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As 2016 has been a challenging year for all sectors in the restaurant industry, casual dining continues to fight for survival. According to Knapp Track, casual dining traffic has declined on average 3-percent a year since 2008. I do think there is a need for casual dining restaurants, but I also have said for years - the industry needs to make some dramatic changes in order to survive. For brands to survive in the future - they must find ways to attract younger customers, they need to become "un-chains", they need to find ways to become locally relevant, and they need to invest in the basics - their people and their product. At Matrix Restaurant Consulting, we are here as a resource to re-energize your brand and to help up and coming brands survive in the future. Let's get started today! Contact Us.
For more on the issues casual dining is facing, check out this article: Casual Dining Fights for Survival
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I recently returned from Kenya and Tanzania and I am not surprised but the recent article from Nation's Restaurant News. Kenya offers such diverse foods - the coast offers the flavors of India and the spice trade, the central province is rich with produce - specifically Cabbage, Potatoes and Carrots, and Maize is a key staple throughout the country. It is wonderful to see the vibrant and unique flavors becoming more mainstream. While I was in Kenya, I spent time in the kitchen of an orphanage where I volunteer. While I was there, I made Sukuma Wiki - a dish made from greens (Kale, Spinach, etc) and other vegetables such as carrots. Sukuma Wiki literally translates to "push the week" or "stretch the week" - as the family would make this to stretch their food budget. I also made my version of Lentil Stew - where I seasoned it with onion, garlic, oregano and curry powder - and Ugali - a starchy side dish made from Maize meal. To read more about this trend: African Food Takes the Slow Road to Trendiness  Sukuma Wiki  Lentil Stew  Our stove used to cook Ugali - a traditional stable in Kenya. |
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