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

Effortlessly Amazing - banner - OE - 05.23 - 08.25.24

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

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

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Banner Ad - 3 - OE - Operator - supersized

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

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

Savor Imports - banner - both - 06.24

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

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

McCain - We're Here to Help - Learn More - banner - both - 05.20

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Pierce Chicken Go for Gold Promotion - banner - OE - 07.15 - 10.15.24

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Sugar Foods Barista Blend - banner - both - 04.17

Sugar Foods Barista Blend - skyscraper - both - 04.17

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

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

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

Chef-mate - Save Time without Sacrificing Quality - banner - both - 06.23

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

Potato Perks App - banner - both - 05.22

Tork Compact Foodservice Cloths - banner - both - 07.17

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

Mallo Creme - both - 06.13 - 12.31.24

Idahoan - Click and You Shall Receive - skyscraper - both - 03.19

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

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

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

Basic American Crispy Craveable Operator banner ad - 12.17

Dixie Ultra Surface Systems - banner - both - 02.23

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

Seafood is Better - banner - both - 05.21

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

Seafood is Better - skyscraper - both - 05.21

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

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Performance Dairy Clarified Butter - banner - both - 04.24

V8 - Give Customers Steady Energy with the Drink that Drives Sales - both - 01.24 - 12.31.24

Wave of Inspiration - skyscraper - both - 05.22

Basic American Shred Competition operator banner ad - 12.17

Essity - Clean Dry Hands - banner - OE - 03.17

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

Fully Cooked Meats Create New Products - skyscraper - both - 07.01 - 07.31.24

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

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

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

Maui Refreshers - both - 06.13 - 12.31.24

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

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Banner Ad - 4 - PICs - Operator - supersized

Idahoan - Click and You Shall Receive banner ad - both - 03.19

Roland Foods - Discover the Roland Foods Pantry - skyscraper - both - 11.20

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

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

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

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

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

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

Ambrosia Chocolate - banner - both - 03.23

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

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

America's Original Seafood Family - banner - 02.24

Diamond Crystal Kosher Salt banner - both - 04.23

Sugar Foods Deliver It Better - skyscraper - both - 04.20

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

McCain - Feed and Comfort Your Community with Family Sized Favorites - skyscraper - both - 05.20

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

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

Ambrosia Chocolate - skyscraper - both - 03.23

Performance Dairy Extra Melt - banner - both - 04.24

Effortlessly Amazing - skyscraper - OE - 05.23 - 08.25.24

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

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

Reel in Greater Appeal - skyscraper - both - 10.22

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

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

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

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

Honest Earth - Better Potatoes for a Better World - banner - 05.23

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

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

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

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Catch of the Season - banner - both - 07.22

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

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Simplot GoodGrains - skyscraper - both - 01.20

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

A Family of Fine Cheeses - skyscraper - both - 08.22

Today's restaurant marketers are facing constant competition. To ensure they remain the location of choice for diners, they need to remain focused on driving traffic and leveraging the latest digital marketing solutions.
Download now to learn how to:
<ul>
<li>Reduce friction in offering personalization and customization</li>
<li>Adapt to changes in the market more quickly</li>
<li>Boost customer loyalty and profits</li>
</ul>
For these insights and more, <a title="Five_Restaurant_Marketing_Digital_Challenges_and_How_to_Fix_Them_OE_01_24" href="https://greatmenusstarthere.com/uploads/files/Five_Restaurant_Marketing_Digital_Challenges_and_How_to_Fix_Them_OE_01_24.pdf" target="_blank">download the playbook</a>.
Source: Restaurant Dive

Today's restaurant marketers are facing constant competition. To ensure they remain the location of choice for diners, they need to remain focused on driving traffic and leveraging the latest digital marketing solutions.

Five Marketing Challenges & The Digital Tools That Fix Them

In an industry as dynamic and competitive as the restaurant sector, staying ahead of the curve is not just an advantage; it&rsquo;s a necessity. As we step into 2024, restaurant owners must be attuned to the evolving landscape of Restaurant Marketing trends to remain relevant and thrive. Understanding and implementing the latest marketing strategies is crucial to attracting new customers, retaining loyal ones, and enhancing overall brand visibility. This blog delves into the top 9 Restaurant Marketing trends for 2024, offering actionable insights and innovative ideas to elevate your restaurant&rsquo;s marketing game.
From leveraging digital technology to embracing sustainability, these trends are set to redefine the way restaurants connect with their audience and market their offerings.
Digital Integration and Automation:
As technology advances, so does the expectation of the modern diner. In 2024, integrating digital solutions into every aspect of your restaurant&rsquo;s operations and marketing efforts is pivotal. Online ordering, mobile apps, and automated reservation systems enhance customer experience and streamline operations. Digital marketing for restaurants, including <a href="https://applova.io/products/analytics/" target="_blank">AI-driven analytics</a>, can predict customer preferences and tailor marketing efforts accordingly, ensuring that your restaurant remains a step ahead.
Personalization and Customer Experience:
Personalization is a key trend driving Restaurant Marketing strategies. <a href="https://applova.io/products/contactless-digital-menu" target="_blank">Customized menus,</a> personalized offers, and targeted promotions based on customer behavior and preferences will dominate the scene. Enhancing customer experience through personalized interactions, both in-person and online, will help build lasting relationships and boost customer loyalty.
Sustainability and Ethical Marketing:
With increasing awareness of environmental issues, restaurants must adopt&nbsp;<a href="https://applova.io/blog/top-10-strategies-to-make-your-restaurant-sustainable/" target="_blank">sustainable practices</a>&nbsp;not just in operations but also in marketing. Highlighting locally sourced ingredients, waste reduction initiatives, and sustainable packaging can significantly appeal to eco-conscious consumers. Ethical marketing practices showcasing your restaurant&rsquo;s commitment to sustainability can set you apart and resonate with a growing segment of environmentally aware diners.
Social Media and Influencer Collaborations:
The power of <a href="https://applova.io/blog/social-media-for-restaurant/" target="_blank">social media</a>&nbsp;in the restaurant industry continues to grow, with platforms like Instagram and TikTok driving trends and consumer behavior. Collaborating with influencers and food bloggers can amplify your reach and credibility. Visual content showcasing mouth-watering dishes, behind-the-scenes looks, and interactive stories can create a buzz and drive engagement.
Experiential Marketing and Events:
Creating memorable dining experiences goes beyond the plate. Hosting themed events, cooking classes, or interactive dining experiences can significantly enhance your restaurant&rsquo;s appeal. Experiential marketing creates stories that customers love to share, effectively turning them into brand ambassadors.
Leveraging Data and Analytics:
<a href="https://applova.io/blog/data-driven-marketing/" target="_blank">Data-driven marketing strategies</a> allow for more precise targeting and effective campaigns. Utilize customer data and analytics to understand dining patterns, preferences, and feedback. Tailoring your marketing efforts based on data insights can lead to higher conversion rates and more efficient use of marketing budgets.
Community Engagement and Local Partnerships:
Building strong connections with the local community can be a game-changer for restaurants. Engaging in community events, partnering with local businesses, and supporting local causes can enhance your restaurant&rsquo;s local presence and reputation. Marketing for small restaurants, in particular, can benefit immensely from community-centric strategies.
Content Marketing and Storytelling:
Crafting compelling stories about your restaurant&rsquo;s journey, the inspiration behind your dishes, or the artisans behind your ingredients can create an emotional connection with your audience. Content marketing through blogs, newsletters, and video content can drive engagement and <a href="https://applova.io/blog/build-your-restaurant-brand/" target="_blank">deepen your brand&rsquo;s narrative</a>.
Tech-Enabled Dining Experience:
The future of Restaurant Marketing also lies in enhancing the dining experience through technology. Augmented reality menus, virtual kitchen tours, or AI-powered personal assistants can provide a unique and futuristic dining experience. Investing in technology that aligns with your brand can create a distinctive market position and attract tech-savvy customers.
In conclusion, navigating the Restaurant Marketing landscape in 2024 requires a blend of technology, personalization, and community engagement. By staying abreast of these trends and creatively integrating them into your marketing strategies, you can ensure that your restaurant not only survives but thrives in the competitive food industry. Embrace these changes with enthusiasm and watch your restaurant grow in popularity, profitability, and customer loyalty.
Source: <a href="https://applova.io/blog/9-restaurant-marketing-trends-for-2024/" target="_blank">Applova Inc.</a>

From leveraging digital technology to embracing sustainability, these trends are set to redefine the way restaurants connect with their audience and market their offerings.

