McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Durable Safety Edge Foil Lids skyscraper ad - both - 10.17

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

Performance Plus Food Safety - skyscraper - both - 09.21

Simplot Sidewinders - Make Waves - banner - both - 01.20

Tater Tumblers Unseasoned Mix Free Sample - banner - both - 10.11 - 12.31.24

Hormel - Fontanini - Welcome to Our Family Tradition - banner - both - 02.20

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Indiana Packers - Vertical Integration - banner - both - 07.21

Culinary Canvas - skyscraper - OE - 09.30 - 12.29.24

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Sunny Fresh Egg Patty and French Toast - banner - both - 03.23

Seafood is Better - banner - both - 05.21

TNT Burgers - Learn More - banner - both - 03.23

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Empress 5-Compartment School Food Tray - 05.22

Tork One Napkin - banner - OE - 03.17

Reel in Greater Appeal - skyscraper - both - 10.22

Ready to Eat Frozen Vegetables - banner - both - 03.23

Catch of the Season - skyscraper - both - 07.22

America's Original Seafood Family - banner - 02.24

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

General Mills - Gluten Free Options - banner - both - 03.18

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Simplot Harvest Fresh Avocado - banner - both - 01.20

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

McCain - Maintain Your Restaurant's Unique Identity - skyscraper - both - 05.20

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Chef-mate We Can Better - skyscraper - both - 06.23

Knorr's Cook with More Possibilities - banner - both - 09.24

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

America's Original Seafood Family - skyscraper - both - 02.24

McCain Free Takeout and Delivery Guide - banner - both - 05.20

Find Fresh Inspiration - skyscraper - both - 08.22

V8 - Power Profits with Refreshing Steady Energy - both - 01.24  - 12.31.24

Future Menus 2024 - both - 08.01 - 12.31.24

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

V8 - Power Profits with Flavors Customers Crave - both - 01.24 - 12.31.24

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Sugar Foods Deliver It Better - skyscraper - both - 04.20

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Ambrosia Chocolate - banner - both - 03.23

Simplot GoodGrains - banner - both - 01.20

Savor Imports - banner - both - 06.24

Culinary Canvas - banner - OE - 09.30 - 12.29.24

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Reel in Greater Appeal - both - banner - 10.22

Dixie Ultra Surface Systems - banner - both - 02.23

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Cooper Shreds Have Now Arrived - banner - 02.24

Hellmann's Vegan Dressing & Spread - skyscraper - OE - 10.22

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Maui Refreshers - both - 06.13 - 12.31.24

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

V8 - Give Customers Steady Energy - both - 01.24 - 12.31.24

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Banner Ad - 4 - PICs - Operator - supersized

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

V8 - Put Pep in Their Step and Profit in your Pocket - both - 01.24 - 12.31.24

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Essity - Impress Your Guests - banner - OE - 03.17

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Simplot GoodGrains - skyscraper - both - 01.20

Sugar Foods Barista Blend - skyscraper - both - 04.17

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Rich's Plant Based Cooking Creme - banner - both - 02.18

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Performance Dairy Convenience and Consistency - banner - both - 04.24

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Sunny Fresh Egg Bake Bites - banner - both - 03.23

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

V8 - Steady Energy from Black and Green Tea - both - 01.24 - 12.31.24

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Jennie-O No Basic Burger Here - banner - both - 03.20

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Amidst the ongoing ripple effects of the Great Resignation and rising costs, restaurants are scrambling to meet soaring customer demand by focusing on employee retention strategies like flexibility, benefits and fostering a positive work environment.
The restaurant business has been on quite a ride for the past five years. We&rsquo;re still witnessing the ripple effects of the Great Resignation of 2020. The hospitality industry lost millions of workers, and the term &ldquo;labor shortage&rdquo; echoed throughout back offices and the media. Restaurants scrambled to figure out how to entice workers back with offers like hiring bonuses. Wages drove up, and tipping entered the conversation yet again.
But customers have returned in droves, and restaurants are looking to meet the demand.
According to the <a href="https://www2.smartbrief.com/rest/sign-up/43AD32F0-20A9-4591-899D-AE06719C9297?utm_source=brief" target="_blank">National Restaurant Association</a>, restaurants <a href="https://www.restaurantbusinessonline.com/operations/restaurants-labor-situation-has-improved-its-far-perfect" target="_blank">hired about 300,000 employees</a> last year and expect to hire another 200,000 this year (not including the <a href="https://www.prnewswire.com/news-releases/now-hiring-restaurant-industry-projected-to-add-525-000-summer-jobs-302156138.html" target="_blank">more than 500,000 jobs</a>&nbsp;restaurants expect to fill for the summer). <a href="https://businessjournaldaily.com/restaurant-and-food-service-industry-2024-outlook/" target="_blank">About 45%</a> of restaurant operators said they need more employees to meet customer demand.
Restaurants also face rising food costs, labor costs and increasing competition. The restaurants prioritizing the employee experience will come out on top. How can restaurants retain those great workers they&rsquo;ve hired? Here are things restaurants should focus on in their employee retention strategies to get their best workers to stay, according to recent&nbsp;<a href="https://www.7shifts.com/blog/announcing-2024-report-restaurant-employee-engagement/" target="_blank">research report published by 7shifts</a>:
1. Provide flexibility and some predictability: Give employees their schedule as far in advance as possible. Eliminate close-to-opening &ldquo;clopen&rdquo; shifts and prioritize giving consecutive days off. When people feel no division between their work and home lives, they get burned out faster.
2. Restaurant workers want PTO:&nbsp;With hourly work, taking time off can mean sacrificing take-home pay. Losing even a day&rsquo;s wages discourages employees from taking time off, increasing their risk of burnout.
3. Health insurance and retirement benefits help, too: Restaurant workers have started requesting the benefits of traditional 9-5 jobs over the past few years. It&rsquo;s likely no surprise that other than PTO, people want health insurance and retirement benefits the most. It can be challenging for small businesses to offer these benefits. Still, there are options for restaurant owners to consider, such as plans under the Affordable Care Act or through third parties such as <a href="https://osbenefits.co/" target="_blank">OS Benefits</a>. Since these benefits are still a rarity in the restaurant industry, any business that offers them will have a huge leg up on the competition regarding employee loyalty.
4. Promote a cooperative work environment:&nbsp;Sixty percent of employees list &ldquo;Getting along with coworkers&rdquo; as one of the top three reasons for job satisfaction in the restaurant industry. The people with whom restaurant workers spend their time significantly affect their satisfaction at work. Therefore, managers and owners should focus on fostering a cooperative work environment rather than a competitive one.
5. Workers want feedback and opportunities for growth: More than half of the restaurant workers surveyed by 7shifts (64.3%) rated &ldquo;More recognition from management&rdquo; as something that would increase their engagement at work. However, when we asked how often they currently receive feedback (either positive or constructive), a quarter of all employees said they rarely received any at all. While restaurant work is often transitory, it&rsquo;s a career for many. Restaurant operators can use this to their advantage, building up their top talent to succeed long-term.
Of course, the kitchen door swings both ways. When employees leave, they often work in another job within the restaurant industry &mdash; 58% of employees who have left their jobs do so to work in another restaurant. So here are three things restaurant owners should &lsquo;86 if they want to retain their best workers:
1. Low pay: People need enough money to live outside of work. Restaurant workers frequently cite low pay as one of the top reasons they look for other jobs.
2. Bad managers: The restaurant industry is notorious for high turnover. Our data confirms that 66% of employees indicated that they had quit a restaurant job, with a quarter having quit more than once. One of the main reasons for this high turnover is poor management, cited by nearly half of all employees who have left a restaurant job before.
3. A lack of flexibility: It&rsquo;s essential to recognize that many restaurant workers balance school commitments like high school or college. Seasonal breaks, internships and fluctuating class and club schedules can significantly impact workers&rsquo; availability. Flexibility has limits, but when reasonable adjustments can be made, it often increases employee satisfaction.
It may seem surprising, but many employees consider hospitality a long-term career. The list above is an excellent start if restaurants want to retain their best workers. However, to change the game, restaurants must create strong feedback loops and apply what they learn to maintain a happy, productive team.
Source: D.J. Costantino, <a href="https://www.smartbrief.com/original/5-things-to-improve-employee-retention-and-3-that-will-have-them-looking-for-the-exit" target="_blank">SmartBrief</a>

