The Restaurant Group Blog

Restaurant Design: Building the Efficient Commercial Kitchen

Restaurant Design: Building the Efficient Commercial Kitchen

 

 Restaurant Design Kitchen

Your restaurant design is a reflection of your brand. From the front of house design to the back of house, your entire design plan needs to reflect your brand’s personality, market position and mission.

Efficient Restaurant Design

Whether you have a large chain or one store, it’s necessary to take every detail into account; from the store front sign to the table settings. The front of house design should reflect the style of your brand in its décor, also a large consideration should be paid to the construction of the service areas, to include the layout organization and efficiencies. If something looks beautiful but doesn’t function well, your customers will be the first to notice.

The front of house design is an important part of your image, but the back of house is the heart of your operation. Poor commercial kitchen design cannot only decrease your productivity, but it will impact your bottom line in many ways from food waste to loss of business.

Proper Planning

Before you can design your commercial kitchen, you need a solid plan. For example, consider your inventory needs, health codes, the type of food will you be serving and how you will be serving it. Retaining a restaurant consultant is the best way to plan. A consultant can help you establish your menu and make the best use of your kitchen space to increase restaurant efficiency.

There are several areas of a commercial kitchen that need to be established and there are a few popular configurations for different styles of service. Each layout factors in the workflow which includes receiving, storage, food preparation, meal cooking, cleaning and washing, waste disposal and most importantly service. Whichever design you chose, remember to keep it flexible in case your menu options change, use commercial grade appliances and building materials. It is also critical that you create specific work zones that will provide your employees with maximum efficiency to complete their duties.

Popular Configurations

Depending upon what category your restaurant falls into, there are three main layouts you can use to increase food production time and employee communication. These are simple guidelines that are flexible and easily modified to fit your specific needs.

Assembly-line

Many fast food or fast-casual restaurants use an assembly line set up in their kitchens. if you are making many of the same types of food or using the same ingredients in different ways, the assembly line configuration usually works best. This format arranges the kitchen in order of materials used. There is usually a preparation area connected to a cooking area that hands off to a service area. In this setup, the cleaning and storage areas are behind the line. This design offers speed and the ability to process orders quickly without employees running between stations.

 Food Service Design

The Island

The island configuration is designed with one main block in the middle of the kitchen area where food is prepped and cooked. Most often you will find the cooking spaces with appliances and equipment in this area. On the outer walls surrounding the kitchen, you will find cleaning storage, food prep and service areas with a circular flow. The Island offers a good flow for workers to move around and better communication among employees.

Food Service Design

The Zone

This layout is organized by blocks, placing major equipment around the walls. Like the other two models, this design flows in an ordered manner and allows for easy communication among employees preparing the food. It also provides more space in the center of the work area for employees to easily move to-and-from different stations.

Food Service Design

Always keep in mind that each of these designs can be modified easily depending on the equipment you use as well as the space and shape of your kitchen.

Other Considerations

Depending on where you are constructing your kitchen, you will find different local, state and county regulations. The planning and zoning restrictions vary from city to city, so you may not be aware of the required fire, electrical and plumbing codes. Additionally, you will need to apply for permits and licenses so it is important to know what you’re doing before you begin your design. Restaurant consultants are specialists in this field of design, so using one to help guide you through the entire commercial kitchen design and build process, will often save you time, money and headaches, not to mention, help you increase your restaurant’s efficiency and bottom line profits.

Contact TRG Restaurant Consulting for a free commercial kitchen design consultation.

5 Great Marketing Ideas for your Restaurant in 2016

Marketing Ideas for your Restaurant

 

Restaurant Marketing

 

As a busy operator making decisions about how to best market your restaurant brand often takes a backseat to the day to day business of running your operation. And, in a marketing world that is constantly evolving, learning the ins and outs of new strategies is difficult. Moreover, figuring out how to deploy them for your restaurant may seem overwhelming and impossible. But, armed with a few new and emerging ideas and some straightforward implementation ideas, restaurant managers and owners can leverage the best of the current marketing trends to raise brand awareness and increase traffic and revenues.

