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Snacking Drives More Traffic and Sales

Aug 30, 2018

Snacks—it’s not just bagged chips or veggies and dip. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39 percent of consumers changed their idea of snacks in the last two years. Moreover, the Millennial and Gen Z cohort are increasingly replacing meals with snacks.

 

As restaurants struggle to find new revenue streams to combat higher labor and operating expense a great way to drive top-line sales and frequency is to be known as a place to find great, innovative and affordable snacks.

 

Case in point: Yard House has a dedicated snack menu with unique items such as shiitake garlic noodles, hot and spicy edamame, and buffalo cauliflower. If you’ve tuned into your favorite show recently, you may have noticed Taco Bell’s commercial for “Nacho Fries” made to look like a real dramatic movie trailer. This Nacho Fries snack menu offering has prompted two new spin-off test items — Rattlesnake Fries and Reaper Ranch Fries. Still not convinced that snacking is a fast-growing trend? Check out Jack in the Box—they serve up “Munchie Mash-Ups” on the Late Night menu. These include different styles of hash with fun names like Wakey Bakey Hash, Jack’d Jalapeno Hash, and H’angry Chicken Hash all priced at three dollars each.

 

It’s not just bars or fast-food chains that can serve up snacks—casual and even fine dining eateries can offer affordable, small plates or “bites.” A happy hour menu with discounted snacks is a simple way to offer value to consumers as well. Cafes, juice bars, bakeries, and delis also have ample opportunity to sell snacks—think prepared foods (single-portioned fruit, cheese, and nuts for example) that customers can grab and go.

 

It’s clear that snacking is a trend not to be dismissed. Make sure your menu is catering to this new demand, and you’ll be sure to drive more traffic and increase sales.

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Behold the Power of Restaurant AI

Aug 26, 2018

If you believe AI (artificial intelligence) is limited to just the tech and health sectors, think again! AI has made its mark in the hospitality industry in major ways. Case in point: TGI Fridays—the popular, 53-year-old franchise has recently reported a doubling of sales in its off-premise business in the past year, driven by AI in its marketing model, according to Sherif Mityas, TGI Fridays’ Chief Experience Officer. The “off-premise business” referred to includes activities such as customers ordering food through the TGI Friday’s bot via Instant/Direct Messaging. The company’s AI machineLearning bot works across multiple platforms (think Facebook, Twitter, and Alexa) to present customized experiences and offerings to consumers.  More about TGI Friday’s AI can ­be found here.

Synergy Restaurant Consultants reached out to its community in the hospitality space and asked what technology has been helpful in streamlining and improving operations as well as cost efficiency.

Some insightful feedback was noted:

“OLO which is Online Ordering has helped increase takeout sales by 15%. LSR which is Long Range Systems has improved our service and sped up our thru-put by a minute. Also CTUIT (I would add what this acronym stands for) reporting software has been very helpful with reviewing trends and with labor management.”

Another comment highlighted using AI.

“Artificial intelligence using through KOT (Kitchen Order Ticket) Analysis report for managing steward, feedback for every customer…”

If you need help incorporating restaurant technology that will help increase restaurant sales, please contact us.

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Cauliflower— A Popular Carb Replacement?

Aug 26, 2018

Cauliflower—a vegetable once typically found in salads, stir-frys, and as a side dish—is now making a big name for itself. Perhaps even hotter than the avocado toast trend, many people are flocking toward menu items and recipes that use cauliflower in innovative ways. Pizza with a cauliflower crust. Cauliflower rice. Cauliflower crust grilled cheese. Cauliflower Couscous. Cauliflower tater tots. The list goes on.

Do you see a pattern here? Cauliflower has become a huge hit as a low carb, bread, potato and rice substitute. For example, one cup of cauliflower contains about five grams of carbohydrates while one cup of cooked white rice contains approximately forty-five grams. This versatile veggie is also low in calories, another reason people are gravitating toward it. Oprah has even recently launched a line of frozen pizzas that feature a cauliflower crust.

Health-conscious diners are ever-growing and they’re seeking new and innovative ways to satiate their hunger. Don’t be surprised to see more restaurants offering smart, unique, and healthy substitute options on their menus.