Much has changed as we wrap up our second year of the pandemic. Vaccines are readily available, and things started to feel that they were back on track. However, new variants are causing the restaurant industry to continue to feel the impact through supply chain issues, staffing shortages, and reinstituted mask mandates in many areas. Whether running a fast-casual or full-service restaurant, the industry has had to innovate and adapt to survive. In conjunction with Wakefield Research, Square shared its data and strategies to shape the industry in 2022 in its Future of Restaurants report.

Contactless Ordering & Delivery is Here to Stay

As operators look for ways to improve the customer experience while meeting changing expectations, contactless ordering and payment options like digital QR-code menus and touchless payments will become mainstream in 2022. When thinking ahead, online ordering, delivery, and curbside pickup must be factored into all parts of the restaurant business.

 

Smart Restaurant Technology to Help Fill the Gaps

Restaurant operators are exploring technology that can help staff be more efficient. These solutions can help fill the gaps when they are short-staffed by automating customer payments and customer communications. Additionally, guests have started to embrace tech as a tool to enhance a more seamless experience. Digital options are now part of today’s restaurants and must be considered in current and future decisions.

Diversified Revenue Streams

Over 50% of restaurant owners added new products or services due to the pandemic, and we expect to continue into 2022. Offering subscriptions, grocery, merchandise, and meal and cocktail kits. David Rusenko, Head of eCommerce at Square, shares, “A restaurant-bar-store, might be a place that sells mixology classes, retail gear, and tastings in addition to serving patrons food and drinks.” We expect that using ghost kitchens with menus designed for off-premise customers will continue to be a growing segment.

Kitchen Automation & Shifting Restaurant Footprints

Streamlining kitchen operations can help deliver a consistent and quality guest experience, so operators should invest in digital technology to improve back-of-house systems and processes. According to Forbes magazine, “as off-premise dining remains popular, operators must rethink how the layout of their restaurant will work best for their business, staff, and customers. We will likely see more drive-thru setups, and virtually all brick-and-mortar restaurants will define specially designated areas for delivery drivers and consumers picking up their takeout orders.”

 

Direct Online Ordering

Many operators want to take charge of their online ordering and delivery, and we expect this will continue into 2022, with less reliance on third parties. This allows restaurants to control the entire guest experience from beginning to end. Consumers also want to skip the middle person and support the restaurant directly, rather than a third-party app. Direct ordering allows operators to maintain their customer’s data, which can help develop and deliver better marketing and loyalty programs. According to BentoBox, restaurants saved $38.5 million by switching to direct online ordering last year.

Rethinking Customer Engagement

Restaurant operators are developing creative ways to boost customer engagement and loyalty. Nearly 90% of operators plan to implement customer engagement initiatives focused on rewarding customer loyalty into 2022.

Importance of Community

Restaurants play a unique role in communities. Strong community ties translate to stronger connections with patrons, so we expect to see more investment in community service initiatives in 2022. This can include cooking for community service providers, donating food or money to community organizations, or offering support to local minority-owned businesses.

More Variety to Meet Consumers Evolving Appetites

Restaurant guests have been seeking a variety and new types of food choices, globally-inspired, healthy meals, and unique ingredients. Thanks to social media, specifically TikTok, which exposes people to new food ideas and spreads greater diversity, this trend will likely continue into 2022.

The new year allows restaurants to take what they’ve learned from 2021 and use it to drive their business forward into 2022. Have you adopted new technology, transformed your restaurant space, or responded to guests’ behavior changes? Need help preparing for the new era of dining? Synergy can help!

The holiday season is upon us — which for many restaurant owners means it’s time to break out the holiday décor. Decorating for the holidays is a stellar marketing tool that can help bring customers into your restaurant. After a long day of shopping, diners want to sit down and have a bite — but in November and December, they want to do it in a seasonal atmosphere.

 

Don’t have room in your budget to splurge on a giant tree and a high-end Christmas display? Don’t worry! There are lots of ways to decorate your restaurant for the season without breaking the budget. In fact, we have a few ideas to inspire you right here.

