As hurricanes become more frequent and powerful, know the do’s and don’ts about managing food and other items in your business that may have come into contact with flood water during a severe storm. In addition to discarding more obvious items like food and grains that were contaminated, Steritech also advises you dispose of single-service items, spices and seasonings, foils and plastic wrap, wooden cutting boards and jars or bottles that have screw or caps, or flip or snap tops. The same goes for fabric, carpets and any kitchen equipment that can’t be disinfected.
How easy is it for your employees to check their email via the POS device they use at your restaurant? This happens to be among the most common ways that malware can infiltrate a restaurant’s systems, according to Restaurant Nuts. As cybercrime grows in sophistication, attacks will become more difficult to prevent, but you can take some steps to protect your systems. First, make your expectations clear with employees regarding how they should be using your systems (including what, if any, personal use is allowed) and how to avoid accidental malware downloads. Assign each server a different login code so if a breach occurs, you can track transaction data and more easily identify if problems have occurred during a particular employee’s shift. Beyond your employees, use password managers and two-factor authentication where possible to protect online accounts, as well as firewalls that separate different functions of your business so if a breach occurs, you might be able to limit the damage it can do.
The assault on sugar continues. Food + Tech Connect’s latest U.S. Food and Beverage Startup Investment Report was released recently and reports on the continued decline of sweeteners in the American diet. It said that according to the USDA, per capita sugar consumption has declined for four straight years and is now at a 30-year low. What’s more, alternative sweeteners like stevia and monkfruit have not won over American taste buds. The trend is sparking startup activity as companies develop food and drink designed to replace sugary or artificially sweet items. It’s a trend to bear in mind as you develop dessert offerings and describe menu items. Ingredients that offer inherent sweetness – without any help from sugar, artificial sweeteners or even natural, low-calorie sweeteners – are more apt to win with consumers.
Talk to any restaurant operator and it’s likely to be the top challenge at work: labor and the difficulty of delivering great service in an environment of near-constant turnover. Joni Thomas Doolin, founder and chair of restaurant consultancy TDn2K, thinks a lot about this. Her firm publishes a quarterly workforce index, the latest of which indicated that at fast-casual and quick-service restaurants, vacancies at the back of house were near 80 percent. In that scenario, it’s difficult for a restaurant to do anything beyond keeping the doors open. So how can restaurants operate to change that? Thomas Doolin shared several strategies on a recent Restaurant Business podcast with Jonathan Maze. First, she advised, focus on creating an environment in which you can engage, retain and offer stability to your general managers. She said that across the industry, many brands have focused resources at the employee level while general-manager-level compensation and benefits have remained flat or even declined in the past decade. She cited research that found that in the restaurant industry in the U.S., 35 percent of general managers were engaged in their work, as compared to 61 percent of general managers across industries. Keep them interested by offering development – not training – that will help them handle more complex tasks and manage employees from multiple generations. You can also offer some flexibility – and that doesn’t necessarily mean fewer hours but it might mean allowing a person a couple of hours to catch his child’s baseball games each week. Brands are succeeding with other retention strategies too: Chick-fil-a employee retention remains high due, in part, to its policy that keeps stores closed on Sundays, giving employees a built-in day off. Others have shown they’re invested in the community. MOD Pizza, for example, has a history of hiring people with backgrounds of incarceration, homelessness, drug addiction and mental disability, then paying a higher wage and offering benefits such as a 401(k) – a stance that has kept employees engaged and turnover low while appealing to guests too.
Self-service kiosks remain an important vehicle for reaching and understanding consumers. Research from Tillster found that more than 65 percent of customers said they would visit a restaurant more often if it used self-service kiosks and 30 percent said they prefer to order via a kiosk instead of a cashier if the lines were of equal length. While kiosks have helped restaurant operators save on labor costs, watch for much more to come from them. As the CEO of the kiosk company TRAY told AgFunder, the value of kiosks in the years ahead will be more about taking customer personalization (and therefore service) to the next level. With a swipe of a credit card, a consumer will be able to pull up a personalized menu based on what is popular at the restaurant and what meals he has ordered at other restaurants.
