The New York Times recently published an interesting look at the world of butchers today.  It seems that after a slowdown in the art of good butchery in the 60s, there has been a resurgence of interest and an infusion of talent.  This is in part, no doubt, to the increasing numbers of people curious to know where their food comes from.  Consumers are also becoming more accepting of lesser-known “off cuts” and “offal,” viewing their consumption variously as respect for a life, a gutsy novelty, and simply delicious.  Such “nose to tail eating” is a subject discussed with fervor in various foodie communities.  One of my favorite foodie blogs recently began a new column called “The Nasty Bits,” and if you’ve got time, the first two posts are an interesting (and I’d say fairly gentle) introduction to cooking offal.

While I’ve never really embraced offal, I’m intrigued at the idea of cooking it.  I may even try out blogger Chichi Wang’s recipe for cow tongue.  However, I’m not sure I’d be inclined to order offal in a restaurant.  Any restaurateurs out there have opinions on the topic?  Many of these “off cuts” have the advantage of being fairly cheap cuts of meat, but will they sell?

Who knew that a menu could control your thoughts?  It turns out that it can, in a way.  It can be used to suggest items, and often, the suggestive power of a carefully crafted menu actually works.  A blog on the Baltimore Sun’s site examines the power of menus to lead customers to exactly the items the chef hopes they’ll order.  One of the sources for the post is an in-depth look at menu design by Restaurants USA from 2000, no less relevant today.  Both are an interesting read, and in the end, you can see how this kind of “mind manipulation” is actually a win for both parties.  The chef highlights the signature dish or the dishes with the highest profit margin, and the customer gets a menu that is attractive, easy-to-read, and acts as a guide in the decision-making process.

According to Restaurants USA, the average increase in revenue from a menu redesign is between 2 and 10 percent.  That in itself might just be reason enough to give your menus a second look.  Feeling inspired?  Take a look at all the menu-making options available at Serv-U, and if you’re thinking of adding food photography to your new menus, make sure to dress up each dish with attractive plating, from melamine dinnerware to fine china plates.  Questions?  Just call us at 800-797-3788 or click the picture of the customer service representative at the top left corner of each page of the site.

Is the restaurant industry rebounding?

Some industry-watchers think so.  The NRA recently released results of a monthly survey that showed promising upticks in restaurant operator confidence and consumer spending planning.  Optimists cite this as evidence that the economy as a whole may soon be pulling out of the recession, given that many people first cut spending at restaurants in tough times—and increase that spending in better times. 

On the other hand, current restaurant business statistics remains at levels indicating industry contraction (albeit a slowed contraction).  You can read more about it at Nation’s Restaurant News.

I’m sure we’d all like to believe that the restaurant industry’s situation is improving, but what have you seen firsthand?  Are sales up?  Flat?  Many argue that the recession will produce a “new breed of consumer,” a value-conscious buyer with tight purse strings.  What do you think?  Post your thoughts below!

Looking for ways to improve your bottom line?  One oft-overlooked and perennially important area of money management is the prevention of employee theft.  QSRMagazine’s website is currently featuring a helpful article on the topic, and the article makes some important distinctions.  For example, not all employee theft is straightforward and malicious.  In fact, such activities as throwing out things that could be saved or reused—are a sign that an employee simply isn’t clear on some of your policies.  Discussion of what constitutes stealing is essential to curbing it, as is an explanation of how theft of all kinds affects the business and all of the staff.

Besides regular training and discussions, there are tools to help monitor losses—from bar inventory scales to office depository safes and security cameras.  What methods do you use to prevent employee theft?

Looking for a sophisticated alternative to the martini, the cosmo, the margarita?  Try out a trendy “mocktail,” as these non-alcoholic beverages are known.  Though I’d heard of them before, I had never seen them described in such glowing prose as I found on in Restaurant & Institution’s inaugural blog post.  So far, I’m thoroughly enjoying the writing over at their “Open Kitchen” blog; and I’m now convinced that I must try a mocktail for myself.

It seems that mocktails represent a great opportunity for restaurateurs looking to hook a niche market, namely because so many places seem to botch the mocktail to some degree.  If your bartenders and servers can put together a palate-pleasing mocktail, yours will be a rare establishment, a go-to destination for expectant mothers, for tea-totalers, and for designated drivers.  Personally, I like the drink’s fresh factor and health appeal created by the use of fresh juices and the absence of high-calorie liquors.  And this is one menu addition that requires very little investment in extraneous barware: just grab a muddler, a citrus squeezer, a shaker, and some stylish glassware and you’re ready to go.

