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.

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Stop Competing and Start Standing Out in Your Market

Stop Competing and Start Standing Out in Your Market

Do you have competition? Most would say yes. Many would argue that competition is healthy and good for business. Your goal should never be to compete with others. It’s a losing mindset that just becomes a game of one-upmanship. Restaurants that compete become drawn into pricing wars and that makes you a commodity. Once you’re classified in that category... watch out! You might start to see profits slowly slip away as you give away more to “keep up with the Jones.”

Basically, competition is for suckers. Instead you must aim for outstanding.

You want your brand to stand out so far ahead of those others that now you set the pace and they try to catch you. It’s always better to be the lead dog on a dogsled team.

So, how do you stop competing and start standing out?

First thing is you will need to get comfortable being a little uncomfortable. When you are heading into new territory, there will not be any road signs to guide you. In order to get what you have not had before, you must be willing to do what you have not done before either. That scares people. If you are a little scared right now, good. Being scared is the first step.

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Having Trouble Amplifying Your Brand's Reach? Follow These Tips!

Having Trouble Amplifying Your Brand's Reach? Follow These Tips!

Ask nearly every restaurant owner what their number one, long-term marketing ‘program’ or tactic is, and most will say effective word of mouth. This can be great until it starts to fizzle down or another new restaurant opens up down the street resulting in the competition becoming the new talk of the town.

Instead of shooting into the wind and hoping ‘word of mouth’ with deliver desirable long-term results, restaurateurs need to embrace a program that is an extension of word-of-mouth marketing, by developing what is called ‘brand ambassadors.’

A brand ambassador will positively represent and promote a restaurant’s venue. They will embrace the company values, vision, mission, and culture. They will strengthen a restaurant’s identity within the community by providing additional visibility and overall awareness.

Yes, word of mouth happens organically over time because of excellent food, drink, service, and experiences, don’t get me wrong. But what if there was a way to double-down and create multiple micro-communities and multiple levels of ambassadors to promote a restaurant’s brand?

That’s where an ambassador program comes in.

Here’s how:

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The Main Dish: Building a Start-Up Restaurant Brand, Getting Past The "Fry or Die" Mentality, and Other Highlights

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

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Miami Spice Newcomers to Try Post Hurricane Irma

In the wake of Irma, where ruble dresses the streets and electricity serves as currency, Miami is gallantly finding its way back to normalcy; and we have never been hungrier. As hurricane snacks dwindle and stale, locals are in search of a stiff drink, good meal and strong AC. Thankfully, Miami Spice offers just that. Miami Spice is the coveted sampler platter of South Florida’s restaurant year.Every August and September, hundreds of top-ranked eateries slash their prices and foodies flock to their tables like it’s Black Friday.

7 Tips for Your Restaurant to Stand out on Social Media

Take a look at your Facebook feed and you will  see a world vying for your attention. The thing is you are trying to capture the attention of your current guests and even entice new guests to come for a visit too. Kind of a conundrum, huh? Throw on top of that TV and radio commercials, then you have messages 24/7 out there. We all want to be seen. We all want your attention. If you don't want your share of the attention out there, never fear because others will gladly take your share. So, how do you stand out?

Buena Onda's Scratch Kitchen Stands Out in Fast Casual

Aside from earning the prestigious title of Iron Chef in 2009, Jose Garces has many other claims to fame such as his many restaurant brands in Philadelphia. VolvérDistrito, and Amada are just a few of his successful concepts. But you don't have to pay an arm and a leg to get a taste of the chef's famed fish tacos. The Garces Group’s only fast casual concept, Buena Onda, takes Garces’ culinary excellence and serves it up at affordable prices. Take, for example, their 5-dollar margaritas available on Taco Tuesdays!

Restaurants Support Florida Communities Post-Irma

With more than 100,000 Floridians still without power, the state is working feverishly to return to normalcy. All the while, the Category 5 Hurricane Maria looms nearby. Though Maria is not expected to hit Florida, residents are still cautious and have not fully recovered from Irma’s destruction yet. But restaurants in Florida have stepped up in the wake of Hurricane Irma, offering discounts, ice, and even power to those without. Though many restaurants are recovering themselves, they have come out in droves to support their communities.

Building a Start-Up Restaurant Brand

The risk involved with a startup restaurant can be steep. How steep depends on the source of the report, as Upserve suggests, with a reported failure rate ranging from 17 to 30 percent. No matter the study, and no matter the percentage, restaurants fail. The reasons for failure run the gamut from poor hiring to lack of inventory controls. While those things can bring down even the most successful of establishments, the lack of a cohesive concept and brand serve as the culprit in many startup failures. Don’t be a statistic.

Kitchen Life Lessons: Getting Past The "Fry or Die" Mentality

I have met cooks that would crawl across a desert made of mayonnaise and broken glass to help a fellow kitchen mate. I have witnessed the current boyfriend and the ex-boyfriend work shoulder-to-shoulder during a fully-racked Friday night grind that pushed sales into the outer stratosphere. I have worked with some of the fattest human beings to waddle across the street to get behind a six-burner and push out food that would make your mama cry, all with the grace of the entire Bolshoi Ballet. All for one reason.

Want Success on Social Media? Less Selling, More Sharing

Want Success on Social Media? Less Selling, More Sharing

By Donald Burns, Foodable Industry Expert

Stop by. Come on down. Today’s special is blah blah blah. Social media is packed with restaurants trying to get the attention of hungry guests hoping that they will stop in for some food and drinks. If you haven't noticed, there are more restaurants than ever all sending the same message: Look at me.

Why should guests look at you on social media? Are you standing on your soapbox competing for the attention of a market that has become desensitized to the standard sales pitch? If you want to really harness the power that social media offers you, are going to need to stop selling and start sharing.

The secret of social media is embedded in the principle of reciprocity. Social media is set up on this foundation. You follow them, they follow you. Pretty simple, right? It’s sad that the majority of restaurants don't get that concept. Social media is about being social. It’s about communication. Lest we forget that communication is a two-way street. When you forget and take out the social from the equation, you become just media.

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