 

Stick to One Focal Point

We know what you’re thinking: “Do I REALLY have to decorate for the holidays?” Honestly, you should; research suggests that restaurants who decorate during December see a 5-10% sales increase over those who don’t! However, that doesn’t mean you need to decorate every inch of your store.

Instead of going all-out, choose one area of the restaurant and focus on decking THOSE halls. The lobby is often the best option, as customers can see it and be drawn in as they pass your location. A bright Christmas tree, strings of twinkling lights, or any other holiday display can go a long way to putting your guests in the holiday spirit.

 

 

Upgrade the Everyday

While holiday décor is an important part of your seasonal marketing, it shouldn’t totally take over your restaurant. It’s important that your holiday decorations complement your existing decor, so that your restaurant look remains in line with the company brand.

 

That said, there’s nothing wrong with giving your existing decor a seasonal spin. Toss a few baubles into vases or martini glasses that are on display. Wrap lights around the plants in your lobby or outside your doors. Adding holiday touches to your typical decor won’t go unnoticed — and you won’t have to take down your existing decor!

Shop Sustainably

There is no better way to save money on your holiday decor than by using it again and again. Investing in high-quality artificial trees, wreaths, lights, and other decorations may have a high initial cost, but it will ultimately you lots of money in the long run.

 

Artificial greenery and greenery can help you prepare for future holidays (and it’s better for the environment, too). However, don’t forget that the dining experience is still priority number one! Make sure your staff is friendly, trained, and supported by management, and you can expect success this holiday season and every month after!

by Natasha Reta – Culinary Consultant

2020 accelerated new restaurant and dining trends that may not be going away anytime soon. With staff shortages and commodities increases, operators will get creative this Fall and embrace these new and continuing trends born out of the restaurateur’s resiliency and commitment to this business.

Some innovative 2020 trends to embrace and elevate for Fall:

Delivery and Take-Out

• It’s not hard to find food for delivery nowadays, which makes the competition even harder. Before the pandemic, 80% of full-service restaurant traffic was on-premise. We quickly adjusted our dining habits, and now off-premise sales replace that 80% and anticipate it increasing in the future. Now is the time to review your options and develop strategies to enhance your delivery and take-out offerings.
• Try ordering online from your website or third-party delivery.  Assess the platform from the guest’s perspective:
  • How user-friendly is it?
  • Does it take a long time to load or search?
  • Are all your menu modifications and correct menu specifications notated?
  • Is the pricing accurate?
  • How long did it take to receive your order?
  • How did it arrive? Was it at an accurate temperature? Presentation?
  • Don’t forget to review your take-out packaging. Companies are getting creative with eco-friendly, recyclable, and compostable take-out packaging.  The type of packaging you use can significantly enhance the guest experience.

Reduced and Streamlined Menus

• We are and will continue to see smaller menus.  Staff shortages, increasing commodities costs and difficult sourcing make for three important reasons why NOW is the best time to review, reengineer and reduce your menu.  Streamline your BOH prep processes, and cross utilize inventory to reduce waste.  An onion is only an onion until you think – julienne, diced, caramelized, pickled, grilled, sautéed, smoked, roasted, pureed – just to name a few.

Beverages To Go – We’re Talking Alcohol

• States have loosened restrictions on off-premise alcohol sales, and it’s been going well. A third of off-premise customers surveyed said they had ordered alcohol to go since the pandemic, and they plan to do so in the future so long as it is permitted.
• Don’t have a license to sell? Try the new “mocktail” craze.  Utilize in-house ingredients to make mocktails, agua frescas, or even juice bases. Someone wants it boozy? Consider teaming with your local community market, where a juice purchase gets you a discount on alcohol. (21+ only)
• The holidays are around the corner; enhance your beverages with a festive holiday twist.

