A recent article in Eater points to consumers’ subscription fatigue: People subscribe to so many services in their daily lives that asking them to add another can feel like a big ask. Nonetheless, UBS predicts the subscription market will boom to $1.5 trillion by 2025, and restaurants are keen to join it. The more successful ones are finding ways to build exclusivity and even community around their offers. For about $7 a month, P.F. Chang’s Platinum Rewards Program, for example, allows members to jump to the head of the reservation line, earn double points on purchases compared to their unpaid Gold membership, and participate in “insider panels” that the restaurant uses to plan new business developments. While the pandemic supercharged the concept of bringing the restaurant experience home, the idea is here to stay – and restaurants that find ways to use these offers to elevate their connection to guests, whether that’s in the dining room, at home or in between, could gain some die-hard fans. What do your best guests want to see from you? Need a creative new recipe? Some operators are turning to ChatGPT for help in fine-tuning ideas. According to a recent article in the Robb Report, Raven Bar in San Francisco tapped some key ingredients and a flavor profile into the AI tool and landed on a new concoction that combines mezcal infused with guajillo chili peppers, blood orange, grapefruit juice and Firewater bitters. To give credit where it’s due, they named the new beverage CraftGPT. The tool can be a helpful means of generating the initial ideas that lead to new recipes. At a time when guests are looking for a memorable experience that feels like a good value, all while restaurant operators are looking for ways to manage supply chain fluctuations and waste, tasting menus can be everyone’s friend. They give operators more control over food waste and overhead costs, since they can generally be offered with fewer staff. At the same time, when guests know they are experiencing something fleeting, the meal becomes special and gives them a reason to return again the next time you offer something new. Finally, tasting menus can give chefs an opportunity to get creative with ingredients again, particularly if they have been leaning on more speed-scratch items in the kitchen. How can you incorporate more of the plentiful ingredients on hand this season into appealing tasting menus? Bowl-based meals continue to be in high demand across day parts. They present a good opportunity for chefs to offer the health-conscious, plant-forward combinations guests are craving — and freshen up their menus with flavorful, in-season ingredients ranging from peas to asparagus. Help your bowls stand out with layers of texture and color, pops of flavor delivered by additions like global spices or fermented produce, and homemade signature add-ins on top of any speed-scratch ingredients you’re using. Despite red wine’s long-held reputation for health benefits, mounting evidence has shown there is no healthy level of alcohol consumption. More consumers are abstaining from alcohol as a result, According to GlobalData research, 16 percent of consumers are actively trying to cut back on alcoholic drinks and 39 percent say they consume these drinks only in moderation. Take this as an opportunity to fine-tune your beverage menu by adding not only naturally alcohol-free beverages but also non-alcoholic wines. While they can be hit-or-miss, these wines are finally getting some respect from the wine industry. There are some hidden gems to add to your menu that may help you stand out to guests who would love to have a guilt-free glass of wine with dinner. |
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April 2024
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