9 Restaurant Marketing Trends You Need To Know For 2024

With our carefully curated selection of ideas, you can seamlessly blend traditional and digital marketing techniques, even if you’re working with a limited budget.

16 Restaurant Marketing Ideas To Boost Your Business In 2024

Charcuterie boards have long been a staple in the food world, offering a visually stunning and versatile appetizer option. Charcuterie trends are evolving in new and creative ways, providing ample opportunities to showcase your culinary artistry and impress your customers.
Offering charcuterie makes economic sense, too. While the menu incidence of charcuterie boards is up 84% over the last 10 years, only 4.9% of menus in the U.S. currently offer them, suggesting there&rsquo;s plenty of room for this trend to grow.1
<ul>
<li>52% of U.S. consumers are aware of charcuterie, up 15% over the last two years1</li>
<li>Of those who have tried charcuterie, 76% like or love it1</li>
<li>Casual dining and fine dining lead the way among segments offering charcuterie1</li>
</ul>
Today charcuterie has evolved far beyond meat and cheese boards. In this post, we&rsquo;ll explore the hottest charcuterie trends, guiding you through five innovative concepts that can set your restaurant apart.
1. Charcuterie boards with a twist
Charcuterie trends are pushing the boundaries of traditional platter concepts, giving chefs and restaurant owners the opportunity to stand out with truly unique offerings. By incorporating unconventional elements into your charcuterie boards, you can make a bold statement and attract customers hungry for something new. Here are some fresh ideas for charcuterie boards with a twist:
<ul>
<li>Dessert charcuterie boards: Combine the visual appeal of a charcuterie board with the indulgence of dessert by offering sweet options such as chocolate, fruit, and various confections, paired with complementary cheeses and nuts. While dessert boards are found on less than 1% of U.S. menus, 20% of consumers have tried them. They&rsquo;re also trending on social media, with more than 25,000 posts tagged with #dessertboard.1</li>
<li>Brunch charcuterie boards: Create a memorable brunch experience by offering a charcuterie board featuring breakfast items like smoked salmon, bagels, cream cheese, fruit, and granola.&nbsp;</li>
<li>Butter boards: Basic butter boards typically display an array of dairy butter adorned with sea salt, herbs, spices, and small pieces of fruit or vegetables. Many chefs take it further by using various types of butter as the foundation and incorporating an extensive selection of toppings and dippers.</li>
<li>French fry charcuterie boards: Embrace the fusion of comfort food and creative presentation by designing a charcuterie board centered around various styles of french fries, accompanied by an assortment of toppings and dipping sauces.&nbsp;</li>
</ul>
2. Themed charcuterie boards are making waves&nbsp;
Themed charcuterie boards offer a creative way to cater to specific customer preferences and celebrate special occasions. By designing a charcuterie board around a central theme, you can create a cohesive and memorable experience for your customers. Some popular themes to consider include:
<ul>
<li>Seasonal boards: Reflect the flavors of each season with carefully selected ingredients, such as fresh summer fruits, autumnal roasted vegetables, or wintery cured meats.</li>
<li>Regional boards: Showcase your restaurant&rsquo;s unique geographic location by featuring local ingredients and flavors that celebrate your region&rsquo;s culinary heritage.</li>
<li>Dietary-focused boards: Cater to the needs of your customers by offering charcuterie boards designed for specific dietary preferences or restrictions, such as vegan, gluten-free, or keto-friendly options.</li>
</ul>
3. Non-traditional charcuterie ingredients find an audience
Charcuterie boards are expanding beyond the traditional selection of meats and cheeses to include a diverse range of non-traditional ingredients. This trend provides an opportunity for restaurants to showcase their creativity and offer customers a unique gastronomic experience. Consider incorporating the following non-traditional ingredients into your charcuterie boards:
<ul>
<li>Seafood: Fresh or smoked seafood, such as salmon, shrimp, or oysters, can add an elegant touch to your charcuterie board and appeal to pescatarian customers.</li>
<li>Plant-based alternatives: Offer plant-based meat and cheese substitutes to cater to vegan and vegetarian customers while reducing your establishment&rsquo;s environmental impact.</li>
<li>Exotic fruits and vegetables: Incorporate lesser-known fruits and vegetables to create a visually stunning and flavorful board that will intrigue and delight your customers.</li>
</ul>
4. Interactive and DIY charcuterie boards create a unique dining experience
The trend of interactive and DIY charcuterie boards is gaining traction, offering customers a fun and engaging dining experience. By allowing patrons to customize their own charcuterie boards, you can create a personalized and memorable experience that sets your restaurant apart. Here are some tips for implementing interactive and DIY charcuterie boards in your establishment:
<ul>
<li>Provide a diverse selection: Offer a wide array of ingredients, including various meats, cheeses, fruits, vegetables, and accompaniments, to cater to a broad range of customer preferences.</li>
<li>Create an inviting display: Arrange your ingredients in an aesthetically pleasing and accessible manner, using attractive serving platters, bowls, and utensils.</li>
<li>Offer guidance: Provide suggestions and pairing recommendations to assist customers in creating their perfect charcuterie board, either through menu descriptions, table cards, or knowledgeable staff.</li>
</ul>
5. Emphasizing sustainability with charcuterie
With an increasing focus on sustainability and eco-consciousness, incorporating environmentally friendly practices into charcuterie board preparation is more important than ever. Chefs and restaurant owners can embrace this trend by:
<ul>
<li>Reducing food waste: Practice responsible portion control and utilize every part of your ingredients to minimize food waste. Get creative with your garnishes and accompaniments, using items like pickled vegetable scraps or repurposed fruit peels.</li>
<li><a href="https://simplotfoods.com/blog/turning-simplot-avocado-pits-into-better-bioplastics" target="_blank">Using eco-friendly serveware:</a> Opt for reusable or biodegradable serving platters, utensils, and napkins to minimize the environmental impact of your charcuterie offerings.</li>
</ul>
The charcuterie trends provide an exciting opportunity for chefs and restaurant owners to showcase their creativity and culinary expertise while setting their establishments apart from the competition. By embracing themed boards, non-traditional ingredients, interactive experiences, innovative concepts, and sustainable practices, you can create a memorable and enticing charcuterie experience for your customers.
Content courtesy of Simplot Foods
1Datassential, March 2023

Charcuterie trends are evolving in new and creative ways, providing ample opportunities to showcase your culinary artistry and impress your customers.

