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
Many consumers concerned with nutrition facts mistakenly believe that brown sugar is healthier than white sugar. However, this is a deceiving bit of information. The answer to what is white sugar can be given in a few ways. But how to make brown sugar is relatively simple after understanding white sugar: brown sugar is white sugar with molasses added back in. By knowing the difference between white sugar and brown sugar, food businesses can make the most educated decisions about white and brown sugar kitchen applications, resulting in more mouthwatering restaurant menu ideas.
What is White Sugar?
Sugar is usually made from sugar cane or sugar beets. When sugar cane is used, the cane is crushed and its juice purified, filtered, boiled, and reduced until it begins to thicken and the sugar starts to crystallize. The sugar crystals are then spun quickly, removing the liquid around them, known as molasses, and producing raw sugar, or Demerera sugar. This raw sugar then goes through a refining process to remove any non-sugar particles and color. This refined product is crystallized and dried, yielding white sugar as we know it. How to make brown sugar is simple after this process. Brown sugar is essentially white sugar with molasses in it, giving it a stickier texture and a sweeter taste.
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
Soybean oil is the most commonly used oil in the world. Not only is it easily accessible, it is also a relatively healthy cooking oil, as long as it is not hydrogenated soybean oil. Soybean oil is a great option for restaurant supply, though it is not suitable for every type of cooking method. Soybean oil health benefits can draw customers, which, along with its many uses and wide availability, make it great for a commercial kitchen.
A Bit of Chemistry
Soybean oil health benefits are a result of the oil’s chemical properties. Soybean oil is relatively high in unsaturated fats. Saturated and unsaturated fats are usually discussed in the media in terms of health, with saturated fats known to be hard for the body to breakdown, compared to unsaturated fats. As a result of the molecular structures, saturated fats are less healthy, enabling fat buildup which raises the risk of cardiovascular disease. Though soybean oil contains some saturated fats, it also has a high number of unsaturated fats, making it a rather healthy cooking oil.
Catering is a relatively sure business compared to owning a restaurant. By becoming one of the many restaurants that cater, restaurants can expand their profits and success, while building a larger client base. Though restaurants that cater must invest time and money into planning the catering ideas, hiring restaurant staff to prepare and serve the food during event catering, and ensuring that all the restaurant equipment is up to par, the business expansion that can come about by offering a catering service can make owning a restaurant a lot more profitable.
Why Restaurants that Cater Have it Good
Restaurants that cater, and any catering service for that matter, have early income indicators. When a customer chooses a catering menu and hires a catering service, the service then knows the amount of food that needs to be ordered and can rest assured that it will all be used during the event catering. Whether the service is wedding catering or event catering of another kind, extra food will have to be prepared to cover any extra unexpected guests or hungry diners. However, the catering service can
Customers are demanding in today’s day and age. Not only are they looking for unique foods, they simultaneously seek healthy restaurant options. Various articles have cited that unusual cuts of meat such as rabbit, pigeon, and goat meat, will become culinary trends in 2014. It turns out that these meats have higher nutritional value than typical types of meat, and can be prepared in a wide variety of preparation methods. By learning and experimenting with various unusual cuts of meat, restaurants can set themselves apart and expand their menus.
Rabbit meat is a rather versatile type of meat that is often compared to chicken in terms of flavor and texture. It can be prepared in a variety of cooking methods, similarly to chicken. It is generally considered an excellent source of high quality protein, and promotes healthy eating by being leaner than chicken, beef, and pork. Sometimes rabbit meat gets a bad rep for its association with various health concerns due to its lean composition and lack of essential fatty acids. However, for customers looking for healthy restaurant options, rabbit meat is a great choice. Even restaurants such as Chez Panisse and The French Laundry have taken to using rabbit meat in various dishes, such as buttermilk-fried rabbit.
Goat meat is widely consumed worldwide. Similar to lamb and veal, different parts of the animal can be prepared with different cooking methods which include grilling, braising, frying, and slow-cook cooking methods. Goat meat usually (but not always) has a stronger, gamey-er flavor than other types of meat, making it appeal to a smaller sector of customers compared to beef. Despite this potential drawback, customers concerned with healthy eating will be drawn to cuts of meat
Tea time is generally associated with the British tradition of having a small snack and cup of tea in the late afternoon, usually around 4 p.m. Though tea time has always been a great excuse to have a social hour, today it is gaining attention as an extra meal, creating an opportunity to split meals to improve health. Many health studies have shown that eating many small meals throughout the day helps people reduce their caloric intake and prevent overeating at meals due to hunger. Due to the health benefits of light fare, the Food Channel is predicting that split meals, or tea time, will be one of the major food trends this year. Conveniently for restaurants, tea time has the potential to boost business and restaurant profit, similar to the way happy hour specials do.
Tea Time Restaurant Meals
When considering foods that are gluten free restaurants tend to concoct dishes with a gluten free item as the main ingredients. Quinoa salads, rice pasta, and soups (without flour, of course), are great dishes for customers with celiac as well as those interested in the gluten free diet plan for other health reasons. However, with the diversity of gluten free flours available, restaurants need not create new dishes, but rather adapt the existing ones to fit the gluten free customer. Below, three types of gluten free flours are described.
Teff is a wheat-like grain grown in Ethiopia and Eritrea, which is high in protein, calcium, and iron. Traditionally used to make sour injera bread, the grain actually has a nutty flavor, only getting a sour taste after a fermentation process similar to that of sourdough bread. Though its food costs are significantly higher than regular flour, some restaurant businesses may consider experimenting with teff flour because it is so rarely seen on restaurant menus in the US. Offering teff products which are gluten free foods can set a venue apart