Take care with allergens
If you offer food for take-out and delivery, or as convenience items purchased from a kiosk, make sure you are as clear about your ingredients as you would be if you were listing them on the menu in your dining room. Pret A Manger has just begun labeling its foods with allergen information following the 2016 death of a 15-year-old customer with a sesame seed allergy. The customer saw no allergen information on the packaging of a baguette she purchased, or on the display where the sandwich was sold, and she consumed the sandwich without realizing it contained sesame seeds. Researchers from Food Allergy Research & Education estimate that 15 million Americans have food allergies, including one of every 13 children under the age of 18.
America’s most food-focused holiday is coming up. Are you ready? On Thanksgiving weekend, your restaurant has an opportunity to give consumers a break from cooking, shopping or both. Upserve suggests creating a Thanksgiving-day menu for eat-in or take-away. Have an Instagram contest that challenges guests to share what they are thankful for. Poll your most loyal customers on social media about their favorite charities and donate to the winning cause. And since Black Friday kicks off the holiday shopping season, make sure you’re ready with gift cards for guests looking for ideas, as well as a selection of meal or snack specials that can entice consumers looking for a break from the crowds. Make sure your inventory and staffing plan are ready to handle extra foot traffic too.
Harness your POS system’s power of customization
Consumers prefer customization, and your POS system can help you deliver it. For example, does your system make it easy for you to add and subtract extra items like avocado or shrimp on a salad or bacon or extra cheese on a burger? Cake suggests that clearly listing such potential upgrades on your menu — upgrades that some consumers may not have even realized they wanted — are an easy way to help you give your checks a boost.
The multiple benefits of grab and go
Consumers want their grab-and-go foods — 80 percent of consumers say they snack at least once a day, according to Technomic’s 2018 Snacking report, up from 76 percent in 2014. What’s more, consumers continue to crave not just sweet or salty snacks but high-quality options that are healthy and fresh. This trend is on display everywhere from hotel lobbies — many of which have been transformed in recent years into mini convenience stores — to hospitals to restaurants. (In fact, in 2016 Team Four launched a program called Charging Station to provide grab-and-go concepts for college athletic programs looking to provide an expanded variety of nutritious meal and snack options to athletes. Soon after, hotels and military organizations got involved too.) The good news for restaurant operators is that the grab-and-go trend is not only good for the all-powerful millennial consumer, but it is also beneficial to the operator trying to carve out a budget for labor at a time when certain states have mandated a $15 hourly wage. Restaurants that provide quality grab-and-go options can often cut back on labor expenditures, particularly on the front end. But even on the back end, grab-and-go options can help operators make use of ingredients that are pre-sliced and pre-cubed, which can shorten preparation processes and don’t require as much highly skilled labor to prepare. If you offer grab-and-go items, offer quality ingredients such as nuts, seeds, produce and lean meats, and make sure these items are packaged well, labeled clearly and require little preparation and cleanup. And just as you would do with your restaurant menu, consider incorporating local items and ethnic ingredients. For more information about how Team Four can help you develop a grab-and-go concept, contact us at firstname.lastname@example.org.
Make it a safe Thanksgiving
If you’re serving up turkey dinners this Thanksgiving (or preparing them for take-out), remember some safety tips to prevent food handling problems or inadequate cooking, which often lead to poultry-related foodborne illness. The Centers for Disease Control and Prevention advise that you thaw your turkey in a refrigerator, in a sink of cold water changed every half hour, or in the microwave — and don’t leave it out at room temperature for more than two hours. If you stuff your turkey, add the stuffing just prior to cooking and make sure the center of the stuffing reaches 165˚F. Your turkey must also reach an internal temperature of 165˚F, so insert a food thermometer into the thickest parts of the breast, thigh and wing to make sure they have reached that threshold.
The holidays are here…Are you ready?
Kiplinger’s latest forecast on retail sales and consumer spending predicts that this year’s holiday sales will top last year’s. There’s still a little time to fine-tune your plan to profit. First, ensure you have trained all staff and they’re motivated to provide great customer service. Modern Restaurant Management also recommends that if you’re planning holiday promotions and special events, check that you have ample inventory on hand to support them – as well as a back-up plan in case you need to make last-minute changes. Be ready to attract attention right after Thanksgiving with festive décor and a marketing campaign that coordinates your email communications, social media outreach, in-store promotional materials and website (use Google Trends to help you identify key words to better connect with your audience).
Prevent produce and fish from going to waste
Approximately 40 percent of food is discarded in the United States, according to the Food and Agriculture Organization of the United Nations. Toast reports that 26 percent of produce is wasted before it reaches grocery stores. It adds to the exorbitant amount of food overall that is sent to landfills (97 percent), where it breaks down and releases methane, a greenhouse gas 21 times more potent than carbon dioxide. Foodservice operations can help cut down on two categories of commonly wasted food: produce and trash fish inadvertently caught by fishermen bringing in other varieties of fish. Consider buying “ugly” produce, featuring trash fish on your menu (they’re sustainable and often new to guests), and using the entire fruit, vegetable or fish on your menu – then composting leftovers.