Amidst the ongoing ripple effects of the Great Resignation and rising costs, restaurants are scrambling to meet soaring customer demand by focusing on employee retention strategies like flexibility, benefits and fostering a positive work environment.

5 Things That Will Keep Restaurant Workers Around, and 3 That Will Have Them Looking for the Exit

In the restaurant industry, it doesn't get much better than a busy kitchen during a rush, humming along like a well-oiled machine, sending out dish after dish to excited guests.
Every single job in a restaurant kitchen is vital in maintaining standards of quality and ticket times. If any position falls behind, runs out of prepped items, or just gets slammed, even a normally well-oiled kitchen machine can quickly turn into a train wreck.
Here's a way to promote teamwork and a culture of efficiency, quality, and cooperation in your kitchen.
It's called "take five" and it was brought to our attention by a long-time RestaurantOwner.com member. In their restaurant, every team member in the kitchen is encouraged to help another team member with their work at least once during every shift.
Say someone finishes their station set up a little early. That team member can then take five- and help someone who is running behind. This is a great way for everyone to do some cross-training on the fly and learn more about the other workstations.
Another situation could be during the rush when one station gets disproportionately slammed with orders. Someone at a slower station notices and "takes five" to restock their teammate's cold well, whips up their area and/or refills sauces or products running low.
Individual commitment to a group effort -- that is what makes a team work, a company work, a society work, a civilization work. &mdash; Vince Lombardi
That little bit of help at critical times can help someone stay out of the weeds, keep ticket times on track and promote a productive, supportive and positive working climate in the kitchen.
Promoting teamwork through the practice of "Take Five" will increase the efficiency of your kitchen, improve the quality of the product that reaches your guests, and promote cross-training in the back-of-house. You'll very likely see improvements in your kitchen immediately.
Source: RestaurantOwner.com

Here's a way to promote teamwork and a culture of efficiency, quality, and cooperation in your kitchen.

Take Five - A Simple, Effective Way to Build Teamwork in the Kitchen

Raising your standards is not a theoretical, pie-in-the-sky statement, but something that can be managed and measured in tangible ways. Raining your standards can take many forms and might include the following:
<ul>
<li>Strict employee dress code and appearance standards.</li>
<li>Spotless restrooms.</li>
<li>Recipe cards required when preparing any recipe.</li>
<li>A friendly smile, eye contact, and gracious greeting to every guest.</li>
<li>Food is hot when it leaves the kitchen.</li>
<li>Periodic ticket time audits.</li>
<li>Line checks completed prior to every shift.</li>
<li>Tables bussed within 60 seconds of guest departure.</li>
<li>Burnt-out bulbs or sign lights replaced the same day.</li>
<li>Dining room floors kept immaculate &ndash; no crumbs or debris.</li>
<li>Handwritten thank-you notes from staff to guests.</li>
<li>Employee authority to reject subpar food or beverage.</li>
<li>Dish room kept orderly and uncluttered.</li>
<li>No one passes a table with an empty dish without clearing it.</li>
</ul>
Communicate your standards and involve your people by asking for suggestions on how to accomplish them. But do not overwhelm. Take on no more than one or two at a time. Explain why (they must know the &ldquo;why&rdquo;) and show how the new standards support your mission, and you are on your way to creating a new culture, a better restaurant, and a more stimulating and rewarding place for your employees to work. If done right, most employees (at least the ones you want to keep) will respond positively to leadership that provides direction, focus, and purpose in what they do.
Source: RestaurantOwner.com

Raising your standards is not a theoretical, pie-in-the-sky statement, but something that can be managed and measured in tangible ways.

Raise Your Standards

Every business owner has hired a candidate who interviewed well but was a disappointment on the job. There are no methods that guarantee that your next hire will be your &ldquo;employee of the year,&rdquo; but as you staff your restaurant, you can ask some questions during the interview that will help gauge your new employees&rsquo; attitudes toward customers and work.
During job interviews, typically restaurant owners focus on the applicant&rsquo;s experience, rather than his attitude toward customer service. Having worked in a restaurant is not enough to make a decision about whether to hire someone.
In his book, &ldquo;Lessons in Service from Charlie Trotter,&rdquo; author Edmund Lawler notes that premier Chicago restaurateur Charlie Trotter looks for more than experience in his servers. &ldquo;He&rsquo;s looking for passion and sincerity in a potential service employee,&rdquo; writes Lawler. Trotter owns one of the most successful restaurants in the country, and he makes the right hire about three-quarters of the time, according to his estimates. Can you afford to have less than .750 batting average? You can learn a lot about how a potential employee approaches his employment, prepares for work, and interacts with customers by asking some questions like these during the interview:
What do you like most about working in a restaurant? If the answer is a shrug of the shoulders or &ldquo;I really can&rsquo;t think of anything,&rdquo; save yourself some time and yell out, &ldquo;Next!&rdquo; The answer to this question will tell you how he or she views the job and how much enthusiasm a prospective employee is bringing to it and to your customers. Whether he&rsquo;s a full-time worker or a student trying to make extra cash, he should still be able to say something spontaneous and positive about working in the hospitality industry. Bear in mind that you don&rsquo;t have to demand perfect answers. Someone could say, &ldquo;I like working with people&rdquo; or &ldquo;Every night is different.&rdquo; Those are good answers, too.
Tell me about a time when you went beyond the call of duty for a customer. If you are interviewing someone who doesn&rsquo;t have much experience, you can change this question and ask, &ldquo;Give me an example of what you think would be going beyond the call of duty for a customer.&rdquo; If the applicant is experienced, the anecdote will be revealing. Maybe he tracked down a customer to return a lost wallet or was the one and only waiter who could satisfy a particularly demanding customer.
Or maybe the anecdote would be something you don&rsquo;t want to hear. A potential hire may give you an answer that sends a chill down your spine such as, &ldquo;I let his credit card go through even though it was turned down because he told me he&rsquo;d already mailed the bill in.&rdquo; You be the judge, but the answer will tell you what the potential employee is willing to do for a customer and the attitude with which he does it.
How do you stay fresh when you are doing the same job over and over? Whether it&rsquo;s working Sunday brunch week after week or as hostess five nights a week, every job has some elements of monotony. Customers can be challenging night after night, and even the best employees have to work to keep their enthusiasm high. You&rsquo;re not looking for the perfect employee, and if someone tells you, &ldquo;I just love work so much that every day I jump out of bed and sing all the way to work,&rdquo; you could very well question his sincerity. It&rsquo;s OK to admit that sometimes it&rsquo;s difficult to stay fresh, but the applicant should be able to offer techniques he uses to keep himself positive about the job at hand.
Tell me about how you handled a difficult customer. The answer to this question will give you two insights into your applicant. First, you will hear how the applicant actually defines a &ldquo;difficult customer.&rdquo; Hopefully, it won&rsquo;t be someone who &ldquo;insisted on hearing the ingredients in our house salad&rdquo; or &ldquo;kept asking for water when we were short-staffed.&rdquo; Is the applicant&rsquo;s idea of a &ldquo;difficult&rdquo; customer simply a normal customer? You&rsquo;ll learn a lot about the applicant by his appraisal of &ldquo;difficult.&rdquo; Second, you can analyze how your applicant approached the problem and possibly turned a bad situation into a good one.
Source: RestaurantOwner.com

As you staff your restaurant, you can ask some questions during the interview that will help gauge your new employees’ attitudes toward customers and work.