Let’s explore 5 powerful, cutting edge ideas and strategies and how you can put them to work for your restaurant.

 

Get Visual

Visual content in the form of videos, animated GIFS and short-form looping videos such as Vines allow restaurants to engage their target audience in a completely new and interesting way. Restaurants have a unique opportunity to create rich visual content through action videos both in the front of the house and the kitchen and through special events, cooking classes, charity tie-ins and community involvement for example. By promoting their own branded video content on their website and on social media, restaurants can create brand building campaigns that raise awareness and invite customer interaction in ways not possible before.

Email marketing, which remains one of the most effective and cost friendly marketing methods for restaurants, takes on a entirely new dimension with the addition of quality, short animation and video content. Look to an email service such as MailChimp or Constant Contact to make creating robust email campaigns easy.

 

Restaurant Marketing Ideas 1

Get Mobile

The mobile movement isn’t coming. It’s here, and it’s here to stay. In fact, mobile searches surpassed desktop searches well over a year ago (see graph) and searches for local businesses make up the majority.

Consumers are making buying decisions on the go making it especially important for restaurant websites to be mobile-friendly. It’s not enough to just be found when potential customers are looking for a restaurant to visit. You must have a website that offers up the information they are seeking in an easy to navigate, “thumb-friendly” format. Your menu, location, hours and contact information must be easily accessible and your website experience must be seamless and smooth. Make it hard for your online visitors and they will bounce off your site and move on to your competitor.

Mobile websites are easily attainable and a responsive site, meaning one that adapts to the device being used to access it, can accommodate simple and inexpensive online ordering and reservation applications.

 

Restaurant Marketing Ideas 2

Get Content

You’ve no doubt heard the phrase, coined by Microsoft founder Bill Gates, “Content is King” and, without a doubt, it still holds true.

There is no substitute for quality content on your website in optimizing your site for search and reaching your target market. Great content is characterized by its laser focus on specific groups and their interests. It must be original, interesting, informative and easy for your potential restaurant customers to digest. Being well written and free of misspellings and grammatical errors goes without saying.

The time and/or money spent creating or acquiring great content is well worth the investment but savvy marketers are finding new paths to great content by encouraging user generated content on their sites. Content generated by your website visitors or social media followers can come in the form of comments, tweets, images, video clips, reviews, etc. Either way, good quality content is imperative to make a solid mark on the digital landscape.

 

Restaurant Marketing Ideas 3

Get Social

Restaurants that fully engage a social media strategy can connect with their customers in a very direct and personal way. Having a strategy for social media doesn’t mean employing every form. It involves choosing which platforms will be most effective for your brand and utilizing social media as part of a larger marketing strategy for your restaurant.

Each platform offers something unique and has certain attributes that fit with particular brands. Facebook is well suited for restaurants because of its wide appeal and range of features such as photo and video sharing, event creation, reviews, groups, chat and presence technology which allows members to see which contacts are online and, most recently, where they are located.

Creating a page gives you the ability to promote your restaurant through both organic means and affordable paid advertising. Creating events allows you to publicize, invite guests and track those planning to attend.

Live-streaming video through Facebook and other applications such as Periscope and Meerkat is a great way to tap into your audience in a spontaneous and meaningful way. You can use it to share live events in your restaurant or action in the kitchen such as cooking demos for example.

Followers can interact with your brand in a variety of ways and the ability to connect social media to your other marketing efforts exponentially expands your reach.

 

Restaurant Marketing Ideas 4

Get Personal

The days of the anonymous customer are over. Our connected society is digitally engaged in each other and the brands they are interested in. How you interact with your customers must transcend the transaction and enter into the relationship status if you want to create brand ambassadors. Getting to know your customers and what resonates with them is the key to developing an effective marketing strategy for your restaurant.

How do restaurateurs gain an understanding of what motivates their community of customers and personalize marketing to them? By mining information from their POS systems, social media interactions and other data which is now easy to access and understand.