5 Trends Shaping Charcuterie Boards

In the ever-evolving landscape of the culinary world, staying ahead of the curve is crucial for restaurant owners. As we step into 2024, understanding the top millennial food trends becomes not just a matter of curiosity but a strategic necessity. Millennials, a demographic renowned for their adventurous palates and influence on global food culture, continue to shape the industry in profound ways. This blog dives deep into the millennial current food trends, offering insights into what millennial trending foods are reshaping the market and how they can impact your business.
By exploring these millennial food trends, restaurant owners can gain a competitive edge, adapt to changing consumer preferences, and craft menus that not only tantalize taste buds but also resonate with the values and lifestyles of a generation that prioritizes sustainability, health, and innovation.
The Rise of Plant-Based Alternatives
One of the most significant millennial food trends is the shift towards <a href="https://applova.io/blog/8-hot-food-trends-to-watch-out-for-in-2024/" target="_blank">plant-based eating</a>. Driven by concerns for health, the environment, and animal welfare, millennials are increasingly seeking out meat alternatives and dairy-free options. This trend has given rise to a plethora of plant-based innovations, from mushroom-based burgers to almond milk lattes, which are now mainstays in many restaurants. As a restaurant owner, incorporating these new food trends into your menu can attract not only millennials but also a broader audience interested in exploring sustainable and health-conscious dining options.
Fermented Foods and Gut Health
Millennials are not just focused on what they eat but also how it benefits their health, leading to the popularity of fermented foods. Items like kombucha, kefir, kimchi, and sauerkraut are not only trending for their unique flavors but also for their probiotic benefits. These culinary trends highlight a growing awareness and preference for foods that support digestive health and overall well-being. Offering these popular food trends on your <a href="https://applova.io/products/contactless-digital-menu" target="_blank">menu</a> can position your restaurant as a place that values not only taste but also the health of its patrons.
Global Flavors and Fusion Cuisine
Millennials, often regarded as the most travel-savvy and culturally curious generation, have a penchant for global food trends. They crave authentic experiences and flavors from around the world, leading to the rise of <a href="https://applova.io/blog/fusion-cuisine-and-technology/" target="_blank">fusion cuisine</a> and the incorporation of exotic ingredients into everyday meals. Whether it's a Korean BBQ taco or a matcha-infused dessert, integrating these latest food trends into your offerings can captivate the adventurous palates of millennial customers and offer them a taste of the world's diverse culinary landscape.
Ethical Eating and Sustainability
Questions like "What are the current food preference trends?" often lead to discussions about ethics and <a href="https://applova.io/blog/top-10-strategies-to-make-your-restaurant-sustainable/" target="_blank">sustainability</a>. Millennials are increasingly conscious of the environmental impact of their food choices, favoring establishments that source ingredients locally, practice ethical farming, and reduce food waste. Embracing these emerging food trends by highlighting your restaurant's commitment to sustainability can resonate deeply with millennial values, fostering loyalty and positive word-of-mouth.
Comfort Food with a Gourmet Twist
While exploring millennial top food trends, one cannot overlook the resurgence of <a href="https://www.nytimes.com/2022/11/24/well/eat/comfort-food.html" target="_blank">comfort food</a>, but with a gourmet or artisanal twist. Millennials relish the nostalgia of classic dishes but with a premium on quality and creativity. Think truffle mac and cheese, artisanal pizza, or gourmet burgers. These items offer the familiarity of traditional comfort foods but are elevated with high-quality ingredients and innovative presentations, aligning with the millennial desire for novel experiences and premium quality.
Technology and Food Experiences
Finally, the integration of technology in dining experiences is a trend that continues to grow. From <a href="https://applova.io/products/contactless-digital-menu" target="_blank">QR code menus</a> to app-based ordering and delivery, technology plays a crucial role in shaping how millennials interact with food establishments. Investing in technology not only streamlines operations but also appeals to the tech-savvy millennial demographic, offering convenience, efficiency, and a modern dining experience.
In conclusion, the millennial food trends of 2024 reflect a blend of health consciousness, ethical considerations, cultural curiosity, and technological integration. For restaurant owners, tapping into these trends is not just about updating menus but also about aligning with the values and expectations of a generation that holds significant sway in the food industry. By embracing these trends, you can ensure your restaurant remains relevant, appealing, and forward-thinking in the eyes of millennial consumers.
Source: Stacy Allens, <a href="https://www.linkedin.com/pulse/exploring-top-6-millennial-food-trends-2024-stacy-allens-cleec" target="_blank">Applova Inc.</a>

In the ever-evolving landscape of the culinary world, staying ahead of the curve is crucial for restaurant owners.

Exploring the Top 6 Millennial Food Trends of 2024

What is a mocktail, you ask? If you haven&rsquo;t experienced the allure (and deliciousness) of an inventive non-alcoholic beverage yet, you&rsquo;re not too late. In this blog, we&rsquo;ll break down what a mocktail is and why these spiritless drinks are on trend right now. And of course, we&rsquo;re providing several innovative mocktail recipes we encourage you to try. Trust us - when you&rsquo;re done reading this, you&rsquo;ll replace &ldquo;what is a mocktail?&rdquo; with &ldquo;where is my mocktail?&rdquo; Cheers!
What Is a Mocktail? Think Cocktail, but Hold the Booze
A mocktail is a flavorful non-alcoholic drink, typically comprised of imaginative ingredients &ndash; shaken, stirred, or blended, just like their boozy counterparts. Closely mimicking a cocktail without the alcohol, a mocktail comes with several benefits. As the appeal of craft cocktails continues holding strong, mocktails, also referred to as zero-proof drinks, offer tasty solutions to those who want to share in that experience without a headache the next day. Mocktails maintain many of the delicious flavors, ingredients, and garnishes of traditional alcoholic drinks, making them ideal for social settings (but perfect for at-home sipping too).
Mocktail Popularity Is On the Rise
Trends come and go, often influenced by pop culture, social media, and the mainstream. And although mocktails have been around for a very long time (we&rsquo;ll get to the history in a bit), &ldquo;mocktail&rdquo; has become a buzzword recently. You can <a href="https://trends.google.com/trends/explore?date=all&amp;geo=US&amp;q=mocktail" target="_blank">see here</a> how consumer interest in this topic has significantly increased over the past few years.
Millennials and Gen Z are the leaders of the pack in the mocktail fan club. Known to be health-conscious, this crowd appreciates that mocktails offer a solution to combat FOMO and a hangover. And their interest in alcohol-free drinks has grown over the past few years.
Several studies, including one from Cedars Sinai, have shown a significant increase in overall alcohol consumption at the onset of the pandemic, with <a href="https://www.cedars-sinai.org/blog/pandemic-drinking.html" target="_blank">consumption in adults over 30 rising 14%</a> since March 2020. Yet, in 2021, a shift toward &ldquo;sober curiosity&rdquo; ensued, with <a href="https://nielseniq.com/global/en/insights/analysis/2022/the-sober-curious-movement-is-impacting-what-americans-are-drinking/" target="_blank">Nielsen reporting</a> that 22% of consumers said they were cutting back on alcohol. And when asked why they were curbing their alcohol intake, people noted going out less and losing interest in alcohol as the top two reasons.
This desire to cut back on booze has helped spark more interest in mocktails and other non-alcoholic beverages. In fact, a recent survey by Heineken 0.0 and OnePoll found since the start of the pandemic, <a href="https://www.beveragedaily.com/Article/2020/10/30/US-millennials-turn-to-alcohol-free-beer-during-COVID-Heineken-study" target="_blank">52% of Gen Zers and millennials said their consumption of mocktails and alcohol-free beer had increased</a>. And Nielsen calls out buzz-less beverages as a strong trend for 2022. People continue to look for alcohol-free solutions, if only for <a href="https://morningconsult.com/2022/01/10/dry-january-movement-grows-in-2022/" target="_blank">a short commitment period such as Dry January</a> or Sober October.
And although mocktails have recently become in vogue, we don&rsquo;t foresee their appeal diminishing any time soon. <a href="https://www.fiormarkets.com/report/non-alcoholic-beverages-market-by-type-rtd-coffee-419449.html" target="_blank">According to a report by Fior Markets</a>, the global non-alcoholic beverages market is expected to grow from $923 million in 2020 to more than $1.7 trillion by 2028, growing at a compound annual growth rate of 8.19%. Long live the mocktail!
Content courtesy of Roland Foods

As the appeal of craft cocktails continues holding strong, mocktails offer tasty solutions to those who want to share in that experience without a headache the next day.

