A NEW TIME FOR OLD FASHIONED LEADERSHIP

Guest post by Robert Marshall – Organizational Health Consultant @ CSR

A guide for establishing a critical connection to your teams and employees

I hope this finds you well considering the unprecedented disruption of our personal lives and the negative effect it has had on the economy of this country. That we have collectively endured these last few months is a credit to our resilience. The one thing we know, is that companies are going to come out of this better and stronger or worse and weaker. But certainly not the same. How we lead during this time will determine our fate and long-term impact of this short-term disruption to our business and our lives.

Working capital is tight. Companies will return to regular operations soon with a philosophy of cautious austerity. While some have already adjusted to working with fewer people, others have fought to stay intact and keep their people in place. Whether future measures include a thinning of the workforce or are simply new policies designed to run leaner in the aftermath, chances are good that employee morale will be the big loser.

But what if there was a way to energize your workplace? What if there is a way to show your employees that you truly value them in a time where most have been shaken to the core? What if you had the opportunity to not only weather this storm but also reset the company culture. You can dramatically differentiate your workplace from your competitors by developing a “Branded” people program now.

Your employees need to know that they are valued. When you as management, operate from a place of caring and COMPASSION, this will be recognized. Your company will reap the rewards with increased productivity, improved morale, and individual loyalty. Brand your program, “People First”. This is your competitive differentiator! The way your people see you and the company, interested in their welfare, will re-engage them, and cement the foundation of your plan. Investing in the future of your company this way, will bring added credibility and allow you to maintain and/or ramp up your expectations with a positive response. The only way 2020 can be salvaged into something positive is if your employees are properly taken care of now.

Invest in the individual and watch their value as an employee grow. Make it about them. The way they function better as individuals, with a heightened sense of self-awareness, will make them better team members as they strive to achieve the team goals. More than ever, we “need them” on the team. A targeted, personal people program will address individual needs for the greater good of your entire organization and long-term health of the organization. We can do this now or miss the opportunity and pick up what is sure to be the more expensive pieces later.

This Is How Your Small Business Ultimately Survives COVID-19

Guest post by Elena Stewart

The COVID-19 pandemic has affected people and businesses alike all over the world. As a result, those that have been classified as “non-essential” are forced to pause their operations. For many small businesses, this can spell devastation. However, there are ways you can keep your business afloat during this difficult time. After all, modern technology has made available countless tools and resources to keep people working remotely, which, in turn, can give your business a fighting chance to survive. We’ve put together some links to help you with the task.

Improve Your Workspace
Creating a clutter-free and work-friendly space will do wonders for your productivity.

● Find space for your home office setup.
● Look into affordable carpeting options for a cleaner, more professional look.
Declutter your workspace to inspire productivity.

Work Effectively
Leveraging the many resources and tools made available by technology will keep your business going without a hitch.

● Make use of solid collaboration techniques to keep your remote team productive.
● Think of pandemic-friendly ways to advertise your business.
Manage your team effectively while social distancing.
● Choose the best video conferencing tools to stay connected.

Get Adequate Help
Just because you’re operating remotely doesn’t mean you need to do it all on your own.

● Support freelancers by hiring on freelance platforms.
● Leverage online job sites to hire expert help when you need them, from a big commerce developer to marketing professionals and more.

Suffice it to say, there’s no need for your lifeblood — that is, your small business — to languish and move closer to failure as the whole world tries to recover from this pandemic. Instead, embrace the paradigm shift into remote work and operations, and maybe also learn a new thing or two along the way. Ultimately, that’s how your business succeeds through COVID-19.

Photo via Pexels.com

Pay It Forward with Give Care Initiative

Using CARES Act Stimulus Money to Support Medical Personnel, Front Line Workers and the Unemployed

 

#Givecare is being used to promote the donation of CARES Act stimulus money to charities that impact those people out of work and the people on the front lines of the battle against coronavirus.

Charities to support include food banks, organizations buying PPE/supplies/food for medical workers, funds supporting restaurants and restaurant workers and a host of other organizations that are focused on helping those in need.

Join us in getting the word out to #givecare and our message of paying it forward.

 From  www.facebook.com/givecarenow

you can help

With stimulus checks coming to most Americans, we are proud to promote the #givecare initiative.  For many, these stimulus checks will serve as a lifeline to make ends meet and put food on families’ tables during a time of need. For those with continued employment, who do not need the stimulus checks to keep their lights on and mortgages paid, we ask that you join us in donating to food banks and other charities that will support those out of work and also our first responders and medical personnel  dedicated to taking care of our communities.