Tools such as Google Trends allow you to access data at a local level in order to understand what’s on the minds of your target market. Google Trends is a dynamic and easy to use platform that will only cost you, as a restaurant operator, a little of your time. From this data you can gain valuable insights to help you chart the course of your marketing months ahead and keep your concept relevant, fresh and on the cutting edge.

In the future personalized, relationship oriented, data-driven marketing will become increasingly important so start thinking about how you will connect with your customers in this way.

 

Restaurant Marketing Ideas 5

Get Going

The marketing world around us is evolving rapidly and while it may seem too complicated to engage and understand the long term success of your restaurant depends on you not just keeping up but getting ahead of it. That being said, you don’t have to recreate the wheel in order get onboard. Chances are by better utilizing the tools you already have and adding in some new and exciting applications you can create a compelling and effective marketing plan. Take some time to add some new ideas and applications to your marketing toolbox and watch your business grow in 2016 .

 

For More Restaurant Marketing Advice Contact TRG Restaurant Consulting.

Menu Development – Increase Your Restaurant Revenue

Increase Your Restaurant Revenue During Off-peak Hours  Menu Development

Snacking is not just for in-between meals – Menu development for the next generation

 

Over the past decade, eating habits are shifting in response to a shift in the American culture and lifestyle. In 2014, Bloomberg did a study that indicated people are spending almost as much money dining out than eating at home. The possibilities for increasing profits may lie in the way people are eating today. The demand for quick, healthy snacks are on the rise among people who like to eat a few small meals a day.

 

Changing Menu Preferences

The Technomic 2016 Snacking Occasions Consumer Trend Report highlights the importance of snacking and reveals some opportunities for restaurants to increase market share in this space by capitalizing on the trends. The report indicates that 60 percent of consumers snack at least twice a day and 37 percent would like more restaurants to offer mini-sandwiches that they can eat as a snack or light meal. These trends had double-digit increases and suggest that restaurants may need to revise their menu development.

Some of the key takeaways of the report are diners want healthy snacks in place of, or to go with full course meals. The trend has rapidly changed as 40 percent of consumers are eating healthier foods between meals, more than they did just two years ago. According to the 37 percent of respondents, if bundled mix-and-match snacks were available, they would order them. These diners are not looking for a typical meal. Proper menu development is critical in this aspect because studies show that 49 percent prefer snacks that are different from breakfast, lunch and dinner fare. 

 

A Transforming Culture And Demographic

Having to conform to a hectic lifestyle, dual income parents and single parents are eating outside of the home at least once a week. Additionally, many parents want to provide healthy snacks for their children in between meals. However, the real “snackies” are the millennials. There are three defining characteristics about this group. They are budget conscious, they want healthy food and eat a few small meals a day and they prefer to eat at off-peak times. As their purchasing power increases, restaurants will have to rethink their menu development in order to capture their business.

In the Technomic 2016 Snacking Occasions Consumer Trend Report, some of the responses by millennials were not that surprising. If available, 44 percent of millennials would order snack delivery from restaurants. Additionally, 54 percent of this group prefer unique flavors and pairings in their healthy snacks.

 

Where The Opportunities Lie

The report also generated some interesting information that has the potential to drive more revenue and increase market share in the snack category. A restaurant consultant can help you with your menu development to capture these missed opportunities.

While 56 percent of snack purchases are planned, 44 percent of people attribute their snacking to an impulse buy. Restaurant consultants can help catch that impulsive buyer with better placement and creative menu design. Leveraging the restaurant consultant’s knowledge can also help restaurateurs take their share of the snack market. With statistics that demonstrate consumer snack buying behavior favoring 77 percent of snack purchases at retail locations and only 23 percent bought snacks at restaurants there is room for growth. Work with a restaurant consultant to develop an atmosphere that grabs some of the 72 percent of people eating their snacks at home.

Learn more about how menu development can help transform your snack business on our TRG consulting service pages.

Resources:

2016 Snacking Occasions Consumer Trend Report [Technomic]

Americans spending on dining out just overtook grocery sales

Food Waste: Problem to profit through menu design

Menu Design

There are plenty of studies that will tell you that anywhere between 30 and 40 percent of the overall food supply in the U.S. ends up in landfills. According to a 2014 study, restaurant sector respondents reported approximately 84 percent of food waste was literally thrown away.