Having a sustainable seafood strategy is becoming even more important: Mercury levels are increasing in some of the most popular fish in the American diet, according to a new study out of Harvard and published in the journal Nature. The research found that from the 1970s through the 2000s, methylmercury levels in Atlantic cod climbed 23 percent as a result of overfishing. The model used in the research also predicted mercury levels in Atlantic bluefin tuna would increase 56 percent between 1969 and the present as a result of higher seawater temperatures. Because overfishing and changing seawater temperatures are causing fish to alter their diets – often to include fish that are higher or lower in mercury content -- people who distribute and serve fish need to understand how environmental factors are impacting the food chain. (E.g. As Healthline notes, Atlantic cod had high levels of mercury until their main food source, herring, were overfished. Then as herring returned, mercury levels in cod increased again.) If you or your guests feel strongly about having tuna and cod on the menu, use suppliers that lobby for tighter regulations on fishing and make efforts to stop climate change and reduce pollution.
Your point-of-sale system is the nerve center of your business – and now, depending on which system you use, it might help you aggregate third-party delivery orders with other restaurants. The restaurant tech company Ordermark, which offers a hardware and software package that funnels third-party delivery orders onto one dashboard, recently announced a partnership with Omnivore, which integrates POS systems. As a result, a restaurant using a POS system such as Oracle Micros, POSitouch, Brink, Dinerware, among others, can now aggregate orders with third-party delivery companies. The companies say the move will “address more than 85 percent of venues in North America to bring every delivery service to restaurants in any zip code, to cost-effectively add revenue and marketing reach to their online presence.”
At a time when restaurant businesses are feeling pressure to identify new revenue streams, the CIO of Mattson, a food and beverage innovation firm based in Silicon Valley, says many operators are missing out on a potentially lucrative opportunity: meal kits. Barb Stuckey of Mattson told Restaurant Dive that she has long been urging operators to take a look at offering the kits to at least determine if they make sense financially or operationally, but few are following through, save for perhaps Chick fil-A. The brand tested meal kits to positive results last year, according to Forbes, though they haven’t announced future plans for them. Stuckey likes the kits because she thinks they can help operators attack some of the quality-control issues they may experience with delivery. For instance, kits may be worth a shot if you have menu items that could do well off-premise but may not travel as well when they are fully cooked (like fries and sandwiches). Or, if you have brisk lunchtime traffic, promoting the kits during lunch may help you sell to guests who want to sort out their dinner plan in advance. At least, the category could help restaurants tap into a less saturated segment that is ripe for reinvention. According to Packaged Facts said, meal kit market expansion in the future is likely to rely more on alternative purchasing venues than on the traditional subscription model, which can clash with the on-demand mentality of off-premise customers. Restaurants can provide that on-demand experience.
A study by IHL Services, Inc. found that 96 percent of consumers between the ages of 18 and 39 like to use kiosks for ordering food. Restaurant operators who consider kiosks to be the domain of large chains might keep an eye on Tapit, an emerging player that offers a customizable kiosk platform called SELFIT that is aimed at individual restaurants on up to small- to medium-size chains. The platform, which was on display at the recent National Restaurant Association Show, aims to help restaurants customize menus and integrate promotions, lifting check totals in the process. The company’s technology is currently used in the Israeli sandwich chain New Deli, where the head of operations credited the kiosks for boosting individual sales by 30 percent and branch sales by 13 percent. National Restaurant News reports that Tapit’s kiosk platform will have its first U.S. rollout at Duchess Restaurants in Connecticut.