Hire Customer-Friendly Staff

Are you grappling with the challenge of finding and nurturing effective management within the confines of your restaurant&rsquo;s four walls? The allure of recruiting seasoned professionals from outside may seem tempting, promising to transform your operations into a lean, mean, and profitable machine. However, in my experience, this strategy rarely pays off. The real solution lies in developing and hiring your next managers from within. The trick is to help them avoid the five common mistakes new restaurant managers make.
As a seasoned restaurant expert, coach, and creator of The Restaurant Prosperity Formula, I&rsquo;ve learned the value of looking to your existing team for managerial talent. Not only are they already familiar with your business and culture, but they also come at a potentially lower cost than hiring a seasoned pro.
I vividly recall my own journey from bartending at Coyote Springs Brewing Company to being approached by the owner to step into a managerial role. Despite initial reservations about a pay cut, I embraced the opportunity, ultimately experiencing significant financial growth as I climbed the ranks.
However, not every promising employee is cut out to be a manager. Over the course of my time working in restaurants and then coaching restaurant owners, I identified five common mistakes that new managers make, leading to their downfall. Let&rsquo;s explore these pitfalls and discover how to sidestep them effectively.
1. Remaining one of the team:&nbsp;New managers often struggle to shift from being a buddy to being a leader. While they may have excelled in their previous roles, it&rsquo;s crucial for them to understand that gaining respect is more important than being liked. Emphasize the importance of transitioning from a peer to a leader to foster a healthy working dynamic.
2. Avoiding asking for help:&nbsp;The vast amount of knowledge required in a managerial role can be overwhelming for new leaders. Instead of leaving them to learn from mistakes, invest in proper training, management tools, and a detailed operations manual. Provide checklists for daily tasks, ensuring consistency in operations even when you&rsquo;re not physically present.
3. Me against them mentality:&nbsp;Carryovers from their time as line employees, new managers might harbor grievances against other departments or shifts. Transform your company culture into an open mindset, emphasizing teamwork and cooperation. Implement a system where each shift leaves the workspace ready for the next, promoting trust among team members.
4. Navigating office romances:&nbsp;Dating within the team can be a tricky area, potentially creating a hostile work environment. Establish clear policies on workplace relationships and ensure that management is aware of the associated risks. A transparent approach will help maintain professionalism and avoid unnecessary complications.
5. Understanding the importance of appearance:&nbsp;New managers may not grasp the significance of maintaining a professional appearance. Set clear policies regarding attire that align with your restaurant&rsquo;s atmosphere. Whether it&rsquo;s clean jeans and a logo polo or slacks and a button-down shirt, conveying expectations from the start will help new managers integrate seamlessly.
Consider cultivating your next managers from your existing team. They are a known entity, trained in your business, and already aligned with your company culture. Ensure you have robust systems and training in place to guide them away from these five common mistakes new restaurant managers make. By doing so, you can transform great line employees into outstanding managers who thrive in their new roles.
Source: David Scott Peters, <a href="https://www.fsrmagazine.com/feature/5-common-mistakes-new-restaurant-managers-make/" target="_blank">FSR</a>

Let’s explore these pitfalls and discover how to sidestep them effectively.

5 Common Mistakes New Restaurant Managers Make

To create a memorable seasonal menu, describe your dishes in-depth. Menu engineering experts suggest using specific and descriptive language to create an allure. Leveraging this romance copy draws customers in, encourages them to use their imagination, and can evoke emotions from happiness to nostalgia.
Example: Describing a salad as a &ldquo;fresh leafy green salad with juicy seasonal peaches and tart vinaigrette&rdquo; makes it sound more mouthwatering than a listing that just reads &ldquo;peach and arugula salad.&rdquo;
Being strategic with your menu descriptions not only sounds enticing but is also a method that impacts your bottom line. According to research performed by Cornell University, using descriptive words on your menu <a href="https://get.grubhub.com/blog/5-tips-for-writing-great-menu-descriptions/" target="_blank">can boost sales by 27%</a>. It&rsquo;s worth spending time to craft the language on your menu!
When it comes to a holiday-specific menu, we suggest leaning on nostalgia. Descriptions like &ldquo;Grandma&rsquo;s Pot Pie&rdquo; or &ldquo;Classic Holiday Eggnog&rdquo; will fill customers brains with comforting memories even before their stomachs are filled.
Content courtesy of Roland Foods

Using descriptive words on your menu can boost sales by 27%!

