Redefining Breakfast

It seems that breakfast is no longer considered one square meal, according to nearly 79% of people surveyed in a recent study. The NPD Group surveyed more than 27,000 people about the details of their typical breakfast: 43% said only a beverage (coffee), 24% said a small meal, 21% said a full meal, and 11% said just a snack.

Although the number of people who eat a full breakfast is on the decline, the majority of people surveyed admitted that they consume food and/or beverages on two or more occasions each morning. For example, eating a small meal early in the morning, and then stopping for coffee later. This later piece of data means that the average number of eating or drinking occasions in the morning is 1.4 times per person. This equates to as many as 420 million meal occasions per day across the population of the United States.

If your restaurant offers breakfast, what are you doing to adapt to the changing habits of your consumers?

Five Elements of Restaurant Selection

According to a 2012 Restaurant Industry Forecast, there are five key elements involved with consumers’ decision to choosing which quick service or takeout restaurant to frequent. Those five elements are food quality, value received for price paid, length of time it takes, convenient service/delivery, and convenient ordering options.

80% of people surveyed responded that food quality was their prime motivator in frequenting a restaurant. With more than one million restaurants across the country, the competition for business is growing in intensity. With so many options available, consumers don’t’ feel compelled to return to a restaurant that does not live up to their expectations.

Customers Enjoy Convenience of Online Ordering

The National Restaurant Association published a study to their website revealing how full-service operators can build business and turn table quicker by allowing time-crunched consumers to order meals online before arriving at the restaurant.

According to the report, 53% of adult diners surveyed said they would likely place their orders online in advance of their visits and schedule the time to arrive at the restaurant so their food would be served shortly after being seated.

Restaurant consumers are increasingly interested in convenience. Anything that a full-service restaurant can do to increase convenience should be received well from their consumer base.

Diners Seeking Healthy Meals

The National Restaurant Association published a study to their website indicating that more and more consumers are seeking healthy fare when dining out.

The report indicated that 78% of adult females are more likely to choose more healthful menu items, while 65% of adult males said they would make healthful choices. Additionally, younger adults are more likely to choose healthier fare than their older counterparts.

Much of this interest is due to the nation’s increased interest in healthful living among adults and children. Consumers are becoming increasingly educated on the importance of making healthy lifestyle choices. America’s restaurants are starting to recognize this consumer interest, and seem to be stepping up to the plate by offering more better-for-you items on their menus.

Consumers are more interested in what they are consuming, and are more interested in the nutritional content of their food. Restaurants across all segments can attest to this, as consumers’ interest in nutritional content has increased dramatically in the past two years.

Men Prefer Restaurant Gift Cards

The National Restaurant Association revealed that men would prefer to receive gift cards to restaurants this Valentine’s Day. A survey was conducted on desired Valentine’s Day gifts. The study revealed that the majority of people surveyed would like to receive a restaurant gift card. Nearly half of the men surveyed said they would like such a gift.

While many people choose to celebrate Valentine’s Day with a special meal at a restaurant, by giving a gift card as a gift it is a way of extending the holiday to have a special meal another day.

Do You Practice Proper Wine Service?

Executing proper wine service can be intimidating for some servers. However, you don’t have to be a wine connoisseur yourself to properly serve a bottle of wine. Below is a general overview on how to properly serve a bottle of wine.

1. When someone at your table orders a bottle of wine, that individual is considered to be the host of the table. While taking the wine order, be sure to make eye contact with the host and repeat the wine choice, vintage, and vineyard to clarify their order.

2. Once you have the order, make sure you have an accurate count of wine glasses. If they are not already on the table, make sure they are completely polished and ready for service prior to bringing them to the table.

3. Prior to approaching the table with the wine, double-check the name of the wine, vintage, and vineyard to ensure your have the correct bottle. Also make sure that you have a folded napkin and a waiter’s corkscrew.

4. As you approach the table with the host’s selection, make sure the bottle of wine is lying on the folded napkin, with the label facing up towards your host. Position yourself to the right of the host and repeat the name of the wine, vintage, and vineyard to the host.

5. Once the host approves of the bottle, take the folded napkin and place it on the forearm of the hand in which you are holding the bottle. While holding the bottle by its neck, take your corkscrew knife and cut the foil off the top of the bottle just underneath the lip on the bottle neck. Use the folded napkin to wipe any debris or dust from the lip of the bottle before beginning to extract the cork. Place your corkscrew into the cork and turn clockwise while applying pressure. Once you have gotten down to about 3/4 of the depth of the corkscrew, stop, and hold the neck of the bottle with one hand, while pulling up the corkscrew with the other. Make sure the label is always facing the host.

6. Once the cork has been extracted from the bottle set the cork to the right of your host for their approval. Before you begin to pour a 1-2 oz. taste for your host, use the folded napkin to again wipe the lip of the bottle from any cork debris or residue.