The automation of a growing number of restaurant tasks may be creating anxiety about the future of restaurant jobs, but the National Restaurant Association’s new State of the Restaurant Industry report had some positive news on that front. According to analysis of the U.S. Census Bureau’s American Community Survey, the number of restaurant jobs with annual incomes between $45,000 and $74,999 jumped 71 percent between 2010 and 2017 (that’s compared to climbing just 21 percent for the overall economy during that period). The result is a sign of career growth prospects and upward mobility even as lower-level jobs decline, particularly at tech-forward brands. Still, recruiting and retaining employees was a top concern operators shared in the report, with 35 percent of operators saying they struggled to find people for open positions, particularly in back-of-house roles. Longer-term projections shared in the report indicate a shrinking teenage labor force, long a key demographic for restaurant operators looking to hire staff. Employees older than age 55 could be stepping into their shoes, however: Between 2017 and 2018, the number of adults in this age group who work in the restaurant industry climbed 70 percent, or by 400,000 people. Does this statistic match your hiring experience in recent months? Watch for the National Restaurant Association to launch a training and certification program that will highlight longer-term professional opportunities available in the restaurant industry.
A cloud-based point-of-sale system has plenty of benefits, allowing you to access your system from anywhere and manage your data even when your Internet is down. But as a Cake report points out, other benefits of these systems may also make for happier employees. By having the ability to review dynamic reports stored in the cloud, you can readily identify your busiest and most profitable shifts and then make changes as needed. Your staff, in turn, can make their own changes so they have the shifts they want and can easily trade the ones they don’t — and you’re not caught short-staffed. Beyond that, your cloud-based system can track what your employees earn. At a glance, you can identify who is bringing in the most sales, then reward (and have a better chance of retaining) those who are best for your business.
Artificial intelligence (AI) might still sound a little futuristic — or like technology that mainly large national brands can harness at this stage. But the next decade should be eye-opening: By 2030, almost 70 percent of businesses will use some form of AI in their operation, according to McKinsey research. Restaurants that readily understand how to adopt it and where it can provide the greatest value should be able to gain a competitive advantage. Restaurant Nuts suggests two areas that are ripe for AI adoption in restaurants of any size: improving sourcing and translating reams of data into sales. For example, when you consider your inventory, how accurate are you able to be about the items you will need? Do you rely on last year’s data mixed with some guesswork? AI can use predictive analytics that incorporate historical data from a range of relevant periods, along with weather, holidays and other factors that can impact demand, to help eliminate the trial and error that can waste money. Further, even if you have a POS system that gathers thousands of data points about your guests, that data is only useful to you if you’re able to analyze it quickly and apply it to strategies that will keep guests happy and returning. AI can help operators by collecting a wide range of data about everything from sales to purchasing, then assessing it against current consumer trends. As a result, you’ll be able to make decisions in real time, not weeks or months behind schedule. Forbes reports that the hospitality technology company Fourth, which supports such brands as TGI Friday’s, Eataly, Bar Louie and Dairy Queen, among others, is one that has expanded into AI recently. Other reports indicate that McDonald’s uses AI to find diverse employee candidates. Look for more restaurant technology systems to start to integrate AI functionality into their software.
Blockchain technology has been slow to take off in the restaurant industry. But the launch of a new credit card currently accepted by Palo Alto, Calif. merchants and restaurants could help restaurants see the tangible benefits. Restaurant Dive reports that Yosemite X, a technology company that developed a public blockchain platform, has just launched Yosemite Card, a 0 percent transaction fee credit card that is expected to save businesses 2-3 percent on transaction costs annually. It generates a random PIN every 30 seconds, which could provide protection against data breaches, and it can also integrate with a restaurant’s existing systems to offer a rewards program. The technology could still be a ways off from being widespread in the industry, but applications like this could well provide telling data points about how blockchain can help restaurants improve margins, as well as manage and protect their data.