What Is a Mocktail? The Non-Alcoholic Trend Shaking Up What We Sip On

Addressing problems that arise inside the restaurant is often the focus of restaurant management. From sanitary cooking conditions and unruly customers to table linens and menu planning, these issues are the ones that consume most of a restaurant manager's time. But are restaurants overlooking a potential hotbed of problems in their parking lots and the surrounding areas?&nbsp;
We have all been there at one time or another -- in a poorly lighted parking lot, late at night, alone, and exposed to the unknown. Parking lots, by their very nature, are an ideal place for crime. Restaurant owners need to know that they can be held liable for what takes place in their parking lots and other areas accessible by customers outside the restaurant, causing tremendous financial and legal problems for them if not maintained in a safe and secure manner. This article will address measures you should take to increase parking lot safety and security at your restaurant in hopes of ensuring the safety of your customers and employees and their property, protecting business, and avoiding a potentially devastating lawsuit.&nbsp;
A Restaurant's Obligations
Premises liability law is the body of law that makes the person who possesses land or premises responsible for certain injuries suffered by persons on their premises. In the context of premises liability for restaurant parking lots, a restaurant owner "possesses" the parking lot when the owner is in occupation of the land with intent to control it. If you own and use a parking lot adjacent to your restaurant, you most likely fall into this category.&nbsp;
Under the premises liability law of most jurisdictions, it is necessary to determine if the third party is an "invitee," a "licensee" or a "trespasser." The standard of care toward these third parties can vary significantly depending upon how the third party is classified. The most likely third party for restaurant owners and managers is the "invitee." An invitee is a person who is invited, either expressly or implicitly, to enter or remain on the premises for the commercial benefit of the possessor of the premises, or for a purpose directly or indirectly connected with business dealings with the possessor. A restaurant customer in a restaurant parking lot is often the perfect example of an invitee.&nbsp;
Restaurant owners and managers owe the highest duty of care to customer invitees, both inside the restaurants and in the parking lots. Typically, a restaurant has a duty to use ordinary care to warn or otherwise protect customers from risks of harm from a condition on their premises if the risk of harm is unreasonable; the restaurant knows or in the exercise of ordinary care should know of the condition; and the restaurant should realize that it involves an unreasonable risk of harm to its customers.&nbsp;
In addition to this use of care, many state and/or local laws may also require restaurants to put certain safety and security measures into place. The failure to abide by these laws can result in heavy fines, serious accidents, and damaging evidence if ever faced with a lawsuit. Make sure you do your research to determine what is legally required in your state and local jurisdiction. Restaurant owners should speak with other local restaurant owners, attorneys or the chamber of commerce to ensure that they at all times comply with the requirements of the local laws and ordinances. A few simple and cost-effective steps can often help to ensure that customers feel safe in the parking lot and keep the restaurant out of a damaging spotlight.
Continuously Assess the Situation
An almost endless number of variables can play into the safety and security of a restaurant parking lot. The location of the restaurant, the time(s) of operation, the restaurant clientele, and the size of the parking lot are a few factors that only begin to scratch the surface. In light of all these varying factors, one thing remains the same: Restaurant owners and managers must understand the strengths and weaknesses of their parking lot, as well as their parking lot's surroundings, to provide for the safety and security of their customers and employees. This understanding, and a pro-active stance toward your restaurant parking lot, can change this once-overlooked liability into a true asset for your restaurant.&nbsp;
One of the most important things that a restaurant can do right away, and with little or no cost, is to simply evaluate the current conditions of the parking lot and other outside areas accessible to customers and employees. After an initial assessment, the managers should routinely walk through the parking lot at various times during the day, which will provide a great deal of information and keep managers aware of when the conditions have changed for the worse or become unsafe. For example, restaurant managers should regularly spend time outside the restaurant to determine the physical condition of the parking lot and surrounding areas, including the lighting at night, the condition of the asphalt, and the working condition of security measures that are already in place.&nbsp;
In addition, restaurant owners should investigate any incidents that have occurred recently in adjacent parking lots and/or the neighboring areas to protect against those types of events occurring at their restaurant. Another great source of information is your employees. These are often the people who come and go during the early and late hours of the day, and they, as well as their belongings, should certainly be safe. Simply speaking to them about potential parking lot improvements can really help address serious problems quickly, while at the same time letting your employees know that you truly care about their safety and well-being on the job.&nbsp;
Develop a Plan
Using the information gathered from the initial assessment, recognize areas that need immediate improvement. Restaurants should develop a plan that addresses the needed improvements on both a short-term and long-term spectrum, focusing on the more serious and most dangerous issues first.&nbsp;
Once the current conditions are brought up to an acceptable standard, managers should be given a checklist of items to routinely evaluate when performing their regular reviews of the parking lots and surrounding areas. The checklists should be in writing and should be required to be performed at least twice a day, which is generally prior to the restaurant opening each day and immediately following the first customer rush of the day.&nbsp;
The plan should also address emergency situations that may occur after the initial assessment. Emergency situations could include damage from a weather event that scatters dangerous debris about the parking lot. Solutions as to how to handle such emergencies should be put in place. Make sure your employees understand their role in the plans, including both routine parking lot checks and emergency procedures. Conduct training as needed.&nbsp;
Measures of Security
In evaluating and putting in place the security plans for your restaurant parking lot, you will be forced to make some tough business decisions. To put it frankly, you will have to weigh the costs of the added security measures against the potential benefits to the security of your customers and employees. These decisions will often depend on certain factors such as time, budget, current security conditions, and needed improvements.&nbsp;
While security does come with a price tag, where parking lot security has been employed, customer use has sometimes increased because customers feel safer. The increase in profits can be used to justify the increased security costs. One thing is for certain: Any added security will be cheaper than the potential lawsuit that could arise from your failure to take action.&nbsp;
While every restaurant parking lot is different, here are some basic measures that a restaurant should consider when initially assessing the safety and security of its parking lots.
<ul>
<li>Determine whether the parking lot is adequately lighted.&nbsp;A poorly lighted area provides a safe haven for criminals to wait on unsuspecting customers and employees to exit your establishment. It also could increase the chance of a customer falling because of a poorly maintained parking lot surface. Poor lighting of the parking lot is almost always the most damaging fact when a restaurant is faced with a parking lot lawsuit. Checking the light bulbs regularly is an item that should be on the daily checklist for managers. If any street lights that provide a substantial amount of lighting for your parking lot are out, you should immediately notify the proper local authority. Even if the local authority responsible for the streetlights fails to immediately correct the situation, you can show that you acted in good faith and took reasonable steps to ensure it would be corrected.</li>
<li>Add security guards to the parking lot if necessary.&nbsp;Depending on the location and financial standing of your restaurant, security guards can be a great addition. This security mechanism has earned a great reputation for preventing criminal activity and comforting late-night diners. Like many other measures, the mere presence of a security guard often causes a criminal to choose a venue other than your restaurant's parking lot for committing his crime. Open lines of communication should always be maintained between you and your security guards to get the most out of this investment.</li>