Americans have a tenured history of supporting one another.  Multiple studies demonstrated during the recession of 2008, the ratio of Americans’ charitable donations to income remained consistent.  In September 2001, tip jars across the service industry were willfully replaced with collections for the first responders and victims. Recent data shows that around 20% of people with means plan to donate their stimulus checks. This is our tradition, and these are the values that make us a great nation.

This is an opportunity to redirect several billion dollars in stimulus checks to those most in need. Please join us in promoting #givecare and help make a difference.

 

Reference: 

NY Times: https://www.nytimes.com/article/coronavirus-stimulus-package-questions-answers.html

CARES Act Stimulus Payments

How large will the payments be?  Most adults will get $1,200, although some would get less. For every qualifying child age 16 or under, the payment will be an additional $500.

How many payments will there be?  Just one. Future bills could order up additional payments, though.

How do I know if I will get the full amount? It depends on your income. Single adults with Social Security numbers who have an adjusted gross income of $75,000 or less will get the full amount. Married couples with no children earning $150,000 or less will receive a total of $2,400. And taxpayers filing as head of household would get the full payment if they earned $112,500 or less.

Above those income figures, the payment decreases until it stops altogether for single people earning $99,000 or married people who have no children and earn $198,000. According to the Senate Finance Committee, a family with two children will no longer be eligible for any payments if its income surpassed $218,000.

Here’s good information on who will be donating this stimulus checks from FSR Magazine:

https://www.fsrmagazine.com/consumer-trends/restaurants-biggest-threat-market-share-today-its-not-other-restaurants?utm_source=fs_insider&utm_medium=email&utm_campaign=20200409

 

GEORGIA UNEMPLOYMENT CLAIMS – EMPLOYER BEST PRACTICES AND FAQ

By Colin Kopel

Filing for Georgia Unemployment Insurance (UI) can be a complicated process leading to multiple questions from both the employer and the employee.  This frustration of filing claims is magnified during the coronavirus pandemic due to the mass influx of claims overloading the GA DOL’s capabilities.  From long wait times via phone and the website servers continuously slowing down or crashing, I received multiple requests for filing assistance and answers to questions.  Most of the issues with the process are individual business specific.

If you have any questions, need assistance deciphering the process, or inquiries after filing claims, reach out to Colin.Kopel@GoliathConsulting.com.

Do I need to file a claim for my employees, or do they file a claim for themselves?
This is contingent upon your plans during the current crisis.  If you are temporarily laying your staff off and have the full intention of rehiring the staff, you will file on their behalf.  This is called a Partial Claim.  The employer is responsible to file each week the employee is out of work. It is not important which day of the week you choose to file for your employees, but it is important you file on the same day every week.  Filing a day early can result in the system rejecting your claims and filing a day late can lead to a delay in your staff receiving their benefits.

If you are permanently laying your staff off, they will file on their own behalf.  This is only recommended if you do not plan on reopening or you plan on reopening at a reduced capacity.

How do I file Partial Claims for my employees?
You will need access to the DOL UI Employer Portal.  If you do not remember your established login credentials, follow the “Reset” links below the login screen.  If you need to establish access for the first time, select “Establish Administrator Access.”  If you do not have a pin number, check the corresponding box and answer the security questions.  In the event your security answers are not working, call the DOL and speak with an operator.  They will verify the correct information over the phone so you can login.

Once your administrator access is setup, click “File Employer Filed Claims (Partial Claims)” link and download the template.  The DOL created a user-friendly YouTube tutorial you can find here.  It is critical your inputted data on the template mirrors the acceptable formatting rules or the site will reject it.  Once complete, upload your template.  The automated system will determine if there are any errors in the template and guide you through any changes needed.

What happens after I file a Partial Claim?  
After the DOL accepts the uploaded template, your claim is complete.  Remember, you must refile every week on the same day for your staff to continue receiving benefits.  The DOL will mail a letter to your listed business address listing each employee you filed for and their weekly benefit.  Your employees will receive further instructions from the DOL on collecting their benefits.  Remember: The DOL is currently using reported income from 2019 to calculate the weekly benefit amount.

What if my employee was turned down for UI or received below the maximum $365/week?
Once the DOL has a benefit determination for an employee, it is the employee’s responsibility to correspond with the DOL if a correction is needed.  Most of the issues reported to me involve lack of income during the 2019-time frame.  The DOL allows employees to dispute the reported wages via submitting earnings reports to the email listed on their determination letter for additional periods of time.  As an employer, you should send the earnings reports to the employee, but the burden of submitting it and contesting the amount currently falls on the employee.

