Author: Robert Ancill
Keywords: Restaurant Consultants, Food Trend Forecast
Mahatma Ghandi said, “You must be the change you want to see in the world”, and in 2014, it just seemed that Americans finally took notice of his advice. A year where virtually all food trends were health-based; the themes of honesty, transparency and wellness that have acutely manifested since the recession, have now become steamroller trends that will unquestionably maintain velocity over the coming years. Read More
The Childhood Obesity issue is a fascinating subject that appears to be somewhat mis-understood at core level. For instance, clearly an enhanced exercise regime will represent a huge advantage in dealing with obesity, however it will be far less effective if our children just go to McDonalds afterwards. For instance, did you know a 75-pound kid would have to walk 8 hours and 55 minutes to burn-off a Whopper with cheese?…and that doesn’t include the fries and Coke the kid probably would also buy.
If this kid added fries, it would add another 2 hours and 41 minutes of walking. And the Coke to wash it down adds another 1 hour and 21 minutes of walking. That’s more than 10 hours total of walking! Whew. Read More
Author: Robert Ancill
Keywords: Restaurant Consultants, restaurant websites, online restaurant marketing
According to The Next Idea Restaurant Consultants; what consumers want from a restaurant web site may differ from what you think.
At the top of the list was “current menus with up-to-date prices” – no surprises there. But also of high interest were: descriptions of dress codes, driving instructions, hours of operation, and information regarding special needs. For example, is the site wheelchair-accessible? And are large-type menus available? Read More
There’s no better example than the rise of the farm to table movement to prove that the world is indeed round. As the reality of global warming and climate change hits home, weno longer want to be responsible for food on the table that comes with a big helping of carbon emissions – as in frozen foods shipped across the country or even across the oceans. People now want organic and sustainably grown produce that is grown in nearby farms, if not in their own backyard.
Until the early 20th century, most of the food purchased and consumed was grown locally, within a radius of 50 miles or so. Then urbanization, technology advances and globalization shifted the balance from rural farms and the growers to large retailers who could ship in fruits and frozen foods from anywhere in the world. It killed small farmers and hastened up the growth of mega cities with massive transportation hubs and infrastructure. Read More
KEYWORDS: MENU ENGINEERING, RESTAURANT CONSULTANTS, MENU SCIENCE
Menu engineering Is an interdisciplinary approach in the deliberate and strategic construction of menus.
Sometimes called ‘Menu Psychology’, the term menu engineering is generally adopted as a standard Best Practice within the Hospitality and Restaurant Industries. The objective with menu engineering is to maximize a concept’s profitability by leading the customer to certain purchases, and avoiding others, in addition to ‘engineering’ recipes to maximize profits at product and category level.
With consumer eating out habits changing, competition is yet again expanding across previous borders. One of the primary marketing platforms, restaurants are adopting, is Loyalty programs.
Loyalty programs designed to reward loyal customers with unique and customized benefits and at the same time to maintain a long standing [mutually rewarding] relationship. According to a recent survey held on loyalty program memberships for restaurants, it was revealed that on average each family affiliates to, on average, 18 loyalty programs. Compared to 20 years ago where reward programs were mainly Air Miles, it is evident the importance of loyalty programs and the ever increasing popularity of this strategy.
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It’s that time again – when we review the past year and predict how food and hospitality trends will appear in 2014 and beyond.
Forecasting future directions relies on a careful balance of correctly interpreting history and foundation, along with an analysis of the current consumer frame of mind.
One thing we know for certain–the traditional research methods are less relevant in our modern dynamic consumer landscape. Therefore, we continue to employ non-traditional, innovative research techniques in order to successfully forecast trends. One method thatThe Next Idea researchers have found increasingly important when compiling forecasts, is to take into account world events and global trends. Our theory is that by understanding the consumer mentality, (which is impacted by its surrounding world and events), we can more effectively forecast evolving expectations. Read More
Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance
Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.
Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More
Catering to the Consumer Mindset: Empowerment, Alternatives, and a Search for Balance
Amidst a mood of cautious optimism, The Next Idea releases its annual report on global hospitality trends. For 2011, the prevailing message reflects a melding of increased consumer intelligence, expanded empowerment and alternatives, and a demand for a balance between cost and quality.
Simply put, in a post-recession restaurant marketplace, consumers are increasingly calling the shots. Read More
In an Uncertain Economic Climate, Candor in Cuisine Is the Catch of the Day
Moving into a new decade, while emerging from one of the toughest years in recent history, The Next Idea sets forth its food and dining outlook for the coming year. For both the kitchen and the consumer, 2010 is poised to be an interesting one. Read More