Any food safety training course provides information about the temperatures needed to help prevent the growth of bacteria in food. But following those rules won’t necessarily prevent problems in your kitchen. A Statefoodsafety.com report dispelled some common myths. One common one: Meat can be thawed any way you like as long as you cook it to the proper temperature. (Bacteria can actually begin growing on the outside of meat as it thaws — even if the inside is still frozen — and some bacteria produce toxins that cooking does not destroy.) A myth about cooling also persists: As
long as food was cooked to the proper temperature, it can be cooled most any way. This, of course, is also incorrect. It’s critical to minimize the amount of time a food stays in the temperature danger zone (41˚F-135˚F) while cooling. The best approach can vary depending on the dish: For example, refrigerating a large pan of hot food (before placing it in smaller, shallow containers) can inadvertently accelerate bacteria growth instead of slowing it down.
As you fine-tune your menu based on seasonal changes, trending ingredients or problems with current suppliers, you are likely speaking with potential suppliers on a regular basis. At the 2018 Food Safety Consortium, Doug Marshall, Ph.D., chief scientific officer at Eurofins, recommended some key questions companies should ask when sourcing ingredients and building a strong supply chain verification program. For one, ask the supplier if they have a food safety plan and if you can review it. Second, ask if they have been part of a Global Food Safety Initiative-based audit and if they can share the results of their last audit with you. Finally, ask if the supplier has ever been part of a recall or outbreak. If so, you can research the event and find out how the company resolved it. It may not disqualify them — particularly if the event occurred just once and ushered in a retooling of safety practices that have protected the company since.
How efficient is your kitchen? Even if you’ve got a full dining room, your kitchen staff is busy and guests aren’t complaining, there could be room for improvement. The data you collect can give you the clearest idea of where those opportunities are. While you can manually collect information, your automated kitchen display system is your most valuable tool here. FSR Magazine suggests you collect such data points as estimated time needed for a menu item to get from order to completion, the difference in cooking time for two items on the same order so that both dishes are fresh and at the proper temperature when served, and the amount of time it takes for a prepared dish to leave the kitchen and reach a guest’s table. If you have data like this at your fingertips, it can have a beneficial ripple effect across your business, helping you minimize waste, manage your inventory better, expedite service and keep track of orders more efficiently.
A number of food industry analysts are looking at 2019 as a turning point for plant-based meats. One in three American consumers is a flexitarian, according to a recent study from OnePoll, and while the Big Mac is hardly going away, plant-based (and even patty-free) options are appearing on menus with greater frequency as more consumers adopt vegetarian or flexitarian diets. A confluence of factors are driving the trend, from an increased consumer focus on eating more organic or natural foods, to greater interest in the treatment of animals, to health concerns. There are a number of ways you can make your menu more pleasing to flexitarians without disappointing the carnivores in your midst. First, make your meat count. If a flexitarian is eating meat just once or twice a week, it’s got to be a special: a petit filet mignon, premium-quality bacon, house-ground brisket. Second, break beyond the usual suspects. There are some tired plant-based menu items out there. Pasta primavera is but one — and it’s not likely you’ll lure flexitarians or vegetarians unless you have more creative tricks up your sleeve. Add some options or make your existing options stand out from those of competitors. Finally, while there is a place for a meatless burger made from plants in disguise, simple vegetables (done well) can stand their ground at the center of the plate. As Hamilton Beach Commerical points out, the vegan, raw, six-course tasting menu at Washington, D.C.’s Elizabeth’s Gone Raw is one example. A recent menu included pink banana squash soup with sage crème fraîche, curry spaghetti squash and turmeric ginger foam; and cauliflower panna cotta with seaweed caviar, parsnip celeriac crème, black garlic chips and shaved persimmon. Not a Portobello burger in sight.
