I was very excited to see Chef Norman Van Aken, a pioneer in modern American cuisine, being inducted into the Nation’s Restaurant News MenuMasters Hall of Fame. Congratulations Chef Van Aken! For more on Chef Van Aken's career...
Norman Van Aken to be inducted into MenuMasters Hall of Fame At Matrix Restaurant Consulting, we can help you create a menu that is worthy of a MenuMaster's Award. In fact, our Founder and Managing Partner, Steve Anderson, is a three-time MenuMaster's Award winner! Let's get started today, just click on this link: Let's Talk and Get Started!
0 Comments
I wanted to continue the conversation from my Feb 4 Blog entry on game changers in the restaurant industry. As many of you know the Craft Beer industry has exploded as consumer tastes move from mass produced products to more specialized and unique products that fit their lifestyle and personality. Now small distilleries are making the same waves in the spirits market, hoping to shake up an industry long dominated by mass distillers. So are there lessons the restaurant industry can learn from these artisan and craft distillers and brewers? There certainly are many lessons we can learn! Consumers are searching out products that are not mass produced, products that are connected to their communities, products that have a story, products that have a purpose and mission and products that fit their lifestyle. Now many would argue that there are restaurants that fit these needs, such as farm-to-table restaurants. And I would certainly agree. However, there are two lessons we have missed - less is more and craft can be approachable. Less is more - menus have, yet again, become a laundry list of ingredients, packed with buzz words; and dishes are loaded with ingredients, so much so, the essence of the craft ingredients are getting lost. Craft can be approachable - it's ok to be passionate and knowledgable about the craft or artisan ingredients you use, but we need to be careful that this doesn't bleed into pretension. Consumers should have the option to have as little or as much information as possible, and by using these ingredients, restauranteurs should not use this as an opportunity to charge exhorborant prices. Being a game changer is about harnessing knowledge, passion and consumer needs, but being humble and down-to-earth in your approach.
For more about the changes in the Craft Sprits industry, check out this article. Craft Spirits Come of Age One of things that fascinates me, is to see a business break barriers and become a true innovator and game changer. I have worked in the restaurant industry my entire life, and have often felt as though the industry approaches business conservatively, moving slowly to change and lacking true innovation. In the past years, we have seen other industries change and evolve, and now it is time for us, as restauranteurs and business leaders, to become true innovators and game changers. As food costs rise, as our labor pool shrinks, and as we see consumer needs changing quickly, it is an opportune time to learn from other industries and become true innovators and game changers. Here is an interesting article on how restaurants are borrowing from other industries in an effort to become innovators.
Starting Off Like a Startup At Matrix Restaurant Consulting, we are poised to help you break barriers and change the way you do business today in an effort to be more profitable tomorrow. As 2016 approaches, industry experts are predicting the trends for the upcoming year - from technology to food - here are some things we may expect to see or experience in 2016. Food Predictions: DIY Everything - Returning to our true culinary roots - chef's and restauranteurs will be churning their own butter, making their own cheese and more. Beyond Sriracha - In 2015 Sriracha was the "Hot" condiment, but in 2016 we will go beyond Sriracha - making our own hot sauces and pulling from other cultures. Go Veg or Go Home - Vegetables will be the hero, a trend I am very excited to see!
To see more food trends check out these articles: NRN predicts 2016 menu trends 14 hot food trends for 2016 Chefs predict hot food trends for 2016 And on the technology front - technology executives will take on bigger roles as restaurant companies begin to take control of their digital presence from delivery to ordering to payment. Check out some of the predictions for 2016: NRN predicts digital disruptions coming in 2016 After much delay, restaurant chains with 20 or more units will have to provide calorie counts for standard menu items by Dec. 1, 2016. At Matrix Restaurant Consulting, we are here and ready to help you with your menu labeling needs!
FDA Publishes Draft Guidelines for Menu-Labeling Rules Today's restaurant consumers are much more knowledgable, sophisticated and experience and offering ethnic flavors can help capture this growing market. Matrix Restaurant Consulting specializes in Menu Development and can help create dishes that not only fit your brand, but also appeal these consumers. Here is a great article on this growing trend. Consumer Interest in Ethnic Cuisine Grows
|
The Latest Industry News.Restaurant Industry Blog | Archives
March 2024
Restaurant Industry Blog | Categories
All
|