When monitoring the temperature of food, the only gauge to trust is a food thermometer inserted into the food in question. As Statefoodsafety.com reports, you can get an inaccurate measure if you rely on the temperature reading of the equipment used to heat or cool the food, or the thermometer reading of the water that may surround the food in its serving container. Make sure any hot-held food reaches at least 135˚F and cold food stays 41˚F or cooler.
If you’re operating a food truck or a food festival stall this summer, your food safety practices will be front and center for consumers. Make sure your preparation area is tidy and that you have your foodservice license or inspection certificate displayed. If you don’t have immediate access to a sink for handwashing, have a clear protocol for handling money and serving food separately, including the use of gloves and tongs. Be mindful of exposure to heat and make sure to monitor the temperature of any ingredients that need to stay at the proper temperature — particularly TCS foods like meat, dairy, sliced fruit and cooked vegetables — since foods can easily slip into the danger zone on warm days.
Even as plant-based meat companies continue to improve upon their offering and make it easy to be a vegetarian or flexitarian these days, are the committed carnivores in your midst likely to order an Impossible Burger? Or a plant-based steak or stack of bacon? Perhaps not. Cell-based meat may have some promise here. Despite its current high cost, and questions about how it will be regulated and about whether it is actually better for the environment than conventional meat, the deciding
factor may be taste. As reported in The Spoon, food tech companies are still in the midst of taste testing products ranging from cell-based sausages to shrimp, and the first public sale of cell-based meat is likely to happen late this year. Look for more companies to emerge (and for prices to start to fall) next year.
Even small commodity fluctuations can have a substantial impact on restaurants. Take Chipotle, one among thousands of restaurant brands where guests expect to find avocados. Aaron Allen & Associates reported that in 2017, surging demand for avocados, paired with smaller crops in Mexico and California, had analysts predicting that every 10-percentage-point increase in avocado prices would lower Chipotle’s earnings-per-share by 30 cents on an annual basis. And that was for just one ingredient. Developing a plan to track global shortages and surpluses can help you avoid similar scenarios. Restaurant Nuts recommends several strategies: When you plan promotions to bring people in, make sure the items you promote are those whose ingredients are more widely available and profitable. During periods when producer costs are stable, anticipate times when they may fluctuate and build in incremental price increases early so you can maximize your profitability and avoid shocking guests with price surges. Cost out your menu. Add items that don’t use volatile commodities, and for popular but less profitable items, identify areas where you can easily make substitutions. Mine your data so you understand your most popular menu items and pairings, then design your menu and promotions so you direct guests to those items. Securing long-term contracts with suppliers can help you weather potential market fluctuations. Where this isn’t possible, you can always tell your guests about the challenge (without overusing this tactic). If a major hurricane wipes out a crop of an important ingredient you feature on your menu, for instance, guests are likely to understand if you’re transparent about why that ingredient is temporarily unavailable — and what appealing item you’re offering in its place.
In the first quarter of this year, 46 percent of consumers who ordered Uber Eats in the U.S. also ordered from one of its competitors, according to the data research firm Second Measure. That’s despite these companies offering incentives to keep customers coming back. As a result, Vox reports, third-party delivery companies are currently engaged in a price race to the bottom. But before long, these companies won’t be able to continue their streak of losses and will need to charge higher prices. Their relationships with partner restaurants and customers will be all the more critical. As vendors risk getting weeded out, restaurants may wield some leverage.
Consumers like a limited-time offer: Whether it has to do with short attention spans or a desire for something new and different, there has been a 64 percent spike in LTOs in the past five years, according to Technomic. Their research also found that a majority of female consumers and millennials are drawn to innovative dishes, new flavors and menu launches when they choose a restaurant, and 30 percent of quick-service customers would visit a restaurant they wouldn’t normally visit if it meant taking advantage of a unique LTO. Restaurant Business advises operators to consider several factors when developing an LTO to attract guests. First, set a goal you’re hoping to achieve and design your LTO around it. (An LTO that will bring in guests for several weeks or months will need to have broader, more mainstream appeal than an LTO designed to generate a lot of buzz for a short time.) Second, consider your demographics and let your data guide your decisions. Preferences will vary across generations and genders, so consider everything from your LTO’s ingredients to its portability when anticipating how guests are likely to perceive your offer. Finally, use language that describes the sensory experience of eating what you’re selling (e.g. think “crunchy” vs. “breaded”) and promote the health-conscious aspects of your LTO. Words like “fresh,” “local” and “made from scratch” tend to score especially well with consumers.
