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This generation prioritizes social responsibility over traditional brand loyalty and gravitates toward integrity, sustainability, and values-driven experiences. Ingredient Integrity: Earning Trust Through Food Ethos Gen Z diners value honesty and quality in every aspect of the dining experience.
In a recall crisis, the media can be your greatest ally or your worst enemy – it all comes down to how you manage the message. With food recalls at a five year high , there’s (understandably!) All food businesses need a strategic communications plan that covers what to do before, during, and after a recall.
However, the same challenges arise in ghost kitchens’ quality assurance and foodsafety protocols that plague the traditional restaurant kitchen. Food businesses should take a fresh look at some traditional kitchen challenges that may even be amplified in ghost kitchen settings: Be transparent. Commit to ongoing training.
As we close out 2022, food production is at risk. We’re still facing product shortages, exacerbated by ongoing supply chain interruptions and the Russian-Ukrainian war stalling food shipments – including 9.5 Inflation is causing food prices – and food insecurity – to soar. . Focus on Sustainable Food Production.
Ensuring foodsafety is essential for restaurant brands and others within the food industry. A weak foodsafety culture can have severe consequences, including product recalls, foodborne illnesses, reputational damage, diminished customer loyalty, and financial losses.
As laws become stricter, technology evolves and socialmedia increases public awareness and accountability, restaurant owners must adopt proactive measures to ensure responsible alcohol service. Forty two states in the U.S. Managing liquor liability risks effectively requires a commitment to responsible service.
Offering Bento Packs for individually portioned meals and a la carte buffet-style trays for customizable group settings, L&L’s catering options bring Hawaiian-style comfort food to events large and small throughout our locations nationwide.
'Safety' is what I believe to be most important now to help assure patrons to revisit their favorite restaurants. The marketing message has not changed drastically from food-based to safety procedures. But now there is an added message about the safety precautions that are in place for a restaurant.
As restaurants have been gradually permitted to reopen, they have new regulations to follow, including restricted onsite capacity, strict cleaning and disinfecting protocols, social distancing rules, and mandatory use of personal protective equipment (PPE). Reiterate that safety is your priority. Develop Safer Ways to Serve Food.
Walmart When we buy food off of TikTok, what are we getting, really? From the creator fund to sponsored content and upstart new businesses seeking to capitalize on a newly massive socialmedia following, influencers are cashing in. And in an increasingly common number of instances, these ventures involve making and selling food.
Thousands upon thousands of restaurants were forced to close for safety reasons, some permanently. Today, examine the effects the pandemic has had on the restaurant and food service industry as well as five simple but effective marketing techniques to boost your local business. Highlight Your Safety and Hygiene Protocols.
If you do not have sufficient staff to deliver food, then you can partner with a third-party food delivery service. It's necessary to keep your customers informed about your hygiene and safety measures. If you have listed your restaurant on local food directories or apps, then make sure that you mention these details there.
” Restaurants must elevate safety and cleanliness protocols, train employees about new processes and policies, track compliance, and implement immediate corrective actions, as needed. Foodsafety sanitation procedures are more important than ever to combat the novel coronavirus. Implement COVID-19 Safety Protocols.
If your restaurant was involved in a food recall, would you know how to properly communicate about the incident to key stakeholders – including media, customers, employees, supply chain partners, and regulatory agencies? Decide in advance who the spokesperson will be, which media contacts will get your press release, etc.
However, as long as you keep the spotlight on foodsafety – sanitization, employee health monitoring and personal hygiene, and social distancing – your restaurant won’t be a hub of contagion. Postermywall food delivery poster. Here are a few pointers to help you do that: Use Cashless Methods.
When restaurants got the green light to reopen their dining rooms, they implemented a host of safety procedures to prevent the spread of germs. Some restaurants even took safety a step further by eliminating in-person ordering and offering contactless payment. Boost SocialMedia. Direct Mail Campaigns. Promotions.
Taking advantage of the buzz surrounding national food holidays and the abundance of fresh, seasonal offerings generates excitement and a sense of urgency among new and existing guests. A well-crafted narrative is essential in enhancing brand identity through various social channels and e-newsletters.
COVID-19 has transformed the restaurant and hospitality industry, which means that restaurants need a new approach to promoting and marketing their business to health and safety-conscious diners. You need to adapt your restaurant’s socialmedia marketing approach in the “new normal” of COVID-19.
The FDA has already issued more than 50 food recalls in 2024, causing many consumers to worry about foodsafety – and raising an important question for the restaurant industry: Would we know exactly what to do in a recall situation? As food recalls continue, it’s wise for restaurants to review their recall protocols.
There is more to success in the competitive restaurant business than just great food and service. This can be achieved through a variety of tactics, such as media coverage, influencer partnerships and socialmedia campaigns. Through media relations, PR can cultivate relationships with media members for your restaurant.
Everyone agrees that with COVID-19, the public has a heightened safety awareness. The public is watching operators very closely to see if they are doing all the things to make safety your #1 priority. Safety is Priority #1. So, with so many restaurants offering great food and service, what was the differentiator?
Food and labor costs are elevated and expected to remain high in 2022 , negatively impacting restaurants’ profit margins. To maximize your existing resources: Reduce food waste. With prices skyrocketing, restaurants should focus on eliminating food waste. safety, quality, inventory, predictive ordering, etc.)
