Month: February 2017

Some restaurant owners and operators in need of a marketing advantage during March luck out due to Saint Patrick’s day. The Irish holiday, of course, is dominated by eating and drinking all day which offers up a hot restaurant marketing opportunity. Read on to learn all of the tricks restaurants use on this special day!

Key Takeaways:

  • The luck of the Irish is with restaurant owners and operators in need of a marketing angle during March. St. Patrick’s Day, of course, is a prominent eating and drinking day which offers up a hot restaurant marketing opportunity.
  • For community involvement opportunities, March includes Dentist’s Day, Doctors’ Day, Girl Scouts Day, International Women’s Day, Puppy Day, Read Across America Day, Single Parent’s Day and Won’t You Be My Neighbor Day.
  • Do something special for your team on Employee Appreciation Day, and don’t forget: Daylight Saving Time begins on the 12th.

“The luck of the Irish is with restaurant owners and operators in need of a marketing angle during March. St. Patrick’s Day, of course, is a prominent eating and drinking day which offers up a hot restaurant marketing opportunity.”

http://www.restaurantnews.com/restaurant-marketing-ideas-for-march-2017/

Commentary

In a restaurant kitchen, it is important that food is prepared in a consistent, efficient manner. The Nemco Easy Chopper 3 is just the right equipment to do this. The 3 can slice, chop and wedge and uses color coded blocks for fast switching of blades it also is safer to use because the colors prevent cross contamination of foods. Food is consistently chopped the same way. The 3 is very durable and promotes sustainability by creating less waste by limiting left over food scraps.

Control Your Food Prep with the Nemco Easy Chopper 3

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People spend all the time in the world on their mobile devices. The trend has created new opportunities and challenges for all businesses, including restaurants. Todays marketers must meet current and potential customers wherever they may be. In 2017, people are usually on their mobile device.

Preparing for The Restaurant of the Future

News

Most chefs have the luck of working in the back of the house, where they do not have to worry about customers watching their every move. Some, however, work behind display stations, where they must keep the food presentable and engage customers while also doing their job. It’s really important to keep the line moving smoothly, so being too chatty to customers can be a drawback. Professional display station chefs recommend cutting food into smaller pieces so they can cook faster. Try incorporating some flare into your cooking to keep the customers engaged, while also completing your job.

Key Takeaways:

  • Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.
  • When training chefs who are about to tackle the art of display cooking, consider providing these pieces of advice.
  • Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience. Student reviewers typically get up to four assignments per semester.

“Unlike in the back of house, chefs working at display stations must be able to engage customers while simultaneously making sure food retains its quality and is prepped quickly.”

http://www.foodservicedirector.com/managing-your-business/managing-staff/articles/5-tips-offer-chefs-working-display-station

Commentary

Coffee drinkers are turning to more indie styles for their coffee inspiration. Such styles include freshly ground coffee beans that are not ground until the order is placed, coffee beans that have been given extra care right from the growing stage, and even focusing on the special equipment used in the brewing process.

Key Takeaways:

  • Land explains that the beans themselves are one of the key aspects to getting coffee right , with factors such as freshness and roasting techniques paramount .
  • Another key focus should be your equipment , which will need significant investment and upkeep if it is to continue producing excellent espresso.
  • coffee wouldn’t be coffee without well trained the baristas serving it .

“Land explains that the beans themselves are one of the key aspects to getting coffee right , with factors such as freshness and roasting techniques paramount .”

http://www.bighospitality.co.uk/Business/Special-brew-10-ways-to-apply-indie-principles-to-coffee?utm_source=RSS_text_news&utm_medium=RSS_feed&utm_campaign=RSS_Text_News

Commentary

There are 7 food halls to keep your eye on in 2017. The trend of food halls shows no sign of slowing down either. By the year 2020, the USA will be home to 200 of them. That number is double the amount that there are currently. The rise in foodie culture among millennials is one of the main reasons this is happening.

7 food halls to keep an eye on in 2017

News

A lot of operators have been struggling the idea to put their food on the road. The idea is to help business on the slower days by delivering. It will fuel a diner demand. A place called The Bywater now offers half of the menu for delivery. Many operators are questioning this new method of business.

Should you deliver?

News

This article is about The Food Date Labeling Act of 2016. This act proposes a change in food labeling on menus and other food. The confusion on food labels causes massive food waste in this country every year. People confuse the Sold By and the Best By labels with the expiration date. It has caused 29 billion of edible food to be wasted each year.

Key Takeaways:

  • The university’s Secret Shopper program enlists student volunteers at the start of the school year.
  • Students are given a meal voucher to a campus eatery and, after their meal, fill out an online survey rating their experience.
  • Students at the University of California at Los Angeles have the opportunity to take cooking classes this quarter, Daily Bruin reports.

“Starting this year, the U.S. Department of Agriculture Food Safety Inspection Service (USDA/FSIS) will take steps to help resolve consumer confusion regarding such terms as “best by” and “sell by,” labels found on food products we select every day.”

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/5-things-you-need-know-about-food-labeling-changes

Commentary

The restaurant industry is bouncing back after a crude end to 2016 the restaurant industry is bouncing back in 2017. January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years. Three segments experienced positive sales growth in January: upscale casual, family dining and quick service.

Key Takeaways:

  • January’s jump of 4.3 percentage points was the biggest month-to-month improvement in same-store sales growth in almost four years.
  • On one hand, it is common to see some large swings in comp sales during the winter, as significant weather events create fluctuating year-over-year comparisons.
  • In addition to weather, there were unusual events in January that likely had some impact on restaurant sales. The year started with a federal holiday on January 2, which was unlike 2016.

“January sales declined in fine dining and fast casual. For the first time in over five years, fast casual was the weakest performing segment based on sales growth.”

https://www.qsrmagazine.com/news/quick-service-sales-rebound-fast-casual-slides-january

Commentary

Hamburgers were the original fast food. Places like McDonald’s offered very cheap burgers, but they are facing market pressure from chains and start ups trying to do it better. Other companies pushed forward their idea on what burgers should be like. They did this by using better meat and better ingredients.

What’s Next for the Fast Casual Burger Market

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