Seasonal Menus | It’s All in the Description

A few months ago, users of the artificial intelligence platform ChatGPT Plus found a new beverage-focused application waiting for them when they logged on. &ldquo;Mocktail Mixologist&rdquo; promised to &ldquo;make any party a blast with mocktail recipes with whatever ingredients you have on hand.&rdquo;
This mocktail-focused application uses the application&rsquo;s latest functionality, called &ldquo;My GPTs,&rdquo; which allows subscribers to design their own customized AI assistants to help with specific tasks. Another one is Sous Chef, which states &ldquo;I&rsquo;ll give you recipes based on the foods you love and ingredients you have.&rdquo;
Both are examples of how the technology known as generative, or conversational, AI, can be used for foodservice applications, and even specific categories, such as beverages. Along with ChatGPT, other popular generative AI platforms include Google&rsquo;s Bard and Anthropic&rsquo;s Claude.
With generative AI becoming more widely used, and more powerful, now may be a good time to focus on ways it can be used for your beverage program.
First, understand &ldquo;prompts.&rdquo; Getting the most out of generative AI usually starts with your prompt, or the way you query it. One great way is to ask it to &ldquo;Act as an expert.&rdquo; This focuses its responses. For example, you can ask AI to &ldquo;act as a cocktail expert.&rdquo; Then query it on something more specific, such as &ldquo;What are some ideas for cocktails using iced tea?&rdquo;
Ask AI to take trends in new directions: Generative AI systems like Google&rsquo;s Bard or Bing, which is built on ChatGPT, can be very helpful at coming up with creative new drinks for your menu based on what&rsquo;s trending. As an example, we asked Bard to invent some on-trend beverages and here&rsquo;s what it came up with:
<ul>
<li>Matcha-Lemon Zinger: described as &ldquo;A revitalizing blend of matcha, lemon, and agave nectar for a boost of antioxidants, caffeine, and vitamins&rdquo;</li>
<li>Ginger-Lime Fire Starter: &ldquo;A zesty and invigorating agua fresca with ginger, lime, and cayenne pepper, which it says, &ldquo;is perfect for quenching thirst and boosting energy&rdquo;</li>
<li>Raspberry Hibiscus Kiss: &ldquo;A vibrant and flavorful mocktail with hibiscus, raspberry, coconut water, and mint, offering a delightful balance of sweet, tart, and floral flavors&rdquo;</li>
</ul>
Let AI scroll social media for you. Query any of the internet search-enabled AI applications and they will clue you in on the latest beverage trends to incorporate into your menu. As an example, Bing came back with these trends: plant-based, health-driven, fashion beverages, natural and herbal-inspired flavors, indulgent, selective spending, and mindful drinking.
Let AI act as your customer survey assistant. Survey your customers about your beverage offerings and feed their responses into one of the generative AI programs. They can summarize and extract the most important learnings from the responses, saving you a lot of time having to sort through them yourself.
Harness image-based AI. The power to work with your phone&rsquo;s camera is also being built into some paid AI services. ChatGPT Plus recently incorporated using photos of what you have on hand to come up with new recipes. All you do is take a photo of the ingredients you have, upload the photo, and then prompt it with &ldquo;what beverages can I create using what&rsquo;s in this photo?&rdquo; The AI will then offer beverage suggestions based on what it sees.
Recruit an AI chatbot to help train your team. Unlike a typical search engine, generative AI excels in mentoring because users can delve as deep as they need to gain a full understanding of a topic. It will also often surprise you with some unexpected tips. A recent query about how to make a Bloody Mary, as an example, offered the handy tip to &ldquo;experiment with garnishes.&rdquo;
Don&rsquo;t forget the human element. Remember, AI chat is a new technology and sometimes the results are not completely reliable. They&rsquo;re getting better, but for now it&rsquo;s a good idea to double-check responses. And this leads to another important tip: Experienced users often find the best results come from human/AI collaboration. According to Datassential, brands often use AI as a tool to come up with new ideas that are then tweaked and executed by chefs and R&amp;D teams.1
AI functions foodservice customers are the most comfortable with today2
<ul>
<li>AI tool that recommends specials or discounts&nbsp;based on customers&rsquo; purchase history (45% of consumers find this idea somewhat or very appealing)</li>
<li>AI that instantly adjusts dishes around customers&rsquo; dietary needs&nbsp;(42%)</li>
<li>That automatically incorporates seasonal, local, or trendy ingredients&nbsp;into a restaurant&rsquo;s menu (39%)</li>
<li>Recommends dishes based on customers&rsquo; ordering history&nbsp;(37%)</li>
<li>Takes drive-thru, mobile, or digital orders&nbsp;(32%)</li>
<li>Creates recipes and designs an entire menu&nbsp;(32%)</li>
<li>Dynamically adjusts menu prices&nbsp;based on demand or time of day (31%)</li>
<li>Takes orders and provides customer service,instead of human waitstaff (30%)</li>
</ul>
Content courtesy of Nestle Professional
Sources:
1Datassential, 2024 Food Trends (November 2023)
2Datassential, AI: The Consumer Perspective (October 2023)

Generative AI can give your beverage menu a boost. Learn how chatbots can produce tasty, innovative recipes from items on hand.

How to Apply AI in Your Beverage Program

Burgers hold strong on the list of best-sellers on foodservice menus, their superstar status enduring, unshakeable, and open to a world of creative interpretations. At their most basic, burgers come close to perfection&mdash;seasoned ground beef, pattied thick or thin, grilled, fried, griddled, or smashed, and tucked into a bun.
Within that seemingly simple format is a near-endless world of build-out opportunity with enough variety to ensure that burgermania never cools. Here&rsquo;s a breakdown of core components plus idea-planting options for different food and drink menu price points.
Burger Patty: Most of the food cost resides in a burger&rsquo;s patty, protein choice dictating form and flavor. Beef may be the standard bearer for burgers but it&rsquo;s only one in a growing list of options, which include ground turkey, chicken, lamb, and pork among an increasing number of plant-based versions, either analogs or bean/lentil- or vegetable-based. Beef versions are easiest to dial up the price point, different cuts of meat added to the grind. Prime beef, ground short ribs, Wagyu or Wagyu style, brisket, hanger steak, and even pancetta are among those cuts that can be blended with chuck. Topping or stuffing the patty with something super-luxe such as pork belly, foie gras, or beef cheeks also draws intrigue and interest on menus.
Buns: Basic hamburger buns, sesame seeds on top or not, always get the job done while going easy on food costs. Extra distinction can come from brioche buns, pretzel rolls, potato rolls, kaiser rolls, gluten-free, and even croissants, any one of them glossed with butter and lightly grilled as desired. The key qualification is that the bun is sturdy enough to support the inner workings.
Cheese: Cheeseburgers are one of the most popular burgers in the world. Cheesy possibilities abound, with the main consideration for selection being how it melts. American, cheddar, Swiss, and blue hold steady as crowd favorites. Butterk&auml;se, brie, Stilton, Emmental, gouda, and provolone along with flavored cheese such as beer cheese, pimiento, and Liptauer are options for upscaling.
Condiments: Starting with the most basic ketchup, mustard, pickles, and lettuce, this list is rich with possibilities. Fried egg, avocado, smoked jalape&ntilde;os, b&eacute;arnaise aioli, heirloom or dried tomatoes, kimchee, pickled onions, roasted bell peppers, mac and cheese, teriyaki sauce, saut&eacute;ed mushrooms, and fried onion rings just begin to hint at the delicious possibilities.
10 Burgers, 10 Price Points
1. Gold Standard Burger: A5 Wagyu beef topped with caviar, fresh black truffle, cognac-flamb&eacute;ed lobster, aged Irish cheddar, and gold leaf served with Manuka-honey-drizzled French fries and a 1-ounce pour of cognac, $700.
2. Wagyu Burger: Tenderloin patty stuffed with foie gras, topped with truffles, and pickled red onions on a pretzel bun, $50.
3. The Frenchie: Angus beef topped with pork belly, tomato compote, raclette cheese, and Dijon mustard on brioche bun, $29.
4. Viva Vegan Burger: Spiced plant-based patty, vegan bun, roasted tomatoes, butter lettuce, avocado, and eggless garlic mayonnaise, $28.99.
5. Truffle Burger: Beef with cheese, bacon, truffle butter, fris&eacute;e, pickled shallot, fried egg, and truffle aioli, $26.99.
6. Burger Royale: Beef patty topped with caramelized onions, butterk&auml;se cheese, dill pickle, and remoulade sauce on brioche bun, $22.
7. Lamb Patty Melt: Double lamb smash patties, griddled onions, pickled cranberries, black garlic, and ale mustard, $20.
8. Pork Burger: Pork patty with pickled red onions, tomatoes, cabbage, bacon, mozzarella, and rosemary aioli on housemade bun, $17.75.
9. Silver Fox Burger: Freshly ground beef chuck with cheddar and bacon on brioche bun, $15.
10. Old-Time Chili Cheeseburger: Ground beef, American cheese, chili, mustard, and pickles on a classic bun, $6.99.
Content courtesy of Nestle Professional

Discover the burger add-ons that stand out, wow patrons, and justify higher prices in the restaurant industry.

