their late-night atmosphere and make best use of their space.
Prevent workplace injuries
Workplace injuries topped three million in 2014, according to the Bureau of Labor Statistics, and 75 percent of them occurred in services industries. Restaurant Hospitality shared these tips to minimize workplace risks: When employees must handle hazardous materials like degreasers, oven cleaners and ammonia, ensure they wear face masks and protective gloves. Clean spills immediately and place antiskid mats by your kitchen’s sink, dishwasher, cooler and entrance to avoid slips, trips and falls. Ensure employees know how to handle and clean slicing equipment, and keep a first-aid kit handy. Finally, make sure employees wear gloves, aprons and hats around hot equipment and tools. In case of a burn, rinse the area in cool water, bandage it loosely and seek medical attention – your worker’s compensation carrier may also offer a hotline to provide medical guidance.
Free tech to track the freshness of food
If you’d like some help in monitoring the freshness of the food products you store, a new app promises to assist. Restaurant Hospitality reports that the free app, dubbed EatBy, automatically suggests how long produce and frozen items will stay fresh and then reminds the user before that time limit is reached. EatBy’s developers say the app learns the storage habits of its users and while it is designed for use in homes, it can serve as an additional safeguard for restaurants.
Out with the app, in with the shared platform
Consumers are choosy about the amount of real estate they will devote to smartphone apps. That’s why many restaurants are forgoing a restaurant-specific app in favor of shared platforms like waitlist management systems that work for multiple restaurants, according to Restaurant Business. Chipotle is among the latest players to update its digital ordering process, which allows mobile ordering and payment – all via a new website as opposed to an app. They can be an appealing option for both your loyal customers and those who only dine with you on occasion.
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