Meal Kits

• Consumers are dining in more; that’s a fact. But they grow tiresome of stale delivery boxes and lukewarm food. Meal kits have grown in popularity for consumers who want a “hands on cooking experience” with measured guidance.
• Design holiday meal kits for the guest who wants to bring the restaurant experience home.

Monthly Meal Subscriptions

• Of consumers surveyed, more than half of them said they would sign up for a monthly delivery or pickup option from their favorite place if offered.
• Customers sign up to get meals delivered monthly at a discounted price. Your subscription can offer a rotating menu, including meal kits and even cocktails.  It ensures monthly sales and guest retention.

One thing is sure, restaurant trends and consumer’s expectations are ever-changing. With some creativity and an ongoing commitment to examining your current offerings and improving and enhancing where needed, your operation will be better aligned and prepared for the days ahead.

Nation’s Restaurant News reports that “better, leaner, more efficient menus are in our (near) future as restaurant operators, forced to cut costs and streamline operations in the face of changes wrought by the pandemic….” The rapid decline of customer traffic and the need to streamline operations forced many chains to shrink their menus.

 

Jack Li of Datassential agrees, reporting that “60% of menus have gotten smaller.” As we move into the Fall months, we’re taking an in-depth look at where we’ve been and where the industry is headed.

Datassential Research: Menu Hits and Misses

• The appetizer part of the menu took the biggest hit, shrinking 14.3% on menus.
• Octopus, also known as Tako, is gaining in popularity, up 34% on menus.
• Desserts and adult beverages declined on menus (despite to-go offerings). White Claw and non-alcoholic beer thrived during the pandemic.
• Breakfast menus faced a steep decline and, in many cases, were eliminated. With commuter traffic coming to a grinding halt during mandatory lockdowns, it may be some time for it to recover fully.
• Beverages like lemonade, iced tea, and soda also declined. With the rise in off-premise dining, many consumers didn’t find a need to order these beverages.
• “Dine-in-centric” food suffered. Most consumers don’t want a steak delivered.
• Entrees grew 1.3% on menus – with noodles doing especially well.
• Jalapeno’s popularity grew 53% in entrée menu items like jalapeno popper burgers.
• Cauliflower crust remained strong during the pandemic.
• Wellness forward menu descriptor that gained popularity: Ketogenic
• Consumer appetite for plant-based items keeps growing. Jackfruit is gaining popularity, originally used as a substitute for pulled pork, now is filling in for seafood.
• The spicy Nashville hot chicken sandwich craze continues. Crossing over to other menu items like tacos, pizzas. and mac-n-cheese.
• Tajin, a chili powder with a hint of lime, is growing quickly, up 40% on menus, ahead of all other spices and condiments.
• Furikake, a Japanese seaweed seasoning, is growing in popularity.
• Mango-habanero flavors, a sweet and spicy combo, a menu trend preparing to explode.
• Wellness and functionality with consumers looking for the healing properties of turmeric
• Hot honey popularity is heating up, literally and in menu mentions.
• Gochujang, a fermented Korean red chili paste, continues to grow as seen on menu offerings.
• Mapo Tofu, a spicy, saucy Chinese dish, is up 88%.

 

Additional Menu Trends to Watch

Increase in comfort food offerings: 57% of consumers are interested in seeing more creative comfort food. What constitutes comfort food varies by age, with older customers thinking of mac-n-cheese or meatloaf, while younger guests often think of guacamole, ramen, or grain bowls.

 

 

Low-Waste Foods: 46% of consumers (and 63% of Millennials) are interested in a zero-waste restaurant. Food waste is a bigger concern (72%) than single-use plastic waste (68%)

Extreme Burgers & Sandwiches: create outrageous crave-ability. 67% of consumers said the ability to customize their burger is important. 64% say high-quality French fries are important.  56% of millennial consumers find avocado extremely or very appealing on a burger. (Datassential, 2021) Fastest growing ingredients paired with a burger: peas, nuts, baked potato, crab cakes, meatballs, bell peppers, Havarti cheese, Russian dressing, zucchini, potato wedge, baked beans, crab (Technomic, Inc., Ignite, 2021)

TikTok-able Dishes: with over 100 million active users in the U.S., dishes should be over-the-top in terms of ingredients and presentation.

