Offering local ingredients on your menu is not only on trend; it’s also becoming a necessity amid the ongoing truck driver shortage that’s expected in the coming years – and the escalating ingredient costs that will result from it. Freight Transportation Research Associates reports that shipping rates in the U.S. shot up 14 percent in the year ending June 30. To manage price hikes, do you have a local strategy for everything on your menu – not just the seasonal specialties? Now is the time to anticipate menu changes you can make to better adapt to what’s available in your region throughout each season – and to identify a list of back-up suppliers who may not have as far to go to deliver product. You can even make it competitive, like Bounce in Milwaukee, which lists beer selections in order of the restaurant’s proximity to each brewery, Restaurant Business reports.
Does a rainy day spell slow sales for your restaurant? For many operators located in regions with widely fluctuating weather, the forecast can have a big impact on business. Denver restaurant Mad Greens found a way to keep its ordering in lock step with what’s happening outside. The restaurant connected its ordering system to a weather forecasting service that can help it prepare more accurately for the size of its crowds by adjusting order sizes. The technology has helped the restaurant reduce food waste by 30 percent.