Category: Trending

How to Tap into Beer Sales Success

Boost beer profits with craft beers and learn about other updated beer marketing strategies.

Looking for new ways to up your bar, bistro, brewery, or restaurant’s beer game? Then you’ve come to the right place. With the global beer market projected to grow at a CAGR of 5.5% between 2020-2025, and with the rising popularity of innovatively flavored craft beers, there has never been a more opportune time to increase your alcoholic beverage sales. As every restauranteur knows, the drinks you serve as an accessory to meals offers a higher return on investment (ROI) than your food.

Fortunately, there are myriads of time-proven and new strategies to boost beer sales in your establishment. Moreover, you are going to need updated tactics to attract the ale-loving crowds since competition in the bar and pub industry is off the charts. So, prepare to drink in the following tips and tricks that will help your biz’ stand out from the pack and attract a steady flow of thirsty customers.

Ensure a Variety of Beer Types

With consumer interest in beer going strong, there has been a proliferation of beer types available, as well as a segmentation of selections into categories that include: Lagers, Ales, Standard Beers, Premium Beers, Super Premium Beers, Draught or Draft Beers (aka On Tap), Bottled, and Craft beers. The latter, in particular, represents one of the most sought-after items on the market, and savvy bar and restaurant owners are flocking to craft beer brewers to take advantage of what they have to offer.

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More Uncommon Facts About Common Fruit and Vegetables

Update your fruit and vegetable knowledge with this handy guide,

Welcome back to our series for foodservice professionals where we are discovering and uncovering details about the produce used every day in your commercial kitchen.

From fun facts to functional food tips, this guide is an opportunity to expand your culinary repertoire, learn about fruit and vegetable varieties you may not be familiar with, get practical tips on cooking and baking with various produce, and stock up on new recipes that are sure to dazzle and delight your customers.

What You Didn’t Know About Cucumbers

As we discovered in Part I of this series, contrary to popular belief, cucumbers are officially a fruit and not a vegetable. Either way, however, they are nutritious, delicious, and have been part of the human diet since ancient times. Originally grown in India and used for both culinary and medicinal purposes, some of cucumber’s therapeutic values include its soothing and cooling effects on the body which can alleviate sunburn, reduce swelling, reduce skin irritations, and nourish the skin. It also has anti-inflammatory, antioxidant, and anti-diabetic properties (helping regulate blood sugar levels), while its high water content helps hydrate the body and get rid of toxins and waste materials.

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Non-Alcoholic Drinks Revolution and Evolution

Discover the allure of non-alcoholic zero-proof spirits and how to add to your menu.

The soaring popularity of non-alcoholic drinks continues to revolutionize the brewery world as industry titans, esteemed bars, and well-respected bartenders board the booze-free train. Various formulations of the newcomers include terms such as mocktails, faux spirits, alt-gin, and zero-proof drinks and beverages. Yet while the cocktails might be ‘mock,’ they are bringing in real bucks – and big bucks to boot.

The non-alcoholic (NA) beer industry, in particular, has proliferated with sales expected to surpass $25 billion by 2024, according to research firm Global Market Insights. The year 2019 also witnessed the astronomical rise to success of the first non-alcoholic gin and whisky products from company Ritual Zero Proof. Its six-month startup inventory sold out in a mere six weeks, necessitating a 400% increase in production to meet demand. The company’s success has since garnered the attention of Diaego, the industry giant whose brands include Smirnoff, Crown Royal, Johnnie Walker, and Don Julio. It now has a small ownership stake and major cash investment in the company, enabling Ritual to expand significantly.

Sober Bars

And it’s not just non-alcoholic drinks which are experiencing an upheaval: sober bars, an oxymoron within itself, are popping up nationwide, along with the newly-coined term “sober curious population.” This refers to the growing population who are decreasing or altogether ceasing their alcohol intake and questioning everything about their relationship with alcohol and the societal pressures that have always caused them to consume alcohol.
The bottom line? If you own a bar, or if your restaurant or catering service provides alcohol, your business can no longer afford not to sell mock drinks and zero-proof beverages.

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Restaurant Design for 2020 and Beyond: Creativity Takes the Cake

Stay competitive with trending restaurant designs to enhance diners' experience.

Wondering what’s new in restaurant design for 2020 and beyond? If you own any type of foodservice, your answer should be: A lot! Indeed, savvy restauranteurs, caterers, bar managers, and even pizzerias, coffee shops, and ice cream parlors know that in today’s competitive milieu, success in the food-and-beverage industry requires much more than “keeping up with the Joneses.”

The fact is that there are bigger fish to fry if you want to emerge ahead of the pack and entice customers to not only choose your eatery but to walk through your door. With takeout and home delivery on the rise, and with the explosion of digital apps that allow customers to pre-order online, pickup without waiting, and eat on-the-go, restaurants need to work harder than ever to attract in-house crowds.