 

With rising costs, supply chain issues, and an extreme staffing shortage, many chains and independent restaurant operators plan to keep their menus streamlined into 2022. To stay competitive in this ever-changing industry, operators need to be innovative, committed and resilient. Need help as you think ahead to 2022? Reach out to Synergy today.

Organic. Vegetarian. Vegan. These diet choices have been growing trends for many years. Eating a plant-based diet is smart for many reasons. Younger consumers do it because they care about the environment. Older consumers do it because they care about their health. Either way, the development of plant-based food products has become something between a science and an art. In recent years, many options are appearing on restaurant menus and in grocery stores, yet often, do not resemble a plant.

 

The most popular trend is the plant-based hamburger. Impossible Foods developed this faux red meat to create the Impossible Burger (2016). Its production requires 87% less water, 96% less land, and produces 89% less greenhouse gas emissions. Environmentally sustainable, it is reverse engineered from plants and mixed with soy products. The secret, however, lies in a molecule found in plants as well as in human blood called heme. This molecule carries oxygen to blood in the human body and is in virtually all foods people eat. Plant-based burgers with heme deliver the craveability of beef. In other words, it sells because it tastes like blood.

 

 

As a niche product sold in high-end restaurants, plant-based meat alternatives (PBMA) have evolved into mainstream meat products. The recipe varies but incorporates protein bases such as legumes, nuts, soy, tofu, whole grains, seeds, tempeh, and vegetables. The result is a malleable lump similar to ground beef which can form into burgers, minced meats, sausages, and other meat alternatives. Due to the flavor and price matching similarly to familiar animal-based products, drive-thru restaurants, and grocery stores that sell plant-based products had a winning moment during the pandemic. People paid more attention to where their food comes from while spending more time at home, and plant-based foods proved to be sustainable, opposed to animal-based foods. Surprisingly, this caused sales for plant-based meats and other plant-based products to grow 25% compared to animal-based products, which rose 9.5% from May 2020 to May 2021. In addition, with interest in reducing greenhouse emissions, billionaire Microsoft co-founder, Bill Gates, has shown support for the plant-based movement by investing in several faux meat startups, including Beyond Meat, Impossible Foods, Memphis Meats, and Hampton Creek Foods. As the largest private farmland owner in the US, his decision to advocate for plant-based companies is powerful.

 

Started through Impossible Foods, Inc., alternative meat products are currently offered at various fast-food restaurants. A few listed here are Burger King’s Impossible Whopper, White Castle’s Impossible Slider, Red Robin’s Impossible Burger, TGI Friday’s Beyond Burger, The Cheesecake Factory’s Impossible Burger, and Hard Rock Café’s Impossible Burger, Del Taco’s Beyond Taco, and Dunkin’s Beyond Sausage Breakfast Sandwich. Through research and development, these new restaurant menu choices are viable options with taste, nutrition, convenience, and affordability

 

Although select plant-based products are sold at many grocery stores, Trader Joe’s grocery store is the place to be if you want your cart full of plant-based products. From plant-based alternative meats, cream cheese, and specialty drinks for humans to treats for your dog, Trader Joe’s is at the cutting edge of the plant-based movement.

 

 

How exciting to see what will happen next as more meat alternatives and plant-based product options become available.

Over the past year, restaurant owners have seen the industry go through massive ups and downs. We furloughed employees. We embraced UberEATS. A horrifying 17% of us closed our doors for good. And now, we’re facing yet another unique challenge: the future.

It shouldn’t be a surprise that many of the changes ushered in by the pandemic will stick around long after everyone removes their masks and resumes dining in our restaurants. This is particularly true of the latest restaurant tech — but what exactly is coming our way? Here are a few tech trends we think will be part of the “new normal,” as well as a few that might be on the horizon.

