Foodservice Updates is designed to help foodservice operators keep on top of all the industry news and provides tips for keeping business running smooth. We endeavor to provide the latest tips and solutions to keep you in the know.
Help your limited-time offers take off
Want to boost your traffic? Develop a strategy around limited-time offers. According to Technomic, limited-time offers have increased 64 percent at Top-500 chain restaurants and retail businesses in the past five years – and they aren’t going anywhere. But LTOs are not a slam-dunk for restaurants: While they can help brands boost traffic and generate excitement on social media, they can also be expensive and risky for a restaurant, not to mention time-consuming to plan and execute. According to a Restaurant Business report, Brian Hipsher, vice president of City Barbeque, says developing an LTO can involve up to 150 steps for that brand, with phases including ideation, marketing, trial and test, and feedback and survey. Want to boost your LTO success rate? The restaurant software company Eat advises you tap into seasonal appeal, much like Starbucks with its pumpkin-spice latte or the Shamrock Shake at McDonald’s. Make sure your offer is in fact only available for a limited time, since scarcity drives demand. Restaurant Business also suggests pricing the item carefully – you don’t want it to be too expensive for guests to want to try – and using vivid photography, special ingredients and a novelty factor to help elevate an offer over those of competitors. Finally, consider collaborating with a partner to increase your reach, promote your values or demonstrate your efforts to support the community: POS Sector suggests partnering with organic vegetable producers on a limited-time salad offer, for example.
The rise of the plant-forward chef
Nearly one-quarter of Americans say they have eaten less meat in the past year then they did prior to that, according to a new Gallup poll of 2,400 adults. Among the respondents, the shift toward consuming less meat was especially true among women, people of color, people living in cities or suburbs, and people living in areas outside of the Midwest. Most respondents reported making these changes for health reasons as opposed to environmental or ethical ones. What’s more, they largely accomplished it simply by eating smaller amounts of meat or by swapping in vegetables or other ingredients in place of meat – and less so by incorporating plant-based burgers, sausages or the other plant-based proteins making headlines. For chefs, the shift toward plant-forward diets is setting the stage for innovation, as well as the recognition of those who are making a mark with the plant-forward menus they create. To celebrate these chefs and their businesses, the Culinary Institute of America (CIA) collaborated with EAT Foundation to assemble its annual Plant-Forward Global 50 list. The list spans kitchens that are professional and commercial, upscale and casual, vegetarian/vegan and non, and in the U.S. and abroad. Looking for ideas to infuse your menu with fresh plant-forward options? The CIA and EAT developed a list of cookbooks to accompany the list as well.
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