Will We All Be Vegan By 2030?

Consider this: since 2012 to 2020,meat-free meal sales in supermarkets have increased by over 1,100 percent.That’s quite a growth curve for any sector, let alone a category that has literally emerged from dirt.

At a group level, virtually all food types have vegan alternatives.

Meat substitute is possibly the largest category now, led by the Beyond and Impossible brands, along with Amy’s Kitchen, Archer Daniels Midland, and the Blue Chip Group.

The global meat substitutes market was estimated at around $1.6 billion in 2019 with projected revenue to reach $ 3.5 billion by 2026 and CAGR [compound annual growth rate] of 12.0% during the same forecast. The vegan market is primarily driven by the increasing demand for plant-based meat products among Millennials and Generation Z, however, all generations have an interest in this new category given the broad appeal and underlying reasons behind this sectors’ emergence. Read More

3 Key Elements To A Well-Developed Restaurant Concept

Aprimary reason attributed to restaurant failure, is poor concept development and subsequent execution.

So what key elements should new restaurateurs focus on to ensure their new restaurant concept has high chances of success.

In this portion of the guide, we discuss in detail three primary elements to consider when drafting out a restaurant concept.

Those 3 key elements being as follows:

  1. A unique selling proposition (USP)
  2. Validation of the concept’s appeal relative to its target market and location.
  3. A clear definition of the concept’s identity.

Read More

What to check for when signing a restaurant lease

Signing a lease for any business is a complicated process, however when renting a  restaurant, the contractual complexity is compounded with the multiple operational and municipal requirements that every restaurant must face.

If we were to give any advice about signing a lease, it would be to first hire an expert and deeply experienced attorney who specializes in this niche property law. Read More

Awards 2017

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Corporate Traval Awards 2017

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The Next Idea
Only a very select group of businesses earn our top ratings and the Spectrum Award. Even fewer are able to earn this recognition in consecutive years. Congratulations to you and your team for such an honorable achievement.

The Award is not a snapshot in time of a single interaction, it is all encompassing. That is because we take your ENTIRE customer service performance into account.  Unlike consumer review sites, your 5 star rating is stable.  It will remain 5 stars for the entire 2017 rating year.

People have greater faith in award-winning companies.  As a Spectrum Award winner you earned the opportunity to promote your business as Award Winning!

How to ‘Gram your Food: 10 Steps to Food Porn

There’s no doubt that Instagram is Emperor when it comes to #foodporn. The trend of sharing food photos is so formidable that Instagrammable restaurants can leverage their new persona to leave their competitors wondering what just happened!

The great news for any restaurant owner is that, in today’s high tech world, everyone possesses a smart phone, including you!

What’s the cleverest way to show the best side of your food and entice those increasingly elusive millennials to stop by?

There are right ways (and very ugly, fuzzy wrong ways) to showcase your delectable bites on IG at no cost.

1. Remove the clutter!
We like your friends a lot, but they’re not the focus here. Neither are your keys, wallet, half a warm beer…you get the drift. Try moving all distractions away from the dish to let it do what it does best – look hot (or cold)!
c/o The Next Idea International
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               2. Cue the (natural) lights

No flashers allowed! Opt for natural light when possible. Your next best bet is to enlist a friend to use their camera light, or to position a candle nearby. Flash generally doesn’t provide your camera phone with the right amount of time to focus and capture the best image. Turn the flash off and keep it off.

c/o @worldveganfood

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3. Angles: Focus on your dish’s good side

While that ¾ up selfie shot may work for you on a night out, your food doesn’t like it that much. Shoot from the top down. If that’s not doing it for you, shoot from the side.

c/o The Next Idea International

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4. It’s ok to cheat (with other apps)

It’s hard to look great, so why not give your plate a boost? Yes, Instagram comes with filters and editing tools, but that’s not the main focus of the app. Take your editing elsewhere with apps like Adobe Lightroom for quick fixes, Adobe Photoshop Fix or Snapseed for fine-tuned edits, and Facetune to take your food’s look to the next level.

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5. Be inspired

Develop a style. What makes @YourIG special and different from other foodie accounts? If you need a little help, try checking out #foodporn for inspo.

c/o @frasave_                                                                               c/o @davidwma

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6. Go for colors!

While there are plenty of examples of IG-worthy food that isn’t colorful, adding color to dishes is one way to stand out. Adding a pop of color attracts attention, and when done well, lots o’ likes!

c/o The Next Idea International

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7. Focus first

Tell your camera what to focus on – you’re in charge. Be creative! Focus on one part of the dish, encompass the full dish, or put something in the foreground and focus to the back of the photo with your dish.

c/o The Next Idea International

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8. Delectable dishware is all the rage

Sometimes, the plates, cups, utensils etc. are just as exciting as the dish itself! Brighten up dull plates with funky patterned plates, colored glasses, and one-of-a-kind looking utensils.

c/o @anna__devito

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9. Be a tease

Don’t show it all off, honey! Keeping the viewer guessing is just as exciting as centering your main dish. The best way to capture a large and interesting spread is to focus on one or 2 dishes, with the rest artfully cut out of the photos.

c/o @noodleworship

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10. Put a “cherry” on top

Don’t forget about your caption! A great caption is the cherry on top of your tasty post.

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Article by Thelma Weaver, Restaurant Marketing Consultant with The Next Idea

Editor and Partial Photography by Robert Ancill, CEO, The Next Idea