Months after chefs and food industry analysts alike identified cannabidiol (CBD) products as top food and beverage trends of 2019, the CBD industry continues to, shall we say, fly high. In a recent survey of 2,000 U.S. adults conducted by a market research firm focused on the cannabis market, 1,500 respondents said they had used CBD products in the previous three months. The survey also found that 40 percent of consumers aged 21 and older would try CBD products. Consumer interest in the products has driven restaurant operators to provide them – but considering CBD has still not been approved by the FDA and is readily associated with marijuana (despite lacking its psychoactive effects), it has put operators in a tough position. Local health departments in New York, California and other states have begun cracking down on restaurants serving CBD foods and beverages – this despite the passage of the farm bill in December making most applications of CBD legal at the federal level. While many restaurant operators offering CBD products have taken the “ask for forgiveness later” approach with health regulators, the risks may outweigh the benefits. A New York Post report said that restaurants violating the CBD ban could be fined up to $650. In Los Angeles, the Atlantic reports, the county health department said it would start docking points on restaurant inspections this past July. If you’re thinking of including CBD products on your menu, make sure you understand the implications. In the meantime, it may make sense to keep the CBD recipes in mind (but perhaps off the menu) and keep close tabs on regulations as they evolve.
This fall, a sweeping bill is likely going to be introduced in Congress that will ban many single-use plastics, set recycling targets and require deposits for beverage containers, the National Restaurant Association reports. In response to the legislation, the association’s food and sustainability director has emphasized the lack of existing national infrastructure to support such a ban – and the stress that could cause businesses forced to comply. Regardless of whether the legislation passes, the global climate activism on display in recent weeks is a sign that the issue of how restaurants manage their packaging waste (and the need for restaurants to understand new packaging technologies) isn’t going away. If you’re looking for ways to improve your practices, the Food Packaging Institute is working with its members, foodservice operators and other entities to share packaging options and has also developed a strategic sourcing guide to help restaurants identify new suppliers.
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.
Is your off-premise strategy on the mark?
Off-premise dining is on the rise — 86 percent of consumers are using off-premise services at least monthly, while one-third of consumers are using them more frequently than they did a year ago, according to Technomic. As the demand for off-premise dining climbs, it will have impacts across your business well beyond your choice of a delivery provider. For example, it is likely to affect the mix of items you offer on your menu, the customers you target, how you design your restaurant, how you package your food and how you develop your loyalty program. Restaurant Business suggests offering meal bundles with entrees, sides and desserts for busy families looking for easy and affordable options — create some pre-set or customizeable options so the customer can avoid ordering items a la carte. Since younger consumers are big supporters of off-premise dining (Technomic’s Takeout & Off-Premise report found that nearly half of 18- to 34-year-olds are ordering food to go more often than they did three years ago), consider offering some lighter, nutritious, unprocessed options that appeal to health-conscious people on the go. Your restaurant design should streamline the process of picking up food for customers and delivery drivers, and evolve with the idea that an increasing share of your business will be from off-premise sales. Choose packaging that ensures each item gets to the consumer in good condition — fries, for example, should not be in packaging that traps steam. Offer discounts or free items when customers bring in friends, visit on their birthday, or spend a certain amount of money with you. This is all to say that while your off-premise strategy impacts more than just these areas, it’s important to trace it through each step of your business. You may understand what your customers like, but your front of house and back of house (and the technology supporting them) need to be ready to deliver it.
Beef up your burger menu
Who doesn’t love a burger? There are appealing options for carnivores and vegetarians alike, and while you can’t go wrong with a classic version on your menu, there is ample room for innovation too. If you want to bring some creativity to your burger selection, try some on-trend tweaks. Restaurant Business suggests swapping out the traditional cheddar for options like Gruyere, mozzarella, Muenster or goat cheese, which have all risen in popularity on menus according to Technomic. Liven up your condiments with ethnic sauces like Sriracha, sweet chili or poblano (and take it further by creating burgers themed to a particular global cuisine). Finally, substitute a premium roll like a pretzel bun or brioche for the standard roll — it will help your burger stand out on the menu and also justify a higher price point.
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.
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