<li>Put an additional pair of eyes on your parking lot through the use of video surveillance.&nbsp;By adding security cameras to your parking lot area, you decrease potential criminal activity and increase the managers' visibility of the parking lot while inside the restaurant. This measure also sends a message to your customers that you care about their safety. If you choose to install security cameras, you should have a plan as to how long tapes will be maintained so as to preserve an accurate record of any events that may unfortunately unfold. While security cameras can often be a significant cost upfront, they are a wise investment that will provide for many years of use. If a restaurant cannot afford to have a security camera that is regularly operational, a restaurant should consider having a non-operational or dummy security camera that is at least present to deter criminals who have no knowledge of whether the camera works.</li>
<li>Provide valet and/or an escort to customer and employee cars.&nbsp;If financially feasible and practical, a good way to ensure the safety and security of your customers and employees in the parking lot is to ensure that others are in the parking lot to ensure their safety. For a restaurant that cannot provide a security card, a valet service is often a type of security system that also provides a service for customers and employees. While valet service is often considered a comfort for the customer, think of it also as a viable security measure that allows you to "kill two birds with one stone." The customer only has to make a short walk from the entrance to their car, reducing the likelihood of a significant parking lot incident for your restaurant. Managers should also consider walking out groups of employees who get off work at the same time to their cars to avoid crime.</li>
<li>Schedule routine parking lot checks.&nbsp;Why is it that almost all restaurant restrooms have a checklist posted on the back of the bathroom door that is signed, dated and timed, but there aren't ever any check-off sheets for parking lots? From a legal perspective, parking lot safety inspection check-off sheets on file are significant evidence of reasonable care for the safety of customers using the restaurant's parking lots. This is an extremely beneficial tool when faced with a lawsuit, whereas the lack of a checklist invites potentially costly allegations.</li>
<li>Have a pair of employees check the parking lot on a regular basis for any suspicious or dangerous conditions.&nbsp;Knowing a problem when you see one can be a very effective preventive safety and security measure. Mysterious cars, strange people, and burnt-out lights are easily observed and can be reported back to management so that they may properly address the situation. Make sure the employees understand that they are simply to report back their observations, and not engage in any potentially dangerous conduct. Have the employees fill out a checklist of their findings and keep these on file.</li>
<li>Add security posts/emergency phones.&nbsp;One of the more recent parking lot security measures coming to the forefront is the security post and/or emergency phone. These stations, strategically placed in oftentimes larger parking lots, provide a direct line of communication to responders that can aid in a discomforting situation. The mere presence of these systems often serves as a deterrent to would-be parking lot phantoms.</li>
<li>Feed the force.&nbsp;Maintaining a healthy relationship with local police can increase the safety and security of your parking lot. Increased patrols and police presence can often make customers feel safer and ward off a criminal element. Consider telling on-duty officers that they are always welcome for a free cup of coffee at your restaurant or invite the officers in for the occasional free meal. This small investment can have significant security returns.&nbsp;</li>
</ul>
Measures of Safety
In addition to the unfortunate number of criminal acts occurring on restaurant parking lots, more and more customers are filing lawsuits against restaurants for their physical injuries and/or property losses resulting from poorly maintained parking lots. You might be surprised at how costly a large pothole or an unpainted curb can be when it abruptly interrupts the unwrapping of an after-dinner mint. To avoid this costly exposure, you must make sure that your parking lot is in good physical condition and in compliance with local and state laws. The aesthetic quality of your parking lot or the number of parking spaces should never take precedence over safety.
In light of the various sizes and layouts for today's restaurant parking lot, here are some basic tips to ensure that your parking lot is safe for your customers and employees and their personal property:
<ul>
<li>Keep parking lots and sidewalks free of clutter.&nbsp;Not only does trash and clutter pose a safety hazard for customers, it also sends the wrong message about your restaurant before the customer even steps foot through your door. Show the customer that you run every aspect of your restaurant in a professional manner by preventing any debris, large or small, from accumulating on your parking lot or sidewalks.</li>
<li>Clean up all oil spills.&nbsp;Oil slicks are a leading cause of slip and fall injuries in restaurant parking lots. An absorbent should be kept on site and used to keep the parking lot clean from this slimy sludge.</li>
<li>Keep parking lots free of potholes, large cracks or uneven areas.&nbsp;A poorly maintained parking lot surface can be one of the biggest headaches of your restaurant's parking lot. A trip and fall can result in a personal injury lawsuit that will be very costly, time-consuming, and damaging to your restaurant. In addition, a poorly maintained surface can also lead to allegations of vehicle and tire damage. Admittedly, upkeep on parking lot surfaces can often be very expensive, especially for restaurants with a larger parking space. Constant maintenance, however, can help to make sure that your problem never gets out of hand and that you are able to convert what was a significant cost, into a manageable expense.</li>
<li>Keep bumper blocks in their proper position and make sure that tie-down rods are secure, not sticking up.&nbsp;These concrete bumpers can often get thrown around a parking lot. The bumpers can block off needed parking spaces and cause serious damage to your customers' vehicles. Routinely check them to make sure they are securely tied down and in good physical condition, posing no serious threat to your most loyal customers' front bumper.</li>
<li>Sidewalks should be kept in good repair.&nbsp;The sidewalk of your restaurant parking lot is where your customer's anticipation of your food really begins to grow. It is also where your customers say goodbye to family and friends after a long and memorable meal. Unfortunately, your sidewalks are also one of the places where your patrons are most likely to fall, possibly only to land in the cool leather of a plaintiff attorney's office chair. Don't let this happen to you by failing to keep your sidewalk in good repair. Constantly check for holes and cracks, and make repairs in a timely fashion. Also, keep water off the sidewalks and do not allow large puddles to accumulate.</li>
<li>In the winter, keep sidewalks and parking lots free of snow and ice. Depending on the location of your restaurant, in the wintertime your restaurant parking lot may look more like the North Pole. This is an obvious risk to both the customer and their property. Always have an adequate supply of salt, sand and shovels available to use on serious spots. Include this job in an employee's daily responsibilities, ensuring the regular salting and shoveling of major snow and ice accumulations.</li>
<li>Edges of sidewalks and handicap approach areas should be painted yellow, while curbs should be painted red for fire rescue approach areas.&nbsp;Make sure to visibly mark certain areas of concern with an appropriate noticeable color -- yellow or red. Painting certain curbs in your parking lot may also be required by local and/or state law. This measure will not detract from the aesthetic appeal of your restaurant and will help you to avoid a costly lawsuit. It will also help customers and employees know appropriate areas in which they can park.&nbsp;</li>
</ul>
Don't Put Parking Lot Security on the Back Burner
A restaurant parking lot incident can be a disastrous occurrence for any restaurant. Too many restaurant owners and managers have put the importance of these parking lots on the back burner. By recognizing the importance of your parking lot, evaluating its problems, developing a well-thought-out plan, and putting in place solutions, a restaurant can help to avoid an unappetizing predicament.
Source: Alisa Pittman Cleek, Esq., <a href="https://www.restaurantowner.com/members/1076.cfm" target="_blank">Restaurant Startup &amp; Growth</a>

Are restaurants overlooking a potential hotbed of problems in their parking lots and the surrounding areas?