How to Build Burgers From $6.99 to $699.99

Foodservice professionals from around the world gathered at the <a href="https://www.nationalrestaurantshow.com/" target="_blank">National Restaurant Association Show</a> in Chicago in May to celebrate restaurants and discuss how stakeholders across the industry are meeting the needs of both operators and customers. Many of the educational sessions during the four-day-long event focused on how to navigate the current labor landscape, how technology is best utilized for restaurant operators, and what is next for the future of the foodservice category.
Overcoming labor challenges
Restaurants across the country are facing a challenging labor market, and panelists at several sessions remarked that operators should be seeking out many different solutions to the issue.
Jim Wilson, director of professional advancement at the National Restaurant Association Educational Foundation, and Keegan Conrey, senior vice president of sales for North America at employee experience platform Harri, both used the phrase, &ldquo;There is no silver bullet,&rdquo; when creating solutions to labor problems.
Another hot topic during sessions this year was California&rsquo;s recent enactment of a higher minimum wage. Many operators have raised prices to accommodate higher labor costs; in addition to those increases, Juancarlos Chacon, a Jersey Mike&rsquo;s Subs franchisee, shared what practices he has implemented that may not seem as obvious.
One of the best ways to cut costs and improve efficiency is to reduce employee turnover. Chacon shared that he has had many of his stores&rsquo; managers working for him for several years, and Harri&rsquo;s tools have recently aided him with predictive scheduling, implementing digital paperwork, compliance and more&mdash;all of which have helped build long-lasting relationships with workers.
During another session, chef and restauranteur Justin Sutherland echoed that the current labor market has presented challenges, but adaptability is the key to overcoming them. Sutherland and Maarten Potjer, executive vice president of innovation growth strategy for water hygiene company Ecolab, agreed that the current labor availability for the foodservice industry is likely the new normal. So, instead of ignoring the issue, Sutherland encouraged operators to focus on finding &ldquo;utility players&rdquo; for their businesses. Employees who can do many different things are the most valuable, especially as the culture of restaurant kitchens continues to evolve.
&ldquo;We may have a labor shortage, but we don&rsquo;t have a labor shortage for employers who are really taking care of their folks,&rdquo; said Nate Hybl, founder and CEO of bowl and wrap restaurant chain gusto, at another panel discussion.
Operators harnessing tech alongside employees
Technology such as robotics and automated systems have been a significant presence at the show in past years, and many vendors focused on these tools were present at this year&rsquo;s show; however, several presenters emphasized that the best tech is not meant to replace workers but instead complement operators and their employees.
While tools such as QR codes and mobile ordering have permanently altered how customers view the foodservice experience, &ldquo;restaurants are still a place of human interaction,&rdquo; Sutherland said when discussing how technology has changed the industry.
While patrons are now used to interacting with technology in most restaurant concepts, much of the tech that operators need most is at the back of the house. Christopher Tompkins, founder and owner of Broad Street Oyster Company, shared that data from financial services firm Square is essential for making difficult decisions about his business, such as removing menu items or increasing prices.
AI is a trending topic in virtually every industry right now, and the restaurant industry is no exception. The usefulness of AI was brought up during several panels, for tools such as predictive scheduling systems, phone answering, food waste management and more.
At a session with representatives from Popmenu and one of its restaurant users, panelists showcased how AI can assist operators with automated marketing via AI. Popmenu&rsquo;s system can be used to build a monthly calendar of personalized promotional materials such as social media posts, text messages and emails.
Popmenu co-founders Brendan Sweeney and Tony Roy shared that the goal of its marketing tool is for the restaurant operator to &ldquo;become the editor-in-chief, rather than a content creator.&rdquo; They also asserted that this function provides consistency, which is often what is most valuable to businesses in the foodservice industry.
Eric Peterson, vice president and partner at Fado Pubs, shared that using the AI system has increased his sales while delivering his business a high return on investment in terms of time. Scheduling out content can often take up a lot of time for a smaller restaurant operator; automation of marketing allows for staff members to focus on their primary tasks instead of being taken away from customers and their needs, Peterson added.
Data and AI are key to driving efficiencies across the restaurant category, and Tony Smith, the co-founder and CEO of restaurant software provider Restaurant365, stressed that when introducing a featured session on the future of foodservice.
&ldquo;All of this [data] as we move into the coming years will be harnessed properly,&rdquo; he said. &ldquo;And I think that is going to help us all make some fantastic decisions for what we should be doing in our restaurants. &hellip; I believe [AI] will be harnessed with people to make each of us better.&rdquo;
Source: Audrey Altmann, <a href="https://www.smartbrief.com/original/restaurant-industry-is-focused-on-labor-landscape-tech-innovations" target="_blank">SmartBrief</a>

Foodservice professionals addressed the labor market, technology implementation and more at this year’s National Restaurant Association Show.

Restaurant Industry is Focused on Labor Landscape, Tech Innovations

In the foodservice industry, maintaining proper hygiene, safety, and food quality is crucial, especially in the healthcare foodservice segment. It's essential to follow best practices in catering to ensure that patients receive safe, hygienic, and nutritious meals. One emerging practice in this area is the use of steam pan liners to protect pans from scorched food and harsh scrubbing. The benefits of using steam pan liners for both food safety and pan care highlight their significance in healthcare food cafeterias and kitchens.
Why Steam Pan Liners are Critical in Healthcare Foodservice
In a healthcare setting, proper nutrition is a crucial aspect of patient care. It is no secret that healthcare food cafeterias and kitchens must adhere to rigorous standards when it comes to hygiene, safety, and dietary restrictions. The use of steam pan liners is an essential aspect of best practices since they protect the pans from contamination, scorching, and other factors that can compromise food quality. By using steam pan liners in healthcare settings, food professionals can ensure that the meals they serve to patients are of the highest quality and safe to consume.
Steam Pan Liners Enhance Food Safety
One of the most significant advantages of using steam pan liners is that they enhance food safety by ensuring that food doesn't come into direct contact with the pan. This feature is especially crucial in healthcare food service settings, where cross-contamination and foodborne illnesses can be detrimental to patients' health. Steam pan liners create a barrier between the food and the pan, thus preventing the growth of bacteria and viruses that can cause foodborne illnesses.
Showing Steams Some TLC: Prevent Scrubbing and Damage of Steam Pans
Another benefit of steam pan liners is that they protect pans from harsh scrubbing, thus prolonging their lifespan. Steam pans can be expensive, and frequent scrubbing can damage them, leading to the need for costly replacements or possible health code violations. Additionally, scrubbing can cause wear and tear on the steam pans, creating crevices and surfaces that can harbor bacteria and compromise food safety. By using steam pan liners, food professionals can protect their pans, ensuring better food quality, and reducing replacement costs. Implementing best practices for steam pan care also involves showing the steam pans some love and care. Beyond using steam pan liners, food professionals can employ other best practices to ensure that their steam pans last longer. This includes regularly cleaning them after use, avoiding the use of metal scrapers that can damage the pans, and storing them correctly when not in use.
Implementing best practices when catering in the healthcare foodservice segment is essential for ensuring that patients receive nutritious and safe meals. Steam pan liners are a vital tool for food professionals in this industry, as they protect the pans from contamination, enhance food safety, and prevent damage that can lead to replacement costs. By following best practices for steam pan care and using steam pan liners, food professionals can not only ensure proper food safety but also show love and care for their steam pans, saving costs in the long run.
Content courtesy of Handgards, Inc.

The benefits of using steam pan liners for both food safety and pan care highlight their significance in healthcare food cafeterias and kitchens.