Online Orders

When the pandemic first hit and lockdowns began, any restaurant that didn’t have a robust online presence was at a distinct disadvantage. In fact, restaurants without an online presence were at a disadvantage even before COVID-19; online food orders have grown 300% faster than dine-in traffic for the past seven years!

 

If you want your business to succeed in 2021 and beyond, you MUST have an online ordering/delivery system that’s user-friendly and accessible. If you don’t, you’re missing out on a huge slice of the market!

Paperless Menus and Contactless Payment

If you go into a restaurant today, you’ll often find a QR code on the table so customers can access the menu or even pay their bill. This technology quickly became popular during the pandemic, but it appears that it has really resonated with diners. According to research from the National Restaurant Association, 21% of customers look for paperless and contactless options when choosing where to dine.

AI-Based Supply Chains

This may sound like something from a science fiction novel, but it’s true: restaurants are starting to use artificial intelligence to determine their supply chain. Every order your restaurant takes is the data point for these AI bots, and they use that data to predict how many 8-oz sodas you’ll need, how many chicken thighs, and countless other details they can then report to your supplier. According to early adopters, this AI-based system has a 92% accuracy rate — and that means it just might be the way of the future.

 

“Cloud Kitchens”

As food delivery becomes the norm throughout the restaurant industry, some restaurateurs are looking for a way to cut costs, even if that means getting rid of their restaurant space. Rather than rent or own a specific location, some restaurants are going rogue, becoming “ghost kitchens” or “cloud kitchens” that operate off-site solely for delivery. This trend is attractive for current restaurant owners and aspiring restaurateurs alike, as it is significantly cheaper to operate a cloud kitchen than a traditional restaurant. It may be that we start seeing cloud kitchens pop up all over the country as the pandemic recovery continues.

 

Of course, no matter what kind of kitchen you’re running, you will need to offer quality customer service to keep your guests coming back. And if you’re going to provide exceptional customer service, you need to manage your training and your staff effectively.

 

With the Synergy Sync training app, you can easily provide consistent training to your employees — even across multiple locations! This will help guarantee that your restaurant staff is always properly trained and giving your customers the best.

As states are easing restrictions and people feel more comfortable dining out, Summer 2021 will be a season of eating and drinking to make up for lost time. If you’re looking to add a few hot items to your menu to pique your guests’ interests and whet their appetites, then look no further.

 

Cooled Down Caffeine

Most people wouldn’t want a hot, steaming cup of coffee on a 90-degree day, but a few other cool caffeinated treats are making waves across the nation. According to Yelp, strawberry matcha, iced coffee drinks featuring cold foam, and lavender lattes are on the rise. Beyond breakfast time, espresso martinis as cocktails or after-dinner treats are starting to spike in popularity as well.

 

Can You Pickle It?

This year has brought a newfound interest in homemade pickling, so expect to see this interest carry over into consumers’ ordering habits, too. What can you pickle? Well, just about anything, but if you’re looking for some fun alternatives to the standard cucumber, carrots or radishes are a good place to start. Consider adding pickled foods as an appetizer or part of a charcuterie board.

 

 

Cauliflower Rice and Plant-Based Proteins

Cauliflower is remarkably versatile, posing first in its “steak” form (remove comma) and now making a comeback as a rice alternative. Many major chains, including Chipotle and Zoe’s Kitchen, have added cauliflower rice as an option for patrons who can’t eat rice or would prefer a more nutrient-rich carbohydrate.

 

Beyond rice, Whole Foods also predicts a rise in the popularity of plant-based proteins, including barbecue, “fish,” and even “chicken” nuggets for the little ones. Consider throwing vegetarians a plant-based “bone” by adding one of these to your menu.

 

Eat Your Veggies

Americans gained an average of two pounds a month during lockdown, and as a result, the general population is aspiring to eat healthier these days. Think about adding veggie-forward salads to the menu and taking advantage of grilled vegetables’ summertime popularity as a side or main dish.

