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.
Foods that make restaurant life easier
The challenges of 2020 are some for the history books. So when food products are available that can make running a restaurant a little bit easier, why not jump on them? Ingredients that are convenient and versatile in the kitchen are in high demand right now: According to recent research from Datassential, 38 percent of foodservice operators say they need more speed-scratch ingredients that remove some steps from the preparation process. They also want the products they buy to be versatile and flexible. In other words, they should have broad applications on the menu and – in case COVID-19 restrictions need to tighten down the line – be easy to store for a later date. There are important labor-related benefits to these foods as well, since they can be prepared (more quickly and with less stress) by a smaller, potentially less-experienced team. So what specific foods might help lighten the load in your kitchen? Datassential says more operators are using more pre-cut vegetables, opting for canned or frozen products in place for fresh, and cutting back on the variety of ingredients they buy. Other products to consider on your menu: ready-made hummus, sauces and marinades, pre-cooked meats, and brown stock reductions that can serve as a base for a range of soups and sauces, as well as add flavor to grain bowls.
What new revenue streams can you create?
Just like an investor diversifying a portfolio to protect against risk, restaurant operators would be wise to identify inventive new revenue streams right now – particularly those that have potential to generate sales and loyalty if business from more traditional channels lags in the months ahead. In addition to the obvious benefit of sustaining business, new revenue streams are also an opportunity to reinforce your brand values and, in turn, build loyalty. Chipotle, for one, recently announced it is launching a Chipotle Goods line, which includes not just the usual branded t-shirts but also leggings, baby clothes, jackets, cell phone cases, water bottles, socks, tote bags and even luggage, Nation’s Restaurant News reports. As part of this effort, Chipotle is upcycling 300 million avocado pits it uses each year to create a plant-based dye that is used in some of the products – then donating proceeds to organizations that make fashion or farming more sustainable. When you consider your restaurant’s values, what are you hoping your guests take away from their experience with you? If you take a step back, can you identify how your most loyal guests might be interested in supporting new branches of your business – simply because they make it possible to experience the best of your brand?
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