How to Improve Guest Safety With Sound Parking Lot Security Procedures

Running a restaurant has never been for the faint of heart, and the last four years only made staying afloat even harder. Labor shortages, skyrocketing product prices, sick employees, not enough financial assistance, inflation impacting&hellip; well&hellip; everything &ndash; the list goes on and on and we know if you&rsquo;re running a restaurant right now this is by no means breaking news.
With all that in mind, now more than ever, restaurants are looking for ways to lower food costs that don&rsquo;t take up too much time or too many resources from already stretched-thin operations. Thanks to having a sales team made up exclusively of former operators, chefs, and general managers, with 400+ years&rsquo; of collective experience, we&rsquo;ve picked their brains and come up with a list of six ways restaurants can make a big impact in 2024 based on their experiences and tried-and-true tricks. We know that as resourceful, resilient, battle-seasoned badasses, many of you restaurateurs may find that there are a few things on this list you&rsquo;re already doing. In that case, this blog can be a reassurance that either you&rsquo;re on the right track (who doesn&rsquo;t love a reminder that you&rsquo;re doing the right thing?) or that maybe it&rsquo;s time to prioritize a few of those old practices that have been simmering on the back burner.
1. Track key and most-used item costs
Tracking prices for key products rather than your entire inventory is an effective and less time-consuming way to prevent unexpected rising food costs. The best way to do this is with invoice processing software that compiles product prices from your invoices and plots their movement over time. Some RMSs can also send notifications when key item prices exceed a set limit. Without an RMS you can do this by hand, but it is definitely more time-consuming &ndash; we won&rsquo;t lie to you. First, identify your top five key items and use a spreadsheet to track their costs each time you place an order. This way you can watch the prices to see if they&rsquo;re rising and if so, you can try talking with your vendor. Can you order in different quantities to get a better price, or is there a cheaper alternative?
Key ingredients are a good start, but it's those silent staples we&rsquo;re keeping our eyes on for 2024. Remember how pricey eggs got at the beginning of 2023? Or what about mangos? These probably aren&rsquo;t key ingredients for your restaurant unless you&rsquo;re a breakfast joint or a bakery. However, their price increases made big dents in many restaurants' bottom lines.
Predicting the next avian flu or climate-related harvest impacts is not something chefs and operators should have to have on their resumes, so an RMS that alerts you when prices increase is essential.
With an RMS, you can track all product prices just as easily as key items giving you greater flexibility and insight with the same amount of effort. Food prices can change quickly depending on a number of external factors as we&rsquo;ve seen over the past few years, which brings us to our next tip: optimizing your menu.
If all else fails, you can try what one of our sales reps who shall remain nameless did: use smaller trash cans. Don&rsquo;t discredit the effectiveness of a visual tool!
If you have an RMS in place, you can pinpoint and monitor where waste is most likely happening by comparing theoretical to actual food usage, based on sales data compared to inventory counts and recipe yields. For example, a MarginEdge client found that the actual food cost on their sea bass entree was regularly 20% high thanks to our software. Putting a scale at the fish cutting station and asking the cook to weigh the sea bass entrees nipped the issue in the bud. It&rsquo;s hard to tell when the difference is a few grams without checking on a scale occasionally! There&rsquo;s even a <a href="https://www.marginedge.com/2021/10/19/calculating-food-waste-with-key-items/" target="_blank">quick hack</a> to shorten and simplify this process with or without an RMS.
2. Keep your menu flexible
If food cost percentages in 2023 taught us anything, it&rsquo;s that product prices change on a dime and seasonality isn&rsquo;t the only (or even most important) cost factor anymore. The trick to reducing costs when it comes to your menu is to keep it flexible. Yes, seasonality is a great way to implement this. But what do you do when it&rsquo;s salad season and there&rsquo;s yet another listeria (or some other god-awful bacterial outbreak), jacking up your romaine costs?
Sometimes you can swap out ingredients, but sometimes you can&rsquo;t. A Caesar salad has to have romaine lettuce, there&rsquo;s just no way around it. In this case, we recommend featuring limited-time offers (LTO) to pull pressure off of those crispy romaine costs onto something with better food costs like spring mix.
&ldquo;Nose-to-tail&rdquo; cooking is not a new concept &ndash; far from it. The practice of using every piece of an animal has been a tried and true, oftentimes necessary way to get the most out of your food. Purchasing larger cuts like primal cuts or whole animals when it comes to chicken, or other poultry is more often cheaper than buying the animal already broken down.
In December of 2023, the average price for whole chicken amongst MarginEdge customers was $2.22/lb, compared to chicken breasts at $3.95/lb. The added bonus for purchasing whole or larger cuts for animal proteins is that the bones can be used for stocks, and trimmed fat can be rendered down for cooking or confit.
At Wasabi, a sushi joint, the GM was frustrated by all the small cuts of fish that were being thrown away because they were not &ldquo;pretty&rdquo; enough for the sushi &ndash; despite being just as fresh and tasty. He got the brilliant idea of combining the scraps, mixing them with spicy sauce (the same sauce as spicy tuna!), and serving them in a bowl as &ldquo;spicy sashimi&rdquo;. By cutting the pieces down to bite size and mixing them in a sauce, the visible imperfections disappeared. And guess what else disappeared? More than a full point off food costs! In a typical $15k day, Wasabi ran a 25% average food cost &ndash; $3,750. The food cost on spicy sashimi however was $0, because the fish was originally headed to the trash (ok maybe there&rsquo;s a few pennies for the spicy sauce). It&rsquo;s now one of the most popular dishes and they easily sell $500 &ndash; $1k worth per day. Adding the additional sales to their typical $15k gives them $16k in sales divided by the same $3,750 in food costs, et voila: 23.4%! Using the scraps gave Wasabi 1.6% straight back to their bottom line. Are you sure your trash can doesn&rsquo;t have anything you can cook?!
What if you&rsquo;re a vegan restaurant? Leaf to root still applies! Consider using every part of the vegetable. Like carrots for example- you can use the green tops in a pesto, juice, salad, etc. Pretty much any vegetable trim (even onion skin) can be used to make the most amazingly flavorful broths and stocks. Instilling a mindset of using the whole product will also help limit waste in other parts of prep because it can become a general practice in your kitchen.
If nose to tail or leaf to root doesn&rsquo;t fit into your concept (chicken livers aren&rsquo;t for everyone), designing your menu around seasonal produce is another great way to save on food costs.
Depending on where your restaurant is, there may be a bigger cost benefit to following seasonality. For example, more northern climates like New York or Michigan might have trouble getting big, juicy strawberries in January, whereas Californian restaurants have access pretty much year-round. For example, on average for MarginEdge customers, a pound of strawberries was $3.68 in July 2023 and $5.36 in December. As we mentioned previously, tracking prices with an RMS can also alert you when product prices drop so you can take advantage! Another option is purchasing B grade produce that can be used for flavor infusions (like in booze), purees, or other applications where appearance isn&rsquo;t as important. While managing a restaurant, one of our sales reps used to purchase B grade peaches in bulk in the summer and infuse them into whiskey that would be stored year-round. If you have the resources, starting a canning or pickling program is another great way to take advantage of bulk summer produce prices. It&rsquo;s not for everyone but is another tried and true food preservation method restaurants can use to maximize low costs throughout the year and limit waste from spoiled food.
3. Analyze your menu
Once that seasonal, nose to tail (or root to leaf, we haven&rsquo;t forgotten about you vegans) menu is built out, the final piece of the puzzle for lowering food costs is figuring out which dishes aren&rsquo;t cutting it through menu analysis. This process is most easily done through an RMS because of two key factors: they do the math for you, and they use the most recent product prices from your invoices. No one wants to raise menu prices, but it can be incredibly important to keep on top of in 2024 with how quickly product prices change. If you don&rsquo;t have an RMS in place, best practice would be to start with your most purchased dishes which you can find from your POS data. Then determine if your best selling dishes&rsquo; food costs are less than 35% or lower. If they are, you&rsquo;re doing great, if they aren&rsquo;t &ndash; <a href="https://www.marginedge.com/2021/08/29/how-to-tackle-4-types-of-menu-performance/" target="_blank">this blog</a> discusses four types of profitability categories and more details on how to optimize each of them. Don&rsquo;t let the funny, culinary school names fool you &ndash; making those stars shine can really impact your profitability, and in turn your food costs. If you&rsquo;re not ready to remove dishes with food costs above that 35% threshold (or whatever number works for your restaurant), you can also move them to a less prominent place on your menu and feature your lower food cost plates more.
4. Track waste - in the kitchen and the dining room
Oftentimes, the biggest culprit for out-of-control food costs in a restaurant is waste. And for those who don&rsquo;t have time to sit down and do the math or don&rsquo;t have a restaurant management system (RMS) in place to help you track food costs plate by plate, there are a few options that help when you&rsquo;re in survival mode. First let&rsquo;s talk about the two places where waste can occur: in the kitchen and in the dining room. If you notice certain dishes are only being half eaten by guests, cut back on the portion size. This may seem obvious, but these flags can easily be missed with all the other fires burning at any given moment. You can try training staff to keep an eye on dishes that don&rsquo;t make it into the clean plate club, or use a separate trash bin dedicated for leftover food from the dining room. You may also consider adjusting product orders if you find that now with smaller portions, you&rsquo;re starting to throw away excess inventory. As a chef or manager, just being present in the kitchen during prep can keep a handle on many waste issues. We&rsquo;re not recommending breathing down your prep cook&rsquo;s necks (no one likes a creeper) but being a second set of eyes or hands to pull a pan off a burner when it&rsquo;s about to get scorched or catch if too much meat is being left on the bone while prep is happening helps cut down on waste. Another important part of managing kitchen waste is having clear recipe yield expectations. Is your batch fry batter for fish and chips meant to make enough for 20 fish portions, but you know you only need ten and are throwing the rest out? Are you supposed to get 15 servings of gnocchi from your recipe, but are only ending up with 10-12? Consistency in yield expectations (and making those expectations reasonable) makes a big impact. Try using portioned scoops that help with consistent servings over time, or using scales to weigh out portions from batched prep items. If all else fails, you can try what one of our sales reps who shall remain nameless did: use smaller trash cans. Don&rsquo;t discredit the effectiveness of a visual tool! If you have an RMS in place, you can pinpoint and monitor where waste is most likely happening by comparing theoretical to actual food usage, based on sales data compared to inventory counts and recipe yields. For example, a MarginEdge client found that the actual cost on their sea bass entree was regularly 20% high thanks to our software. Putting a scale at the fish cutting station and asking the cook to weigh the sea bass entrees nipped the issue in the bud. It&rsquo;s hard to tell when the difference is a few grams without checking on a scale occasionally! There&rsquo;s even a <a href="https://www.marginedge.com/2021/10/19/calculating-food-waste-with-key-items/" target="_blank">quick hack</a> to shorten and simplify this process with or without an RMS.
5. Take consistent inventories (we know, we're sorry)
Maybe full-blown inventories every other week is unreasonable given your current staff resource situation. We get it, and we&rsquo;re not here to shame you, we promise. But even just doing a daily or every 2 days check for your most expensive or most used items can help big time. Let&rsquo;s take beef tenderloin as an example. It&rsquo;s a popular dish so you know you need at least 30lbs to make it through the week. On Wednesday someone mentions you&rsquo;re running low, so you order another 15lbs and it turns out that person needs a new vision prescription because you still had 20lbs left. At $31/lb, that&rsquo;s potentially 5lbs excess coming in at $155 for the week. You add that up over a month and you&rsquo;re looking at almost $700 in thrown out food. Sometimes you can even avoid excess costs simply by making sure you get orders in with preferred vendors before their cut off times. These little actions all take time, which can feel like too much of an ask in the current labor and supply landscape we&rsquo;re navigating, but they also all add up. An extra 10 or 15 minutes a day can end up saving hundreds. Burger 21, a national burger franchise, even <a href="https://www.marginedge.com/2021/08/05/case-study-burger-21/" target="_blank">lowered their food costs</a> by 2% overall thanks to more consistent inventories. Moral of the story is that easier usually isn&rsquo;t cheaper and you should be regularly scheduling vision checkups. Pro tip: you don&rsquo;t have to always count the same things. Remember our sea bass example from earlier? Once you notice an item has a high usage, try counting that one item every day for a few days. Is the usage still too high? With this method, you now have a very short window to watch that item closely. Once you get it dialed in, go back to counting it less frequently and focus on the next high cost item that might have a high variance. How do you eat an elephant? One bite at a time!
6. Get a Restaurant Management System
Each of the five ways to reduce food costs in 2024 mentioned above can (and should) be used together to optimize multiple areas for managing and improving food cost percentages. While the manual versions of each are doable, they still take extra time and don&rsquo;t provide the same benefit as an RMS. Daily routine back-of-house tasks can and should be automated by an RMS, which saves your team time and prevents burnout. Digitally processing invoices takes care of manual data entry and gives you automatically updated product prices which means you don&rsquo;t have to track prices in a spreadsheet. And by integrating sales data from your POS and product amounts in recipes, you can manage and even play around with plate costs for optimization (and don&rsquo;t have to worry about your spreadsheet crashing or accidentally deleting anything!!).
Source: Corporate Executive Chef Stephen Lyons, Clyde&rsquo;s Restaurant Group, <a href="https://www.marginedge.com/blog/how-to-reduce-food-costs" target="_blank">MarginEdge</a>