 

A Local Focus

After 2020 took a dark toll on local businesses, Americans are looking to do what they can to feel like they’re supporting them again. The first female executive chef of Commander’s Palace in New Orleans, Meg Bickford, would have to agree: “Supporting local is more important than ever.” Look to nearby farms as sources of herbs, veggies, and meats, and be sure to call out their local origins on your menu.

 

Non-Dairy Ice Cream

The non-dairy ice cream market is expected to grow by over 13 percent by 2026. Adding it as a menu item is a double-bonus because it appeals to both vegans and those with lactose intolerance. Many varieties of non-dairy ice cream are available, from sorbets to recipes that rely on milk alternatives, like almond milk or coconut milk.

 

Keeping Quality High

For current menu trends as well as future ones, it’s important to retain high quality across the board. Consider using the Synergy Sync restaurant training app to keep staff on the same page with new menu items, and keep procedures in place to ensure the successful production of delicious food. Trends might come and go, but a well-trained staff can help ensure that all menu items will come out delicious.

By Shane O’Brien – Culinary Consultant

 

Fascinating trends never stop in the world of food, and largely it revolves around ingredients and raw materials.

 

One interesting feature of consumer interest is within the area of wellness. Stress relief and food have a long relationship. Take, for instance, mushrooms and the clever but proven approach taken by the Finnish-American food and beverages company specializing in mushroom-based drinks, Four sigmatic. Their “Mushroom Hot Chocolate” contains an adaptogen known as reishi, which may induce calmness to help you sleep better and lower occasional stress. This is not a fluke either; according to a story on Healthline, “In 2021, we’ll notice more food and beverage companies coming out with products that contain these ingredients with an emphasis on reducing stress and improving sleep, which is also linked to better mental health.”

 

Other examples of emerging trends are, of course, in the plant-based space. Beyond Meat, well on its way to becoming a household name, has more to offer than a burger patty replacement.

The Deep-Fried Philly Eggroll from the Vegan A.F. truck located in Los Angeles, specifically in the eastern part of Fairfax District, takes Beyond Meat and seasons it heavily, adds plant-based cheese, and to add necessary texture and acidity, a little giardiniera. This all gets filled into an egg roll shell and then crisped up in the deep-fryer.

 

 

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The plant-based lifestyle is moving from an emerging trend to a sustained one, as we have seen in recent years in the form of U.S. retail sales of plant-based foods increasing 11 percent from 2018 to 2019.

Over the past year, companies have fought hard to keep their businesses operating in the face of COVID-19. This challenge has been particularly significant for the restaurant industry, which relies on social gatherings and in-person meetings to make money. According to Business Insider, about 17% of all U.S. restaurants had closed permanently by December 2020, and the pandemic is unquestionably to blame.

 

But now, as the world reopens, restaurants are facing a new challenge: a lack of workers. Experts anticipate that many Americans across the workforce will not be returning to their pre-COVID jobs in the coming months – and for some, that is a deliberate choice.

 

Why People Are Leaving

 

Admittedly, a shortage of workers in the restaurant industry is not a new phenomenon. In May 2019 (eight months before the first COVID-19 case was reported in the U.S.), the American restaurant and hotel sectors had an astounding 991,000 job openings across the country. With nearly a million unfilled positions, the industry was already forced to reevaluate how it recruited and retained employees.

 

But then, the pandemic happened.

 

Over the past year, Americans from all corners of the workforce have had time to reassess what they want from their lives and their jobs. Some want more flexibility in their hours so they can spend time with their loved ones. Some want better pay or more generous benefits. Some want to pursue new fields entirely, following their interests to a job that might bring more personal fulfillment.

 

All this soul-searching has led to what economists are calling “the great resignation.” Up to 40% of workers – including more than 20% of restaurant workers are leaving their current industries permanently to look for greener pastures.