The impact on profit

The report estimates that almost 16 percent of all food waste is generated by the restaurant industry. On average, survey respondents generated 33 pounds of food waste per thousand dollars of company revenue. When you put that into dollars and cents, it adds up to a great deal of lost profit.

The restaurant industry is highly competitive and remaining profitable is the key to existence in this overcrowded marketplace. Food waste can be one of the largest hits to your bottom-line so menu design is an important consideration in determining how much food waste your business will generate.

Investigating the sources of waste

If your business is losing a considerable amount of revenue due to food waste, a restaurant consultant can offer insight into your main problem areas and help you close the gap on profit and loss. They can assist you in improving efficiency and reducing waste in areas such as purchasing, product handling, preparation and storage. Additionally, your production and services areas should be factored in as well.

Restaurant consultants recommend breaking up food waste into two categories, you will be able to see the full picture of where your food waste lies. First, consider the food you waste before it is served to the customer and secondly, consider the food that is left after consumption.

Before consumption waste

If you are wasting food before it gets to the customer, there are several matters you need to investigate. The first one is, are you purchasing too much? You are not saving money buying in bulk if you throw away products that have expired or gone bad. Begin by monitoring the items you are throwing away. Review your invoices and orders and define what you are buying too much of and analyze the vendors you are using.

Another possibility could be the way you are storing your food. Monitor your storage areas by going through your inventory and figuring out the best way for all food to stay fresh and unspoiled. Moreover, examine your food preparation methods and set up. If your prep station is not set up effectively you may be throwing food out due to prep errors.

After consumption waste

Auditing your post-consumption waste can tell you a great deal as well. For example, are people eating the whole portion? If not, reducing the plating size is an obvious choice. Also, things to take into consideration is food presentation including the wasted cardboard, styrofoam and plastic that is being used. This waste also needs to be managed to improve your profitability.

Menu design

After you have assessed your waste, you should reassess your menu design. A restaurant consultant can guide you through the process based on your waste assessment. If you need to either recreate your menu or business model from scratch or make tweaks to it, having a professional direct the process can end up increasing your profitability.

Whether you are a fast casual or full-service restaurant, changing up your menu is the key opportunity to minimize food waste. Deciding what you are serving, storing, preparing and packaging will impact your bottom line and your food waste carbon footprint.

The key to ending food waste is to reduce, reuse and recycle! Learn more about how menu design can help your restaurant reduce food waste on our TRG consulting service pages.

How to Increase Profits with an Operational Analysis 

Operational analysis for restaurants

Restaurant Operational Analysis for Restaurants

 

Let’s face it, the statistics for restaurant failure are not all that encouraging. Various studies indicate that only 10 to 12 percent of restaurants will survive their first five years. Regardless of how you slice and dice the numbers, the restaurant business is a strong and growing part of the economy. According to IBISWorld, industry revenue will grow an annualized 2.5% to $97.8 billion between 2013 and 2018.

Capturing a piece of the market

The reality is that only restaurants that achieve operational excellence will be able to grab a piece of the business market, and conducting an operational assessment will show you where you are losing revenue, as well as the procedures and practices that are hurting your profitability.

Running a profitable restaurant requires operational efficiency. Every aspect of your business from location and services to suppliers, involves constant oversight and an operational analysis. As a restaurateur, there are critical aspects to consider. Whether you are a startup or an established business, you need to begin with defining your goals and then evaluating your strengths and weaknesses.

Know your market

A SWOT analysis helps you determine the strengths, weaknesses, opportunities and threats to your business. Most entrepreneurs conduct these frequently to stay competitive in the marketplace. Here is an example of what a restaurant SWOT analysis would look like:

SWOT

Creating long and short-term goals

Restaurant trends, technology and target audiences are changing at a rapid pace. Regardless if you are a startup or an established restaurant, you need to routinely access your business plan by defining long and short-term goals.