Now more than ever, restaurants are looking for ways to lower food costs that don’t take up too much time or too many resources from already stretched thin operations.

How to Reduce Restaurant Food Costs in 2024

In this simple three-step guide, we&rsquo;ll talk about how to set up an account, maximize your time by scheduling posts in advance, and create a content schedule.
Step 1: Set up your account
The most important part of setting up your account is making sure you know which social media&nbsp;platforms your customers are on and investing time in those platforms. Common social media platforms are Instagram, TikTok, Facebook, X, and Threads. If you know your customers are not on Facebook, don&rsquo;t invest time there. Instead, drive traffic only to the platforms they are engaging on.
<ul>
<li>Pick out a handle that&rsquo;s relevant to your business and use the same name across all platforms (ex: @ShaynasItalianGrille).</li>
<li>Add a short description, hours of operations, location, website links, relevant hashtags, and any other important information to the bio/description Be as informative as you can here!</li>
<li>Follow potential customers and businesses alike! Do this by searching for other similar businesses, looking through their followers and post &ldquo;likers,&rdquo; and following They will be notified of your follow and made aware of your account, most likely returning your follow!</li>
<li>Add a link to your social pages on your website, emails, and even QR codes in-store to raise awareness of your new accounts.</li>
</ul>
Step 2: Utilize an app to assist with scheduling and analytics
Several free or low-cost apps and websites exist to help you schedule your social posts, allowing you to save time and plan ahead. You can upload one image and caption and assign it to multiple platforms on the same day or different days on these highly intuitive, easy-to-use platforms.
Check out some of our favorites:
<ul>
<li>Hootsuite</li>
<li>Buffer</li>
<li>Metricool</li>
<li>Social Oomph</li>
</ul>
Not only can you schedule your posts here, but you can also assess your posts&rsquo; performance, including website clicks from social media posts, engagement, reach, followers, and trends.
Step 3: Create and post content
Deciding what to post might feel overwhelming at first. Start by thinking about who your business is and what unique value you bring to your customers. Brainstorm content that&rsquo;s timeless: your origin story, popular menu items, long-time BOH staff stories, etc.
Next, think about how you can create excitement and drive traffic to your socials by posting time-sensitive content like limited-time offerings, or daily or weekly specials. Post this type of content on a more ad-hoc basis in a fun, engaging way to drive both social media traffic and in-store customers!
Content courtesy of General Mills Foodservice

