The Restaurant Group Blog

Why the Kitchen Design of Your Restaurant Matters

Restaurant Kitchen Design

Restaurant Kitchen Design

 

When thinking of starting a restaurant, kitchen design is often not a top consideration for most. After all, isn’t the kitchen just a space that will facilitate the cooking?

The answer is a resounding “No.” Your kitchen design determines efficiency, speed, and safety – three key things that could make or break the reputation of your restaurant.

Consider this; if food is consistently late in coming out because of a kitchen that does not facilitate speed and efficiency, customers will either leave or rate you poorly. Similarly, if kitchen accidents are the norm, no one will want to visit your restaurant no matter how good the food is.

With this in mind, it’s time to think about what you should do to ensure the right kitchen design.

Consult with an Expert

As an aspiring restaurant owner, it’s more probable that architecture and design are not your forte. The solution? Find a reputable expert who can look at your space and help you come up with the best possible design. Preferably, it should be a consultant who has worked with restaurants before and understands how the kitchen should work.

As your chosen consultant works, here are three things you should ensure they take into account.

I. Adequate Allocation of Space

Sufficient space should be allocated to each basic area; storage, preparation, cooking, serving, dining, and dishwashing. The consultant should work with your space, and depending on how many people you expect to work at different times of the day, allocate each area the right footage.

II. Good Flow 

The kitchen shouldn’t feel too small or too big. There should be enough space between the different working areas to ensure movement is easy and that employees can efficiently work together without inconveniencing one another.

III. Meets All the Required Codes

If your restaurant doesn’t pass inspection, then you can’t work. During the design and construction, ensure your consultant takes the state, local and health codes into account.

Contact TRG Restaurant Consultants for a free consultation.

What Restaurants Are Doing to Try and Lure Millennials

Restaurant Millennials

With millennials expected to outnumber baby boomers by 2019, it follows that businesses are desperate to capture and keep the attention of this social media-loving generation. Restaurants are no different.

Just Two Weeks Ago, At the Beginning of This Month, Applebee Released an ASMR Video on YouTube Aimed at Millennials

ASMR is an Autonomous Sensory Meridian Response. It’s a tingling sensation often experienced at the back of one’s neck when watching or listening to something that affects you deeply.

The video by Applebee is an hour-long video of different proteins sizzling and cooking over a grill. The idea is that consumers will connect with the sounds and visuals of the cooking protein and identify with the brand’s comfort food.

So far, the video has been viewed 4000 times. An executive at the Applebee insists that the only way to capture the attention of millennials is to be a bit different and think of social media from a broader perspective.

Whether it works is a question yet to be answered, so we can only wait and see.

A Restaurant Conference in Chicago Recently Addressed How to Build Loyalty Among Millennial Customers

The Restaurant Revenue Growth Conference via notable speakers attempted to help restaurateurs generate ideas that connect with millennials and are in line with 2018 consumer trends. Numerous restaurateurs attended because they understood how important it is to capture Millennials.

Verdict

Across the United States, restaurants are coming up with different strategies to try and attract the Millennials. Social media is no longer enough, it requires something else, something different.

While the above strategies might not work for you, it’s critical that as a restaurant owner, you find ways to do the same because there is clearly a need for the restaurant industry to capture the attention of Millennials.

 

The Perfect Recipe For Maximizing Your Restaurant’s Potential – Operations Analysis

Operations Analysis

Operations Analysis

 

It takes so much more than a few outstanding recipes or a single acclaimed chef on the payroll to raise your restaurant’s visibility in the ever-growing dining-out market.  With the public being educated by cooking shows that feature some of the world’s most beloved chefs, the bar is now raised, the gauntlet thrown, for dining-out experiences.

When patrons choose your establishment to spend their hard-earned money, they now expect the best; greeted warmly upon entry, seated quickly, immaculate and spotless table settings, something to “take the edge off” while awaiting drinks and appetizers.  If customers are comfortably seated and eagerly scanning the menu, that’s great–but if the meal and FOH service don’t meet their high expectations, the rest of their visit may soon be forgotten.

While FOH is the first impression your customers have of your eatery, your BOH must run like a well-oiled machine behind the scenes.  Efficient planning, productive prep and wait staff, proper equipment and counter space are obvious needs. Is your pantry well-stocked, freezers and coolers running at peak efficiency? Does your kitchen comply with all state and local health codes?  Is your staff properly trained, in the right place at the right time, willing and able to do what is necessary to keep things moving at all times?