An operational analysis provides the restauranteur with an overview of menu choices, location, hours of operation, operational costs, technology and your entire staff performance from front-of-house to back-of-house. This assessment provides a snapshot of where your business stands now and where you will be in the next years. You will be able to proactively and immediately begin to eliminate inefficient practices and expand upon the areas of productivity and revenue generation. 

Location Evaluation

Where your restaurant is situated is probably the most important factor of your business. Does your target audience live or work in the neighborhood? Are you in a high-volume area? Is there a great deal of competition in the vicinity? Can your customers park? Is your space large enough? As the old real estate saying goes, ‘location, location, location’! Diners rarely have time to wait for parking or drive far from their neighborhood. Additionally, being among other restaurants is not the big problem, it’s where the competition is located that can be an issue. Along with location, your hours of operation could be a factor. Can you open early to catch those commuters or can you stay open late for the college students who want to eat later? Choosing a location is often the first step in opening your restaurant, so know the area well.

Review your menu options

Whether your restaurant serves fine dining cuisine or fast casual dining, your menu is one of the driving factors of your success. Knowing your customer’s preferences will help increase traffic to your restaurant and decrease food waste.

Assessing the costs

Monitoring the bottom line on a regular basis is essential to your profitability. Are you buying your supplies from a vendor with high discounts or low prices? Are you getting value using the ingredients that comprise your menu? Is your staffing balanced for low and high-peak hours of operation? Is your rent too high? Finding the things that can reduce your overhead and improve productivity will enable growth and increase revenue.

Front-of-House and Back-of-House Staffing

Your staff can make or break you. In the restaurant business, good customer service is critical to your operation. Ensure your employees not only know what you expect but retraining them constantly and teaching by example is important. Mishaps occur, just remember it is how your staff handles them that will make the difference between a repeat customer and a bad review on Yelp.

An operational analysis is the only thing standing between the restaurant owner and profitability. Learn more about how an operational analysis works by taking a look at our  TRG operational analysis TRG operational analysis service page.

2016 Restaurant Menu Trends

 2016 Restaurant Menu Trends

2016 Restaurant Menu Trends

The restaurant industry is constantly changing. In the competitive world of food service, it’s important to stay well ahead of the year’s industry trends. Menu design for sustainability, interesting new flavors, and convenience are becoming more important to your customers this year. In order to help you stay on trend, we’re bringing you the top 10 restaurant trends for 2016.

 

Locally Sourced Meat and Seafood

Your customers are becoming more and more concerned about where their food comes from. Not only do they want the freshest ingredients, they also want to lower their impact on the environment by making the best choices when it comes to food.

 

Hyper-Local Food

In addition to local meats, customers want to see more local produce on the menu. For many diners, the closer the better when it comes to fruits and vegetables.

 

Fast Casual

Busy diners are flocking to fast casual restaurants, but speed isn’t their only concern. These customers want quality as well as speed, making chef-driven fast casual restaurants a major contender in the foodservice industry for 2016.

 

Convenience

Services such as Amazon and Uber are paving the way for convenience for today’s consumers. Restaurants should tap into this trend by making their food as easy as buying a new book on Amazon or catching a ride with Uber.

 

Clean Menus

Health concerns may cause diners to cook at home rather than dine out, but if your restaurant offers plenty of healthy options you can keep customers coming through the door. A well designed menu can keep your customers coming back for more great, healthy options.

 

Healthier Kids Options

Typical kids’ menus may offer items such as chicken nuggets or macaroni and cheese for picky eaters, but parents are starting to expect more creative and healthier options for their children. This year, you need to think out of the box when it comes to feeding younger guests.

 

Sustainability

Along with locally sourced food, diners want to know that their dinner comes from sustainable sources, especially when it comes to seafood. A well designed menu featuring locally sourced meat, seafood, and produce will attract diners looking to enjoy a great, ethical meal.

 

Spice It Up

Customers aren’t just looking for restaurants to turn up the heat, they are also craving more variety in seasonings and flavors. Fusion options are a great way to add new flavors to your current menu while staying true to your restaurant’s vision.

