Premier Food Safety® - Food Safety Certification Posts

Gone are the days when franchisees, whether large or small, bemoan not having access to data that shows the impact of their ad spending. Advertising measurements have made those worries obsolete. There are two options available for franchisees today and each franchisee can choose which can fit into its goals. First, they could use verified store-visitation data. This involves getting the statistics of what number of customers visited a store that were exposed to its ads. Google and Facebook have tools that make this possible. This option is especially attractive to small franchisees. The second is credit card swipe data. This involves taking anonymized or aggregated data from credit card swipes, loading it into an offline/online data onboarding system and then measuring how many people saw ads and then made an actual purchase. Large franchisees would be wont to use this using reputable agencies or technology firms. Whatever choice is chosen, measuring ad impact is now better than in the history of marketing and advertising.

Key Takeaways:

  • One of the hurdles faced by franchise owners is the worry that any advertising they put out is actually benefiting their competition.
  • Nonetheless, there are ways for franchise owners to ascertain if visual ads have had an impact on their store’s customer-base.
  • Facebook has tracking options and furthermore credit swipes linked to online data and profiles is also a good way of ascertaining who saw an ad and followed through with a purchase.

“Soon you will be able to measure every dollar of your digital advertising.”

Read more: https://www.qsrmagazine.com/outside-insights/why-digital-media-first-franchisee-friendly-medium

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Because food trucks are often new, small businesses without a preexisting corporate identity or public profile, it is important to define your trucj’s Brand early, often and clearly. Note that this does NOT mean making up a contrived brand — the best brands involve authentic representation of the style, aesthetic, values and ideas that really do make your truck and its crew unique. This brand should be captured and made concrete in a mission statement. Design help — whether from a professional or via ancrowdsourcing resource can also be invaluable, as consumers have to find your design appealing to even bother with looking at your food.

Key Takeaways:

  • A good brand should be an authentic and honest presentation of your truck’s aesthetic, values and personality.
  • It is important to capture your brand and your vision for the truck in a concrete, long term mission statement that expresses who/what you want the truck and its crew to be.
  • Getting the help of either a professional visual designer or crowdfunding a design can be a great way to improve your truck’s visual appeal.

“Menu or vibe, your truck is your best form of advertising.”

Read more: https://www.qsrmagazine.com/outside-insights/branding-food-trucks-definitive-guide

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Food alternatives are becoming more common, and the Restaurant News Resources lists five different ways eateries are becoming more accommodating. For vegetarians, there are new plant based imitation meat dishes, and for those who must eat gluten free, there are progresses made with any bread products. For vegans, there are panko based “breadcrumbs” and for those who are looking for fun nutritional options, beets are becoming more popular and there are sparkling teas that offer a caffeine boost without the cash.

Key Takeaways:

  • Alternate food options are becoming more prevalent in dining out.
  • Particular emphasis are being placed on vegan and vegetarian diets.
  • Healthy eating in general is something the younger generation is leaning towards.

“This root vegetable with superfood powers is making inroads, especially with millennial consumers. Used in everything, from lattes to smoothies to salsa, manufacturer Love Beets says the veggie promotes heart health, prenatal care and exercise performance, giving it universal appeal. It’s also USDA certified organic, non-GMO and kosher.”

Read more: https://www.restaurantnewsresource.com/article99955.html

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Presently, it is not legal in New York for restaurants to tack a surcharge on to patron’s bills, but that could change in the near future. Over 200 restaurants have submitted a written request to Mayor Bill de Blasio asking for his support on lifting the ban on restaurants to charge a fully disclosed fee to diners. According to the New York City Hospitality Alliance, this would reduce regulatory burdens on restaurants and help them to remain financially solvent. In 2016, a proposed bill focused on lifting the ban failed to gain any momentum in the New York legislature.

Key Takeaways:

  • This notice about the surcharge was originally released by the NYC Hospitality Alliance.
  • Owners of eateries are worried about how they will cover the extra costs, even with menu prices rising.
  • Diners are looking forward to this change due to their overall bill ending up being a smaller portion.

“The idea is that tacking on a surcharge keeps the list price of dishes lower, a way to offset increasing costs while making it seem like prices haven’t gone up significantly.”

Read more: https://www.restaurantnewsresource.com/article99559.html

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Chatbots are becoming an increasingly vital part of customer service that handling routine interactions and common questions, freeing up staff for other tasks or to deal with more complicated issues. These bots are especially important in customer interactions via text, a medium that customers increasingly favor for its convenience, speed, and lack of need to wait on hold. It’s only logical that more and more restaurants are using chat it’s to answer questions, set reservations and take food orders. Although this trend started with delivery and takeout restaurants, it has potentially major implications for the industry as a whole.

Key Takeaways:

  • According to the Gartner Group, by 2020, 85% of business-to-customer relationships will be managed without direct human interaction.
  • Chatbots are playing a very important role across many industries, in part, because they offer less intrusive opportunities to engage with customers.
  • One example of using chatbots in a meaningful manner is Domino’s now accepts delivery orders via Facebook Messenger with a simple emoji.

