At a time when sugar continues to be in the crosshairs when it comes to the American diet, sugary drinks are becoming not only more plentiful at large restaurant chains but also sweeter. That’s according to new research from Harvard that was recently published in the American Journal of Preventive Medicine. The research, based on the analysis of beverage offerings available at 63 quick-service, fast-casual and full-service brands between 2012 and 2017, found that the number of sugary drinks climbed by 82 percent. Further, the sweetness of drinks increased too: Among newly introduced sugary beverages including sodas, fruit drinks and sports drinks, the number of calories per drink increased by 50 and the average amount of sugar reached 63 grams, approximately double the American Heart Association’s recommended daily sugar threshold. Taxes on sugar-sweetened beverages and warnings from medical associations are creating downward pressure on sugar levels in the beverage industry, but in the meantime, restaurants have an important role to fill in providing flavorful drinks that don’t pile on the extra sugar. Think craft seltzers, fruit-infused waters, herbal teas and kombuchas as stand-alone options or extra ingredients that can add interest (but not all of the sugar) to your beverage lineup.
The restaurant kitchen continues to evolve -- and Zume seems to have created a new category that blends a restaurant kitchen, food truck and virtual kitchen. The company recently announced that
the brand &Pizza will use Zume’s mobile kitchen technology to expand their brand in new markets and test new menu items. But as The Spoon reports, Zume’s strength in predictive data analytics may be what helps it transform the pizza brand’s possibilities. Its technology currently considers data points such as days of the week and school calendars to predict what kinds of pizza will be ordered and from what locations. So ostensibly, &Pizza will be able to prepare pizzas at a central facility, store them in their mobile kitchen (which can position itself where orders are likely to be placed), then bake and deliver the pizzas once orders start to come in. Delivery drivers will have shorter distances to drive and can therefore make more drop-offs and keep food fresher because it hasn’t had far to travel. Zume opened up its data platform to additional cuisine types last year, so other restaurant concepts can adopt its model and customize their own mobile kitchens accordingly.
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.
Build a culture of positive customer experiences
Do you have a culture of customer service? It’s not something you can achieve in a one-day training seminar. Justin McGurgin, who has spent 30 years in hospitality and currently runs Zealifi, a company that coaches operators about how to build a culture that provides positive, memorable experiences for guests, spends most of his time working with leaders, not staff. In a podcast on Profitable Hospitality, he said staff are simply a reflection of the leadership they’re getting (or not getting). One-off training seminars are little more than a band-aid fix, motivating your team only as long as your trainer is in the building. So what does McGurgin suggest instead? In year-long training modules he conducts with operators, McGurgin typically spends the full 12 months with the organization’s leaders – junior team members join in for just five months across that time frame. When working with leaders, he focuses on engagement and empowerment. Do you build connections with your team by saying hello when they walk in the door? Scheduling one-on-one meetings with them in addition to group meetings? Acknowledging their accomplishments with a personal note and in group meetings, emails or texts? When something goes wrong, have you empowered staff to handle it, instead of having them come to you for guidance when a customer complains? When you can answer “yes” to those questions, you have the makings of a strong culture. That has important benefits: You’ll be able to attract more stars to your team (and have a better chance of enticing them to stay), you’ll have a team that won’t tolerate weak links (so you won’t be the only one managing quality control) and you’ll have more time to focus on firing up the creativity at the top of your organization, so you can ensure you continue to bring customers through the door.
Where to innovate first? Try your back office.
“Today’s delights are tomorrow’s expectations,” according to the Culinary Institute of America’s Tim Ryan, who spoke at the recent Restaurant Leadership Conference. It’s true of your food, service and technology. If you’re unsure of where to innovate across your operation, automating your back office is a good place to begin, according to Alister & Paine, a magazine for company executives. As the nucleus of your operation, running it smoothly can help you manage your scale and achieve goals with less effort. If you’re comfortably paying vendors by check, for example, the number of checks you need to write each month can escalate quickly (and become a chore) when you invest in marketing, increase your customer volume or hire additional employees. Electronic payments can help you accomplish more tasks more quickly and with less effort. Vendors are increasingly expecting shorter payment terms, so providing payment with the click of a mouse can help you keep valued suppliers and stay a step ahead of competitors. And if your competitors are automating their back office, it will quickly become compulsory – not just nice to have. That said, what works for your competition won’t necessarily work for you. FSR Magazine recommends you audit your operation to identify process improvements you can make to enhance any automation you introduce. That could mean synching different processes or software programs, identifying ways to ensure all invoices are processed correctly, or using a special barcode on invoices if it helps you save money on each invoice. Consider outsourcing your accounts payable if you find your back-office work is taking attention away from providing great food and service. When outsourcing gives you access to a dedicated customer management team that handles your invoices and vendor requests, for example, it can help you gain some visibility and control over your finances while freeing up time for focusing on other parts of your operation.
