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.
What’s old is new
Some aspects of restaurant dining have seemed to become ancient history in the pandemic era. Case in point: It’s hard to imagine when the salad bar or buffet line will make a widespread comeback. But the equipment that made those kinds of services possible remains. So, like so many other areas of restaurant service right now, it’s time to reinvent it. Campbell’s has done just that by updating its self-service soup stations: In the current environment, they suggest placing a warming plate over soup wells and then lining up pre-packaged containers of soup for customers to collect, or (as a space-saving solution that also accommodates longer hold times) using a multi-tiered warming cabinet that can also be placed over existing soup wells and holds containers of soup to-go in various sizes. Both options enable easy soup collection by customers. They also allow easy replenishment of product from the back of the house – either by filling the cabinet with additional pre-poured containers of soup stored in a larger enclosed warming cabinet in the back, or by pouring more servings as needed from tureens behind the counter and adding them to the containers awaiting collection by customers. These new solutions from Campbell’s weave in some other benefits related to food safety, waste management and customer satisfaction too. Each soup container can be sealed with a sticker to boost customer confidence in the security of the soup they are about to consume. Further, the containers allow for precise pouring of soup in various sizes to help prevent accidental overpouring. Finally, serving from pre-portioned containers allows you to offer size options beyond the traditional two. Selling a few size options not only appeals to customers, but it can also help you craft new combo promotions to elevate check totals. Check out Foodservice CEO to find out about all the Cambpell’s self serve solutions at https://www.foodserviceceo.com/self-serve-solutions.html
Take it personally
We’re living in an era of personalization. A whopping 91 percent of consumers are more likely to support brands that provide offers and recommendations that are relevant to them, according to Accenture research. Before the pandemic, restaurant operators might have been able to identify their most loyal guests as they walked in the door. Technology – while important and helpful – wasn’t necessarily critical to keeping track of what loyal guests liked. Now, it’s clear that technology is needed to track customer preferences and deliver the promotions they want when they want them. This will be especially true as ghost kitchens become more common and guests have less face-to-face interaction with brands. But if brand personalization capabilities sound more feasible for the likes of Starbucks or Panera than for smaller independents, look for that to change soon. Brightloom, the new incarnation of Eatsa, the chain of popular fast-casual restaurants that used robots to prepare salads, is now focused on helping smaller businesses slice and dice their data into actionable information that can be used to build personalized marketing campaigns. (The company has some firepower behind it: Brightloom’s CEO came from Starbucks, where he helped develop the brand’s loyalty rewards program, and mobile order and pay capabilities, among other resources.) Competing businesses are developing similar capabilities, so look for tech-driven personalization to become more accessible for all.
More News Stories...
Nuggets of wisdom
Give your outdoor dining area a safety check for spring
How long to hot hold?
Does your tech help you drill down on prime cost data?