As awareness continues to grow around the connection between the food and drink people consume and the physical and mental benefits (or consequences) of it, an opportunity is opening up in foodservice. Food, in general, has become its own wellness category, viewed by many as a form of medicine that can protect the gut, brain and heart. In the process, consumers are becoming more aware of the specific foods, nutrients, colors and ingredient combinations they should be incorporating into their diets. Looking at your menu, are there gaps you can fill with delicious but also health-forward ingredients? In a report earlier this year, Michelin-starred chefs said that as the world has reopened to travel, cross-cultural cuisine is offering new and creative opportunities to restaurants. Think Thai-Spanish tapas and even Japanese-Italian dishes – combinations that pique guests’ curiosity and promise to enhance the experience of dining out with others. Trying this doesn’t require you to turn your menu upside down – it could be about hosting a guest chef from a partner restaurant to create dishes for a special event or creating a limited-time offer for your loyal guests. Are there opportunities for your restaurant to push the cultural boundaries of its menu? With the constraints of the pandemic still in people’s recent memories, consumers continue to crave experiences and connection. One way restaurants can provide both is through communal eating – but interpret that in different ways. You might physically seat different parties together for special events like chef’s tastings, or simply to maximize space in your dining room. You can also just include more shareable entrées, appetizer platters or beverage samplers on your menu to get people talking and help boost the communal experience of your restaurant. Or, your plating and presentation alone can spark conversation. Consider serving entrées or appetizers on tiered platters, or side dishes on a rotating board that helps everyone at the table experience what you’re serving. According to research from Technomic, 85 percent of restaurant operators are concerned about high food costs. Separate research from Datassential found that 63 percent of operators say they could use some help in developing new dishes and menu ideas. If you look at the restaurant business environment right now, operators are being asked to do what can feel impossible: Labor is tight, skills are hard to come by, food costs are high, and yet consumers are still looking for new and exciting dishes fast. As a result, restaurant operators need to somehow work magic with the items they have in their inventory. Are your ingredients working as hard as they could? You’re in a stronger position to do so if you have sauces, grains, pre-chopped vegetables and other items on hand that are cost-effective, can function across the menu and don’t take a lot of time (or training) to prepare. Looking for ideas to expand your menu in efficient ways? The Scoop product line from US Foods provides some options to explore. Although many consumers are still watching their wallets and trading down on restaurant experiences, plant-based foods could be one of restaurant operators’ secret weapons to drive traffic and build loyalty. According to a new report from the Good Food Institute, sales of plant-based proteins (specifically plant-based meat) are rebounding in U.S. foodservice. Further, the people buying these foods make about 30 more trips to restaurants every year and spend about $400 more than the average foodservice guest. That’s a valuable segment to target and transform into loyal visitors. The research found that about 10 percent of U.S. consumers bought plant-based meat alternatives at a foodservice location last year, but the vast majority did so just once, so there is a lot of opportunity for restaurants that present plant-based foods well to capture and expand market share. Restaurants offer the kinds of elevated dining experiences that can make plant-based meat alternatives (along with plants in their natural form) shine. Operators can innovate with seasonal vegetables in ways that are still surprising and craveable to guests and exceed what a person is apt to prepare at home. As you look at the plant-based options on your menu in the months ahead, where is there an opportunity to bring in traffic and improve loyalty? What is football season without the food? Whether your guests are indulging in their favorite appetizers at tailgates or around the TV, you can give people an extra reason to come together this fall. Try putting your own spin on some of the classic, craveable items of the season – or weaving in ingredients that are plentiful, in-season and less expensive. A recent report from Foodservice Director suggests guacamole elevated with roasted tomato and bacon, as well as pork and sweet potato quesadillas. |
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April 2024
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