Remove stories tag plant-based foods
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How To Attract Gen Z Customers to Your Restaurant

Modern Restaurant Management

population, Gen Z is becoming a larger customer-base for restaurants. Promoting that your brand supports organic, sustainable, or plant-based options along with the reduction of food, water, and paper product waste on your website, social feeds, and menu will attract those who support similar efforts. percent of the U.S.

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The Kikkoman Soy Sauce Bottle Is Priceless

EATER

Kikkoman Foods A warehouse at the Kikkoman plant in Walworth, Wisconsin. That price tag might seem extreme, but it’s perhaps justified given the amount of work that went into the bottle’s creation. production plant. “If To become truly valuable, a bottle has to tell a story too, especially one about a well-known brand.

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Restaurant Marketing on Instagram: Tips and Examples

Social Hospitality

There are several ways to approach social media for restaurants and Instagram is one of the most popular platforms for food photos. Use your story – Instagram Stories are a newer but but useful feature. Taco Bell chose a creative way to display their food and brand position on Instagram. Piada Italian Street Food.

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Following “The Road to Milan”: Is the World Barista Championship becoming more mainstream?

Perfect Daily Grind

Presented by Pacific Food Barista Series and produced by Seattle studio Wildly, the series follows Andrea over three years as she trained and competed at the 2021 US Barista Championships, earning herself a spot in the 2021 World Barista Championships in Milan where she placed second. It is also (by its very nature) exclusive. Enjoyed this?

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The Best Restaurant Marketing Tips

Modern Restaurant Management

The marketing message has not changed drastically from food-based to safety procedures. Safety is the new variable that got added up along with the usual suspects pertaining to food. Restaurants make up a large part of our client base and we’re responsible for helping script and produce their on hold messages.

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Shared Kitchen Resources Starter Pack

The Food Corridor

Below are the must-read resources you’ll need from day one, based on our extensive experience helping entrepreneurs design and run a host of different commissary, community, and ghost kitchens. The Shared Kitchen Toolkit is available as a 166-page downloadable PDF via The Food Corridor’s Resources Page. Fork Food Lab.

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When a Lab-Grown Burger Costs $100, How Can It Possibly Compete With McDonald’s?

EATER

. | Gastropod One of the biggest challenges for cultivated meat companies is keeping costs down On a sunny Tuesday afternoon in May, Gastropod co-hosts Cynthia Graber and Nicola Twilley sat down at a countertop in a test kitchen for a very unusual hamburger: taste test #97 at Bay Area-based company SCiFi Foods.