7. Once the host approves of the wine, begin to pour each of the guests starting with the ladies and then the men going clockwise around the table from the left of the host. Always finish with the host regardless of their sex.

In the current economic environment, many commercial dining operations are trying especially hard to cut costs and save money. It may seem tough to justify the expense of a new piece of kitchen equipment—unless the commercial appliance could save you money. By purchasing new energy-saving restaurant equipment you may be able to cut utility costs and increase your profits.

One of the best investments in Energy Star rated equipment is a commercial ice machine. Of all your kitchen equipment, the ice machine is important for its potential to waste huge amounts of water and electricity. When a commercial ice maker is running inefficiently, you’re basically paying to pour money down the drain.

Serv-U offers three lines of Energy Star rated cube ice makers, each with additional benefits.

Ice O-Matic cube ice machines are equipped with unique evaporators and super low temperature refrigerants to make ice quickly and efficiently. The Pure Ice antimicrobial protection built in to the ice machine prevents bacteria from growing in the ice bin. Additionally, the advanced “Harvest Assist” system pushes ice out of the evaporator freezing surface rather than relying solely on gravity. This function increases the compressor life, conserves energy and ensures consistent ice cube production.

Manitowoc ice cube makers feature a matched compressor and evaporator that work in tandem to reduce energy use by up to 25%. AlphaSan components reduce slime on the inside of the ice machine, and a Cupra-nickel condenser adds protection from water corrosion. Manitowoc ice machines are also available with an automatic cleaning system, eliminating the need for service.

Scotsman cube ice makers, specifically Prodigy models, have the benefit of a self-monitoring system. Replacing your old ice machine with a Prodigy ice cuber reduces the need for downtime and service calls. The Auto-Alert indicator informs you of interruptions before they occur and reminds you of routine maintenance such as cleaning and filter changes.

In addition to utility savings, some utility companies offer rebates for qualifying Energy Star rated kitchen equipment. Call a Serv-U sales representative for more information about upgrading your commercial ice machine!

Fine china dinnerware leaves a lasting impression on your customers. Serving your patrons on china tableware gives the impression of quality and class—unless your china plates are chipped, your china mugs are cracked and the surfaces of your china serving dishes are worn.  If your china dinnerware sets are in poor condition, you are sending your customers a different message. Here are some common problems and solutions to care for your fine china tableware.

If you notice many rim chips on your china:

• Do not stack china mugs

• Check that china tableware is being dried on proper dish racks

• Line your soak sink

• Watch for overlapped china plates in dishwashing machine

• Be careful about mixing heavyweight and lightweight bodied china in dishroom

• Look for improper bus tub loading

If you notice a lot of surface wear:

• Minimize use of metal sponges

• Never use metal sponges on china. 

• White plastic sponges are made for ceramic dinnerware

• Unload china dinnerware from the dishwashing machine one piece at a time

• A quiet dishroom is evidence of longer dinnerware life

If you notice too much breakage:

• Avoid roughly placing china dishes in soaking tubs

• Always hold item using handle

• Check for improper rack height

• Use compartment racks for storage

• Be sure trays, not hands or arms, are carrying plates to the table

• Avoid thermal shock conditions, such as taking dinnerware from the freezer to oven to a cold surface. 

• Do not heat dinnerware over an open flame

Most importantly, invest in quality china dinnerware and replace as necessary. Your customers will appreciate the high quality experience.  

Last week the restaurant guru blog touched on the bar supplies that are essential to keeping your customers’ glasses full this summer. A well-stocked bar can make your restaurant look attractive in the eyes of customers. Glass racks stocked with sparkling bar glassware, a row of top-shelf liquor and a bottle cooler brimming with beer will all make your alcohol selection more appealing, just don’t forget about the hidden bar accessories. Bar supplies that lend themselves to well-prepared drinks will make your patrons linger for more rounds.

One perfect example of a drink enhanced by the best bar supplies is the margarita. Nothing says “it’s summertime” quite like a nice, cold margarita. Flavors and variations abound—strawberry, lime, frozen, or on the rocks. The paramount margarita concoction is totally up to you--and your customer--but having all the right bar supplies makes it easier to fill the margarita glass with the best! These include: a bar blender or cocktail shaker, citrus squeezer, jigger, rimming salt, glass rimming tray, and margarita glasses!

Summertime cocktails are almost in season—this means mojito madness! Considering that drinks don’t require as many ingredients or as much prep time as food, you can see that the bar has the potential to be very profitable part of your restaurant, especially when it’s warm outside and customers are seeking refreshment.  Don’t risk disappointing your patrons because you weren’t fully stocked with the bar equipment to make this popular concoction.

Mojito

1.25 oz white rum
12 mint leaves
1 tbsp sugar
juice of ½ a lime
2 oz club soda

Place mint leaves, sugar and juice of lime in bottom of rocks glass. Muddle with bar muddler. Add ice, jigger of rum, and soda water and stir well. Garnish with mint leaves or lime!