 

Comfort Foods

Although your customers may be looking for more healthy options in 2016, they also want a good opportunity to indulge in their favorite comfort foods like southern fried chicken and artisan ice cream pairings. A well balanced menu will allow diners to get the best of both worlds, offering comfort food indulgences and healthier options.

 

Food Trucks

Diners are flocking to food trucks that offer convenience and new twists on old classics such as fusion tacos and dessert sandwiches. These roaming restaurants are a great way to extend your business by offering your most popular dishes at events and near office buildings during lunchtime.

 

Staying current with new restaurant trends is essential to competing in the foodservice industry. If you’re ready to jump on one of these trends or take a new direction with your restaurant, contact TRG Restaurant Consulting. Our experienced consultants can help you design the best menu to keep your diners coming back for more.

How Restaurants Can Appeal to Millennials

Restaurants Millennial-01

Millennials are the rising tide of the economy. This demographic, which ranges in age from 18 to 33 make up about one-fourth of the US population and spend approximately $1.3 trillion annually. Many marketers are vying for the attention of this group and for restaurateurs capturing their business is essential as millennials eat out more than any other generational demographic.

Who is the Millennial?

So what is the millennial looking for in a dining experience? To understand how to serve this customer you must understand what the millennial is looking for in a restaurant. There are key characteristics of this demographic that make them more unique than other generations. These customers value the relationship they have with the brand and they have particular needs to meet their lifestyle.

A taste for fast casual

The industry has expended a great deal of resources trying to understand this misunderstood generation. Recent studies indicate that while the restaurant chains fluctuate, categories are consistent; casual dining and fast casual industry establishments. Some of the notable chains in the casual category include Olive Garden, Applebee’s and Chili’s. In the fast casual sector, millennials embrace chains like Chipotle, Panera Bread and Pei Wei Asian Diner. Additionally, fast food franchises such as Subway, Jimmy John’s and Jersey Mikes.

Health Conscious with Customization

The millennial wants fresh, healthy and artisan food. They may occasionally eat at McDonalds, but they consider most fast food as unhealthy. For the millennial, fresh food is healthy food and choice of having it their way is important. As a result, according to a recent Nielsen study, millennials are 74 percent more likely than average to visit Chipotle. The same study indicated that when it comes to fast food, the chain of choice is Subway because it is fresh and inexpensive. The study also concluded that 73% of millennials said they planned to eat at Subway again.

Socially Conscious

In the case of the millennial and brand relationship, the reciprocity principle applies in two areas. This generation is socially aware and they want to patronize companies who give back to the community and to their customers.

Companies such as Panera Bread and Chipotle have programs that donate heavily to good causes. Panera with its Panera Cares® community cafes provides meals to those who can’t afford it. Through this program, the company also partners with other non-profits to offer job training.

The Chipotle Cultivate Foundation donates over a million dollars to non-profits that promote everything from food literacy to improving farming. Some of the organizations receiving money include International Rescue Committee’s New Roots Program, The Kitchen Community the Ecology Center in Orange County. 

Social Media Conscious

The second part of the reciprocity principle applies to social media and brand feedback. Millennials, who are foodies will post their opinions online, with pictures. If the experience is good, you can expect them to sing your praises; a bad experience will be posted as well. As many restauranteurs have learned, Yelp can either boost your business or kill it. The by the Pew Research Center reported that 87 percent of online adults in the US aged 18 to 29 use social media sites. So you can expect that they turn to their friends on social media for recommendations on where to eat.

Technologically Conscious

It goes without saying that the millennial is the most tech-savvy of all generations. According to Nielsen, more than 85 percent of millennials in the US own smartphones. Millennial need to connect to restaurants via their smartphone to make a reservation, place a takeout order or find a promotion or pay online. Additionally, free Wi-Fi for this group is a necessity, not a luxury.

Beside the characteristics listed above, it is also noteworthy to mention, millennials expect value because they can and do use technology to find the best deal. Moreover, these busy people eat on their time schedule. They seek breakfast at lunchtime and enjoy late night dining.