Do recently hired employees qualify for Partial UI?
Yes.  Any employee on your payroll with hours effected by the coronavirus qualify for Partial Unemployment.

Most of the questions regarding Partial Unemployment are business specific.  If you have any questions on filing for your employees or need assistance with the filing process, reach out to me at Colin.Kopel@GoliathConsulting.com

Supporting Documents

COVID-19-Individual-FAQs (1)

PartialClaimFileUploadInstructions

Next Steps for Employers Filing Partials (1)

____________________________________________________________________________________________

About Goliath Consulting Group
Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.

Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Contact: getresults@goliathconsulting.com

CORONAVIRUS UPDATES FOR RESTAURANT OWNERS AND WORKERS

We’ve built a Coronavirus resource page for restaurant owners and workers at www.goliathconsulting.com/blog

If you are a restaurant operator and have questions. We’re available. Book a call or send us a message via email.

We wish you and your family the best now in the coming months as we all get through the challenges of the pandemic.

 

What’s Packing Your Food? Restaurant Delivery Packaging Trends

A restaurant’s packaging is not just a vehicle for carrying food—it’s a statement that informs customers about your business’s brand and values. According to Technomic, a food industry research firm, 64% of consumers consider high quality packaging an important factor in deciding where to order food (1). And as Alicia McCabe, senior director of Food Packaging Category at Georgia-Pacific Professional, stated, “It’s important for consumers to have a good dining experience, even outside of the restaurant. The packaging is important to meet this need” (2).

A research conducted by US Foods reported that the top complaints from ordering customers included, “food was not warm or fresh” and “food got shaken or messed up during delivery” (3). With more consumers using food delivery services, the demand for better food packaging is stronger than ever. Wrong packaging could mean unhappy customers, bad reviews, and fewer repeat orders. On the other hand, restaurants with innovative, sustainable packaging can increase traffic among consumers.

Here are the top 3 considerations we think you should make when choosing your food packaging:

Quality
By quality, we mean that the food packaging should keep foods fresh foods fresh and hot foods hot. It also means that the packaging should allow for easy transport while keeping foods sealed and protected from spills or physical damage. Remember, the goal of food packaging is not just to contain the food that is delivered to your customers, it is to deliver them in a way customers would have gotten had they dined in.

Some basic rules of food packaging are: keeping hot and cold foods separate, placing sauces on the side, and using containers with tight seals (4). Temperature is also a crucial part of ensuring high food quality. With styrofoam losing favor over more environmentally friendly materials, restaurants are turning to new and innovative products like reusable or compostable containers, then relying on insulated bags to keep meal deliveries hot or cold (5).

Even if the risk of contamination or tampering is minimal, packaging experts at Packaging Strategies, suggests that restaurants go the extra mile with packaging so that they can show consumers that your restaurant takes their safety seriously (6). “Attention to detail is vital to protecting your company and your image,” said Chris Bekermeier, the Vice President of Marketing at PacMoore (6). “Food packaging is one of the first things a consumer will notice.”

Presentation
It goes without saying that the food inside the packaging should be clean and organized, as well as compartmentalized with dividers so that they do not mix during transport.

Unfortunately, off-the-shelf packaging doesn’t always fill the bill. According to Sheri Miksa, president and CEO of Tulsa, Okla.-based Mazzio’s Italian Eatery, “Custom packaging may be needed to be sure the product stays as fabulous once delivered, as when served in the restaurant” (7).

Major brands have addressed this concern by undergoing a packaging redesign. IHOP, for example, unveiled their proprietary IHOP ‘N GO packaging which was designed in a way that appeals to aesthetics while allowing the company’s famous pancakes to fit perfectly into the container right above the bottom compartment of other hot items, strategically designed so that they would keep the pancakes warm (8).

Wagamama, the US-based Asian fast-food chain, has also redesigned its takeaway boxes so that the packaging is segmented—perfect for their signature multi-component meals containing rice, proteins, sauces and multiple garnishes (9).

Sustainability
A Nielsen study reported that consumers are increasingly willing to pay more for sustainable brands (10). This probably explains the trend of previously-recycled and reusable packaging. Such packaging helps relay to your customers your restaurant’s values on being more environmentally responsible (11). It also resonates with younger customers, millennials and generation Z, who are more likely to help market your restaurant via social media (12).