Facial recognition technology has become a trend to watch in restaurants this year. While it may sound Orwellian, its potential for streamlining the payment process and loyalty programs is difficult for restaurants to ignore. A number of quick-service restaurants around the country have begun using biometric facial recognition to profile each customer’s order history, demographics and loyalty points. The technology appears to be best suited for the quick-service space at the moment but as rollouts occur across categories, note the effects (positive and negative) it has on customer experience.
Your food inspector isn’t the only person scrutinizing your safety practices. Your guests evaluate you too — and there are a number of areas in your restaurant that, if mishandled, can alert people to the possibility of more serious problems. The Food Network talked to dieticians for tips on what to watch out for. In addition to the more obvious signs of a problem — dirty bathrooms, tables and menus, for example — be extra vigilant if you have a salad bar or buffet where foods are sitting out at room temperature. Any hot foods should be served hot. Finally, your staff can send the wrong message if they don’t take allergies or food sensitivities seriously, or if they are careless about handling money and food.
E. coli and leafy greens can be a common pair. Outbreaks tied to romaine lettuce contamination made headlines throughout the past year, and according to the FDA, similar outbreaks were linked to leafy greens an average of three times a year between 2009 and 2017. Foodservice operators can help limit the risk of contamination during preparation by taking several precautions. Statefoodsafety.com advises food handlers wash leafy greens thoroughly, serve only pasteurized dairy products and juices, and avoid cross-contamination via hands or preparations areas. That means cleaning and sanitizing work surfaces, particularly after working with raw animal proteins, and if you wear gloves, wash hands and put on a new pair of gloves when preparing a different food.
Finally, be mindful of the temperature of meat you prepare. Ground beef should maintain a temperature of 155°F for 15 seconds before serving.
June is National Iced Tea Month – and a prime time to make the most of a beverage in the midst of a renaissance. While tea has traditionally been considered a comforting beverage, modern drinkers like its wellness benefits, as well as the many dozens of tastes it can add to a menu. Ice it and serve blended or garnished with summer fruit, combine it with almond or oat milk in a cool matcha latte, or experiment with health-focused ingredients like ginger, turmeric and ginseng. The plant-forward trend has come to the tea category too: Mintel reports that some tea companies are more prominently promoting produce in their infusions. Ingredients ranging from basil to onion to tomato are appearing in teas.
New research from the National Restaurant Association found that delivery, drive-thru and takeout food are on track to comprise 63 percent of restaurant sales this year – and many industry insiders see off-premise sales as the industry’s key growth engine. Recent consumer data demonstrates the potential. For example, Foodable reports that more than 80 percent of consumers younger than 35 are using on-demand food ordering apps about twice a week, and Food On Demand reports that delivery sales are 75 percent higher than in-store sales. At the same time, a declining percentage of consumers want to talk to others when visiting a restaurant, according to a recent study from Harvard Business Review. Clearly consumers still crave a restaurant experience but the best way to engage those people may no longer be via an in-person conversation. Harnessing technology to drive off-premise sales is key to tapping into the off-premise opportunity. Do you have a technology blueprint for driving off-premises sales? As of this writing, we were a few weeks away from the 5th annual Takeout, Delivery & Catering Symposium, which will gather industry leaders to forecast what’s ahead for off-premise sales, as well as how operators can use customer analytics to drive sales and engagement, and how technology can make a restaurant operation more efficient. Stay tuned for details from the event in the coming weeks.
As Beyond Meat and the Impossible Burger compete for market share and fast-casual and quick-service brands scramble to bring meat substitutes to their menus, don’t forget some other plant-based meat alternatives that may suit your menu well. In a recent Upserve survey of 9,000 restaurant operators, jackfruit had climbed 52 percent on menus in the past year. Unripe jackfruit has a taste and texture that mimic meat and can work well as a pork or chicken substitute. It is also nutrient-rich, containing calcium, iron and potassium, and because it is a natural plant-based protein, it may appeal to guests looking to consume more whole foods.
