Category: Commentary

Up-and-coming food trends are often birthed in New York City. Currently, we’re seeing a few types of cuisine take off in the Apple: Poké (a type of Hawaiian cuisine), paleo-style foods, modern twists on Chinese and Indian, proteins derived from plants, and, believe it or not, an increase in street food. We’re also seeing a rise in food served in bowls, and finally, for dessert, we’re seeing soft-serve ice cream make its mark on the city.

Key Takeaways:

  • Poké is a hawaiian dish that has risen in popularity.
  • Indian as well as Chinese cuisine shows no sign of stalling in popularity.
  • Soft serve ice cream has risen in the ranks of being included in the most decadent of menus.

“Aside from restaurants specifically catering to meat fans, the popularity of eggs as an addition has risen.”

Read more: https://www.qsrmagazine.com/outside-insights/7-fast-casual-trends-taking-nyc

Commentary

The Denver restaurant industry operates on a very small profit margin, and a recent panel discussion led by local foodservice industry leaders offered several pieces of advice for those seeking to establish or build a restaurant business in the area. The stiff competition rewards businesses with unique or exceptional qualities, and restauranteurs are encouraged to pursue creative ideas and personal passions in developing their business models; up-to-date data collection can also help providers take advantage of emerging trends. Rising costs and a decline in foot traffic also force restaurant owners to think carefully about their locations and consider implementing online delivery services or introducing other new innovations to create a pleasing overall experience for guests.

Key Takeaways:

  • There are three environmental changes affecting the foodservice industry in Denver.
  • Leveraging data and some software platforms minimizes the risks for raising costs, and helps to better understand the audience and the competition.
  • Today foodservice is about an overall experience from food to service. It takes a good restaurant team to achieve success.

“Your restaurant is only good as its team, so take the time to hire the right people who believe in your vision and want to be there.”

Read more: http://blog.etundra.com/restaurant-trends-and-news/resilient-restaurateurs-growing-restaurant-group-ground/

Commentary

This article is about the progress that taquerias have made in recent history and identified some of the main changes that have been done in the past 20 years in order to increase customer satisfaction and pleasure. On The Border has taken steps such as carefully looking at menu items and rolling out new items periodically in order to get the best customer feedback. The Chief Marketing Officer of On The Border also believes that simplifying menus and options is the way to go.

Key Takeaways:

  • On the Boarder Mexican Grill has achieved 35 years of success by strategically planning their menus and services.
  • Smaller, temporary (seasonal) or incremental change is better than sweeping changes as it gives the company time to gauge customer response to new ideas before abandoning old offerings/services.
  • The company must continue to be “honest” an identify real areas where improvements can be made if it wants to enjoy another 35 years of success.

“We’ve seen dozens of concepts come and go – from taquerias to corner stores to food trucks and even Mexican fine dining – but it’s the warm genuine hospitality and wide variety of freshly prepared classic Mexican dishes that keeps guests coming back to OTB.”

Read more: http://www.restaurantnews.com/on-the-border-mexican-grill-cantina-celebrates-35-years-of-strategic-success/

Commentary

Restaurant interior décor communicates brand identity but is expensive, yet owners can still find clever ways to tell their story while saving money on design. Maintaining design flexibility is one such: DC-based &pizza uses a cheap, industrial concept, which allows it to invest in wall art. Using or re-purposing reclaimed items, as Seoul Taco does, is another. For larger chains like Newk’s Eatery in Jackson, replicating the same design across many stores, rather than customizing each individually, can meaningfully cut construction costs.

Key Takeaways:

  • This article tells how to save money when furnishing an up and coming restaurant (Small Business).
  • Being able to save nearly half of the predicted cost for furnishings by buying refurbished or previously owned furnishings
  • Using the same supplier for furnishings to assure quality and looks consistently. (Same cabinets from the same buyer across each restaurant)

“From floor to ceiling, lighting to walls, and fixtures to furniture, interior design is pricy. Some restaurants, however, have found creative ways to curb those costs.”

Read more: https://www.qsrmagazine.com/finance/how-diy-design-can-curb-costs-restaurants

Commentary

One business partnership is introducing a great new idea for its productivity. There is a customer engagement solution that has helped people partner with Como. That has made the business culture much more influential over time as well. People have come to trust the business moves made by those that are involved. Look for an integrated customer engagement solution to be created for people. That can open up new profit potential for businesses now in the market.

Key Takeaways:

  • customer experience is everything to a business and that will determine who comes back
  • using technology to engage with customers will help know what their needs are
  • they have an easy to use technology that will help the businesses’ app to function better

“In an era where brand loyalty is driving revenue, Revel Systems and Como are delivering an integrated customer loyalty solution enabling businesses to create individual experiences for each and every customer.”

Read more: http://www.restaurantnews.com/revel-systems-partners-with-como-to-deliver-an-integrated-customer-engagement-solution/

Commentary

Loyalty Plant has created an app that over 300 popular chain restaurants are currently using to provide customers with various things like rewards and mobile ordering. The app also can analyze customer behavior and act as a quality control mechanism. During downtimes, the app will advertise to customers so they don’t forget about the restaurant. Restaurant chains can reward customers by giving free menu items without financial losses. To see the app in action with all of its features, attend Revelry 2017 on October twelfth and thirteenth in San Francisco.