For these reasons, alluring restaurant designs are more vital than ever before and in fact may be central to business success in the coming years. Fortunately, there are many time-proven and new strategies that can keep your restaurant on the map and keep your foodservice ‘biz in the game.

Dining Spaces Redesigned

It’s a new era in the world of eating out, and food and beverage providers are rising to the challenge with innovative redesigns. While some restaurants are downsizing their dining-in spaces and changing the focus to design details that enhance their customers’ experience, others are expanding outwards, upwards, and even downwards. Think al-fresco (outdoor) dining under the stars, all-night rooftop bars, and basements-turned-hipster-hangouts with large rooms for live music and dancing. In fact, industry reports indicate that restaurants adding outdoor seating can increase their revenue by up to 33%, while rooftop bars and restaurants are flourishing around the world. Not only are they changing the face of global skylines and providing breathtaking views of the cities below, but they have become a magnet for adventure-seeking consumers, international DJs, and the best chefs and bartenders.

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How Your Foodservice Can Tap into the Energy Drink Market

Get into the energy drinks market with ideas and info about this lucrative space .

If you operate a foodservice, and especially if you work in the beverage industry, you probably have already donned your chefs’ hats and are brainstorming ways to add energy drinks to your beverage menus. Of course, you could simply sell some of the leading energy drink brands, but that would be dabbling in an already saturated playing field with little or no room for growth. On the other hand, if you learn all there is to know about energy drinks, including their pros and cons, you could create your own signature varieties, stand out from the competitive pack, and give both your customers and your restaurant business an energy-bursting boost.

Energy Drink Market Quick Facts

So what do we know about the energy drinks market? Here are some quick facts:

  • Great news for energy drinks! For the period 2019-2024, the global market is forecast to grow with a CAGR of 7.1% (and this despite increasing regulatory and health challenges)
  • Energy drinks are typically non-alcoholic beverages that contain caffeine, sugar, taurine, B vitamins, glucuronolactone, herbal extracts (i.e. ginseng, guarana), and amino acids. Marketed as fatigue-fighters and refreshers that improve physical and mental performance, they are available as drinks, shots, and mixers
  • One of the fastest growing segments in the beverage sphere, energy drinks are outselling soft drinks, sports drinks, fruit and vegetable juices, bottled water, and ready-to-drink tea/coffee
  • Leading the industry are company giants Red Bull, Monster, and Rockstar
  • The major consumers of energy drinks are millennials (aged 18-35)
  • The booming sales figures are attributed to: increasing consumer focus on fitness and health; demand for quick, easily available sources of energy that accommodate increasingly busy lifestyles; aggressive marketing campaigns (including sports team and celebrity endorsements); positive effects reported by consumers of increased alertness, better performance, elevated mood, and enhanced memory

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What You Didn’t Know About Common Fruit and Vegetables

Get familiar with the uncommon benefits of the produce appearing in eateries.

If you cook, bake, or cater professionally, this must-read is for you! In this factual yet fun-packed blog, you will discover what you didn’t know about some of the most common fruits and vegetables on the market. These are the same ingredients that you cook with daily, that you use to make decadent desserts, and that typically appear in your restaurants popular recipes and dishes.

Fruits and Vegetables Defined

Let’s begin our journey by learning what officially constitutes a ‘fruit’ and what properties define a ‘vegetable.’ At the same time, you will become privy to some surprising facts that will shake up some of what you thought you knew about the world of produce.

In a nutshell, foods that grow from a flower-based plant and that fit the criteria of having a fleshy and seedy inside are classified as fruits. On the other hand, vegetables come from plants that do not have seeds, and this applies to all edible parts of a plant, including its roots, stem, and leaves.

This makes potatoes, celery, carrots, and lettuce classic vegetables. However, many other types of produce popularly known as vegetables are really fruit! Case in point: Tomatoes, string beans, eggplants (think fleshy texture with seeds), pumpkins, squash, avocados, zucchini, and even cucumbers… by definition, these foods are technically fruit.

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How to Add Healthy Apricots to Foodservice Menus

Enjoy apricot cooking and baking tips, apricot recipes, apricot history, and more.

Whether you eat them raw, dried, or canned, there are countless ways to enjoy the healthy, tasty apricot. In fact, apricots are used to prepare a wide array of savory side dishes, sauces, oils, jams, and desserts. If you are a gourmet chef, professional baker, or own a restaurant or catering service, this blog will give you the 411 on cooking and baking with apricots. In addition, as we shine a sweet spotlight on this tart fruit, you will enjoy a myriad of new recipes to add to your menu while your customers enjoy being pampered by your new delightful apricot offerings.

Apricot Basics

Scientifically known as Prunus armeniaca, the apricot fruit has a thin, fuzzy, yellow or orange exterior with a tangy flesh and inedible pit inside. Less juicy – and hence less messy – than their peach, plum, and nectarine counterparts, they are perfect as a healthy snack and can be easily added to numerous recipes. Apricot oil can also be extracted from its kernel (seed) and like the fruit itself, it is packed with healthy benefits.

