Marketing
If you work in foodservice and are looking for a way to gain an edge over the competition, think creative and even tech-integrated food containers-to-go. The impact of the pandemic has changed the face of the restaurant industry, giving takeout and delivery services a top spot in the realm of operations in a trend that is here to stay. At the same time, eco-friendly packaging, safe food handling, and takeout aesthetics have become all-important to the palates of consumers.
Attention Restaurant Owners, Chefs, and Food Lovers Everywhere: There is a new taste in town and its name is umami. Officially deemed by scientists a core fifth taste in 2002, it is sister to the more familiar sweet, sour, salty, and bitter flavors. Not only is umami universally appealing, but it is all the rage in restaurant recipes for the New Year.
Croutons, traditionally made from yesterday’s stale bread crusts, are experiencing a modern-day makeover. Creative croutons are on the rise in restaurants and topping chefs’ lists for favorite ingredients. Breathing new life into a food that has been around since the 17th century, now is the time for forward-thinking foodservice pros to jump on the bandwagon and learn all they can about what’s new in croutons and how to incorporate them into their menus.
What’s on the menu these days? Capitalizing on a proven business strategy, restaurateurs are buddying up with retail to help boost sales. From Coca Cola and 7UP to McDonald’s and Burger King, collaborations with clothing brands, sports companies, shoe retailers, and the worlds of beauty and cosmetics have created some of the most fruitful and lasting business partnerships in history. If you work in the food or beverage industry and want to increase your visibility, create excitement, and attract new customers, consider partnering with another company.
If you owned a restaurant or managed a take-out service over the past few years, and survived, chances are that you rose to the challenge by turning obstacles into opportunities. One recipe for success was creating a niche menu that appeals to your most frequent diners, giving them many flavorful and favor-filled reasons to come back for more.
Continue reading about cashing in on niche restaurant menus →
As restaurants around the world continue to struggle for survival amidst the COVID-19 crisis, hope is on the horizon for restaurant owners, chefs, and other foodservice providers. The industry has already demonstrated its resounding resolve, transforming entire business models and modes of operations practically overnight. And, as the concepts of ‘dining out’ and ‘dining in’ continue to be redefined, restaurateurs are now re-examining their marketing strategies with the goal of attracting consumers and boosting sales despite the pandemic.
Continue reading on how to market your restaurant business →
Good News for Restaurant Owners: After being jarringly disrupted and almost devastated by the coronavirus, the restaurant industry is gearing up for a comeback. Corona exit strategies for restaurants are being formulated even while mandatory shutdowns and restrictions due to the COVID-19 pandemic continue. Given that different parts of the country are at varying stages of corona, each states timetable for opening up will differ. Nevertheless, expect a gradual, phased exit scenario that allows customers to begin visiting your business again and eventually, dine in. Continue reading on reopening your business post COVID-19 →
Restaurants around the world have taken advantage of the pandemic to open their doors to outdoor dining, maybe permanently, with the permission of state and local laws. The sidewalk, owned by the city, was graciously turned over to restauranteurs during the pandemic so they could try to turn a profit and stay afloat. Over the years, allowing outdoor dining has certainly saved many a restaurant from caving in under the woes of the pandemic. Looking ahead, especially in larger cites such as NYC and LA, restaurant owners are in talks with city officials and neighborhood groups to allow this trend to continue, maybe forever.
If you work in foodservice, you have been impacted, for better or worse, by the coronavirus (COVID-19). Fortunately, some of you have managed to survive the pandemic and are operating or perhaps even thriving despite the restrictions on restaurant operations and social gatherings. However, one constant unites you all: Whether you are offering takeout for the first time, operating out of a pre-existing ghost kitchen, or have transformed your brick-and-mortar eatery into a remote restaurant, the name of the new game in the industry is: Safe food delivery.
Ghost kitchens are popping up around the world, a last-ditch effort by restaurants to stay afloat and serve customers while the coronavirus shuts businesses down. In cities that increasingly look like ghost towns, the all-delivery and take-out-service-only paradigm is gaining an almost natural foothold as the public has been commanded to remain ‘socially distant’ and take extreme measures to avoid close contact with other people.