Implementing Best Catering Practices: Why Steam Pan Liners are Essential for Food Safety and Pan Care

No matter how good your systems or how attentive your staff, mistakes still happen, guests will become disgruntled, and chances for a positive guest experience begin to dwindle. But do not panic yet; not all guest complaints need result in a negative guest experience. Complaints are merely an opportunity for improvement. According to a Lee Resources study, if you resolve a complaint in the customer&rsquo;s favor, they will do business with you again 70 percent of the time.
Complaints let you know where your operation needs improvement. If you resolve a complaint, and make improvements to prevent similar complaints, the complaining guest may end up being one of your most loyal followers.
So, when you get a complaint, two things need to happen. First, resolve it quickly. Next, revisit your systems to find ways to prevent future complaints. Perhaps the biggest challenge for operators is about how to resolve complaints in the customer&rsquo;s favor. Noted speaker and restaurant expert Bill Marvin says that if you resolve a complaint &ldquo;on the spot,&rdquo; as many as 95 percent of them will do business with you again. So, who is in the most likely position to resolve a complaint on the spot? The correct answer is the person to whom the guest is registering the complaint, whether that be a server, cashier, bartender, or manager.
But can we trust just anyone to handle complaints? The answer is no, unless you provide them with the empowerment, skill, and training to deal with them. Marvin goes on to say, &ldquo;The most common mistake in handling complaints is getting defensive and wanting to explain. It never helps and almost always makes things worse. Handling a complaint well is not about determining who is wrong, it is about saving a disappointed guest and retaining the business you would lose by alienating them.&rdquo;
It's true, guests don&rsquo;t want to hear that you are short-handed, or that a delivery didn&rsquo;t come in, or that there is a new cook on the line. They do not want excuses. What they want is both to know that you care about them and that you sincerely want to resolve the issue.
The fact is, the first words out of your mouth (or that of your employee to whom the guest is complaining) are the most likely to determine whether the guest returns. If they are defensive in nature, you&rsquo;ve already lost the customer. Train your employees to respond with phrases like, &ldquo;Thank you for taking the time to let us know&rdquo; or &ldquo;I&rsquo;m sorry that happened and hope you&rsquo;ll give us an opportunity to make things right&rdquo; or &ldquo;I don&rsquo;t know how that slipped through the cracks but I will do everything I can to make it better.&rdquo;
Unfortunately, most restaurants do not prepare their staff to respond to complaining guests. Some guests can be downright mean and berating in which an inexperienced minimum wage worker is more often left intimidated and unprepared to respond. In situations like these is where scripting can be beneficial even if it may appear rote.
We can&rsquo;t expect every staff member to become a skilled diplomat, able to calm down the most upset customers. We can, though, teach them how to initially respond with phrases like, &ldquo;I am so sorry this happened. Please give me a moment to get our manager so we can make this right.&rdquo; Or, &ldquo;I&rsquo;m sorry I (we) have disappointed you and your guests. I&rsquo;ll get the manager right away.&rdquo;
Notice that saying &ldquo;I&rsquo;m sorry&rdquo; or &ldquo;we apologize for your disappointment&rdquo; is not necessarily an admission of wrongdoing, but it does help to placate the immediate issue through acknowledgment rather than to escalate the problem by responding defensively. This can be particularly important when responding to potential liability complaints like foodborne illnesses or foreign objects.
Source: RestaurantOwner.com

If you resolve a complaint, and make improvements to prevent similar complaints, the complaining guest may end up being one of your most loyal followers.

Complaints Are Simply Opportunities

Now that you&rsquo;re an expert on setting up your social accounts, scheduling your content, and optimizing your analytics, let&rsquo;s talk about how to reach the right audience with the tools already built into your social platforms.
When we talk about your audience on social media, we&rsquo;re talking about total reach, not just followers. This includes both the number of followers you have and the number of accounts viewing your content via paid efforts, hashtags, or the explore page &ndash; basically all non-followers. So don&rsquo;t be discouraged if your follower count is low, you still have the opportunity to reach and retain the audience you want!
As a reminder, reach = the number of social media users who are seeing your posts. The more you put into reach-driving tactics, the more views your account will gain, resulting in key brand awareness. So let&rsquo;s dive into the top reach-driving tactic: running social ads.
Step 1: Outline your content, messaging, and call-to-actions (CTAs) 
<ul>
<li>First, start by setting your goal: do you want to raise awareness to your business? Drive customers in for a special occasion? Purchase something online? Follow your account?</li>
<li>Next, put together 3-4 photos or videos and captions that will help you achieve your goal.</li>
<li>Lastly, make sure to have a very clear CTA &ndash; like &ldquo;Learn more&rdquo;, &ldquo;Follow for recipes&rdquo;, &ldquo;Stop by today!&rdquo; etc. and include links when applicable.</li>
</ul>
Step 2: Identify your target audience information
<ul>
<li>Think about what type of customers you are trying to attract so you can drive the most impact with your business.</li>
<li>Social platforms have fields where you can input all of this information, such as:
<ul>
<li>Gender</li>
<li>Location</li>
<li>Interests: you can get as specific as you want, down to the type of restaurant or cuisine</li>
<li>Age</li>
<li>*You can even add exclusions!</li>
</ul>
</li>
</ul>
Step 3: Set a budget and timeframe for your ads to run 
<ul>
<li>When you set your budget and timeframe in a social platform, you will be able to see an estimate number of accounts you will reach. Adjust your budget based on how much reach you want to get in your timeframe. You may need to adjust one or the other to ensure your ads are effective.</li>
</ul>
Now that you&rsquo;ve got your paid ads running on social media, you should be seeing an increase in your audience size in no time!
Content courtesy of General Mills Foodservice

Let’s talk about how to reach the right audience with the tools already built into your social platforms.

How to Post on Social Media 201: A Simple Guide to Social Media Ads and Audience Targeting

