There are 5 key lessons you can learn from the new British cheesemakers. There is a brand new generation of cheesemakers from Britain who are giving the French a run for their money by thinking of new ways to make cheese. They do it with unpasteurized milk. Using organic raw milk is one thing to be aware of.
After many years of getting hotter and hotter, this subcontinent’s cuisine has now hit the mainstream and gained a whole lot of popularity. Most of the time it was greeted with a shrug. But, this opinion seem,s to be getting less popular. It took some time, but now Indian food is here to stay.
Many exciting marketing ideas for restaurants are out there, especially during the month of April. When you utilize the best marketing ideas, you will enhance the number of tables you fill up each night of the week while also enhancing your profits considerably. What are the best marketing tips for this month?
Fast casual restaurant chains have been experiencing lower sales from previous quarters at the same stores. The reason could be higher prices and more limited choices than quick service fast food chains. Lease costs are also rising while sales are not, causing many to close. It can be noted however, many private fast casual restaurants are not experiencing this and have actually done well in sales.
As the farm-to-table movement takes hold globally, a technology-enabled revolution is brewing that could fundamentally change the way restaurants source fresh produce. Indoor farms are popping up in urban areas across the country promising a wealth of short-growing-cycle produce in a way that is truly local. Out of tiny shipping containers, on rooftops or in converted steel mills, these climate-controlled farms are producing everything from micro greens and leafy lettuces to mushrooms and tomatoes.
We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.
Dividing the day into different parts is called dayparting, a multi-billion dollar practice that has become quite common in the restaurant industry. Taco Bell invented the fourth meal over a decade ago to satiate midnight munchies. Meanwhile, McDonald’s and Jack in the Box now serve breakfast 24/7 at their locations. Millennials are the biggest purveyors of dayparting.
The newest most popular tool used by bars these days is a smoke gun. By blowing smoke into decanters bottles and glasses, a new sensory experience is created. The smoke elevates cocktails by adding taste and texture. The one drawback it drinks made with smoke take longer to make and it can slow down service when many are ordered.
There has been a decline in non-alcoholic sales in restaurants. There is a way to improve these sales. Restaurants that are making their own sodas, lemons des and coffee drinks labeling them as house made are selling well. Fresh juices and smoothies are also high sellers. Crafting your own non-alcoholic beverages is an easy way to increase revenue as people tend to be more indulgent when they eat out and would want to order these drinks.
Nigel Travis, Dunkin’ Brands chairman and chief executive officer, discusses the state of the restaurant industry and the company’s expansion strategy with Bloomberg’s Joe Weisenthal and Scarlet Fu on “What’d You Miss?” Come look and see what he has in mind for the future of the Dunkin Donuts brand and how he plans for it to happen.