Restaurant chains of all sizes and types are catering to this foodie generation who is the largest group of people who dine out regularly. It is critical to the food industry to understand and embrace this demographic like never before in order to be successful entrepreneurs.

Sources: Nielsen, bcg.perspectives, Food, Drink and Franchise, Pew Research Center

How Restaurants Can Stay Relevant

Restaurant Consultants

Food service is unarguably one of the most challenging industries for a business owner. With heavy competition and high failure rates, it’s important for your business to stay relevant if you want to succeed; however, due to the changing nature of the industry, staying relevant today is not the same as it was when you opened your restaurant doors. Menu design, marketing, and decor seem to change from year to year with new trends and technology. To help you stay on top of your market, we’ve compiled a list of ways you can keep your restaurant growing this year.

 

Give Them What They Want

One challenge restaurants face today is matching their operation to what their guests want. This can be a problem of space, funding, or permits. For example, if customers are looking for an establishment with healthy and indulgent options, but you’ve always touted your healthy and sustainable menu design, that’s a challenge you have to evaluate. Serving up an appetizer that seems indulgent but is still healthy and sustainable is a great way to face your challenge without changing your restaurant’s vision.

 

Listen to Their Feedback

In many ways, new technology is completely changing the way your business runs. Inventory tracking, billing, and ordering become easier with programs designed to take the counting and tracking out of your hands. With the expansion of social media, technology is also making it much easier for you to really know what your customers think of your business. Although some restaurant owners may be dismayed by public reviews on Yelp and Facebook, this is actually a great opportunity to make the changes you need to stay relevant and engage with your diners even when they aren’t inside your restaurant. Take every piece of feedback you get to heart and make the changes they want to see. Respond to all of your reviews, good and bad, to show your diners you appreciate their business and can’t wait to see them again.

 

Know Your Diners

There are plenty of new and exciting things happening in the restaurant industry every year. Many owners jump on these new trends as soon as they can, but it is important to take a second to think about your diners. For example, bacon infusions were extremely popular during 2015. Many establishments very easily added more bacon to their menu, fulfilling a need for their clients. However, if your restaurant is close to a kosher community and you add bacon to all of your dishes, you’ve alienated many of your best customers. Also, even though extremely sustainable meats and vegetables are extremely popular this year, if your diners come to you for great food at a reasonable price, you may have to raise your prices too much for your loyal customers. It’s important to think about your demographic before you change your menu design around new trends.

 

Staying on top of new food industry trends is important for all restaurants, no matter how established they are. If you want to stay relevant by giving your customers what they want and listening to their feedback, a restaurant consulting service is a great way to ensure you implement changes easily and without alienating your favorite customers. Contact TRG Restaurant Consultants for a free consultation.

Millennials: What Restaurants Need to Know

Millennial Marketing for Restaurants

Millennial Marketing for Restaurants

Marketing to Millennials is a huge undertaking and requires consideration. As a generation, Millennials are more likely to be computer savvy, to have disposable income and to be more decisive when it comes to food than their parents’ generations. Currently, Millennials are the largest consumer generation group in the United States, comprising age groups ranging from eighteen to thirty-four. They are spending money, although they are doing it more carefully and basing their decisions on several factors. Instead of using the desire to eat or hunger as a driving factor, Millennials are more likely to consider a restaurant’s brand value as well as their impact on society and the environment.

How Will the Minimum Wage Increase Impact the Restaurant Industry

 Restaurant Industry Minimum Wage Increase

Photo: Victor J. Blue / Bloomberg

Minimum Wage Increase Effects on the Restaurant Industry

At a time when minimum wage in the United States varied from $5.15 in Wyoming, to $9.15 in Connecticut, and with the Federal wage set at $7.25, New York made history when they raised their minimum wage to $15.00 (source: NCSL). While the plan will phase in over three years in New York City, and over six years in the rest of the state, the reaction was quick. While many in the media hailed the decision as being something that’s been needed for years, there were just as many naysayers. They claimed that raising the minimum wage would stunt the economy, as restaurants, especially locally owned ones, would struggle to meet payroll once the new minimum wage rates began.

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