What’s the next kale?
What is it about kale that made it skyrocket in popularity and become consumers’ favorite superfood? According to Nielsen data, frozen breakfast entrees featuring kale experienced a whopping 391 percent growth in sales between 2016 and 2017. David Sax, who wrote The Tastemakers, said it comes down to three traits: versatility, availability and cultural significance. As Food Dive reports, kale can be eaten raw or cooked, has a long growing season in a range of climates and has become a symbol of health, which in combination made it a must-have on menus and consumers’ dinner tables. The ubiquity of food images and experiences on social media can help foodservice operators predict the next foods and beverages poised for a big break. Food industry analysts say drinking vinegars could be the next big thing to go mainstream. While they’re appearing on menus as kombucha or alcoholic mixers, there’s plenty of room for them to grow.
It is really organic? Buyer beware.
Food labels can mean the difference between winning new customers and losing the ones you have. A recent Washington Post report detailed the story of a 36 million-pound shipment of soybeans that originated in the Ukraine, passed through Turkey, was fumigated with pesticide like regular soybeans, priced like regular soybeans, then labeled “USDA organic” and increased significantly in price upon arrival in the U.S. That shipment, along with two other grain shipments that passed through Turkey and subsequently sparked questions about organic labeling, demonstrate weakness in current U.S. standards determining what commodities are organic. (Approximately half of organic commodities, including corn, soybeans and coffee, come from outside the U.S.) The Post report says although organic food imports from Turkey, China and other countries have invited increased scrutiny, gauging the level of fraud in imported organics is difficult because organic companies have little incentive to announce their suspicions about suppliers.
Swap out the sugar
The message is finally taking hold around the globe: Cut the sugar. Food Quality & Safety reports that sugar sales may grow at their slowest pace this year and next as consumption drops in developed countries. Many such countries have proposed or implemented taxes on sweetened beverages, have banned vending machines in schools and introduced warning labels on high-sugar foods, among other measures. The analyst group Platts Kingsman forecasts sugar consumption to increase just 1 percent, half of the annual growth it has experienced in the past decade. While some countries are accommodating consumers’ cravings for sweet foods by using sugar stand-ins like high-fructose corn syrup, many foodservice operations are reformulating products to decrease the amount of sweeteners overall. Now is the time to consider creative ways to bring sweetness (but not added sugar) to your menu.
Facebook brings (some) restaurants one step closer to customers
Soon, it may not be sufficient to simply have a restaurant page on Facebook – your neighborhood restaurants might be accessible directly from Facebook users’ homepages. Facebook recently made it possible to order food directly from its app menu on the main login page. It allows users to find a restaurant list, review the menu, include a tip and pay for the meal without having to navigate away from their Facebook page. The Next Web reports that on the app menu on the left-hand side of the Facebook home page, a new hamburger icon links to local restaurants that deliver (it currently includes just restaurants using Delivery.com or Slice). While the functionality isn’t universally available yet, look for it to expand and give some restaurants first dibs on hungry customers.
What makes for a professional-looking post? Here’s a cheat sheet.
Social media is a must for any foodservice operation – unfortunately, having a professional presence on Facebook, Twitter, Pinterest, LinkedIn, Instagram or other networks requires you to meet different standards for the photos and logos you post. To help, Louise Myers Visual Social Media, which advises companies about using graphics, photos and other images effectively on social media, provided a cheat sheet to help you navigate the requirements of various sites and the recent updates that could alter what you can post. Visit http://louisem.com/2852/social-media-cheat-sheet-sizes for a handy chart you can reference when posting images to a variety of networks.
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