As a restaurant owner, you have to offset the demands of being an entrepreneur with the needs of your clientele, a balancing act that is both a requirement and a challenge. So when the time comes to revamp your menu – due to seasonal requirements, cost considerations, or time constraints – follow prescribed guidelines on how to do it, and – most important – don’t forget your customers, many of whom will vote with their feet if that menu change isn’t handled correctly.
Did you know that there are now 80 million Millennials in the U.S.? This group of individuals born between 1982 and 2000 now outnumbers the Baby Boomers — previously holder of the title, “Largest Generation Ever”– and makes up a full quarter of the nation’s population, according to the United Census Bureau.
Transforming one-time consumers into loyal restaurant customers is a key to success for most businesses. This holds particularly true for restaurants, and yet can be even harder to achieve due to the challenging combination of the increasingly competitive industry and today’s informed, empowered diners.
How popular are food trucks these days? Smithsonian Magazine recently declared America to be a “ food truck nation.” According to Mobile-Cuisine, meanwhile, there are currently 4,130 food trucks in the US generating annual total revenue of $1.2 billion — a 12.4 percent increase over the past five years.
The National Restaurant Association declared “sustainable seafood” to be number nine on its list of the “Top 20 Food Trends” for 2016. Also making the cut? “Locally sourced meats and seafood,” as well as “environmental sustainability”.
All three add up to one major takeaway for forward-thinking restaurant owners and managers. If you’re not aiming to show off your commitment to serving up sustainable seafood, you’re falling short of fulfilling some key requirements among today’s diners.