Partner with your POS
What does your POS data tell you about the flow of guests visiting you each day? Do you have a large lunch crowd on Fridays? A reliable happy hour business on Thursdays? A steady stream of snackers all day? Use this data to empower your team. Cake suggests scheduling shift changes so they don’t overlap with your busiest times (e.g. if 12-3pm is busy, schedule a shift that runs from 1-4). If you have regulars on these days, learn their names and (with help from your POS) food preferences quickly. Using your data can ensure you’re less harried when guests arrive, can help you personalize the experience for them and reveal what foods might be most enticing for them to add to an order if you make a suggestion.
As a guest enters your restaurant, you likely want him to focus more on your list of specials than on his likelihood of contracting salmonella from your establishment. But the safety of your restaurant could well be on the minds of your guests, particularly as 33 percent of foodborne illnesses in the U.S. in 2016 were attributed to sit-down dining establishments (and that figure did not include additional illnesses linked to quick-service restaurants or catering and banquet facilities). If you have taken steps to strengthen your restaurant’s food safety practices — and your record reflects it — have you thought about promoting it? Foodable advises it as a good way to earn trust with the public and engage your employees. If you get a glowing inspection report, blow it up and post it — or announce your result on Instagram and thank your team for helping you to achieve it and for sharing your commitment to guest safety. Post photos of your team sweeping up or polishing glassware after an event. If you’re giving your restaurant a deep clean on a day when you’re normally not open and would be cleaning anyway, announce it. There’s no need to overdo it on the dirty details, obviously, but the occasional post about your commitment to running a clean operation can go a long way in building trust with your community (and ironically, making food safety less front-of-mind when hungry people pay you a visit).
Mine your delivery data
If you’re among the many restaurants transitioning to delivery service, your POS can help you reap rewards from the data you collect from each order — but make sure you track your progress in a way that helps you respond to patterns as opposed to one-off customer complaints. For example, Modern Restaurant Management advises you to turn to your POS to assess your results as a whole: Do you have one delivery driver who is consistently late? A line worker who often misses including requested condiments in orders? Or do your soup containers leak, generating regular complaints from customers? Which items are your most profitable and which are rarely ordered at all? Reviewing your POS for patterns tied to your food, personnel, packaging and service can help you see where adjustments are needed.
Employee morale need a boost? The New Year is a good time to retool your management approach and set a motivating tone for the months ahead. The one-on-one meeting is an ideal place to have a back-and-forth about challenges, opportunities for the employee and the learning behind the feedback they’ve (hopefully) been receiving. Feedback about behavior that needs to be changed is better delivered on the spot, soon after it happens, while status updates are best shared in daily team huddles and scorecards posted in the restaurant. The restaurant consultant Mike Ganino shared this 25-minute framework with QSR for more effective one-on-ones: First, review action items from the previous week and catch up on personal life (7 minutes), then have employee set the agenda and share items to review and problem-solve together (15 minutes). Next, recognize good work/share important company news (3 minutes), and wrap up by reviewing commitments (yours and theirs), accountabilities and action items (5 minutes). You or the employee should post notes on those items in your digital meeting invitation or in another shared document you both use to track progress. If you find that the content of your meeting could have been delivered via email, it’s likely that your one-on-one needs some adjustment. Amid busy schedules, these meetings can be easy to overlook but, done well, they go far in helping you impart values, identify what drives an employee, and build engagement and trust.
Is your POS up to the challenge?
If you’re fine-tuning your technology in 2019, your point-of-sale-system — the nerve center of your business — is a natural place to start. Here are five areas you want to make sure it can manage, according to The Restaurant Technology Guys: It needs a customer relationship management and loyalty program so you can manage email campaigns, personalize offers and promotions, (which all have the potential to increase customer spending by up to 41 percent). Next, it needs to help you manage your staff rotations so you can track attendance and productivity, as well as keep staff informed. Third, your system should help you manage your inventory so you are alerted when you need to reorder an item. Finally, you need a system with reporting options that allow for customization and file exporting so you can monitor trends in relation to your goals — having the option for remote access can help you make business decisions more quickly too.
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 firstname.lastname@example.org 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.