How does your restaurant rate? Are unoccupied tables a reason for concern?  Is your menu trending? Does your wait staff ensure repeat business or are you losing ground due to poor productivity? Word-of-mouth advertising offers the most profit and potential for increased sales, and at TRG Restaurant Consulting, we look at your business, tell you what’s working and what needs an overhaul. We tell you what people are saying and show you ways to maximize your presence in a highly competitive field.  Let us help your restaurant set the bar for high standards in your community. Contact us today for an in-depth Operations Analysis, tailored to your specific needs.

Various industry leaders take credit for the phrase, “Lead, follow, or get out-of-the-way.” Now it’s your turn.

Beverage Trends 2017: Coffee

Beverage Trends – Coffee

Beverage Trends Coffee

Are You Offering Fresh Coffee?

Is your drink menu full of only standard options and written in at the bottom of your menu corner? If so, you may want to consider adding in coffee, or a few coffee options, to join the growing market of restaurants that feature coffee as an all-day option and has a growing customer base of people stopping in to get a drink and a snack or to do some work at your tables.

A sort of Starbucks phenomenon is taking place in a wide variety of restaurants. Consumers aren’t always looking for a full sit-down meal or even a meal through the drive-thru window. A lot of the time, especially if your restaurant offers free Wi-Fi or Wi-Fi with purchase, what customers really want as a place to sit down with or swing by for a hot coffee, a cold coffee, or any sort of the numerous customizable drinks that have become increasingly popular. While coffee is still predominantly associated with breakfast and business offices, it is increasingly a universal drink  that can draw in a crowd — especially if you offer novelty, convenience, or both. Customers are looking for hot coffee for their commute, a cold drink for the afternoon, or sometimes even a late-night pick-me-up for when office hours or studying stretch out. Being the local restaurant or the reliable franchise that offers what your customers are looking for consistently can go a long way to not only retaining customer loyalty but bringing in customers looking for a snack or a quick meal, too.

It used to be that drinks accompany a meal. But with new trends, new consumer behavior, and increasing numbers of people working on the go, it’s turning out that everything else may be accompanying the drink. If you are looking to expand or want to further capitalize on this market of busy coffee drinkers, our consultants at TRG can help you devise new business strategies, start an operational analysis, and see where your business can grow now and in the future. Please contact us at TRG Restaurant Consulting if you have any questions or want to talk to a consultant.

Today’s Restaurant Industry

Today’s Restaurant Industry

Ingredient, design, and culinary trends are not new to the restaurant industry, but with today’s rapidly evolving tastes and diners who are quick to share their experiences, chefs and restaurant owners need to be steadily aware of new trends coming into play.

Here are the current movements shaking up today’s restaurant industry:

 

The Right Angle

Today’s Restaurant Industry

Heads up, way up. When it comes to restaurant decor in 2016, so many designers are taking advantage of vertical space and adding interest with the use of hard 45 degree and 90 degree angles. These lines combined with the softness of wood paneling often made from reclaimed materials not only make a space inviting, but also speaks to a restaurant’s eco-friendly commitment.

Tall spaces are not the only ones getting the natural treatment, many interior designers are also bringing in tropical plants and wallpaper with natural textures or patterns to create a warm atmosphere.

 

Thoughtful Menu Planning & Ingredient Sourcing

Today’s Restaurant Industry

Today we are serving some the best informed diners we have ever served in the restaurant industry. That being said, menu planners cannot simply tout a locally sourced menu and not expect to be held to certain standards of sustainability and support of their local food industry. Likely the hottest topic within the realm of ingredient sourcing is the use of locally raised meat, dairy, seafood, and produce. Some of the most successful restaurants embracing this trend have built extremely strong relationships with local growers, ranchers, and fisherman and are very transparent about the origin of every single item on their menu.

Other ways restaurants are adding interest to their menus without sacrificing local ingredients: housemade ice cream, root-to-stem cooking, artisan butchery, house-made pickles, back-to-basics cooking, and curing meats in-house.

 

The Technology of Convenience

Today’s Restaurant Industry

It may be driven by millennials, but food convenience paired with delivery services such as Grub Hub, Ubereats, and Postmates represents one of the fastest growing areas in the foodservice industry. Many young professionals and working parents are the major supporters of these services because they bring well prepared, often nutritious, and fast meals to their doorstep with just a few quick swipes on their smartphone. Settling for rock hard pizza that takes an hour to arrive or waiting for a table with a gaggle of hungry toddlers just isn’t relevant anymore.