In support of this movement, major Brands have already committed to sustainable packaging over these last few years. For instance, KFC pledged all plastic customer packaging recoverable or reusable by 2025 (13). Taco Bell, too, pledged compostable, recyclable packaging by 2025 (14).

Conclusion
Food packaging as the new differentiator, and it’s more than a simple shipping tool—but an important extension of your restaurant.

“Taste and test; taste and test,” stated Sheri Miksa, president and CEO of Tulsa, an Oklahoma based Italian restaurant. “Use your own product to be sure the delivered product is indeed excellent once received” (7).

Reference:
1. https://www.technomic.com/available-studies/consumer-trend-reports/retail-meal-solutions
2. http://www.worldcentric.org/images/aboutus/in-the-press/QSR%20Magazine%20-%20September.pdf
3. https://www.usfoods.com/our-services/business-trends/2019-food-delivery-statistics.html
4. https://get.grubhub.com/blog/the-secrets-of-properly-packed-food-deliveries.html
5. https://www.qsrmagazine.com/sponsored/one-easy-change-solves-delivery-headaches
6. https://www.packagingstrategies.com/articles/88986-the-role-of-packaging-in-food-safety
7. https://www.nrn.com/fast-casual/delivery-world-packaging-matters
8. https://www.fsrmagazine.com/employee-management/packaging-enters-new-frontier-foodservice
9. https://blog.euromonitor.com/delivery-demand-is-creating-a-need-for-better-packaging-in-foodservice/
10. https://www.nielsen.com/us/en/press-releases/2015/consumer-goods-brands-that-demonstrate-commitment-to-sustainability-outperform/
11. https://www.qsrmagazine.com/outside-insights/five-packaging-trends-2016
12. https://www.qsrmagazine.com/sponsored/why-packaging-major-influence-guest-loyalty
13. https://www.qsrmagazine.com/sustainability/kfc-pledges-more-sustainable-packaging-worldwide
14. https://www.restaurantdive.com/news/taco-bell-wants-compostable-recyclable-packaging-by-2025/570298/

About Goliath Consulting Group
Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.

Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Contact: getresults@goliathconsulting.com

 

What’s Next? The Rise of Gen Z Trends

If you’ve been keeping up with our blog posts you’ve probably read what we had to say about millennial food trends in “Our Most Anticipated 2020 Food Trends List.” But what about Gen Z, the so-called digital generation? Born after 1997, research shows that this group will be responsible for up to 40 percent of consumer spending in 2020 (1). In fact, they will be making up more than one-third of the population at some time this year, surpassing both millennials and baby boomers as the largest generation (1).

While Gen Z’s tastes and preferences are often lumped together with those of the millennials, there is no doubt that this generation wants food to reflect their values and innovations of recent times. Gen Z, according to Chicago-based research and consulting firm Technomic Inc, is a generation “on the move that strongly prioritizes speed of service, technology, and having what they want, when they want it” (2). While this is a gross generalization, it is important to note that Gen Z’s priorities as a whole will be setting the trends of the restaurant industry. As Marcie Merriman, a cultural strategist at professional services and accounting firm Ernst & Young says, “The youth within our society have always been the drivers of change and trends. Five years ago, that just happened to be a millennial because that was the generation that was at that point. Now we have Gen Z. … If you can meet their needs, then you’re going to please everybody else” (3).

If you’re not convinced yet, just consider their estimated spending power. It’s been found, that on average, Gen Z spends $1 out of 5 on food, and $29 billion overall (4). That’s why it’s not too early to start marketing to this young audience. Here are some ideas to get started:

Make it convenient

Gen Z diners are going to use phones as part of their dining experience. Because their reliance on technology is stronger than those of the previous generations, we expect there’s going to be more customers digitally splitting checks, previewing the menu on Google, and posting online reviews in real-time (5).

Integration with technology is going to be the key to attracting this generation. Having a solid digital presence and active social media accounts should be your priorities. At the very least, we recommend that you upload your business information and menu on Google and Facebook so that your customers to find you online. It is not uncommon for Gen Z diners to decide to eat at a restaurant solely based on their social media accounts (6).

Other ways to increase convenience in your business are increasing delivery options, allowing online reservations via app, and allowing customers to pay by mobile app. The more convenient it is for Gen Z customers to order food from your restaurant the more likely you will bring in Gen Z customers as well as keep them. “The more knowledge you can give these guests ahead of time, the more it will help with your throughput” (7).