The popular guidance on offering restaurant delivery can sound a bit counterintuitive: Find a way to make delivery work, despite the economic challenges it can create, or lose relevance with consumers. A new report in the Washington Post emphasized that point, indicating that the most recent industry earnings calls demonstrated the dramatic impact (positive and negative) of digital ordering and delivery on restaurants. Domino’s, for one, indicated that despite strong sales growth, it felt pressured by the “aggressive marketing of third-party aggregators.” Delivery is also having a big effect on Chipotle, which saw digital sales skyrocket more than 100 percent from the same period last year following a delivery promotion. The demand for digital ordering and delivery is clear. But as third-party delivery companies vie for business with enticing offers, how can you make delivery work for you financially? Consider raising your prices. If recent operator experiences are any indication, the extra cost won’t deter customers who value convenience. A report in Restaurant Business said when Habit Burger launched delivery last year, it increased the cost of delivery orders by 25 percent. Initially, third-party delivery companies were against this move, fearing pushback from consumers. But that has not occurred and delivery companies have softened to the idea. As you flex your business to accommodate more delivery orders, you may be surprised at consumer flexibility on price.
If you’re currently adjusting your approach to managing labor challenges, repetitive kitchen tasks or the overall experience you provide guests, a number of tech companies are working on solutions to help. At the recent food robotics summit ArticulATE, leaders of these companies sounded off on what’s in the pipeline, and as SmartBrief reports, a key theme of discussion was finding ways for technology to blend seamlessly with human employees and guests, while freeing up employees for more creative tasks. The formula isn’t the same for every restaurant. While there is technology available that can automate burger flipping and fryer operation (Miso Robotics), baking bread (Wilkinson Baking Company, among others), serving guests (Bear Robotics) and delivering food, finding the right kind of automation for your business is about understanding what is best for developing your employees and serving guests. As the CEO of Creator, the restaurant in San Francisco that uses robots to make the perfect burger but has not automated the taking of orders, said: “Our goal is not to be the world’s most automated restaurant, our goal is not to have as few people as possible -- the goal is to have the best experience possible.”
As menu items with fresh chopped vegetables and fruit become more popular in warmer months, remember that as soon as you cut into them, they could well become time/temperature control for safety (TCS) foods. StateFoodSafety.com says cut leafy greens, raw sprouts, protein-rich vegetables, and sliced melons and tomatoes are some of the most common TCS foods. To keep them safe, they advise that ready-to-eat foods be eaten within four hours. Cold TCS food can be served for six hours as long as its temperature stays below 70˚F. Discard the food after four hours if you have not checked the food’s temperature at regular intervals.
If you had a norovirus outbreak at your restaurant, how would you make sure you effectively removed pathogens from your operation? A recent Food Safety Magazine notes that since there are not universal procedures for cleaning up after an outbreak, it can be an extra challenge for the 70 percent of foodservice operations that are independently owned and operated. Since affected surfaces need to be not just sanitized but also disinfected after cleaning following an outbreak, the usual cleaning protocols may not suffice. Use this chart as a reference to ensure you contain and properly disinfect the different affected areas of your establishment.
Barbecue season is upon us and with it comes rising consumer interest in burgers. It’s a good time to tune up your menu with some on-trend ingredients and approaches. A recent Forbes report advised new burger franchisors to offer more sophisticated options for consumers craving new tastes. For example, Restaurant Burger Magazine said that while cheddar is a longtime favorite as a burger
topper, consumers are demanding more variety. Consider mozzarella, Muenster or goat cheese, or try offering a series of limited time offerings that allow you to switch up your cheese, condiments and buns with regional or globally influenced options.
The push for eating a plant-based diet with less animal protein may be missing an important point: Eating the right kind of seafood — and a broader range of it — can benefit the environment (and your menu too). That’s the conclusion of a new study published by Eating with the Ecosystem, a non-profit that promotes local and sustainable seafood harvesting in the Northeastern U.S. The research, as reported in The New Food Economy, considers the findings of 86 scientists who, over a six-month period, were assigned four species from a list of 52 seafood species commonly harvested by fishermen in New England waters. The scientists were told to find the different species in local markets, bring them home and prepare them. But often, they couldn’t find their assigned seafood. In fact, the study found that on the list of 52 species, only five (lobster, sea scallops, soft shell clams, cod and haddock) were available more than half of the time. When the scientists could track down a lesser-known fish, they were often pleasantly surprised: The John Dory, for example, was routinely rated as the best-tasting, easiest-to-prepare fish. By diversifying the seafood you offer and educating consumers about tasty varieties they haven’t tried, you could not only help maintain balance in marine ecosystems but also stand out with consumers. There isn’t a 100 percent foolproof system for ensuring you offer sustainable seafood but Restaurant Nuts advises you get to know your supplier well and ask plenty of questions about how and where the fish were caught. Get to know the Monterey Bay Aquarium’s list of eco-labels, which identifies fish that they believe have been caught sustainably. If you source farm-raised fish, go with a supplier in the U.S., which has stricter regulations about farm-raised fish than most other countries.