Key Takeaways:

  • A restaurant-focused customer loyalty app, Revel, has been integrated with LoyaltyPlant, a market research and analytics app.
  • Users of the Revel Systems app can now make use of a customer loyalty rewards program that offers free menu items to customers who make repeated purchases under the program.
  • The newly integrated rewards app, LoyaltyPlant, uses a points-based reward system to encourage customer loyalty, thus boosting same store sales growth by 6%-20%+.

“Since its foundation in 2011 the NYC-based mobile app developer LoyaltyPlant has provided more than 330 restaurant brands in 11 countries with successful, enduring mobile loyalty solutions.”

Read more: http://www.restaurantnews.com/the-revel-clients-may-now-enjoy-integration-with-the-loyaltyplant-mobile-marketing-solutions/

Commentary

its about a Celebrated chef who specializes in Italian food. The difference is she is making it quick and easy to eat on the go. I quick bite but with high quality and is delicious. Many places like Caesars Palace have a niche for this and are apart of this statement. Not many places offer great food on the go. Only fast food greasy place are available. It will be tasty, quick, fast, and affordable. Especially in a place like Las Vegas it will be in high demand.

Key Takeaways:

  • Celebrity chef Giada De Laurentiis is expected to open her second, fast-casual restaurant at Caesars Palace in early 2018.
  • Pronto by Giada will serve breakfast, lunch and dinner with fresh ingredients and quick turnaround times.
  • With Italian influences and an open style, Pronto by Giada will guests to enjoy the scenery while eating good food.

“This will be a great introduction to my food and brand, as it’s the lighter side of Italian with a fresh, California influence. It will be perfect for a fast bite, and then guests can go across the street for a finer-dining experience.”

Read more: http://www.restaurantnews.com/giada-de-laurentiis-to-open-second-restaurant-pronto-by-giada-at-caesars-palace/

Commentary

Krystal has announced a new coffee platform to order things how you like them. The Krystal Company is known for its hot and steamy burgers. They understand that consumers want choices when it comes to how they want their coffee. Guest at Krystal’s restaurants now have the choice of either hot coffee, iced coffee, or frozen coffee. Coffee “How You Like It” is part of the brand new initiative by Krystal to raise the bar on customer service.

Key Takeaways:

  • Krystal, the hot-burger brand, is offering its customers more options in when and how they would like their coffee.
  • Krystal’s three new coffee offerings are fresh hot coffee, iced coffee, and sweet frozen coffee.
  • Krystal has been a customer-focused company since its founding in 1932, and continues to experiment with new ideas to meet customer expectations.

“Coffee “How You Like It” is part of Krystal’s ongoing initiative to continue raising the bar on customer service in every way possible.”

Read more: http://www.restaurantnews.com/krystal-announces-new-coffee-platform-to-order-how-you-like-it/

Commentary

Mediterranean cuisine is always a popular draw for people at an event. A surprisingly diverse array of dishes will be made available for those who want to eat. Modern Mediterranean will feature a few dishes that may become staple features as well. That includes wraps that are popular among people who choose culinary delights. Get to know the ingredients that go in to these popular dishes. That could inspire new cooks to try their hand.

Key Takeaways:

  • Two dozen countries border the Mediterranean Sea, each with their own delightful recipes, foods and spices.
  • Most Mediterranean dishes combine wheat, olives and grapes and are considered heart healthy.
  • Countries such as Israeli, Morocco and Turkey offer cuisine that is heart healthy and pleasant too discerning palates.

“The roughly two-dozen nations bordering the Mediterranean Sea have long enjoyed an embarrassment of culinary riches, thanks in part to the region’s prominent role in the spice trade. And while many of their cuisines have found favor in Western society, many more have not—yet.”

Read more: https://www.qsrmagazine.com/marc-halperin/modernizing-mediterranean

Commentary

Trawler Trash is one of the nicest seafood restaurants in London,and one that serves scrumptous and fresh seafood at great prices. Other top restaurants in the city known to serve tantalizing dishes include names like Kala, where you can enjoy the tasty Hawaiian Poke; or Hakasaan for a choice of foods. These are among the names that made it to the top list of seafood restaurants in London and are names that anyone involved in the restaurant business should keep an eye out for.

Key Takeaways:

  • The latest “Eats Out Tour” included a night out and dinner of black cod miso.
  • In Islington the tour tried coley and herring at the Trawler Trash, then to Hakasaan in Mayfair for prawns with cashew nuts and dried chilies.
  • Eats Out was designed to familiarize people with London’s ‘on trend restaurants and provide insider pov into their operation.

“For Restaurant magazine’s latest Eats Out tour we tasted some of London’s most exciting seafood restaurants.”

Read more: https://www.bighospitality.co.uk/Article/2017/09/26/Best-London-seafood-restaurants-tour

Commentary