Menu Engineering explained

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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.

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Loyalty programs in restaurants: A primary customer engagement platform

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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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The Next Idea’s Eating Out Forecast 2014 and forward

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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

The Next Idea’s 2011 Food Forecast

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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

The Next Idea’s 2011 Food Forecast

Leave a comment

 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

2013 Trends Summary

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Those are some of the hot foods that trend trackers believe will be big in 2013.  Check out the links below for a compilation of 2013 food trend lists.  You’ll see  lots of agreement. Maybe one list just feeds off the other, but it does seem like everyone is starting to say the same thing. Anyway, here are a few highlights:

Ingredients
black garlic,padronchile,horseradish, quail eggs, durian, ramps, pine needles, fish milt, whey, seaweed, ashes, sawtooth herb, green chickpeas, kimchi, fermented everything Read More

2012 Eating out trends – India

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Fast food and eating out has dramatically grown in India. The advent of the technological economy and the adoption of modern life in India is fast contributing to this growth.

The market is dominated by global players

Fast food is one of the world’s fastest growing food types. India is seeing rapid growth in the fast food and restaurant industries. It now accounts for roughly half of all restaurant revenues in the developed countries and continues to expand. The trend is radically changing the way people eat in India. Read More

FRESH SUMMER RECIPES

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It is no secret that bakeries, frozen yogurt, and specialty sweet shops are opening up in unprecedented numbers world wide. What used to be an afterthought on restaurant menus, dessert, is now a major market in the restaurant industry.

The Next Idea [Los Angeles based Restaurant Consultants],has developed countless dessert recipes that showcase everything from traditional tastes to modernist techniques.

We predict the next wave of dessert trends hitting restaurant menus to be a hybrid of nostalgic flavors and contemporary presentation. Culinary terms like deconstructed, reconstructed, and molecular gastronomy will no longer be limited to the savory side of menu development.  Read More

Okolo Press Release

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THE NEXT IDEA PARTNERS WITH ENTREPRENEUR VICTORIA OKOLO TO LAUNCH NEW FASHION SITE, OKOLO, SPECIALIZING IN ARTISAN-CRAFTED ACCESSORIES FROM AROUND THE WORLD

Launch Marks First Client Joint Venture for TNI

WOODLAND HILLS, CA– The Next Idea (TNI), the world’s largest international retail and restaurant concept consulting firm, is expanding into the online retail market with the launch of Okolo, a new online venture. TNI is partnering with young entrepreneur, Victoria Okolo, to introduce the new concept website that is focused on women’s fashion accessories sourced from distant countries and made using artisan methodology. Each product line will be bought in small quantities so customers will need to check in frequently to discover what’s new and score truly unusual finds. Read More