Published September 23, 2015
For those working in the restaurant industry, the concept of “seasonality” can be both a blessing and a curse. On the one hand, the seasons play a larger role in restaurant traffic than they do in many other industries; the summer months may be busy for coastal towns while the rest of the year is dead, and pubs in college towns may see the exact opposite to be true. However, as this post from Buzztime notes, it’s possible to combat the fluctuations in seasonal traffic with another aspect of seasonality: in season produce.
For example, if your autumn months are some of your restaurant’s slowest, you may consider offering limited-time menu options and dishes that highlight fall flavors like apple, pumpkin, butternut squash and spices like cinnamon and nutmeg. Not only will your customers be pleased with the freshness of the menu items and ingredients, but you’ll create intrigue among people to keep coming back to see what’s new on your menu with each coming season. There are plenty of great fruits and vegetables that peak in each season that you’ll be able to keep freshening up your menu to keep customers interested. For more tips on combating seasonality, continue reading.
Read the full article here: Creating Demand: How to Combat Seasonality with Seasonality
Published September 23, 2015
Food waste in schools has been a hot topic for a while, but a recent study conducted by Texas A&M University may have discovered a solution. According to the study, there was more waste when student lunch entrees were paired with unpopular vegetables like steamed broccoli, but less waste when potatoes were served as the side. It may be helpful to take a cue from the study and focus more on pairing the right vegetables with the right dishes to get students to eat healthier.
Read the full article here: Study Examines Impact of Food Pairings on School Waste
Published September 23, 2015
When it comes to restaurant marketing, it’s helpful to use the most current tactics and incorporate seasonality into your strategy. With that in mind, this post from RestaurantNews.com has some restaurant marketing ideas that are perfectly in line with the flavors, holidays and festivals of everyone’s favorite fall month: October. From seasonal favorites like pumpkin and squash to foodie “holidays” like National Candy Apple Day, you’re sure to find some tactics that work for you.
Read the full article here: Restaurant Marketing Ideas for October
The Positives and Negatives of Seasonality
For those working in the restaurant industry, the concept of “seasonality” can be both a blessing and a curse. On the one hand, the seasons play a larger role in restaurant traffic than they do in many other industries; the summer months may be busy for coastal towns while the rest of the year is dead, and pubs in college towns may see the exact opposite to be true. However, as this post from Buzztime notes, it’s possible to combat the fluctuations in seasonal traffic with another aspect of seasonality: in season produce.
For example, if your autumn months are some of your restaurant’s slowest, you may consider offering limited-time menu options and dishes that highlight fall flavors like apple, pumpkin, butternut squash and spices like cinnamon and nutmeg. Not only will your customers be pleased with the freshness of the menu items and ingredients, but you’ll create intrigue among people to keep coming back to see what’s new on your menu with each coming season. There are plenty of great fruits and vegetables that peak in each season that you’ll be able to keep freshening up your menu to keep customers interested. For more tips on combating seasonality, continue reading.
Read the full article here: Creating Demand: How to Combat Seasonality with Seasonality
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