Why the Mobile Takeout Trend is Here to Stay

Shutterstock

Shutterstock

Smartphones have opened up a world of digital social interaction. So much so, that this has become the most common way that consumers connect.

With that being said, diners have naturally gravitated to digital systems like online ordering and food delivery. It's convenient and can be done from their home, office, etc.

Besides delivery becoming more of an expectation, more guests are using mobile ordering as their form of takeout. They are placing their order via an app or website prior to visiting a restaurant so that their food is ready when they arrive. Not only does this mean the eater has more control over when they eat, but his option allows users to forgo the pricy delivery fee, the tip, and service charge too.

According to a recent study from BRP and Windstream Enterprise, 20 percent of participants are using a pre-order option. When it comes to millennials, in particular, this percentage spikes to 32 percent.

"They are less likely than older generations to dine out and more inclined to order their food for off-site consumption," writes the study.

Food delivery has become somewhat unpredictable. The food can arrive much later than expected and the meal may be in poor condition when it arrives. With the pre-order option, diners can get the food directly from the source and then can either eat it right away or take it on the go.

Fast casual brands like Panera Bread, Chipotle, and Shake Shack are leading the way with mobile ordering.

Panera offers "rapid pick-up", where guests can order through the restaurant's mobile app for a specific time and collect it from a destinated area, without even getting on line or talking to a staff member.

"The dining journey has radically changed, as have guest expectations of what makes a great dining experience," says the report. "Therefore, embedding full digital dining support – everything from social engagement to guest WiFi to flexible ordering options, and real-time promotions – should be part of every restaurant’s strategic DNA."

Even though online ordering has become wildly popular, only 26 percent of restaurants surveyed in the BRP and Windstream Enterprise study said they have mobile point-of-sale technology.

Read more about the mobile takeout trend at “Forbes” now.

This is surprising that restaurants considering the multiple third-party solutions out there offering online ordering and food delivery for restaurants. But this could be partly because of the rising costs and poor service of third-party delivery platforms.

Want some tips on how to work with third-party service providers? Check out this recent episode of The Takeout, Delivery, and Catering Show below where the Hosts Valerie and Erle sit down with the director of sales for Jason’s Deli and gets tips for operators on how to make sure they don't get outmaneuvered by third-party service providers.

Why Millennials are Drinking Less and It's Not Only Because of Dry January

In 2018, it was revealed in multiple studies that millennials are drinking less wine than the baby boomer generation, meaning that wine sales are expected to decrease come 2019.

With the Dry January Movement becoming popular, where participants abstain from drinking alcohol for the 31 days of the month, millions of millennials aren't drinking libations at all.

But it appears as though millennials drinking in moderation is also part of a much larger trend and restaurants and bars are going to have to get more creative with beverage options this year.

"There are signs that a more sweeping and permanent moderation movement is taking root among millennials. The generational shift is forcing bars, restaurants and alcohol brands to adapt," writes "Ad Age." "More low- and no-alcohol products are in development, and some, like Heineken's new no-alcohol 0.0 beer, are already hitting store shelves. Drinking establishments, meanwhile, are adding fancier non-alcoholic cocktails, or mocktails, to their menus as they look to keep their drink revenues flowing."

But it isn't just millennials drinking less. New of-age drinkers aren't drinking nearly as much as the generations before.

"Entry-level drinkers are drinking less," says Benj Steinman, "Beer Marketer's" publisher "It's a real 'watch-out' for the future."

This is partly because younger generations are living a healthier lifestyle and are more educated on nutrition.

"Older generations were ignorant, young drinkers today are not," says Kit Yarrow, a consumer psychologist to "Ad Age." "This more educated and informed generation knows the perils of drinking and driving; the health issues associated with alcohol; and the calories associated with drinking."

Read more about how younger generations are drinking less at “Ad Age.”

While consumers may be gravitating away from alcohol, they are instead interested in natural remedies like cannabis.

We are already seeing several beverage giants jump on the cannabis bandwagon. CBD, the cannabis compound that is legal in all of the U.S., is now being served at restaurants and bars in most major cities.

With that in mind, artisan CBD infusions in particular have become popular. Listen to this recent episode of The Barron Report below where Host Paul Barron discusses the CBD trend with the executives of Azuca, a company that is thriving with its chef-quality CBD infusions.

Musselman’s Apple Butter Fusions Make it Easy to Incorporate Asian Flavors on Menus

Peppering an otherwise consistent menu with new on-trend items ensures a restaurant concept can avoid appearing stale to their customer base.

With that in mind, chefs are always looking for simple ways to refresh menus. Instead of starting from scratch, they will often turn to an innovative foodservice product solution to spice things up.  

We recently discovered that Musselman’s Apple Butter now has a Fusions line of six flavored apple butter flavors.

For years, chefs have been using the consumer-favorite Musselman’s Apple Butter as a base to create a delicious flavor profile for a protein, side, or dessert. 