Be open to change and innovation

Generation Z is a generation that has grown up in a multicultural world, and thus around global cuisines. According to research by Mintel, a London-based market research firm, Gen Z consumers are driving the consumption of more emerging international food and drink (8). Research even shows that 36% of US parents of children under age 18 agree that their kids enjoy eating international foods (8). With exposure to international foods starting at an early age, Gen Z diners are more likely to break from tradition and more willing to explore foods however bizarre; they desire gastronomic experiences on top of food that looks and tastes good (3). This is even reflected in the way they shop: according to management consultancy Accenture, less than 38 percent of Gen Z customers frequent a single grocery store, compared with 55 percent of older millennials (9). According to Merriman, Gen Z is “a generation where things have constantly changed around them” (3). She also added that “They’re constantly looking for something different and new and fresh. For these restaurant brands and chains to continue to win them, they’ve got to constantly be giving them something different.”

Be Social. Engage. Offer connections

According to Michelle Tempesta, the head of marketing at Paytronix Systems, Inc, guest engagement programs could be key to winning over Gen Z (1). A well-executed loyalty program has many benefits, as it helps to understand their guests and engage with them on a one-to-one level. It also enables discounts and other promotions that will motivate customers from Gen Z to return to your business.

Tempesta also added that Gen Z wants to feel special (1). One article in the Society for Human Resource Management addressed a slightly different need—to feel connected—as a Gen Z trait (10). That said, engagement is going to be important to Gen Z consumers who rely heavily on social media. Restaurants would benefit from posting daily, offering giveaways and contests. If done well, social media would prove to be an effective marketing strategy, one that will boost the number of customers that post reviews online. Research by Harvard Business School showed that a one-star increase in a restaurant’s Yelp rating can result in as much as a 9 percent increase in revenue (11).

 Be authentic, and build a good brand image

Generation Z customers are looking for food that fits in with their values. According to Technomic Inc.’s Generation Consumer Trend Report, menu words such as locally sourced, sustainable, farm-raised, organic, and free-range have greatly appealed to Gen Z diners (12). Other values that seemed to resonate with this generation are transparency as well as social responsibility. Unlike previous generation diners, Gen Z diners are more invested in not only what they eat but how they are produced. According to a report by the NPD Group, Gen Z places a different perspective on the “value” of food (13). As written in the report, “this generational cohort has set expectations that food and food brands will follow their needs and not the other way around” (13).

As Susie Fogelson, Founder and CEO of Fogelson & Co. said, “The findings suggest ways for food, beverage, hospitality and dining brands to rethink their storytelling strategy” (14). One way to connect with these young consumers may be to first recognize their values, go to the digital platforms they frequent, and then engage them at a personal level.

However, we recommend that you balance engagement with authenticity. According to Desiree Le, cofounder of California-based Cauldron Ice Cream, “If you’re trying to lie to them or thinking about tricking them … they’ll call you out on it right away because they have so much information available to them. They’re loyal if you are honest with them, but in a second they can go to anyone else” (3).

Likewise, “Gen Z just wants you to be honest,” wrote Donald Burns for Foodable Network (15). “That means have strong values that they will identify with. So, know who you are and be authentic about it.”

Conclusion

There is no question that the Generation Z as a whole will leave an indelible mark in the food and dining industry. Marketing to this generation will require change, innovation and technological investments, sure, but these changes will ultimately provide opportunities for your business to grow and adapt to the group of consumers that will soon reign as the majority. It’s as Fogelson says, “Gen Z is really having a lot of fun with food” (14).

So maybe we should, too.

Reference

  1. https://www.qsrmagazine.com/outside-insights/how-restaurants-can-identify-and-engage-generation-z.
  2. https://www.technomic.com/newsroom/technomics-consumer-4sight-group-takes-deep-dive-gen-z-foodservice-usage
  3. https://www.qsrmagazine.com/reports/how-win-gen-z-restaurant-business
  4. https://www.forbes.com/sites/aliciakelso/2019/05/06/gen-z-consumers-are-different-than-millennials-heres-what-that-means-for-restaurants/#55db939a477f
  5. https://www.qsrmagazine.com/outside-insights/why-now-time-restaurants-court-gen-z
  6. https://upserve.com/restaurant-insider/generation-z-new-food-trends/
  7. https://restaurant.org/Articles/Operations/Ready-for-Gen-Z
  8. https://www.mintel.com/press-centre/food-and-drink/generation-z-set-to-impact-the-future-of-food-and-drink-innovation
  9. https://newsroom.accenture.com/news/generation-z-to-switch-the-majority-of-purchases-to-retailers-that-provide-the-newest-digital-tools-and-channels-accenture-research-reveals.htm
  10. https://www.shrm.org/hr-today/news/hr-magazine/1118/pages/a-16-year-old-explains-10-things-you-need-to-know-about-generation-z.aspx
  11. https://www.hbs.edu/faculty/Pages/item.aspx?num=41233
  12. https://www.technomic.com/available-studies/consumer-trend-reports/generational
  13. https://www.prweb.com/releases/2018/01/prweb15126038.htm
  14. https://www.foodabletv.com/blog/the-era-of-the-super-foodie-is-here
  15. https://www.foodabletv.com/blog/2018/5/3/what-will-it-take-to-win-over-generation-z-as-foodies