“Given that customer retention and loyalty is at the core of any service-based business, it is paramount for restaurants to fulfill and exceed expectations when it comes to guest service. Everything from running marketing campaigns, their website to online and offline services is a means to attaining the very goal of impeccable service.”

Read more: https://www.qsrmagazine.com/outside-insights/chatbots-restaurants-redefining-customer-experience

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Workweek regulations are becoming hard for restaurants, bars, and vendors who have a hard time predicting business in upcoming months. Fortunately, there are many ways to go around these standards. You need to ensure that you create a schedule that is somewhat flexible, so that if someone needs to call out or switch a shift, this is still a possibility without breaking any rules or regulations. As long as you become knowledgeable about the system, you will be able to work it in your favor.

Key Takeaways:

  • These laws are especially hard for food industry workers due to them not being able to readily predict their future demand levels.
  • If a company has undergone a wage increase, there will most likely be workweek regulations following.
  • These laws were initially put into place for part-time workers to know their work hours ahead of time.

“Fair workweek regulations, also known as predictive scheduling laws, are cropping up across major cities.”

Read more: https://www.qsrmagazine.com/finance/how-get-ahead-fair-workweek-regulations

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Spring is here and many foodies are looking for spring dishes to go with one of the brightest seasons. Spring brings out many green recipes, such as pesto dishes. Since pesto is the perfect addition to almost any form of green or nut, it is a very versatile option for those who are looking to try a few different dishes out of one singular recipe. Roasted beet ravioli is a great option for those who are not so much into the greener options.

Key Takeaways:

  • Green garlic is a seasonal item that is only ripe in spring, so utilizing it within recipes is a great springtime option.
  • For a more unique dish, try using roasted beets in raviolis for a warmer option.
  • Pesto is a favorite due to it’s versatility and how it has the ability to conform to almost any nut or green dish.

“The sight of spring’s first vegetables like delicate pea tendrils, crisp lettuces and greens like arugula, green garlic, asparagus and more can be used in a variety of fresh dishes that’ll make customer palates soar.”

Read more: http://blog.etundra.com/recipe/whats-season-spring-recipes/

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McDonald’s typically turns over quite a bit of profit after each quarter ends according to their Wall Street averages, but recently there has been an even more substantial strike due to higher menu prices. The popular fast food chain has now added many more signature options that are higher in quality, making them higher in value as well. Incorporating these options into the menu have lead to a huge increase in sales across the globe.

Key Takeaways:

  • McDonald’s has ended another Wall Street quarter with a rise in their profit margins.
  • Now that there are higher-priced options, each visit is costing visitors more money.
  • Customers are starting to take McDonald’s more seriously and engaging with the company in more meaningful ways.

“Ozan said in the call that McDonald’s customers used the menu to add on to their orders.”

Read more: https://www.qsrmagazine.com/finance/mcdonalds-new-value-menu-returns-surprising-results

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Mobile delivery has been something most big chains in the food industry have been taking advantage of. In fact, up to 75% of individuals in a recent study claimed that they think restaurants should have a mobile delivery option. There are some ways that restaurants can increase their sales with their mobile deliveries such as providing consumers with options of ground coffee or freshly roasted beans if they’re purchasing from a local cafe in their area.

Key Takeaways:

  • On many college campuses, vending machines can provide students with slices of pizza.
  • Cafes could really up their sales by offering both freshly ground beans and freshly roasted beans.
  • Up to 75% of consumers claim that restaurants should have mobile-based delivery.

“A company called Miso Robotics makes a product called Flippy, an automated hamburger maker. If it proves successful, it’s possible to imagine a quick-serve hamburger operation putting them in a fleet of self-driving vehicles that could be dispatched to your home to deliver you a burger that’s been prepared on the drive over.”

Read more: https://www.qsrmagazine.com/marc-halperin/3-creative-ways-restaurants-can-their-mobile-delivery-game

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Recently, Commerce Signals launched a tracking service specifically for first-party data. This move was in direct response to the clear need for transparency among consumers and partners in the hospitality industry. This new tracking service will insure the management of consumer privacy across the data supply chain. According to Russell Schrader, the company’s Chief Privacy Officer, it is time for change around all of the processes involving data security, including accumulation, selling, sharing, and regulation. Commerce Signals new service will allow data owners to have a new awareness and sense of control around consumer data.

Key Takeaways:

  • Commercial signals provide business owners with the ability to transport data in a secure fashion from port to port.
  • These signals do not hold third-party seller or advertising information, but rather, any permission or agreement contracts.
  • This new software allows you to track the use of transmitted data, and control it for future use.

“Recent events regarding uses of consumer data clearly demonstrate the need for transparency to anchor consumer trust, brand identity, and data partnerships.”

Read more: http://www.restaurantnews.com/commerce-signals-launches-tracking-service-for-first-party-data-041918/

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