There is a new way for Google to help you connect with your guests. The company just announced some enhancements to Google Lens, its image recognition software, that may change the consumer experience of eating at restaurants, according to a report from The Verge. Consumers who either have Google Pixel phones or a Google Lens app can point their phone’s camera at your menu, and the Lens will highlight your most popular dishes and be able to call up photos and reviews of individual dishes via Google Maps.
Not every restaurant wants to be family-friendly. But if families are in your target demographic, there are steps you can take to serve them well as summer approaches and they spend more time eating out. First, offer some healthy (or at least real) options: think chicken nuggets that are breaded and baked instead of deep-fried, fresh fruit and vegetables, and desserts that aren’t packed with sugar and artificial ingredients. Scale down portion sizes and be flexible with sauces, sides and substitutions to accommodate allergies and fickle appetites. Package or present kids’ options as meal deals with creative, kid-friendly themes — and weave in your branding to get a social media boost. Adjust the rhythm of the meal so you serve adult drinks and kids’ appetizers first, follow with adult appetizers and kids’ meals, and then serve adult entrées and kids’ desserts. Offer crayons and create an activity placemat or cover tables in butcher paper so parents don’t have to struggle to keep kids entertained while they wait. And speaking of making things easier for parents, try offering a kids-eat-free deal on days when you’re also promoting parent-friendly specials. If you have the space available, seat families at booths or larger tables that can accommodate extra gear and give children space to spread out. Having changing stations (or at least a flat space that can be used as one) in all restrooms can help make your restaurant an easier choice for families too.
The purpose of restaurant apps is evolving. According to research from App Annie, Gen Z, as compared with other generations, is 30 percent more engaged in apps that aren’t about gaming and other forms of entertainment. Instead, they value apps that are key to the mobile checkout process and help to keep them loyal to and engaged in a brand. Last year, Americans overall spent 140 percent more time in food and drink apps than they did during the two years prior to that. While there are certainly more apps joining the market that help account for that growth, operators are also becoming more savvy about guest engagement. Connecting with consumers and elevating their level of engagement is less about having an app that entertains and more about providing a simple, relevant, customizable experience whether the person is accessing the restaurant online or in person.
The bulky equipment in your kitchen may not be the most convenient to clean, but it’s important your kitchen team does it properly to avoid the risk of cross-contamination. For items that can’t be cleaned automatically, Statefoodsafety.com advises you first turn off and unplug the electrical equipment you plan to clean, then wash and rinse the outside of the equipment, followed by the area underneath and around it. Clean and sanitize any removable parts by soaking them or cleaning them in a three-compartment sink. Anything that cannot be removed and cleaned must be washed and rinsed in place. Finish by wiping everything down with sanitizing solution. To avoid contamination, air dry all equipment instead of using a cloth, and resanitize any surfaces that may have gotten recontaminated when you put the equipment back together following cleaning. Clean ovens weekly, refrigerators and freezers monthly, and sinks regularly between uses — especially if they are used frequently throughout the day.
When a London restaurant was informed in advance about a guest with a severe nut allergy coming to dine recently, the restaurant said the guest could either bring his own food and have the restaurant heat it (at a cost of $22), or eat food from the kitchen and sign a waiver acknowledging risk of cross-contamination. While this was a public relations mistake for sure, it demonstrates the pressure restaurants feel to lower the risk of preparing food for guests with allergies. How do your risk management practices measure up? Public health consultants EHA Group advise foodservice operators to assess a food’s path from warehouse to plate, which requires careful communication with your suppliers, distributors and staff. Use a production matrix that labels, tracks and dictates how to handle allergens so you can feel confident about managing them. Isolate allergens in storage and preparation areas, cook allergen-free foods first, change utensils after each item, wash hands thoroughly after handling allergens, change aprons or uniforms when there is a contamination risk, and clean preparation areas and equipment well after handling allergens.
Receive a shipment of fruit and the clock starts: You have a small window of time to either use the fresh fruit or freeze it, right? But an emerging company called StixFresh has developed technology that they say can extend the shelf life of a fruit by up to two weeks, helping people minimize food waste and save money at the same time. (The company says up to 52 percent of fruit goes to waste each year in the U.S.) StixFresh developed stickers made from an all-natural material that can slow the ripening process when stuck to fruit. The stickers work best on apples, avocados, dragon fruits, kiwis, oranges and pears and can also be used on such fruit as apricots, lemons and pomegranates. The StixFresh stickers will be available this summer.
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