Food selfies are taking over Pinterest, Instagram, Twitter, and other social media sites. Chefs and culinary professionals have mixed feelings about the trend and, in some cases, chefs have banned taking pictures of food in their venue, while others have gone to the other extreme, offering free food to those who take pictures of their food and tag the venue on Instagram. Food plating and presentation has always been viewed as an important aspect of running a restaurant. However, with food photography ballooning in popularity food stylist worthy dishes should be a key focus for venues. By pulling out those garnishes and squeeze bottles, and giving customers dishes worthy of the best food photography, businesses can get effective and free restaurant marketing from customers’ pictures of food.
Making Customers the Food Stylist
Let’s face it. The majority of customers do not know how to photograph food on a professional level. They lack the artistic knowledge and equipment. However, the widespread restaurant marketing that can result from customers uploading their pictures of food in a venue can bring in new restaurant business, and draw back old customers. Restaurant marketing is often at the forefront of the minds of managers and owners. Luckily, with the rise in social media and smartphones, as well as an appreciation for culinary culture, much word of mouth restaurant marketing is being done for businesses, for free, by the customer. Venues can easily get in on this type of restaurant marketing by persuading customers to take pictures of food and mention the venue. Offering prizes for the best food photography each month, or offering discounts for mentioning the venue, along with pictures of food, on social media sites, can get the trend started. Instead of worrying about food photographers or learning how to photograph food, venues can benefit from customers’ food pictures. Customers a likely to get a wide range of shots and, even better, flaunt them to their friends, giving a venue great restaurant marketing.
Fast casual restaurants are minimizing the required amount of restaurant staff. At many fast casual venues, waiter training only needs to focus on ensuring that the floor is operating smoothly. However, like almost all fast food restaurants, fast casual restaurants also need to take orders and serve food quickly, usually with no empty space between the customer and the computer. The reduced number of employees, due to less need for wait staff, is an obvious benefit for fast casual venues. However, this business plan is not an ideal solution for how to run a restaurant for all businesses. Some venue concepts demand high levels of waiter training in order to provide the best customer service possible. These venues are not considered fast casuals, but in some cases great customer service can increase restaurant business in equal measure to offering fast casual dining.
Don’t Leave Out Staff
Though fast casual restaurants do not need many waiters, they do need people manning the cash registers and taking orders, as well as more kitchen staff on shift to supply meals faster than a typical venue. In a study done by the NRN, it was found that about 85% of Americans visit fast casual restaurants at least once a month. These numbers show not only the potential success of fast casual restaurants, but also their urgent need to have
Sous vide cooking has, in the past years, become a staple of high-end cuisine, with chefs such as Rene Redzepi and Thomas Keller adopting the trend for more than just a way to perfectly slow-cook meat. Sous vide cooking is one of the best cooking methods for preparing foods at ideal temperatures. The concept consists of a water bath, similar to a rethermalizer, but kept at specific, adjustable sous vide temperatures over duration of time, cooking the main ingredient, which is sealed in a vacuum bag. The results are dishes such as sous vide salmon, sous vide chicken, and sous vide cuts of meat that are prepared to the perfect doneness, and full of the flavors that were incorporated into the vacuum bag.
Sous Vide Cooking Instructions
The sous vide temperatures and times that different types of meat, vegetables, and eggs should be cooked in sous vide depends on the size of the portion and the desired result. Though charts exist throughout cookbooks and on the internet, food businesses looking to implement sous vide cooking methods in their venue should leave plenty of time for experimentation and trial and error, in order to get to the desired results for their ingredients. Of all the cooking methods, sous vide not only allows the most control over doneness, but also preserves the natural flavor of solely the ingredients used, while keeping the shape and color of the dish components. Ribs done with proper sous vide cooking will fall off the bone
Hispanic markets are an increasingly important market sector for food businesses. Surveys show that the Hispanic population in the USA grew by 43% from 2000 to 2010. For restaurants, this growth means a larger potential customers base. Studies show that the average Hispanic customer visits a restaurant about 155 times a year, 4 more times than the average 151 times the general population dines out (QSR). In addition, it was found that Hispanic diners tend to dine out in larger groups when compared to the general population, often making the meal a family event. These statistics should make marketing to Hispanics a top priority for food businesses in order to increase restaurant business.
Mexican Foods and Language
While an obvious option for catering to a specific ethnic group is to offer traditional foods, Mexican foods can also be an attractive addition to many fast casual menus, due to their widespread appeal for all customers. However, offering Spanish or Mexican foods is not necessarily the best strategy for marketing to Hispanics. An almost sure way to increase customer loyalty, however, is by considering how customer service can be used as a tool for attracting new customers. Having translated menus and signs, for example, is a great way to welcome Spanish speaking customers to a venue. Restaurants may want to consider numbering menu items so that restaurant staff will be able to write down the number of the item ordered, rather than learn the translations for each menu item. Having restaurant staff on hand that speaks Spanish is another great way to boost customer service and customer loyalty. Restaurant staff made up of multilingual employees will make it easier to increase restaurant business and customer loyalty by making more customer markets feel comfortable in the venue.
When considering how to attract customers, food and customer service are obvious critical areas for food businesses. However, sometimes it takes more than that to increase restaurant business and gain customer loyalty. Therefore, when considering how to attract customers from Hispanic markets, venues should consider menus and restaurant staff that will provide award-winning customer service and improve the venue environment. Hispanic markets are a powerful customer market in the US. By considering how to cater to them, businesses can develop strategies to increase the number of satisfied customers frequenting the venue.