Manage and protect your reputation
Your reputation is your greatest asset – and there are a growing number of threats to it, including food safety problems, concern over your ingredients’ origins, and supply chain security. One slip-up and a valued brand can generate harmful headlines in the news and on social media. A Food Safety Magazine report recommends you establish a team to identify potential issues (to help avoid being blindsided by unknown unknowns), then evaluate and monitor them. It needs to be well integrated into business operations, with involvement from people with decision-making authority at the top of the company. It should be able to identify problems early, connect them with business strategy, and then develop strategies to prevent them from happening or to change business practices to stop problems in their tracks.
Thanksgiving-week restaurant business is on the move
Thanksgiving day, arguably the pinnacle of American food appreciation each year, is upon us. This year, one in 10 Americans will plan to have their Thanksgiving feast at a restaurant and one in 20 will order an entire take-out meal from a restaurant, according to the National Restaurant Association. Those numbers could climb for restaurants in the future – the association says millennials are more likely than Gen Xers or baby boomers to dine out on Thanksgiving. Even if you’re not open on Thanksgiving, brace yourself for a busy day on Friday – two-thirds of shoppers say they will stop for a bite out in the midst of Black Friday shopping.
Food safety commandments
You get it, food safety is important. But the fast pace of a kitchen can mean it can be easy to miss problems or focus on the wrong things. Foodable recently boiled food safety down into these commandments: Skip deep cleans but clean as you go to avoid mishandling ingredients and cross-contamination. Know your vendors and don’t fall for a deal if you question the quality you’re getting. Use chemicals only when needed – too many of them in the food prep area can lead to contamination, and there are ample eco-conscious alternatives. Finally, establish a clear food safety policy, lead by example and set firm boundaries that staff cannot cross.
Point-of-sale systems step away from the countertop
McDonald’s recently said it was addressing a problem that exists for many brands in the quick-service and fast-casual categories: a slowdown in the speed of food delivery to customers due to factors like long lines and larger menus. The New York Times reports that McDonald’s plans to expand digital self-serve ordering stations to all of its 14,000 U.S. restaurants, where guests can order from a touchscreen, then get a digital location device, sit down and wait for a server to deliver their food. Toast reports that other brands are taking similar steps, like having cashiers use mobile tablets to walk up and down a line of guests to take orders. It is helping guests get their food more quickly and restaurants serve more people each day.
Restaurant concepts in play for 2017
As 2016 winds down, industry trend watchers are looking ahead. Technomic’s Darren Tristano predicts we’ll see more of these restaurant concepts in the next year: Custom-built fast casual pizza, craft burgers that emphasize local, high-quality ingredients, Middle Eastern and Mediterranean foods that expand beyond Greek – particularly vegetarian and other health-conscious options, and an expansion of poke in the fast-casual segment. Poke, he said, is helping to open people’s minds to raw fish, particularly in lunch dayparts where it’s appearing more frequently in items like sushi burritos. Finally, as more restaurants expand breakfast and offer it all day, Tristano predicts we’ll see more upscale, high-quality breakfast concepts break out in 2017.
Out-recruit competitors for holiday staff
If you’re looking to hire extra staff this holiday season, you can stay ahead of the competition by streamlining the process. To help, Entrepreneur recommends you take some or all of these steps: Invest in mobile optimization efforts that eliminate the need for excessive scrolling, zooming and jumping to different menus (while 90 percent of workers look for jobs on mobile devices, only 54 percent of job applications work on them, according to Modern Restaurant Management); slim down your list of questions to focus only on what you need at the first stage of the recruitment process (i.e. are a cover letter and résumé sufficient?); and offer résumé upload options that candidates can use to link to their LinkedIn profile, Google drive or other file hosting service.
Spurlock launches quick-service restaurant
A new quick-service chain is poised to launch, courtesy of Morgan Spurlock, who sought to bring transparency to the quick-service restaurant industry in his 2004 documentary, “Super Size Me.” Spurlock will unveil a test of his new quick-service restaurant, Holy Chicken!, in Columbus, Ohio in January. His goal is to provide a transparent restaurant – first in Ohio and later in multiple cities around the country. Nation’s Restaurant News says quick-service industry professionals are advising
the restaurant, which will offer chicken from a farm Spurlock’s family owns in Alabama. The chicken will be free-range, cage-free and without added hormones and antibiotics. While fries will not be on the menu, the restaurant will offer coleslaw, greens and corn syrup-free sodas from a beverage company in Cleveland.
Restaurants that play games – either by offering their own or being a hub for other companies’ games – can build strong emotional connections with their guests while they collect valuable data on their preferences, according to a report from FSR magazine. If games are a natural extension of your brand, try creating one yourself to build guest relationships. But you don’t have to be a game developer to get in on the opportunity. Consider restaurants that simply piggyback on the popularity of established games – like a restaurant that participates in Pokémon Go and pings offers to people who stop in while playing, or another that assembles game kits, coupons and prizes for fantasy football-playing guests who join them to watch football games. The audience is already established – you just need to find a way to be a part of it.
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.
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