Like it or not, it seems more foodservice-related mandates could be coming down the pike.  According to the Washington Post, several states have recently adopted or are considering menu-labeling laws, following a trend begun last year.  Anti-smoking laws also continue to move from state to state.  Trans fats are the dieter’s enemy du jour, but a salt may be the next item on the chopping block, according to an article in the Boston Globe.

Do you support or oppose these pieces of legislation?  While these measures may not come to pass, it could be very advantageous to be prepared in case they do.  So what can your restaurant or bar do?  Are there steps you’ve already taken to prepare?  Share your ideas in the Comments area below.

If you’re looking to draw crowds to your bar or restaurant, mini foods might just be the ticket these days.  I’ve blogged about them before, but they’ve been very much in the news again lately, and with good reason.  People are looking for value—and at least some small manner of escape.  A wine flight or series of mini desserts, for example, satisfies these desires.  Sliders have also recently become more popular, with several restaurant chains adding them to their menus.  With mini foods like these, you reduce customer guilt over price—and calories.  Call or chat online with your Serv-U sales representative to get ideas for how to plate your mini foods for the best visual impact.

Today, a quick roundup of some extreme restaurant marketing in the news lately:

1)    An upscale NY eatery is giving away meals to promote its new menu choices.  (As we noted in a blog post last week, reworking your restaurant’s menu can be a margin-boosting decision.)

2)    T.G.I. Friday’s is offering a “buy one, get one free” deal.

3)    For the savvy eater, some UK restaurants offer coupons online.

4)    Even Starbucks is adding “value meals” to their menu.  (Ok, maybe that’s been done before and doesn’t really qualify as “extreme,” but Starbucks?  Really?)

5)    So-called “occasional” restaurants are popping up.  Many make regular changes to their décor or implement other near-theatrical gestures that they claim draw diners for the “adventure.”

Add your own ideas for "extreme" restaurant marketing in the comments section below!

To wrap up our series of blog posts about improving your bottom line, I’d like to cover a few extra ways to save your business money—and increase your profits.  One is through creative menu-making.  With food costs in flux, many restaurateurs are finding this to be a good time to rework their menus, featuring high-profit and value-oriented items in the most eye-catching locations.  Changes in menu offerings and prices often lead to renewed customer interest and higher profits.  Rather than outsource your menu-making, though, make your own menus with quality menu paper and protective menu jackets.  Making your own menus also allows you complete control over the finished product.  If you’re looking for a way to offer seasonal items or daily specials, consider inexpensive table tents; use them to keep your food inventory in check and reduce spoilage.  Write-on signs are another good choice for featuring a particular dish for a limited time.

Besides revamping your menu, it’s always a good time to reenergize your employees.  The foodservice industry isn’t suffering the labor shortages more common in years past, but it is still important to invest in keeping your managers, cooks, and wait staff at the top of their game.  An essential tool in brushing up on skills or retraining staff is a collection of specialized foodservice training books and manuals.  In fact, with “poor service” often named the #1 consumer complaint about dining out, training your staff to offer the best service possible is a way to differentiate yourself from your competition.

You can give new life to your seating, too, with replacement furniture parts.  In these economic times, it is often more cost-effective to replace the necessary parts rather than purchase new.  For example, a barstool with a worn seat can get a fresh look with a slip-on seat cover—at a fraction of the cost of new furniture.  Even if you’d just like to test out a new décor, barstool covers and replacement seats allow you to make the transformation at a minimal cost.  At Serv-U, we carry replacement seats for wood furniture, upholstered seats for metal barstools, barstool swivels, slip-on barstool covers, metal barstool frames, chair glides, table base plates and columns, and even upholstery by the yard.

Of course, there are times when you need new furniture.  After all, your dining area needs to be comfortable, inviting, and up-to-date for your guests.  For new restaurant furniture, you can count on Serv-U to supply you with top-quality chairs, barstools, booths, and tables at factory-direct prices.  For the best quality furniture for the price, look for Serv-U Furniture in our catalog and online.  Many styles are in-stock for immediate shipment, and our sales staff is very well versed on the details of our furniture; just call 800-797-3788 to have any questions answered.  We also have complete turnkey services if you are considering a remodeled kitchen or dining area; for details, call 800-797-3788.

In these economic times, security is critical.  Be sure that you protect your hard earned profits by using a heavy duty safe.  Depository safes allow employees to make quick and easy deposits without access to the inside of the safe.  If you have any more money-saving tips or if you have tried any of the above ideas successfully, email your stories to us at servusales@servu-online.com and we will add them to this blog.  Thank you for your patronage.