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Unique Fall and Winter Vegetables to Add to Your Restaurant’s Menu

Add these unique and largely unfamiliar fall and winter vegetables to your menu

With the fall vegetable season still in full bloom and the winter vegetable season looming, now is the perfect time for your restaurant, catering service, or other eatery to cash in on the plethora of delicious, nutritious vegetables currently available. To help your menu really stand out from the crowd, we have created a list of some the most unique fall and winter vegetables on the market, guaranteed to tweak your customers’ culinary curiosity, please their palates, and keep them coming back for more.

The selections – including shiso, fennel bulbs, crosnes, fiddleheads, celeriac, and many more – are some the most unusual, head-turning vegetables you have ever heard of. Add these veggies to your restaurant’s menu, combine them with some savvy business-boosting marketing techniques (think Pinterest and Instagram…), and what you have is a recipe for winter recipe success.

And that’s not all. If your chefs feel like they have exhausted their repertoire of recipe ideas for dishes made from run-of-the-mill potatoes, onions, squash, and other staples, it’s time to step out of the culinary box and sink your teeth into the likes of blue potatoes, tree onions, Hakerei turnips, delicata squash, Chinese water spinach, Chinese artichokes, Jerusalem artichokes, dragon carrots, black radishes, white asparagus – and the list goes on.

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Trash Fish Dining on the Rise as Chefs Embrace Sustainable Seafood

Learn why chefs are adding delicious, sustainable seafood, known as trash fish, to their menus.

If you work in foodservice, you are more than likely know that ‘trash fish’ and ‘sustainable seafood’ are the talk of the town in the food industry. They are also the most prolific catchphrases among fish providers, ecologists, and oceanographers these days. But do you really know what the phrases mean and what relevance they have to you and your customers?

For many, the answers to these questions still lie at the bottom of the sea Moreover, what is being labeled as trash fish (aka ‘garbage fish’ and ‘rough fish’) is probably NOT what you think it is! In fact, the term is a misnomer. So, let’s take a dive into the waters to separate the facts from the fiction and to get schooled on the latest buzz in the ‘biz.

Bycatch in the Seafood Industry

Did you know that over half of all U.S. seafood consumption comes from only three fish types – tuna, salmon, and shrimp – which are imported from outside of the United States and which are highly overfished? At the same time, hundreds of sustainable fish species swimming off local U.S. shores are being discarded by fishermen as part of their ‘bycatch’ – another trending term in the industry today. Bycatch refers to fish that are perfectly edible but that are being discarded as seafood caught ‘by mistake’ while fishermen target more in-demand varieties.

How Local Fish Are Becoming High-End Restaurant Dishes

In response, seafood providers and foodservice professionals have begun to collaborate by taking less-known, locally caught fish and turning them into high-end gourmet dishes. Leading these efforts is the Marine Stewardship Council (MSC) – a global nonprofit organization established to protect wild seafood, to educate the public about the value of different fish, and to end the trajectory of labeling entire schools of fish undesirable.

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Holiday Fruitcakes for Your Restaurant Menu

Discover the secret to making rich fruitcakes and attract holiday consumers.

Fruitcake season is here, and with it, a golden opportunity for your restaurant to feature far out fruitcakes and attract the masses of holiday consumers to your eatery. While no one knows exactly how the dense, candied, nutty, sweet, and booze-soaked dessert became associated with the Christmas tradition, the fact is that customers wait all year long to indulge in the traditional treat. At the same time, they are ready and eager to sink their teeth into new and updated recipe.

From Fruitcake Classics to Flavorful Twists

Typically eaten by the slice and popularly given away as holiday gifts, new flavorful twists on the age-old dessert include recipes for fruitcake cookies, bars, mini-bites, shortbread, and even fruitcake waffles and donuts! Decadent no matter how they are prepared, let’s learn more about the culinary science and art of making magnificent fruitcakes. To do so, take off your apron, take a load off your feet, and prepare to take a journey into the past as we indulge in some fascinating fruitcake history…

History of Fruitcakes Across the Ages

Did you know that the modern-day fruitcake has been making the global rounds for millennium? Food historians have determined that the placing of cake loaves on the tombs of loved ones was customary as far back as ancient Egypt, over 3,000 years ago (perhaps as nourishment for the afterlife). But it was not until ancient Roman times that the fruitcake became popular and really took off. Touted for its portability and long shelf life – and hence frequently brought to the battlefields by Roman soldiers – the first fruitcakes were made of a pomegranate-pine nut-barley mash that was molded into a ring-shaped dessert.

Similarly, during the Middle Ages, fruited breads were widespread among Crusaders travelling the world and featured the addition of preserved fruits, spices, and honey.

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