"We’ve actually been showing people how to combine two types of flavors together for many years. So we thought, why not just create that item to take all the work out of combining it. That way it’s ready for use,” said Allie Canterbury, marketing manager of food service, Knouse Foods. “And then we also put it in a squeeze bottle to make it easy to use for an operator. It’s always been something we've been creating in-house and showing people. So we figured why not just do it.”

And from there, Musselman’s Apple Butter Fusions line churned into a dynamic product offering.

Musselman’s Apple Butter Fusion line |  Foodable Network

Musselman’s Apple Butter Fusion line | Foodable Network

The video above, which is part 2 of a tasting series of the Musselman’s Apple Butter Fusions product line, reveals that each flavor is wonderfully versatile with multiple applications for food. 

But besides being versatile, these fusion flavors are on point when it comes to the recent consumer trends.

A recent Foodable Labs 2019 Flavor Trends Report revealed that Asian flavors have spiked on menus at restaurants of all types of cuisines across the country. Asian flavors have become especially prevalent on menus at independent restaurants and fast casual concepts to accommodate a crescendo of consumer demand for these flavors. 

Using Musselman’s Apple Butter Asian Fusion provides a simple yet creative foray into the Asian craze. This product offers a sweet yet savory taste with slightly spicy cinnamon notes mixed with soy and sesame flavor. 

“The Asian is a really neat flavor. It's a little more salty and savory than the others. It’s been used as a dressing and it's great in a coleslaw. I've also seen people using it on tacos, within noodle dishes or as a marinade and wing flavor,” said Canterbury.

It takes simple to signature and is vegan, fat-free and trans-fat free too. Watch the video above as it is used to flavor for zucchini spiraled noodles. 

Another Musselman’s fusions flavor is Sriracha, which is also a popular Asian flavor.  

Sriracha has been trending for a decade, but flash forward to today and it has garnered a passionate and loyal following all over the world.  

Musselman’s Apple Butter Fusions Sriracha and Asian Flavors |   Foodable Network

Musselman’s Apple Butter Fusions Sriracha and Asian Flavors | Foodable Network

Sriracha has been added to Musselman’s Apple Butter to infuse some heat into its latest offering as a Fusions flavor.

“The Sriracha Apple Butter Fusion is a great wing flavor. We've seen it used on pizza, as a drizzle, mixed with mac and cheese, spread on sandwiches, and tacos. We've even seen it on omelets for an extra spicy punch,” said Canterbury.  

In the video above, Chef Andi uses it to elevate the otherwise traditional wing sauce and then to create a mac and cheese recipe with a unique twist.

The Sriracha Fusion also has a Clean Label, meaning it contains no high fructose corn syrup, no artificial colors or flavors, and no antimicrobial preservatives. It is also vegan, fat-free and gluten-free.

Looking for new ways to enhance your menu items? Stay tuned for our part-three featuring two other Musselman’s Apple Butter Flavors next week!

Editor’s Note: This is a sponsored post.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


VIEW BIO

How Rich's Helps Define Clean Label and Sustainability

Consumers are demanding authenticity.

Authenticity in their products, foods, brands, you name it.

On this episode of The Barron Report, Jen VanDewater, Vice President of Health and Authenticity at Rich Products Corporation, sits down with our host Paul Barron to discuss how a large company like Rich’s is addressing consumer concerns over clean labeling and authenticity when it boils down to the products they offer.

Listen above to learn more about this company’s sustainability and social efforts!


Show Notes:

  • 03:57 - Driving Factor Pushing Companies To Make Changes

  • 04:32 - Defining Clean Label

  • 06:47 - How Rich's Monitors The Market

  • 08:29 - Social Trends Monitoring

  • 10:47 - Trends In The Marketplace

  • 11:38 - Customer Portfolio Analysis

  • 13:06 - Verifying If Products have a Clean Label

  • 14:16 - How Rich's Looks at Data around Clean Label

  • 18:31 - Trends in Consumer Demand

  • 22:52 - Real Meaning of Sustainability

  • 26:08 - Rich's Sustainability Efforts

  • 28:22 - Operators Attitudes Towards Sustainability

 
TBR-logo(black).png
 

Plant-Based Food Has Been One of the Drivers of Consumer Trends For First Half of 2018

Plant-Based Food Has Been One of the Drivers of Consumer Trends For First Half of 2018

In this Special Report, our host Paul Barron takes the time to share with us some of the most interesting pieces of data from the Mid-Year Consumer Trends report.

Our sister company, Foodable Labs, analyzed 162K food influencers and 6.2 million conversations to determine what lays at the heart of consumer trends for the first half of 2018. As Paul Barron points out in this podcast, what constitutes a 'food influencer' for the purposes of this report, is an individual who's had five engagements with a restaurant a month, in terms of frequency.

There are five categories that the Mid-Year Consumer Trends report is based on and in this special podcast, you'll listen to Paul Barron's analysis of the data.

Read More