Offering a food delivery service is a great way to increase restaurant business. Food for delivery allows customers to dine quickly and in the setting of their choice, rather than deal with waiting lists, wait-service, and food preparation in-house. On the other hand, a food delivery service allows restaurants to increase restaurant business by serving customers that do not require customer service beyond getting the food, and whom do not take up a table in the venue, allowing them to serve more customers at a given time. For restaurants looking to offer a high quality take away menu, freshness and preparation time should be taken into account
What Restaurants Deliver
When offering a food delivery service, restaurant s should plan out the food for delivery. A take away menu should not always be an exact copy of the in-house menu, in order to assure customer satisfaction and food quality of the food delivered. For example, though salads in-house are served to a customer with dressing already mixed in, when preparing food for delivery, salad dressing are best included on the side, to prevent wilting of the leaves by the time the dish is delivered. Food businesses should also keep in mind that fresh bread, deep-fried food, and toast tend
The multitude of terms associated with current environmental trends can be confusing and overwhelming, sounding almost identical to each other. Yet many of these trends have slightly different implications for restaurants, and can help improve business, while supporting a good cause, when done right. “Environmentally sustainable” is a term used to describe elements, items, or goods, which are geared towards preserving or bettering the environment for future generations. While it can be argued that other culinary trends such as the farm-to-table movement and improving business energy efficiency are included within the idea of being environmentally sustainable, it is worthwhile for businesses to consider each trend separately when deciding how to run a restaurant.
Why be Environmentally Sustainable?
When faced with the task of processing and responding to the facts about the detrimental state of the environment, many become concerned. Large industries and businesses have a huge impact on the environment, and therefore, each restaurant holds a small share of responsibility. When considering how to run a restaurant, many times business owners focus on how to make profits now, whether than consider how to be environmentally sustainable for the future. However, with the increased focus on the environment, restaurant businesses can benefit from being a “green restaurant” with sustainable food, among other environmentally
The Food Channel has predicted that the Midwest Food Movement will be one of the biggest trends of 2014. The trend focuses mostly on the concept of making use of the best quality products that are available in a region and using them to prepare foods with traditional flavorings. By taking local produce, grains, and meats, and preparing dishes that were specifically created to incorporate the ingredients and flavors of the region, restaurant menus can be enriched.
The best way to understand the Midwest Food Movement is to take a look at the Midwest. Sometimes referred to as” the breadbasket of America,” the region’s agriculture offers wheat, corn, soybeans, and wild rice. Root vegetables, meat, dairy products, and pork are also prominent in the industry and culinary culture. Berries, apples, and peaches, which grow in relatively cool temperatures, are abundant in the upper Midwest region
Every consumer appreciates a good bargain. Some even rely on them to justify dining out in today’s economy. Limited time offers are a great way to draw in customers at any given time of year, by compelling them to frequent the venue for fear of missing out on a good bargain or a guilt-free chance to try a new restaurant. Despite the obvious benefits that offering limited time deals can bring, businesses must be careful not to abuse this restaurant marketing strategy.
Unlimited Time and Fake Offers
Consumers, as a whole, are smart. Chances are that if they are being cheated continuously, they will quickly catch on. In the restaurant market, if consumers feel cheated by a venue, they can usually turn to another similarly priced, nearby venue that offers comparable quality food. In order to avoid dissuading customer loyalty, businesses should have honest restaurant marketing and restaurant deals. In terms of offering limited time restaurant deals, this means using those restaurant deals to increase restaurant business during slow periods, but not keeping them over extended periods. Limited time offers that are offered all the time will be less exciting to customers and therefore less effective for increasing restaurant traffic at a venue. Limited time offers can also fail to increase restaurant business when they are not an offer at all. Though initially customers may be drawn in by the visual restaurant marketing of a limited time offer, if a customer realizes that an offer is actually just an everyday price disguised as restaurant deals, the venue can expect
One of the biggest struggles in how to run a restaurant is balancing food costs in order to ensure customer satisfaction, while trying to maximize profits. With food getting more expensive almost every year, this goal is becoming harder and harder to attain. However, by strategically planning out each dish on the menu and ordering ingredients accordingly, businesses can unveil how to save money on food and increase their restaurant profit. Sometimes it can be difficult for a chef or business owner to make the necessary decisions for how to run a restaurant, since reducing restaurant food waste can mean limiting the scope of ingredients used. Yet when it comes down to lowering food costs, forgoing some menu items can keep restaurant profit stable or even raise it.
Using the Right Ingredients
In-season ingredients are always less expensive than they would be if not in-season. They will also generally be more favorable and have a better texture. Therefore, a restaurant menu should promote using produce that is in-season in order to create the best food, reduce food waste from
Vegetarianism has been looked to in recent years for more than just ideological reasons. Vegetarian, or largely vegetarian diets are culinary trends often associated with higher health benefits when compared to meat-centered diet alternatives. Hard-core meat fans sometimes have a hard time grasping the idea that a hardy meal can be created without meat as the main. However, many delicious meatless protein alternatives exist that are making their way onto menus in venues other than the typical vegetarian restaurant, expanding the taste profile of the dishes, and expanding the possible customer base by providing meals for vegetarians and health-conscious diners.
How to Plan Meatless Meals
Meatless protein foods are usually considered the biggest challenge when it comes to planning meals for vegetarians. However, by researching and getting to know ingredients, chefs and cooks will have no problem conjuring balanced vegetarian meals that contain a variety of vegetarian health benefits. Below are just a few examples of meatless proteins