 

About Goliath Consulting Group
Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.

Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Contact: getresults@goliathconsulting.com

Are you Missing Out?

4 Things to Consider Before Adding Delivery to Your Restaurant

Food delivery is projected to grow 12% per year over the next 3 years1. Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends2,3. That said, incorporating delivery to an existing restaurant isn’t something that happens overnight. Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first:

Menu

Do you have a delivery menu? There are foods that just don’t travel well, like cheesy nachos that are meant to be eaten right away or a raw seafood plate that is sensitive to temperature fluctuations. And while everything is technically deliverable, sometimes it’s not worth the trouble to have to invest in a packaging solution that would let you deliver them. So yes, you can deliver anything, but you shouldn’t try to deliver everything.

A few tips here4 offer solutions to keeping delivery foods fresh, like separating the sauces and separating hot and cold in separate bags. Insider also gives a few examples of foods that don’t travel well, like avocado toast and salads that aren’t packaged properly5.

It also goes without saying that your food won’t be deliverable without proper packaging. A well packaged food is not only durable, but also leak-proof. A badly packaged food can leave you with negative reviews and hurt your restaurant’s reputation for food quality.

Technology

Investing in a POS system that includes delivery function is a must. There are a number of systems you can choose but you need to make sure that your POS system offer apps that will let your customers place orders on their tablets or smartphones6. It should also be able to handle things like delivery, online ordering, customer information and operation control7.

According to an Online Ordering Platform company, Orders2me, one advantage of updating your POS so that it covers online services is that it handles the problem of chain restaurants having issues with poorly integrated and non-uniform POS systems across restaurants. Meanwhile, “online ordering systems are situated above the POS, [so] they can easily integrate themselves into multiple POS providers at once”8.

Don’t want to enter the information from all those delivery tablets? There are solutions including Chowly that integrate those orders into your POS. This helps with labor, speed of service and accuracy and are typically worth the extra cost.

Space and Staff

s there a dedicated staff member who will be in charge of the delivery? You should have an employee who can take care of receiving orders, prep, expediting and checking orders before they leave for delivery9. This is important because delivery orders can negatively influence a restaurant efficiency, especially if this task is added to your front-of-house staffs’ duties. According a Olo’s “Want to Scale Delivery?” report, “once your restaurant is processing 30 or more delivery orders per day you can justify dedicating an employee to this role”10.

Likewise, operators should have extra workspace for preparing and packaging delivery food and storing big bags and boxes11.

Delivery options

You can decide to deliver yourself or leave it to a third-party service like Doordash, UberEats, Grubhub, among many others. The advantage of outsourcing delivery is that smaller, local restaurants can get started quickly12. Restaurants can also take advantage of the software and support they offer and use these popular apps as a way to attract new customers and gain brand recognition13. Sometimes, it’s just the matter of capacity. As Jersey Mike’s president Hoyt Jones said, “It’s hard to manage an in-house business, a carry-out business, and then a delivery business”14.

Still, the problem with third-party delivery companies is the fees ranging from 25 to 30 percent of sales14. More restaurants are developing their own delivery service models instead of struggling with the tight margins15. An in-house delivery route would require you to pay upfront costs to hire drivers to deliver your food, but it may be worth the investment if it will bring higher returns in the long run16, 17.