Design Your Floor Plan with Social Distancing in Mind. The floor plan of a seating area should not only make it easy for employees and patrons to observe social distancing guidelines, but the foot traffic flow should also make sense. Remove buffet and other communal food areas. Clearly Communicate Safety Guidelines.
Now that states are beginning to loosen their lockdown restrictions and reopen small businesses like restaurants, it’s fair to wonder how drastically the dine-in experience will have to change to accommodate the new safety requirements. How does that work with the new safety requirements? It may seem like a difficult balance.
That includes social distancing, sanitation, masks, partitions and contactless payment and menus (or throwaways). Food handlers must wear gloves, hats and masks. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Do remain positive.
Even as restaurants reopen to some on-premise dining, takeout presents distinct advantages: Takeout can help make up for those “missing tables” resulting from social distancing requirements, even as it requires less of a restaurant’s biggest expense item: labor. Eating out, or taking out, is never just about the food.
1 Simplify the Dining Area for Comfort and Style Updating the dining area produces a friendly environment that invites guests to remain longer and enjoy their food. 2 Fresh and Local Ingredients Elevate the Menu Using fresh, locally grown foods freshens the menu and demonstrates quality consciousness.
Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Safety ordinances can vary widely by city, county, and sate. Your safety and sanitation policies should be in alignment with the latest FDA , CDC , state, and local policies regarding COVID-19.
Of course, we are also maintaining our hygiene and foodsafety standards. Throughout all of this, we are maintaining consistent contact with our customers through our app and website, as well as our socialmedia channels. We’ve gotten great feedback online and lots of thank-yous on socialmedia.
Train food, Ive come to learn, is its own distinct and expansive category. I often bring my own food on long train rides: okra stew and crab rice, or perhaps my dads spaghetti and meatballs, as well as fruits and cakes, all packed in my trusted backpack cooler, along with an electric travel Crock-Pot that has saved me on many Amtrak trips.
If running a restaurant wasn’t already expensive, running one under new distancing regulations means less capacity and investment in safety infrastructure that will take a toll on costs. Lastly, food cost should always be a consideration when making menu changes. Optimize Inventory. Adopt Technology.
Be Transparent About Safety. Over the past year, restaurants have had to evolve their communications to consumers with a sensitivity and transparency never before required around issues of safety and health. Put a plan in place now and you’ll be ready to execute the minute you’re back in the game.
It’s not enough just to recover, retail and specifically restaurants and the food industry are compelled to pivot, adapt and create a model that will endure. Ongoing public health and safety concerns push down demand for the indoor restaurant experience. Food Trucks Factor in the New Normal. The Store Experience.
The National Restaurant Association recently issued guidance on foodsafety and social distancing precautions as restaurants begin their reopening planning efforts – preparing for significant shifts in the traditional dining experience.
Whether they be for office parties, conferences, birthdays or weddings, catering profits from the promise of efficiency, safety and most importantly—safe of mind. You may even get client requests you’re not used to, like having to add a food truck or using non-traditional type venues you would have never thought of using (1).
Food manufacturers and retailers are embracing a whole new world of opportunities for consumer engagement that are enabled by this newer technology. In foodservice establishments, the same technology opens doors to greater foodsafety and ingredient transparency.
And yet we saw even more evidence that for some members of our community, there is no safety. The project received raving reviews from customers as well as local media attention. For some restaurateurs, it’s all about the food they serve. People are taking to the streets to demand justice.
The National Restaurant Association remains on top of the issue providing updates and resources including a fact sheet and a webpage with an FAQ, industry guidance, and foodsafety guidelines provided by ServeSafe to address increasing questions about COVID-19. We ensure foodsafety. Eat healthier.” Cash is dirty.
.” Rejection is always expected when new ideas are shared, but when we looked around the restaurant we saw most guests on their phones– taking pictures of their food, splitting checks through Venmo, sharing on socialmedia. Those not on their phones, had them visibly on the table.
With so much of a focus on health and safety, other details and levels of service are understandably pushed to the backburner. While the safety of guests and staff should remain the top priority, there are a few strategic ways that operators can elevate their service to retain and grow business right now. Stay Connected.
They provide much more than food, they provide nourishment and create communities. Restaurants bring groups of people and that traffic often brings safety. Restaurants must build trust, communicate safety and clearly establish value. Restaurants must build trust, communicate safety and clearly establish value.
Kyle Collins is Marketing Director for Patina Restaurant Group, formed by Nick Valenti and Joachim Splichal as a bicoastal boutique restaurant and food service company. The firm has approximately 60 restaurants and food service operations. Kyle Collins. What have been key challenges over the past few weeks?
will have the upper hand when it comes to securing those prime job opportunities. [] SOCIALMEDIA SAVVY. Chefs who are experienced in multiple ways of connecting customers with their food (catering, food trucks, pop-up restaurants, delivery, take out pick-up, etc.)
The Manifest surveyed 501 people about their food delivery and restaurant habits during COVID-19 and found that two-thirds of people ate in-person at a restaurant in July 2020. Nearly two-thirds of people (65 percent) ordered food delivery in July 2020 as food options remain in-demand, but restaurant profit margins decrease with delivery.
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