Many restaurant brands tend to look to millennials for hints of where foodservice trends may be heading, particularly when it comes to off-premise sales. But some recent research completed on behalf of the National Restaurant Association demonstrates that baby boomers are showing traits that operators would be wise to watch when it comes to offering food for take-out and delivery. Research conducted for the association found that 51 percent of boomers, which it defined as consumers between the ages of 55 and 73, say they aren’t ordering takeout and delivery as often as they would like. In comparison, 43 percent of millennials, consumers aged 21 to 38, shared that feeling. The data found that millennials are just about as eager to eat at a restaurant as they are to eat restaurant meals off-premise, while baby boomers are less likely to want to eat at restaurants more often – only 38 percent expressed that preference. If you’d like to fine-tune your efforts to market to boomers, consider several tactics: Provide a fair price and promote the value of your menu, since a majority of boomers will choose a restaurant based on its perceived value. Expand your breakfast menu options. Offer healthy menu choices with quality ingredients and make healthier items readily identifiable on your menu. Create new twists on classic dishes. Experiment with ethnic spices and dishes with bold flavors. Finally, when it comes to technology, offer tech-driven, mobile-friendly ordering functionality and loyalty programs that make it easy to not only place off-premise orders but also to reap rewards for continuing to order with you.
Your guests may well want you to compost your food waste – but what if you don’t have the local infrastructure in place to support it? Snooze, a regional breakfast, brunch and lunch brand, has made it a priority to use technology to make composting possible regardless of where its restaurants are located. Where composting isn’t available, Snooze equips its restaurants with biodigestors – mechanical stomachs that use bacteria to decompose food waste into water that can be washed down the drain, along with a small amount of material that can be used as an organic fertilizer, Restaurant Business reports. At the recent New York City Restaurant Technology Summit, Snooze CFO Bill Long spoke about the brand’s efforts, which also include identifying “green captains,” who are employees paid to spend between three and 10 hours each week educating coworkers about sustainability and how to promote it.
In a effort to consolidate our efforts, we will be transitioning this site to https://www.foodserviceupdates.com/
This change will take place on or near November 24, 2019.
We will offer the same great content that we have always provided.
What’s your challenge? Whether you need help developing recipes and concepts, analyzing food costs, fine-tuning purchasing, planning a marketing campaign or managing another aspect of your business, we can provide guidance tailored to your needs. Contact Team Four at email@example.com or 888-891-3103 for more information.
About Food For Thought and Profit
Food For Thought And Profit is brought to you by Team Four Foodservice/Value 4. We offer the latest foodservice trends, news, safety, and technological advances in the industry. We are an outsourced purchasing and logistics company that provides comprehensive supply chain solutions to our customers. Our executive team has many years of foodservice experience and we bring that experience to work for you. We have expertise in all areas of the foodservice sector.