Reference:

1)         https://www.restaurantbusinessonline.com/consumer-trends/stats-are-consumers-are-upping-restaurant-delivery

2)         https://www.qsrmagazine.com/sponsored/3-ways-delivery-can-increase-your-restaurant-s-profitability

3)         https://www.qsrmagazine.com/ordering/how-restaurants-can-thrive-delivery-economy

4)         https://pos.toasttab.com/blog/online-ordering-menu-food-that-travels-well

5)         https://www.insider.com/foods-not-to-order-for-delivery-2018-9

6)         https://www.qsrmagazine.com/outside-insights/ins-and-outs-online-ordering-and-takeout-pos-systems

7)         https://www.touchdynamic.com/4-must-have-features-for-delivery-point-of-sale/

8)         https://orders2.me/the-five-advantages-of-online-ordering/

9)         https://www.fsrmagazine.com/expert-takes/step-step-guide-adding-delivery-your-restaurant

10)       https://www2.olo.com/hubfs/Olo_Delivery_Ops_Guide.pdf

11)       https://restaurant.org/Articles/Operations/Increase-your-revenue-through-catering

12)       https://www.qsrmagazine.com/sponsored/how-third-party-delivery-helps-brands-drive-sales-growth

13)       https://www.qsrmagazine.com/restaurant-operations/house-versus-third-party-delivery-debate-rages

14)       https://www.qsrmagazine.com/reports/delivery-dilemma-rages-restaurants

15)       https://www.qsrmagazine.com/outside-insights/how-restaurants-can-offer-delivery-and-make-money

16)       https://www.nrn.com/technology/restaurants-are-pushing-back-delivery-players-are-listening

17)       https://www.restaurantdive.com/news/most-diners-order-delivery-through-restaurants-not-third-party-apps/539861/

About Goliath Consulting Group
Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.

Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Contact: getresults@goliathconsulting.com

Incorporating the “New” Snack Trend

Great news! Snacking has become something we do 24/7. According to Skift Restaurant Megatrends of 2019, “customers are eating whatever they want, and whenever they want it” (1). Whether it is midday snacking or late night eating, “the definition of meals, where and when we have them, is becoming more fluid,” said David Portalatin, VP, food industry advisor at NPD Group (2). “People are going to restaurants saying a hamburger, something we would consider lunch or dinner, is just a snack.”

These snacking occasions create perfect opportunities for restaurants expand their menu and to increase traffic and sales. So how should you incorporate this new snack trend into your business? Here are three ideas:

Re-size your menu
QSRs have had great success transforming traditional meals like large appetizers or entrées to a sharable, snack sized portions (3). Dallas-based Chili, for example, repositioned their nachos and baby back ribs into smaller grab-and-go menu items (3). Meanwhile, Firehouse Subs began to offer half sized sandwiches, and Red Robin has offered drink and appetizer specials during their off-peak hours. Re-sizing your menu items to provide snack sized options for your customers allow them to sample multiple dishes and to share. It also appeals to those who want bite sized meals sold at value, as well to customers looking for a lighter fare. To start, try adding mini meals such as sliders and wraps, half sized sandwiches, snack appetizers, and non-alcoholic drinks into your new snack menu.

Offer a Variety
As Bradley Day, Chef of STK, a 13-unit steakhouse based in NYC said, “(snacks) are a little bit about variety and speed” (4). His restaurant lets their customers mix and match and add extra sliders for $5 each with a two-slider minimum. The appeal of a tasting menu, a mix-and-match is only growing (4). It also gives customers a chance to try something new—odd bits of meat like turkey necks, beef tongues or pig feet—while challenging chefs to dish out more inventive nibbles. According to Brian Landry, chef at Borgne at New Orleans, it can also be “a fun way for us to utilize the entire fish” (4).

Up the Health Factor
Datassential’s MenuTrends Keynote Report: Seafood showed that nearly 9 out of 10 consumers have snacked on seafood, such as popcorn shrimp, sushi or calamari in 2017, with popcorn shrimp being the most popular item (5). The rise of seafood snacks seems to linked to the overlapping popularity of snacking and health foods. Healthier and lighter fare such as tuna tartare, edamame and seafood taco trios particularly appeal to a younger customer base seeking health friendly, low calorie options. And according to Amanda Topper, food analyst at Mintel, millennials—that is, customers ages of 21 and 38—are significantly more likely than older consumers to snack frequently (6). Moreover, “they are also more likely than older generations to indicate snacks with added nutrition and flavor variety are important to them.” Adding calorie counts into your snack menu is also a good idea.