Other players in the food convenience arena include food trucks, dinner-in-a-box subscription services, and affordable chef-driven fast-casual restaurant concepts.

 

Working with Dietary Restrictions

Today’s Restaurant Industry

So many chefs and servers dread the question “What do you have that’s gluten-free?”

While it is true that the public’s concern for dietary restrictions has increased over the years, what is starting to change are restaurants’ approach to gluten free, paleo, vegan, and vegetarian dining. So many establishments are confronting the question head on and designing menus and even entire restaurant concepts that address and embrace these different eating patterns.

Some of the most popular trends from 2016 are: offering selections of raw or uncooked vegetable dishes, replacing pasta and white rice for ancient grains, healthy alternatives for kid’s meals, vegetable-centric menus, and milk substitutes made from cashews, hazelnuts, and oats.

 

Seasoned Seasoning

Today’s Restaurant Industry

Restaurants are big on flavor. With all the dietary restrictions circling around and a large demand for unique flavors, so many chefs are turning to spices for more than just heat. Spices, especially ethnically inspired or craft blended, are an ideal way to incorporate new and bold flavors into a dish without the use of animal fat, or excess salt and sugar. One of the more unique trends of 2016 are restaurants developing their own blend of spices to use in various dishes.

While ethnically derived spice blends are heating up in the kitchens, more and more customers are also asking for condiments that in the past have only been found at grocery stores in neighborhoods like K-town or Little Havana. From hot sauces to savory vinegars, expect to see a more eclectic assortment of condiments available at your table.

 

True Ethnic Cuisine

Today’s Restaurant Industry

Along with the never ending search for new flavors comes the quest for your area’s most authentic (insert country’s name here) cuisine. Today’s diners are very interested in trying authentic cuisines without the need for a passport. This trend can be seen with the fleets of food trucks hitting city streets and also in some of the nicest dining rooms around the country.

Vietnamese cuisine, new-Jewish cuisine, homemade Japanese rice balls, and new interest in African cuisine and ingredients have been some of this year’s most apparent trends in ethnic cooking.

 

Waste Not

Today’s Restaurant Industry

Lastly, it’s hard to talk about food whether it’s in the foodservice industry or home consumption without touching upon the topic of food waste. Not only has it been a big conversation leader in 2016, it has also turned into a big winner for business plans in the restaurant industry. Many restaurants cite their commitment to food waste reduction on their menus and equally as many are partaking in the food donation services that are springing up across the United States.

Other popular steps toward reducing food waste include: seasonal farm-to-table menus, smaller portion sizes at smaller price points, and a commitment to nose-to-tail and root-to-stem cooking.

 

The Rise of Fast Casual

Fast Casual - Restaurant Consulting

Restaurant Industry Trends – Fast Casual

It seemed as though the dominance of the fast food market segment would be forever enduring. This segment still dominates, but in terms of growth rate, the fast casual segment has been gradually eroding the fast-food market share, with McDonald’s, the leader of the fast food market chains, controlling about 20% of that market, with an average growth rate of around 2%. Alternatively, Chipotle Mexican Grill, the leader and pioneer of fast casual, has grown at a consistent 20% rate for the last seven years[1].

Restaurants: Preparing for Summer

Restaurant Consultants

Hilton Cabana Miami Beach

You can see it coming, and you can feel its gradual approach. Days get longer and the somatic sensations of warmer days begin to influence our choice for a lighter wardrobe to accommodate the activities of the warmest period of the year affectionately called the summer season – compliments of the yearly summer solstice.

Why restaurants should give in order to receive

Restaurant Consultants National Restaurant Association

Giving selflessly to charity has long been considered the hallmark of a beneficent character. And many restaurateurs, quite admirably, do it because it is the right thing to do without being aware of the associated financial rewards. The tax code provides restaurateurs some degree of tax relief that is available to businesses in general that give back to their communities, but few of them are aware of the most recent legislation that aims specifically at rewarding restaurateur for their charitable giving, a fact that has not gone unnoticed by restaurant CPAs, the contemporary restaurant consultant, and other restaurant advisors.

How To Improve Your Restaurant’s Online Experience

Let’s face it. When it comes to restaurant operations, in order to insure optimal success, restaurateurs must go beyond the typical physical amenities such as, menu design, kitchen and bar design, and the fine wine or craft beer list that will ultimately be offered in conjunction with your other dining complements. But just as important as the physical aspects of designing a new restaurant with artistic flair, an important element of restaurant management that must not be ignored is the marketing mix of your budding food enterprise.

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