The restaurant delivery market is experiencing a huge boost in popularity thanks in part to millennials taking on the practice. This new consumer convenience, however, has left some restaurant owners scared of its impact on business, while it has left others optimistic as serving as a potentially huge business surplus depending on the speed and quality of service.

Key Takeaways:

• To make more money in the restaurant business alcoholic drinks will provide major revenue
• Food business is now concentrating on take out more.
• Catering brings more customers

“”Those who can deliver high quality food speedily, with efficient service and at a good price point can drive incremental business.””

http://www.bighospitality.co.uk/Business/Booming-restaurant-delivery-market-faces-challenges?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+bighospitality%2Fnews+%28BigHospitality:+Latest+News%29&utm_content=FeedBurner

Dining out is not just about eating or enjoying a good meal but also a social experience. Consumers want to enjoy the environment and experience as a whole. The brand of a restaurant gives consumers a glimpse of what they may experience and the impact of design choices can make the difference. Design of menus, logos, and web design choices are evolving to attract more consumers.

Key Takeaways:

• The boom of the internet also introduced another new branding asset-websites. The rise of digital brought on new challenges for restaurateurs to stay relevant and engaging. The limited colour pallet was restrictive, and the shift away from hand-drawn typography forced designers to think of new creative ways to communicate brand personality on the screen rather than on a sign or the pages of a magazine.
• These days design is more about providing customers with a holistic experience that operates outside the traditional parameters of sitting down for a meal than in previous decades. Through effective branding, restaurants can tell a story and give customers a unique experience that sets them apart in such a fierce market.
• Expressive design will always give restaurants a chance to stand out from their competitors and communicate their personality. Luckily, there are more tools available to designers than ever before, making it easier to create unique branding that will satisfy the eyes as much as food satisfies the tastebuds.

“A restaurant’s brand needs to give customers an idea of the experience they’ll have once they walk through the door. It should communicate a sense of the food, style, and atmosphere at the venue.”

https://www.fsrmagazine.com/kitchen-sink/how-restaurant-graphic-design-trends-have-changed

While Facebook is the best channel for marketing at the present time, that could easily change in the future. Snapchat may have a chance to dethrone Facebook as social media’s primier marketing tool, but the smaller company faces an uphill battle. Young people are attracted to the less mainstream platform, but Facebook’s sheer size could prove too large to overcome for Snapchat. The preference of a casual experience by many also plays a role in the use of these platforms.

Key Takeaways:

• Snapchat is not nearly as big as Facebook.
• Young people are more likely to eat at a fast food/limited service establishment than a sit down restaurant
• If a company has enough funding, then they can make themselves successful and well known like Facebook and Snapchat.

“Ultimately Facebook is much more difficult to dethrone just because of its sheer size (1.65 billion) compared with Snapchat, which just passed the 100 million user mark.”

https://www.qsrmagazine.com/news/facebook-remains-best-marketing-channel-now

Comparing the time differences between the victors of an Olympic Gold medal over a Silver has helped cast an understandable light on why efficiency behind the bar matters. Bartenders are usually the last ones regarded in how a restaurant is laid out, and pointing out the reasons why bar efficiency is crucial to not only the stamina of employees but the financial well-being of an establishment as well can possibly help change the public perception on this topic.

Key Takeaways:

• By taking time to think through your bar team’s workflow, and to consult experts that have spent years navigating the oft-tiny real estate behind the bar, one can radically enhance profit
• Ergonomics are of great importance to me. If I can save a movement here, and a step there, I’m shaving seconds off of every transaction
• A well-constructed bar space that takes into account the anticipated workflow of your staff at every step is always a work in progress.

“By taking time to think through your bar team’s workflow, and to consult experts that have spent years navigating the oft-tiny real estate behind the bar, one can radically enhance profit, retain great talent, and ensure your labor costs are being smartly managed.”

http://restaurant-hospitality.com/design/good-bar-layout-eases-physical-and-financial-pain

A hook is defined as a unique or diverse aspect of doing the restaurant business to entice customers from the competitors. Whether the hook exists as a drink or a recipe, it is meant to support the restaurant’s theme. Restaurant businesses everywhere use their imaginations as a powerful tool to market hooks in their business.

Key Takeaways:

• A hook is anything unique and eye-catching, different or just plain wild about how you do business — something that captures your customer’s imagination
• But imagination is free and the most powerful marketing on the planet.
• Every restaurant has potential hooks, but few restaurants know how to promote them to build their audience and brand.

“Traditional marketing is expensive and nothing but a shotgun approach. You never know what’s really working or if it works at all. But imagination is free and the most powerful marketing on the planet.”

http://restaurant-hospitality.com/blog/look-hooks

Sarah Tracey pairs wine with grilled food, as she has been involved in the food service industry for an extended period of time. She claims if one grills over white oak then oaky wines should be used cautiously. Tracey recommends tangy barbecue servings with red wine, but one may properly match the texture of the barbecue with a white wine. Also, Tracey suggests really smoky wines with burgers. For other wine dinner pairings, Tracey advertises specific wine titles such as Chenin Blanc, Pinot Noir, and Sancerre.

Key Takeaways:

• “Just that light touch of oak is really beautiful, but I think too much can be kind of a fighting match between the food and wine,” she said.
• a lot of Zins have those great cherry cola notes that play well with a traditional barbecue sauce.
• I think a northern Rhone Syrah is a fun way to echo the flavors that the grill brings to the party, because you have some pepper in the profile of the wine.

““Pairing rules apply across all styles of cooking, but for me when you’re talking about grilling over wood — grilling over white oak, like we do — I want to tread softly with very oaky wines. Just that light touch of oak is really beautiful, but I think too much can be kind of a fighting match between the food and wine,” she said.”

http://nrn.com/beverage-trends/wines-drink-grilled-meats-and-beets