The Meal Kit Delivery Services Market
A meal kit is a subscription service that sends food ingredients and recipes to customers’ homes for them to prepare their own fresh meals according to the instructions. Services that send these kits are called meal delivery services. For on-the-go consumers – working parents and busy singles – with limited time at the end of the day, meal kits offer a reasonable and healthy alternative to take-out options and full home-cooked dinners. Delivered directly to households or bought at local grocery stores in prepacked portions, meal kits include pre-measured ingredients and easy-to-follow instructions, allowing customers to skip complicated and time-consuming meal preparation and to take a shorter, easier route to get their meals.
Meal Kit Stats
In the United States, the meal kit trend is booming. It is estimated that one in four adults has purchased a meal kit for delivery to a home or made an in-store purchase at least once in the last year, and 70% of those consumers continue to buy them after making their first purchase. With 60% of Americans opting for healthier diets to try to prevent sickness and disease, many consumers buy meal kits, which include fresh foods and easy-to-follow recipes, because they offer healthier and more nutritious options.
Pulled Beef is the Current “Thing”
In restaurants and barbecue joints everywhere, pulled beef is having its moment. Also known as shredded beef, pulled beef is essentially slow-cooked meat, prepared over time in a mouth-watering sauce, which is then shredded into stringy deliciousness. Having pulled beef on hand means never having to wonder about tonight’s menu or how to feed a hungry crowd.
About Pulled Beef
Commonly referred to as shredded beef or pulled beef, this method of preparation involves slow and lengthy cooking of beef cuts to create individual strands of tender meat for various food dishes. A traditional way to prepare shredded beef is to cook the chuck or brisket cut of beef for a long period of time in a slow cooker or an oven in order to tenderize the meat and allow it to fall apart into narrow pieces of meat. After being cooked, the meat is then often mixed with seasoned sauces to be served on sandwich buns, in tacos or in burritos, over hummus, on a slider, or alone, as a main dish of tenderized beef.
How to Reduce Restaurant Staff Turnover
Developing a loyal and devoted staff may seem like an afterthought, compared to everything else that running a successful restaurant entails. But even without realizing it, every time a staff member leaves, your bottom line is affected by the expense of recruiting, hiring, and training new workers. To prevent this type of drain on your profits, the trick is planning a long-term strategy for lowering your employee departure rate, while at the same time increasing the efficiency level of your business and its financial results.
High Turnover = Lower Revenue
According to restaurant statistics, the turnover rate for employees in the restaurant sector averages about 62.6%, compared to 42.2% in the overall private sector. Even more alarming, the cost of hiring an hourly employee can total more than $3,500 when you factor in the entire hiring process. In other words, staffing your restaurant is an investment, and, when part of that investment walks out the door, your bottom line will take a direct and debilitating hit.
Employees leave jobs every day for a variety of reasons. A restaurant is a high-stress environment that offers relatively lower pay rates; and together, these two factors can lead to employee burnout. However, with time and effort, this situation can be remedied.
How to Keep Loyal Customers
When you first opened your restaurant, your goal was to attract new customers – to get them through the door and have them try your food. But now that you’ve established a successful business, your goal should be to maintain your customer base or, conversely, to prevent customer interest from waning. Attracting new customers is important, but keeping loyal customers may be the most important goal of all.
Return Business is Vital
Return business is the meat and potatoes of the restaurant industry. Return customers provide your business with a regular income and they can be your best marketing tool. The results of a survey, conducted among a large number of fast-food restaurants, indicated that customer satisfaction drives higher returns than food or price. The chances that a customer will return increases from 20 percent, to more than 80 percent, when he or she leaves a restaurant satisfied and happy. In addition, a satisfied customer is more likely to recommend your restaurant to friends and relatives.
Restaurant Tech: A Must in Today’s World
Although you may have started your restaurant business in the days of paper menus, paper flyers, and newspaper ads, times have changed. Technology in the restaurant industry is rapidly becoming the new normal, and you could be missing out on many benefits if tech tools aren’t yet on your restaurant’s menu. According to Toast, 79 percent of restaurant-goers say that “restaurant technology improves their experience.” In addition, restaurant operators say using technology – for back-office purposes and for relating to the public – improves productivity, increases sales, and provides a competitive edge.
What is Restaurant Technology?
In today’s digital world, restaurants cannot afford to keep their service, accounting systems, and customer interface back in the last century. Back-office operations – the part of the business that customers generally don’t see, such as bookkeeping, staffing, and food-ordering – has left the pen and paper behind, allowing technology to take over. Streamlining operations through automation and by electronically connecting all facets of the back office has saved restaurants untold amounts of money, despite the initial investment.