In this simple three-step guide, we’ll talk about how to set up an account, maximize your time by scheduling posts in advance, and create a content schedule.

How to Post on Social Media 101

Establishing an early and strong relationship with your local distributor is a critical step in making your restaurant a success. Picking the right distributors early on as supplier partners ensures your access to reliable service, consistent supply lines, better delivery, the newest products, and even the best values.
Good distributors, well-chosen, have knowledge and insight into the industry marketplaces that often go far beyond the buyer/seller relationship. They can become consultants and advisers who share ideas and concepts and provide feedback. According to recent surveys, they are the number one source for information on new products, an important ingredient in keeping your restaurant new and fresh.
In addition to new product introductions, your distributors can often offer product sampling, troubleshooting services, product application and preparation information, employee training, cost-saving ideas, menu development, educational demonstrations, and a wide variety of other important and useful services. Today's good distributors are much more than just order-takers.
And the best part is they want you as a customer. It is in their best interest to have you succeed and prosper. The better you do, the better they do. It's a simple formula that adds up to recurring business and profits for everyone.
Tell your distributors what you need, ask what services they can offer, and have them help you identify and connect with the resources that can help you grow. Employ their services and knowledge to your benefit while at the same time remembering they also are in business to make a profit. Without them, your job becomes difficult, if not impossible. They are the doors to your success, just as you are the foundation of theirs.
Support your distributors and they will support you.
Source: Restaurant Owner

Establishing an early and strong relationship with your local distributor is a critical step in making your restaurant a success.

What Your Distributor Can Do For You

The winter season brings a variety of opportunities for seasonal ingredients and flavors. Explore all menu sections and dish types for ways to sprinkle in quick, buzz-generating specials with seasonal accents.
Comfort foods
Comfort food in general remains popular year-round, but winter is the time to bring on the steaming, bubbling, and braised dishes and cooking methods.
Pho, soup, and ramen are the three menu items that showed the most growth in delivery orders from summer 2021 to winter 2021-2022, according to DoorDash.1 These indicate winter mood-food hankerings operators may want to explore for seasonal-special opportunities.
In winter 2022, Chick-fil-A ran a satiating Chicken Tortilla Soup LTO that included not only shredded chicken breast, but navy beans, black beans, onions, celery, red bell peppers, and more.2 Salad chain Salad and Go ran a Chicken Pot Pie Soup LTO last winter that it described as creamy chicken soup with mixed vegetables.3
Considering menu sections, breakfast is the perfect daypart to combine comfort food with indulgence and seasonal flavors. Meanwhile, Pete&rsquo;s Coffee ran a Chicken &amp; Waffle Sandwich special it described as two maple waffles topped with toasted Gouda cheese and wrapped around chicken sausage, bacon, and a sweet &amp; spiced spread.4
Healthier fare
Come January, it&rsquo;s time to recalibrate to New Year's health-centered LTOs. January is the second leading month (behind June) for salad launches.5 The poultry you used for holiday and comfort-food specials works equally well as the satiating protein in new salads, hearty bowls, and stir frys that call on global and regional flavors.
The Thai Basil Chicken Bowl launched by BD&rsquo;s Mongolian Grill last January combined chicken with scallions, sugar snap peas, black pepper, and Thai basil lime sauce over riced cauliflower.6 Northeast stir-fry and salad chain Honeygrow also called on cauliflower for its January 2023 winter Buffalo Chicken Stir-Fry LTO. It featured wheat noodles, roasted chicken, roasted cauliflower, carrots, jalapeno peppers, blue cheese, celery, buffalo sauce and ranch dressing.7
For an extra poultry health halo, lean into customers looking for healthier options in the New Year. Menuing chicken and turkey featuring claims such as organic, no antibiotics ever, and all vegetarian fed with no animal byproducts can appeal to health-minded consumers. Be sure to call these claims out on your menu so customers can easily find the attributes they&rsquo;re looking for.
Above all, as you ponder new items to fit any of the three winter mood foods, start with the dishes, ingredients, and flavors you know that consumers crave in order to find growth opportunities for your brand.
Content courtesy of Perdue Foodservice
Sources:
1&ldquo;<a href="https://get.doordash.com/en-us/blog/winter-food-trends" target="_blank">Winter Food Trends: How Restaurants Can Prepare For the Holiday Season</a>,&rdquo; DoorDash, Dec. 13, 2022
2Thorn, Bret &ldquo;<a href="https://www.nrn.com/menu/menu-tracker-new-items-burger-king-chick-fil-popeyes-and-wendy-s/gallery?slide=5" target="_blank">Menu Tracker: New Items From Burger King, Chick-fil-A, Popeyes, and Wendy&rsquo;s</a>,&rdquo; Nation&rsquo;s Restaurant News, Nov. 18, 2022
3Thorn, Bret, &ldquo;<a href="https://www.nrn.com/fast-casual/menu-tracker-new-items-mcdonald-s-starbucks-and-shake-shack/gallery?slide=15" target="_blank">Menu Tracker: New Items From McDonald&rsquo;s, Starbucks, and Shake Shack</a>,&rdquo; Nation&rsquo;s Restaurant News, Nov. 11, 2022
4Thorn, Bret, &ldquo;<a href="https://www.nrn.com/menu/menu-tracker-new-items-dunkin-dutch-bros-and-caribou-coffee/gallery?slide=12" target="_blank">Menu Tracker: New Items From Dunkin, Dutch Bros, and Caribou Coffee</a>,&rdquo; Nation&rsquo;s Restaurant News, Nov. 4, 2022
5Datassential Seasonality report, 2023
6Thorn, Bret, &ldquo;<a href="https://www.nrn.com/fast-casual/menu-tracker-new-items-ihop-panera-and-pizza-hut/gallery?slide=2" target="_blank">Menu Tracker: New Items From IHOP, Panera, and Pizza Hut</a>,&rdquo; Nation&rsquo;s Restaurant News, Jan. 12, 2023
7Thorn, Bret, &ldquo;<a href="https://www.nrn.com/fast-casual/menu-tracker-new-items-ihop-panera-and-pizza-hut/gallery?slide=2" target="_blank">Menu Tracker: New Items From IHOP, Panera, and Pizza Hut</a>,&rdquo; Nation&rsquo;s Restaurant News, Jan. 12, 2023

Consumer winter eating outlooks span three sensibilities: holiday feasting, comfort foods, and New Year’s diets. Target each with alluring LTOs.

Winterize Your Upcoming LTOs