While the main appeal of snack foods comes from consumers wanting value, it seems to be a combination of variety, flexibility and portability that make snack foods so popular. But as Noveshen, co-founder of Pacific Catch restaurants in California said, “Trying to serve everyone is probably not the best idea.” Restaurants should aim to find the sweet spot on what and to whom to serve their snacks.
References:
(1) https://table.skift.com/2019/01/22/the-lines-between-meal-times-have-been-erased/
(2) https://www.npd.com/wps/portal/npd/us/home/
(3) https://www.nrn.com/casual-dining/snacking-craze-really-happy-hour-disguise
(4) https://www.nrn.com/food-trends/menus-adapt-appeal-nation-snackers
(5) https://www.nrn.com/seafood-trends/popular-trends-converge-rise-seafood-snacks
(6) https://www.restaurant-hospitality.com/consumer-trends/trendinista-snacking-still-upswing

About Goliath Consulting Group
Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.
Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Contact: getresults@goliathconsulting.com

5 Steps to do Social Media Right

Using Instagram, Facebook or Twitter to grow your restaurant business

By Bora Kang

With more than 79% of the US population now using Facebook, Instagram or Twitter 1 and users projected to increase to 257 million by 2023, restaurants can no longer afford not to invest in their social media presence. Millions of users utilize social media to find and share their favorite restaurants; some browse it just to figure out where and what they want to eat. In fact, more than 63% of restaurants reported to have used social media to market their business in 2018 2. So how should you use social media to promote your restaurant?

Here are our top 5 steps:

Take Great Photos

You know the saying: a picture is worth a thousand words. According to Wansink (2006), the digital presentation of food is thought to influence more than 70% of the food eaten by American households 3. A study published in Brain and Cognition by Spence and his colleagues (2016) reported that our brain is wired to link food with visual cues, that is to say, “we eat with our eyes” 4. A well taken, beautifully staged photo of your restaurant or menu item will visually and emotional appeal to your potential customers, and make them want to come in taste your food. Having professional looking food photography doesn’t necessary mean that you have to break the bank, however. Nation’s Restaurant News offers some great tips on taking food photos on a budget here 5.

Share What’s New and Upcoming

According to CJ Jacobson, chef and partner at Ema, Chicago, social media allows us to “show our possible patrons what we’re working on, new menu items and what we’re excited about” 6. Using social media to tell your customers about limited time items or specials will help generate buzz around your restaurant and help increase foot traffic. Keep in mind, however, to make sure your social media pages include promotional timeframes and are up-to-date on new menu items.

 Open Up

You want social media to be a space where you can communicate and connect with your customers at a more personal level. This can mean posting what’s behind the scenes, spotlighting employees and sharing anecdotes and stories that might come from your vendors. Sharing your vision and goals can have great effect, as Joseph “JJ” Johnson, chef and cookbook author, New York City, said he uses “Instagram as a tool to share my story. Whether it’s food, my new cookbook or my family, Instagram serves as a platform to push forward all the things I’m passionate about and to have a social impact, as an African American chef, on the food industry” 6.

Be Responsive, Engage and Communicate

It helps to be responsive in social media. This can mean answering questions, responding to a review (especially bad ones) or just replying thank you to a comment. Not only do these actions give the impression that you care about your customers, being responsive also allows you to take notice of popular trends. For example, Todd Erickson, chef, Schwan’s Chef Collective, stated that “(social media) gives chefs the ability to see in real time what other chefs are doing anywhere in the world, which ingredients bloggers are going crazy over” 7. And we don’t have to look far for great examples.  Take Burger King’s recent pilot of Impossible Burgers, for instance (or KFC’s Beyond Chicken) and their massive marketing success. They simply took notice of the increasing demand for plant-based meats and answered it 8.

Promote

Give out coupons, do giveaways, host social media contests and post often. The top restaurant brands that dominate the social media universe use all the above methods and more by creating creative and fresh content paired with incentives, products and of course, it never hurts to have a bit of humor.

Reference:

About Goliath Consulting Group

Goliath Consulting Group with headquarters in Norcross, Georgia offers a dynamic array of business development solutions, tailored to meet the needs of each individual client – in addition to a full suite of knowledge and tools that help make restaurants more profitable, including strategic planning, menu development, project management, new restaurant development, branding, marketing, franchising, equipment, technology, evaluations, outsourcing, and more. The company also has a management division that manages full-service restaurants. Goliath Consulting enjoys a ten-year track record of creating client success among local, regional and multi-unit national restaurant chains.

Goliath Consulting Group is actively involved in the Foodservice Consultants Society International and is an allied partner of the Georgia Restaurant Association.

Website:  www.goliathconsulting.com

Contact: getresults@goliathconsulting.com

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