As consumers return to dining rooms in a post-pandemic world, several trends are starting to converge. Restaurant guests want familiar comfort food, but they also want to sample bolder flavors. ...
Artisan breads offer a reliable way for restaurants to distinguish themselves—especially in today’s environment.
As inflation and labor costs continue to skyrocket, there is a lot outside of an operator’s control—and yet, consumers still expect a great experience when they dine out. Now, more than ever, items that are low-labor, high-margin, and well-loved by customers can be the key to running a profitable restaurant operation. Enter: Coffee, the most consumed beverage in the U.S. According to the 2022 National Coffee Association (NCA) Data Trends report, 66 percent of Americans now drink coffee every day—even more than tap water. Remarkably, that figure is also up by 14 percent since January 2021. This is the largest increase since NCA began tracking data. Cold brew—up 245 percent on menus across four years, according to Datassential—can be a great way for operators to tackle multiple challenges at once. Thanks to Segafredo Zanetti’s suite of ready-to-drink cold brew solutions, restaurants can offer high-quality, consistent crowd pleasers that require almost zero extra labor yet deliver high dollar margins. It’s a great opportunity for operators to add revenue at a time when that’s been difficult to do. “Cold brew is the perfect menu item to drive incrementality,” says Kristen Impastato, director of marketing for Segafredo Zanetti. “Whether you are a coffee-centric restaurant or not, consumers want coffee, and during all day parts, there is an opportunity for you to carry it. During the pandemic, we have seen check averages increasing and consumers making one stop for all their food and beverage needs. Even if you have never carried coffee, our cold brew offers a turnkey solution to carry it now and drive incremental revenue and profits.” ...
After the last two years of COVID-19 lockdowns, consumers are ready to treat their tastebuds.
The restaurant industry faces unique challenges in 2022.
Restaurants consume energy at extraordinarily high levels. Commercial kitchen equipment often needs a lot of energy.
As the labor crunch and supply chain woes continue, it makes sense that restaurant operators are turning to speed-scratch ingredients to be the workhorses of their menus.
The ongoing labor shortage has stayed top-of-mind for many restaurant operators.
Restaurant operators are getting squeezed from all sides. Margins have always been slim, and costs for everything are on the rise.
You could say the tabletop is the heart of a restaurant.