What Restaurant Owners Can Do

 

Restaurant owners are likely feeling a lot of pressure right now to make their employees happy. However, this is a unique opportunity for owners to invest in their employees and create a better working environment throughout their restaurant.

 

Proper training can help your workers learn valuable skills that will serve them in their restaurant careers. Expanded benefits like paid sick leave can give your team the freedom to take care of themselves (and this benefit can attract new talent). Simply giving your employees the support they need to feel heard and valued in the workplace can be instrumental in attracting and hanging onto your best workers.

 

 

“The great resignation” paints a bleak picture for employers across the American workforce, and the restaurant industry is no exception. However, there are signs of positive change; May 2021 saw 186,000 people rejoin the workforce in bars and restaurants. If those employers learn to invest in their workers through training and support, they will likely experience less turnover and a happier staff. SynergySync is the industry’s best training platform for your entire team.  It includes digital checklists, a newsfeed for communication with your entire team, a library of forms, and the best operating practices, comprehensive FOH and BOH training videos, available in both English and Spanish. We are confident that our training platform will increase your revenue, save you money, significantly improve your operations, and dramatically improve the guest experience because your entire team will be in SYNC.

COVID-19 and nationwide lockdowns have changed the restaurant industry irrevocably. In fact, the pandemic has altered the way we get our food as a whole. As a result, many individuals are opting out of their weekly trips to the grocery store.

So how are these Americans getting their food? It appears that many are turning to meal kits. Companies like Blue Apron and HelloFresh will deliver meals directly to someone’s door, eliminating their need to visit the grocery store or their favorite restaurants. Meal kit services had been losing popularity as recently as 2018, but the national lockdowns and fear surrounding COVID-19 caused subscriptions to surge during the past year. In fact, research firm Grandview research estimates that the meal kit industry will generate 19.9 billion dollars by 2027.

How can America’s restaurants hope to compete with the allure of these meal kit services? Sometimes, it’s best to live by the old saying: if you can’t beat them, join them.

Bringing Restaurant Dishes Home

During the pandemic, many restaurants began releasing meal kits in an effort to drive sales despite government-mandated closures. Meal kits speak to a different demographic than takeout meals, as they require the customer to do a little cooking themselves. Meal kits allow customers the opportunity to test out their cooking skills on restaurant-quality ingredients — and, if they do it right, enjoy a meal from one of their favorite eateries.

 

 

The types of businesses that tried their hands at meal kits this past year ran the gamut from quick eats to gourmet establishments. New York City’s Cote Korean Steakhouse released a butcher box that offered customers pre-portioned high-quality beef cuts. Seattle Mediterranean restaurant Homer introduced Homer at Home, their new meal kit service. Even fast-food powerhouse Chick-fil-A offered meal kits at select locations, allowing customers the opportunity to make Chicken Parmesan out of their famous breaded chicken breasts.

 

While each of these restaurants offered something unique from their cuisine, each met a key need for the public — the need for delicious dishes they can make for their families at home. Your restaurant could be the next to join the meal kit craze!

Embracing the Meal Kit Model

If you want to jump into the fray and sell meal kits from your restaurant, there are a few things you’ll need to consider first. First, make sure you have the logistical means to deliver the kits to your customers. Will you use a service like GrubHub or DoorDash? Will you do deliveries with your own team? Figure out these details before you advertise anything!

Next, consider which menu items you’ll offer in your kits. Research suggests that 80% of a restaurant’s revenue comes from only 16% of their menu items, so make sure you know which dishes will give you the most significant ROI.

Finally, make sure your customers know how to make the dishes they purchase! Provide recipe cards that are clear and easy to follow, or film your chefs making the dish and post it online so customers can follow along as they cook.

If done right, a meal kit service can give you a new revenue stream for your restaurant, giving at-home diners a special meal for their weeknight and reminding restaurant lovers why they need to visit you soon! Contact Synergy for assistance in your menu development as we continue to find innovative ways in response to the “new normal.”