The American public ranks the restaurant business as the most positive industry in a survey conducted by the Gallup Work and Education Poll. According to Grocery Globe, nine-in-ten consumers say they enjoy going to restaurants, and two-in-five consumers say restaurants are an essential part of their routine, says the National Restaurant Association. In the same survey, the federal government ranked last.
California Passes Bill Regulating Fish
Concerned over fraudulent claims of fish dealers that products are fresh caught, wild caught, and are species that they really are not, the California legislature has passed a new bill that levels a $1,000 fine and possible jail time for each instance of fraudulent labeling. The new law is aimed at U.S. and offshore seafood producers, aTuna.com reports.
Meat Substitutes Gain In Taste And Popularity
With nearly 40% of American consumers cutting back on meat consumption, it may be time to consider some alternatives for your restaurant. Beyond Meat of El Segundo, California, is already producing chicken-free strips for Whole Foods, a product that Fast Company says is very close to the real thing in taste and texture yet is made from soy and vegan peas. Next up for Beyond Meat is Beefy Crumbles and the Beast Burger, now available in supermarkets nationwide including Target, Publix, and Safeway. Unlike other non-meat entities, these products are geared to attract carnivores and 250% growth in sales since 2013 denotes that the company is onto something big. The company is already working on “a product so good it can sit next to animal meat in the supermarket within the next decade,” reports Fast Company.
Cool Glasses Sell More Drinks
If you have been in the business for any length of time, you know that certain glasses sell more products. Like beer in mugs, wine in elegant stemmed glassware, and martinis in, you guessed it, martini glasses. But, how about the new generation of drinks, such as the Blue Ocean Punch Bowl, which comes in a 60-ounce clear glass shaped like a punchbowl filled with ice and is meant to be shared? Drinking jars are also popular, Tableware Today magazine says, but forget about colored glass. Today’s most popular cocktails come in a clear glass, thank you, although shape is more important than color. One restaurant has even recycled old cans for specialty cocktails, including the Wildbeer-y Can-Crafted Cocktail and the Beer Rita Can-Crafted Cocktail, both of which combine beer and spirits, Restaurant Hospitality reports. Want to boost your bar sales? Be inventive and see what happens.
Customers Hate Paying Extra For Toppings
If new research by Qdoba Mexican Grill, the country’s second-largest fast-casual Mexican chain means anything, stop charging your customers for toppings. Qdoba found that some 78% of those surveyed said they "hate" having to pay for extras, and 81% said they don't think that they should have to. Yes, the company is leaving a lot of potential revenue on the table and some
prices have increased a bit, but the company feels it is more important to make its customers happy, because they will be more inclined to return rather than complain about being nickeled and dimed by the cost of extras, reports USA Today.
Washington, D.C. Opens Incubator Restaurant
EatsPlace is a 40-seat restaurant within a renovated 1919 row house in D.C.’s Park View neighborhood that will host a new chef three times a year, says The Washington Post. The brainchild of entrepreneur and attorney Katy Chang, EatsPlace will allow visiting chefs to test out new restaurant concepts right down to changing the décor and artwork. Interested? You’ll need to undergo an interview that shows you have a strong business plan as well as a tasting test. Word is the line for potential restaurant ideas is growing. One reason is “Eats-Place is built on a profit-sharing model and doesn’t charge a hefty rent or a membership fee,” The Washington Post reports.
New York Boroughs Earn Michelin Ratings
Top ratings in the restaurant business are no longer limited to Manhattan, reports The New York Times. Some 50% of New York City restaurants receiving a Michelin rating are outside of Manhattan, a sign that top chefs are following the population. Six New York restaurants carry three stars. Nine have two stars and 17 carry one-star ratings. For a full listing of restaurants around the globe, see http://www.michelintravel.com/.