There has been a decline in non-alcoholic sales in restaurants. There is a way to improve these sales. Restaurants that are making their own sodas, lemons des and coffee drinks labeling them as house made are selling well. Fresh juices and smoothies are also high sellers. Crafting your own non-alcoholic beverages is an easy way to increase revenue as people tend to be more indulgent when they eat out and would want to order these drinks.
Published March 16, 2017
Nigel Travis, Dunkin’ Brands chairman and chief executive officer, discusses the state of the restaurant industry and the company’s expansion strategy with Bloomberg’s Joe Weisenthal and Scarlet Fu on “What’d You Miss?” Come look and see what he has in mind for the future of the Dunkin Donuts brand and how he plans for it to happen.
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Published March 16, 2017
Baby boomers are a massive generation. It’s important to keep a boomer-centered food service in mind. The following 3 areas will help you to craft boomer-friendly menus. 1).Boomers prefer fresh”, “clean”, “local” and “lower-sodium or sugar” options to “free from” food, such as those without antibiotics, hormones, or preservatives. 2).Boomers like a wide variety of options to choose from casual to upscale concepts. 3).They like to stick with the classics, such as Italian food, Asian or Mexican dishes, and also prefer lighter Mediterranean-inspired food.
Key Takeaways:
- Baby boomers are either in or will be getting into the midst of retirement age soon.
- Many boomers are now, or already have been, eyeing healthcare facilities and retirement communities.
- Foodservice directors must keep boomers’ distinct preferences in mind.
“Baby boomers, more so than older generations, look for foods labeled “fresh,” “clean,” “local” and “authentic.””
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Spreading the gospel of the analytics-fueled restaurant
Should independent restaurants use data as means to increase revenue? Damian Mogavero in his new book , has offered insights into the world of restaurant analytics. Through his software company, Avero, he collects data such as menu sales and inventory management. This is the new age of restaurant management where customers behaviors and trends can be analyzed to allow restaurants to pin point actions that can increase revenue and survive a constantly evolving industry.
Key Takeaways:
“Scorecards can reveal all manner of hidden details that restaurant operators can use to improve performance, even for teams without big budgets.”
http://www.restaurant-hospitality.com/technology/spreading-gospel-analytics-fueled-restaurant
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