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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You're Not A Vegan Restaurant, But A Few Vegan Meals Could Increase Business

You're Not A Vegan Restaurant, But A Few Vegan Meals Could Increase Business
  • These Vegan Recipes Can Broaden Your Menu and Your Customer Base.

  • It Is Time To Realize That Vegan Meals Are Not Just For Vegan Diners.

Vegan is the new gluten-free and just like the trendy gluten-free diet, not all customers who are looking for plant-based menu items are doing so for health reasons.  Vegan diets are clearly better for you and for the environment, but they are also trending. Not all customers who are looking for vegan options are vegans. Some customers are just interested in the cuisine or are looking for a healthy appetizer or entree to pair with menu items more appealing to their carnivorous palate.  Restaurants who are finding ways to broaden their menu offerings are finding success in attracting this new consumer. In this episode from Foodable's Smart Kitchen, we bring you two vegan recipes that will wow your guests, vegan or not.  Watch the full episode for complete preparation and recipe. 


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Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation

Red Robin on Best Practices for Restaurant Takeout and Catering Differentiation
  • Erle Dardick and Valerie Killifer explore takeout and catering as two separate "channels" in your restaurant make-up.  These "channels" need to have different strategies to work effectively. 

  • Trudy Jones, Director of Alternative Platforms for Red Robin, explains the different elements to consider when taking on takeout and catering channels in your restaurant. 

Takeout and catering are completely different businesses, and the secret to making them work successfully is in the design of different consumer solutions for each channel, including unique transaction workflow, menus and product selection, packaging, centralized services, and workflow — and each have entirely different strategies. In this episode of The Takeout, Delivery, and Catering Show we speak with Trudy Jones - Director of Alternative Platforms for Red Robin, to explore the different elements required for takeout and catering, and why each one is important for delivering a brand experience that keeps customers coming back for more.

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