Think salad bars and hot delis are gone for good? Not so fast, says Corinne Shindelar, the founder and former CEO and president of Independent Natural Food Retailers Association.
Our understanding of the coronavirus pandemic has been tumultuous from the initial panic and confusion to the economic turmoil left in its wake… restaurants taking early steps to reopen are tasked with enhancing their sanitation beyond the already-rigorous standards, and technology can play a critical role in those efforts.
A menu is something that says a lot about your restaurant and its specialization, and also plays a significant role in your restaurant’s profitability. Hence, doing a comprehensive restaurant menu analysis is crucial for your restaurant’s success.
Gen Z is more empowered than previous generations to choose where and what to eat, and won’t prioritize health for another five or more years.
Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.
To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…
Creating a schedule is about more than just covering shifts. Good scheduling processes can positively affect your customers, employees and revenue. While having adequate staff on hand to accommodate your guests is your top priority, keeping your staff happy is a close second. You can find a balance between the two in which everyone wins.
It seems that every shift to the restaurant landscape brings with it a list of questions: What is the next hot flavor trend to watch? Which segment truly owns convenience? What is today’s definition of health? What type of technology is up and coming next?
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
The curb appeal of any business is often the first impression that people have when driving or walking by. In a sense, your exterior serves as a 24/7 surrogate billboard that conveys many messages. And that’s where the process of enhancing your message should begin: What do you want people to think, feel, and expect when they see your establishment from the outside?
Despite industry wide growth for several years, restaurant operators face significant challenges keeping pace in an environment that is changing at a much faster rate than ever before. Evolving consumer tastes and preferences, work force constraints and intense competition will continue in 2018…