The restaurant industry is constantly evolving, and staying ahead of marketing trends is crucial for success. New strategies and technologies are emerging that can give your restaurant a competitive edge. Here&rsquo;s a look at the top restaurant marketing trends you need to watch and how you can implement them to drive growth.
1. Hyper-Personalization: Beyond Just a Name
In 2024, customers expect more than just their name in an email&mdash;they crave personalized experiences. Tailoring your marketing messages based on customer behavior, preferences, and local events can significantly boost engagement.
Why It Matters: Personalized experiences increase customer loyalty and can lead to higher conversion rates.
Action Tip: Use tools like Toast and SevenRooms to collect and analyze customer data, allowing you to create tailored offers and messages that resonate on a personal level.
2. Local SEO: Be Found When It Matters Most
As more diners rely on search engines to find restaurants, optimizing for local SEO is crucial. By ensuring your restaurant appears at the top of search results, especially for "near me" queries, you can capture more foot traffic.
Why It Matters: Local SEO can significantly increase your restaurant&rsquo;s visibility and attract customers who are ready to dine out.
Action Tip: Optimize your Google My Business profile with updated information, respond to reviews, and use local keywords in your website content.
3. Short-Form Video Dominance: TikTok and Reels
Short-form video content is taking social media by storm. Platforms like TikTok and Instagram Reels offer a creative way to engage with your audience and showcase your restaurant in dynamic, entertaining formats.
Why It Matters: These videos are easily shareable and have the potential to go viral, significantly boosting your reach.
Action Tip: Start by creating short, engaging videos that highlight your dishes, restaurant atmosphere, or fun staff moments. Consistency and creativity are key.
4. Sustainability and Ethical Marketing
Today&rsquo;s consumers are more socially conscious and prefer businesses that align with their values. Emphasizing your restaurant&rsquo;s sustainable practices can attract this growing demographic.
Why It Matters: Highlighting sustainability efforts not only appeals to eco-conscious customers but also builds a positive brand image.
Action Tip: Feature your sustainable practices in your marketing materials and consider partnerships with local farms or eco-friendly suppliers.
5. AI and Automation: Work Smarter, Not Harder
AI and automation tools are becoming essential for streamlining operations and enhancing marketing efforts. From AI-driven email campaigns to chatbots handling reservations, these technologies can free up time and resources.
Why It Matters: Automation allows you to focus on delivering great food and service while technology handles routine tasks.
Action Tip: Implement chatbots on your website to assist with reservations and customer inquiries. Use AI-powered tools to analyze customer data and optimize your marketing campaigns.
6. Community Building: It&rsquo;s All About Relationships
Building a strong community around your restaurant can set you apart in a crowded market. Engage with your customers through loyalty programs, social media, and community events to create lasting relationships.
Why It Matters: A loyal community not only ensures repeat business but also spreads word-of-mouth referrals.
Action Tip: Launch a loyalty program that rewards frequent visits and social media engagement. Host events that bring the community together, such as cooking classes or local charity fundraisers.
Key Takeaways
<ul>
<li>Hyper-Personalization:&nbsp;Tailor your marketing messages to resonate personally with your customers.</li>
<li>Local SEO:&nbsp;Optimize your online presence to be easily found by local customers searching for dining options.</li>
<li>Short-Form Video Dominance:&nbsp;Utilize TikTok and Instagram Reels to engage your audience with creative, shareable content.</li>
<li>Sustainability and Ethical Marketing:&nbsp;Highlight your commitment to sustainable practices to attract eco-conscious customers.</li>
<li>AI and Automation:&nbsp;Implement AI tools to streamline operations and enhance your marketing efforts.</li>
<li>Community Building:&nbsp;Create a loyal customer base by fostering a strong sense of community around your restaurant.</li>
</ul>
Q&amp;A Section
Q: How can I start incorporating hyper-personalization into my restaurant marketing? A: Begin by collecting customer data through loyalty programs, online reservations, and email sign-ups. Use this data to tailor your marketing messages and offers based on customer preferences and behavior.
Q: What are the most important factors for improving my restaurant&rsquo;s local SEO? A: Ensure your Google My Business profile is complete and up-to-date, encourage and respond to customer reviews, and use locally relevant keywords on your website and social media profiles.
Q: How do I create engaging short-form videos for my restaurant? A: Focus on showcasing the unique aspects of your restaurant&mdash;whether it&rsquo;s the preparation of a signature dish, a behind-the-scenes look at your kitchen, or customer testimonials. Keep videos authentic, fun, and under 60 seconds.
Q: How can AI tools benefit my restaurant&rsquo;s marketing? A: AI tools can help you automate email campaigns, analyze customer data for better targeting, and even use chatbots to handle customer inquiries, freeing up your team to focus on other tasks.
Q: How can I build a strong community around my restaurant? A: Engage with your customers regularly through social media, create loyalty programs that reward repeat visits, and host events that bring your customers together. Building a community takes time, but the loyalty it fosters is invaluable.
Source: <a href="https://breadthmarketing.com/top-restaurant-marketing-trends-to-watch-in-2024/" target="_blank">Breadth Marketing</a>

Here’s a look at the top restaurant marketing trends you need to watch and how you can implement them to drive growth.

Top Restaurant Marketing Trends to Watch

Developing strong strategies for off-peak hours can help foodservice operators make their menus more profitable. Options for maximizing profit potential vary according to a restaurant&rsquo;s service segment, cuisine, and brand personality. Although each restaurant may take an individualized approach, having a strong off-peak strategy remains a constant. Restaurant owners tailor their tactics based on variables such as foot traffic patterns and customer demographics.
Determining what a particular customer base craves is the first step in building off-peak traffic and increasing revenue. Effective strategies can also help build affinity and create loyal customers. Diane Wilhoite, Custom Innovation Lead for the Custom Innovation Group, shares actionable insights that can contribute to successful strategies.
Take Some Small Steps That Can Have Big Impact
Menu innovation begins with a deep understanding of customers. What delights them, makes their lives easier, and drives their restaurant choices? The first layer of customer research should be free (or nearly free). Staff members can provide input about customer opinions of the menu, observe which items are best-sellers at different times of day, and determine whether long wait times discourage customers from ordering more. Operators can then follow up by experimenting with new ideas.
Another method to determine what delights customers is to test different strategies and offer ways for patrons to provide feedback. There are many off-peak times during the day, providing opportunities that range from weekday trivia night snack specials to themed drinks and appetizers for happy hour.
&ldquo;Aside from different days of the week for specific off-peak strategies, it&rsquo;s worthwhile to evaluate different audiences and their habits,&rdquo; Diane says. &ldquo;If you&rsquo;re near a library or community center, an &lsquo;after-story-time&rsquo; special may resonate with caregivers of small kids. Likewise, a post-golf early happy hour can entice golfers to try your spot on the weekends.&rdquo;
Customize and Personalize 
Options for customizing off-peak strategies are limitless. For example, create a unique spin on the successful Taco Tuesday food promotion that is now ingrained in American dining-out culture. Develop events featuring signature shareable foods, like Waffle Fries and Wings Wednesday, with an assortment of signature sauces. For late night happy hours, consider offering beverage-compatible small plate desserts or savory snacks. Using&nbsp;<a href="https://www.nestleprofessional.us/brands/custom-innovation-group/products-0" target="_blank">off-the-shelf (OTS) products</a> for your off-peak-hours menu will reduce back-of-the-house prep time and provide the consistent high-quality that guests expect.
Savvy operators also pay attention to timely events and local happenings. Chipotle, for example, offered $5 burritos on Halloween to guests who wore their costumes in-store. This popular promotion ran for several years and was a successful tactic to capture more foot traffic. Operators with locations in major cities can also tap into the hype surrounding high-profile music artists who have tour stops in town. Restaurants in cities that were part of Taylor Swift&rsquo;s Eras Tour created drink and appetizer specials, making themselves destination spots for Swift fans.
Incentive programs for obtaining customer feedback are an effective way to determine what customers want. One method is to offer a discount on the customer&rsquo;s next meal or drink in exchange for customers filling out a form&mdash;either online or on paper&mdash;immediately after their restaurant experience.
There are other sources for impactful data, says Diane. &ldquo;Nestl&eacute; Professional customers who need to supplement their own research with strong consumer data rely on us for reliable metrics they can&rsquo;t get on your own. We offer a wide range of sources for data on consumer preferences and trends.&rdquo;
Tap into the All-Day Snacking Trend 
Customers want restaurant experiences1 that can include socializing and enjoying shareable menu specialties. Snack-worthy menu innovations help operators create memorable experiences for all age groups. In the restaurant menu category of appetizers and sides, charcuterie boards are currently the top food trend.2 Memorable food, personalized service, and differentiation from competitors all work together. Positive customer experiences create repeat customers who drop in for snacks during the day, small plates during happy hours, or late-night fare.
According to a 2023 report of snacking trends, 49% of American consumers eat three or more snacks a day. Although all generations are snackers, 68% of the 25- to 34-year-old age group eats three-plus snacks daily, as do 60% of those in the 35 to 44-year-old group and 58% of Gen Z consumers (ages 18 to 24).3 In restaurants, elevated bar snacks are currently the top trend in the snack category, followed by bolder versions of loaded fries.2 OTS products simplify the process of creating and offering signature dips and sauces for image-making snacks.
Differentiate During Various Day Parts 
To attract mid-morning or mid-afternoon snackers, consider combo deals as specials for professionals who stop in during these times. Pair coffee with a pastry, or promote discounts on mid-day beverages like smoothies or specialty coffees. For late-afternoon taco promotions, customize tacos with different queso variations the easy way. Use queso sauce as a base.
For the after-work crowd, encourage a customer base of working professionals to linger longer by offering them discounts or a free appetizer. Mid-week trivia nights or game nights can be profitable events that keep customers engaged later in the evening. Similarly, twilight happy hour can wake up late night business by offering drinks and compatible sweet or savory snacks.
&ldquo;Secret&rdquo; late-night menus are streamlined menus. They offer high-performing snacks when many restaurant kitchens nearby are closed. Nestl&eacute; Professional OTS products make it easy to consistently provide high-quality specialties for a slimmed-down, off-peak hours menu.
Save Time and Streamline 
Off-peak times often have a lower staff count because foot traffic is usually low. Manage ingredients and staff effectively so customers do not feel a shift in service or quality. If possible, plan to have more staff than normal as off-peak strategies are implemented. Schedule specials and theme nights regularly so marketing team members will know when to post (and what to post about) and waitstaff will know what to expect. 
More effective ingredient management has become permanent4 in kitchens across the country. To streamline, evaluate menu items to determine which ingredients have multiple applications. Multi-use ingredients reduce stress in the kitchen and make prep more efficient. Off-the-shelf products streamline ordering and free up kitchen space because they can be cross-utilized.
Cater to Customers Who Want New Experiences 
Customers need positive experiences to return during off-peak hours. Operators can encourage repeat customers and support their staff by incorporating technology.4 In fact, 58% of restaurant operators currently expect technology and automation to become more common ways of easing labor shortages.1 Updated POS systems, digital menus, and seamless grab-and-go stations for online orders can all help staff do their jobs better and make it easier for customers to order and pay.
Loyalty programs make customers feel special and help operators track customer attendance. Loyalty programs are expected to continue to evolve4 in the coming years. Strong programs should provide better value to customers, be consistently executed, and differentiate the brand they&rsquo;re designed for.
In her experience, Diane explains foodservice operators can monitor their off-peak strategies with several tactics: &ldquo;The most telling observation operators can make is to see if foot traffic and sales increase during the off-peak times they&rsquo;re trying to promote. QR code surveys also help operators get immediate feedback on customer satisfaction.&rdquo;
Put Different Dayparts To Work For You 
Revenue-generating opportunities abound in off-peak hours. Savvy operators are more strategic and, overall, more proactive4 in addressing changing customer habits and preferences. A strong off-peak strategy can increase revenue and build a larger base of repeat customers. Experts from the Custom Innovation Group are available to help develop solutions that can help increase staff efficiencies and drive more revenue.&nbsp;
Content courtesy of Nestle Professional
1Source: National Restaurant Association, 2023 State of the Restaurant Industry
2Source: National Restaurant Association, What&rsquo;s Hot Culinary Forecast, 2023
3Source: Circana&rsquo;s 2023 Snacking Survey
4Source: Kinetic 12, Emergence Q4 2022 Report

