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Tag: Restaurants

Weekly Roundup – Week of 2.7.2022

From delivery-only restaurants to hidden diamond ring giveaways, check out this week's most interesting stories from the food and beverage industry.

POWER OF LOYALTY PROGRAMS

As consumers’ confidence levels rose and they started returning to restaurants just a few months ago, the Delta variant has raised questions of safety in their minds and fear in the hearts of foodservice operators that any forward progress has been short lived. Operators are challenged with the risk of losing customers again if mask mandates are universally imposed or customers are required to present vaccination cards before being seated. How have foodservice operators shifted their strategies since the onset of COVID-19 and how can they keep business sustainable through yet another potential turbulent situation?

Optimize Holiday Meal Kits

Time-constrained households often feel preparing meals from scratch is challenging to fit into their daily schedules. Add in the rush of the holiday season, and busy families find themselves turning to away-from-home solutions to bring nutritious meals to their tables, saving both time and trips to the supermarket.

OVERCOMING LABOR SHORTAGES

As COVID-related restrictions are being eased and Americans slowly return to work in a more normal capacity, the hospitality industry is still battling labor shortages with the unemployment rate remaining several percentage points higher than pre-pandemic levels, according to the Q2 2021 U.S. Job Market Report. As a manufacturer in the foodservice industry, how can you help your customers navigate through their labor shortages?

DATA DRIVES LTO SUCCESS

While trending flavors or exceptional value will drive sales, the profitability of those sales is determined by commodity pricing, forecasting and supply chain data. When manufacturers pair this data with consumer trends to guide LTO ideation, they offer their operator customers a clear path forward.

STAFF: UNDER PRESSURE

It's no secret that a capable staff is at the core of building a positive experience for visitors — from serving high quality food to timely service to an efficient back-of-house. This presents an opportunity for foodservice manufacturers to help operators both in terms of increasing profitability and by helping to meet customer needs despite high turnover rates.

FOOD DELIVERY MAY DELIVER

While the rise of off-premise dining sounds the alarm bells in some operators’ minds — for fear of decreased quality and lower margins to name a couple concerns — consumer demand shows it isn’t going away, and a handful of restaurants are at the forefront of embracing this change.

CLEAN IS THE NEW HEALTHY

Defining “healthy” is no simple task. Perspectives are varied and vast, and seem to be constantly evolving. This poses challenges for foodservice operators who aim to deliver on the healthiness customers crave. However, one cohesive and powerful theme is emerging in the foodservice industry: clean ingredients.