Similarly, restaurants can no longer depend on word of mouth and print media to reach their target audience and bring in business. In the age of smartphones and tablets, any restaurant that doesn’t take advantage of the latest technology to interface with customers, is simply losing business with every day that passes.
Welcoming the Solo Diner
Eating alone is, for many people, an uncomfortable and awkward experience. Today, however, smart restaurateurs, with an eye on trends and demographics, are looking at the solo diner as an ever-increasing source of business.
Single diners – already ill at ease in a new restaurant – are sensitive to a number of things that a restaurant owner may not be aware of. These include factors like staff vocabulary, seating layout, and more. Making your restaurant more solo-friendly can both increase your business and secure your reputation as a forward-thinking, open-minded entrepreneur. With just a few minor changes and additions, your restaurant can make leaps in attracting and welcoming the savvy solo diner.
According to Fortune, the percentage of Americans living by themselves has doubled since 1960; in addition, the Bureau of Labor Statistics estimates that consumption by U.S. singles contributes close to $2 trillion to the economy annually. In the U.S. restaurant industry, reservations for one are on the rise: the number of solo diners has grown by 62 percent, making them the fastest-growing table party size. Put into financial terms, ignoring the particular needs of solo diners is tantamount to giving the cold shoulder to a big chunk of business. Instead, it’s time to figure out how to throw out the welcome mat.
Learn How to Talk to Solo Customers
Sustainability: The Sign of the Times for Restaurants
In many ways, the traditional restaurant business model is under attack from all sides. Although new restaurants are opening up every day, overall industry revenues have drastically decreased in the last few years. Parallel industries, like supermarkets and fast-food chains, are offering more health-oriented foods, forcing restaurant owners, as well, to explore original ways to attract customers. Health- and budget-conscious consumers are growing more sophisticated about demanding high-quality, fresh ingredients at low prices. In addition, the environment matters, and restaurant owners can no longer ignore the fact that sustainability is at the forefront of everyone’s mind.
Sustainability: Part of a Restaurant’s Concept
“Sustainability” is the study of how a natural system remains diverse while producing everything it needs to maintain a balance. The goal of sustainability is to prevent the depletion of natural resources in order to maintain ecological stability. Sustainable food takes into account environmental, health, social, and economic concerns, and it consists of eight inter-related principles:
Stainless Steel Countertops: The Ideal Restaurant Kitchen Surface
The equipment used in a commercial kitchen has to withstand both the test of time and the demands of constant, daily use. This is true for cookware and smallwares, such as pots, pans, and knives; and heavy equipment, such as range tops, ovens, and refrigerators; but, in particular, it is especially true of restaurant food preparation surfaces. Prep tables, counters, and cutting surfaces are essential to any commercial kitchen, and when it comes to making this vital purchase for your kitchen, the experts recommend eschewing the beauty of granite and the timelessness of butcher block. Instead, for no-fail results and long-term satisfaction, choose food preparation surfaces made of stainless steel.
Catering a Fabulous Brunch – An Impossible Task?
For most of us, brunch – that blissful meal that combines breakfast and lunch – has been around forever; so long, that it’s impossible to imagine a world without this important meal. Everyone loves brunch… except, perhaps, chefs and caterers. While there is a plethora of brunch-appropriate dishes to choose from, the fact is that it’s not so simple to get this meal together on a Sunday morning, in time to lay out the spread of your client’s dreams by 11:00 (start later than that and it’s lunch), and have it continue for four or five hours – until mid-afternoon. For a caterer, the very thing that people love about brunch – its flexibility and lack of structure – is what makes it hard. The challenge is finding the right combination of breakfast foods and lunch foods (and miscellaneous intriguing additional dishes) and always keeping it interesting. A daunting task, perhaps, but by no means impossible.
Why Food Photography is Vital for Your Restaurant or Catering Business
In today’s world of social media, restaurants owners and caterers have no choice but to market through the Internet and social media. To stay relevant, you have to put your food on a pedestal for all the world to see. Your menu is your calling card; in a sense, it is who you are. When potential customers hear of your restaurant or business, chances are that the first thing they will want to do is see your menu – so they can start planning and dreaming about the perfect meal or event. But what can make even more of an impact – what can transcend place and language – are photographs. Food photography adds a dimension that words cannot. A picture adds color and depth, and nothing beats photos for conveying everything that is wonderful about your food.
Clichés are clichés because they are generally true and this certainly goes for the saying: “We eat with our eyes.” People love to see what they’ll be eating before they dig in. I can’t tell you how many times I’ve seen a waiter on the way to another table with a luscious-looking (…Read More…)