Our foodservice industry professionals share actionable insights that can contribute to more profitable menu strategies.

Restaurant Strategies for More Profitable Off-Peak Hours

Stand Out with Gourmet Wings and Chicken Nuggets 
Buffalo wings were only the beginning. Look at certain segments of food service today: casual dining, schools and colleges, sports bars, and family restaurants. It would be almost inconceivable for a menu to not have chicken wings, nuggets, or both.
Like burgers, wings and nuggets are popularity-contest winners. Customer demand is only limited by the innovative ways that operators can prepare them. But also like burgers, it&rsquo;s important, and tricky, to make these menu stalwarts stand apart from the competition.
&ldquo;It&rsquo;s always important to use the best ingredients, and to create a house sauce or a specialty presentation that really sets your wings apart,&rdquo; says Minor&rsquo;s&reg; Corporate Executive Chef Mary Locke. &ldquo;The key is to put some thought and care into the menu item &mdash; even if it&rsquo;s a basic Buffalo preparation, it needs to be done correctly.&rdquo;
Gourmet Wing-ing It 
In December 2023, chicken wings were the third most popular appetizer, only behind salad and soup. And all 5 of the top 5 fastest growing trends in appetizers were different varieties of wings.1
These perennial favorites all respond to the same prep, menuing, and marketing strategies.
The Quality Approach 
Emphasizing quality ingredients can pay off in customer loyalty and the ability to support premium pricing. Many operators are making the switch to gourmet chicken, including all-natural, never frozen, farm-raised, and boutique birds. (Think the West Coast&rsquo;s Jidori chicken.)
Healthier Sells 
Chicken wings and tenders have a reputation for being fattening and unhealthy, but not all wings need to be fried. Wing Nutz gained fame with a proprietary three-step process to create crispy chicken by steaming, baking, and finally oven-crisping it &mdash; with 75% fewer calories.2
Marinades and Sauces 
Many have set themselves apart by offering multiple flavor profiles via gourmet wings sauces and dry rubs. Some of the most popular trends today include Honey Mustard, Lemon pepper, Sweet Chili, Barbecue, and Honey.1
It&rsquo;s also worth remembering that many cultures appreciate chicken wings, including the American South, the Caribbean, and Southeast Asia. Using ingredients and flavors associated with these cuisines helps to create specialty wings and gourmet chicken nuggets.
Use the best ingredients, a house sauce, and a specialty presentation to go above and beyond. With a little thought and care, you can take even a basic Buffalo to the next level.
Plating and Presentation 
Treating gourmet wings and chicken nuggets to distinctive plating and presentation is another way to set your offerings apart, especially in the age of Instagram and other visual social media. The following ideas don&rsquo;t just make an impression: they also attract attention from customers who may not have ordered them yet.
<ul>
<li>Greaseproof paper cones</li>
<li>Miniature cast iron skillets</li>
<li>Individual enamelware pots</li>
<li>Plates set into bamboo steamers</li>
<li>Japanese bento-style boxes</li>
<li>Threaded onto skewers</li>
<li>Piled high and garnished with fresh herbs, shredded scallions, julienned red pepper, and other colorful toppings</li>
</ul>
Salads and Sandwiches 
One of the advantages of gourmet chicken nuggets, boneless wings, and chicken tenders is how versatile they are. More than finger foods, they can topping entr&eacute;e salads and fill delicious sandwiches.
Salads and sandwiches not only create menuing opportunities beyond appetizers, they also represent the chance to add more flavor, texture, and signature appeal to either fried or baked boneless chicken.
Content courtesy of Nestle Professional
Sources:
1Datassentials Appetizers January 2024
2Datassential MenuTrends Appetizers Keynote Report 2015

Learn how to make your gourmet wings and chicken nuggets stand out from the competition with quality ingredients and unique flavor profiles.

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