Published August 16, 2017
Recent culinary and eating trends are causing vegetables to become the primary dish at non-vegetarian restaurants. Some chefs, such as Josh Eagleton, are closing down their old practices of meat-based restaurants and opening restaurants where only vegetables are the center of attention in the main course. For example, his new restaurant offers main courses where customers can choose between five vegetable varieties. Many companies are now backing the vegetable initiative, some of which help restaurants improve their menus with vegetables.
- Diners are eating less meat and many chefs are serving more veggies as a result.
- For health and environmental reasons, people are reducing the amount of meat they eat.
- Vegetable dishes are being treated as main courses instead of just sides.
“The Sustainable Restaurant Association (SRA) says its More Veg and Better Meat initiative is in response environmental concerns over meat consumption and the growing number of flexitarian diners in the UK.”
Read more: http://www.bighospitality.co.uk/Trends-Reports/Top-chefs-put-vegetables-centre-stage-as-diners-eat-less-meat
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Published August 16, 2017
Who doesn’t want to be their own boss? David Query has faced his fears of risk to open his own restaurant! The three biggest risks are the financial risk, growth risk and identity risk. All three of these are important for the future of the company. It’s great to start out small and build up, it is also important to have a bail out plan if the company doesn’t make enough money to stay afloat.
Read more: Risk and the Restaurant Business with Dave Query of Big Red F
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Published August 16, 2017
A survey of nearly 300 diners shows that most diners make their decision on what they would like to eat within three minutes of looking at the menu. Over 60% of responders say that they look at a menu before ever even arriving at the restaurant to start their decision making process. Almost as many go for a meny item that they have already had. About 2/3s of the respondents only read full meal discriptions for up to five items and the same number of respondents want short, easy descriptions of the potential meals.
Read more: Diners take just three minutes to choose their food, new research reveals
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Published August 16, 2017
Technology has affected every industry and with new apps and sites that cater to mostly Millennials looking fir takeout, virtual restaurants are beginning to crop up, establishments that have no dine in service but function strictly by deliveries. If you own a restaurant, it’s a good idea to begin catering to these customers. Before you begin, there are some things you need to consider. Find out here how to make money utilizing food delivery technologies.
- The rapid growth of dining out trends represents a major opportunity for profit, as long as businesses know how to capitalize on it properly
- For maximum efficiency, consider changing the layout of your restaurant to separate the dining-in area and the takeout area
- The rise of takeout dining has reversed normal consumer trends related to weather, as now businesses can expect a boom in sales when poor weather hits
“Green Summit appears to have hit the bull’s-eye in the Zeitgeist of today’s restaurant world—offer to-go and delivery or die.”
Read more: https://www.qsrmagazine.com/outside-insights/3-ways-capitalize-premises-boom
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Top chefs put vegetables centre-stage as diners eat less meat
Recent culinary and eating trends are causing vegetables to become the primary dish at non-vegetarian restaurants. Some chefs, such as Josh Eagleton, are closing down their old practices of meat-based restaurants and opening restaurants where only vegetables are the center of attention in the main course. For example, his new restaurant offers main courses where customers can choose between five vegetable varieties. Many companies are now backing the vegetable initiative, some of which help restaurants improve their menus with vegetables.
Key Takeaways:
“The Sustainable Restaurant Association (SRA) says its More Veg and Better Meat initiative is in response environmental concerns over meat consumption and the growing number of flexitarian diners in the UK.”
Read more: http://www.bighospitality.co.uk/Trends-Reports/Top-chefs-put-vegetables-centre-stage-as-diners-eat-less-meat
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