CloudKitchens’ Post

Hi F&B professionals, Trends and fads in the food and beverage industry. What to look for when trying to introduce new dishes, drinks, packaging or cooking methods in the hospitality industry. Trends - have a slower growth rate with a higher final customer coverage, while fads often have an explosive effect on the market with a subsequent lower customer coverage. Also, it is important to remember that in some cases, fads (dishes, cooking methods or drinks) turn into trends, a striking example of such a transformation is flavored syrups for coffee, once it was just fashionable, now it is a trend. When identifying trends and fads in the food and beverage industry, consider the following aspects: Trends Are they growing over time? Are they in tune with your customers’ current taste preferences and lifestyles? Are they trending for long-term popularity? Are they taking longer to build? Are they having the potential to reach a wider range of consumers? Are they having the potential to expand beyond their segment while remaining authentic? Fads Are they gaining popularity quickly for a short period of time? Are they driven by hype and the perception of a product? Short-lived Attracts interest quickly Are they having little potential to move beyond one or two segments? In a rapidly changing world, it is critical to monitor current trends in your market and track shifts in consumer preferences so that you can be among the first to get your foot in the door of opportunity. Let’s say you have your finger on the pulse and have identified an opportunity to create a unique offering. Ask yourself the following questions: How much money, time and energy do you need to invest in implementing it? Does this idea fit with your restaurant concept? Are you willing to invest in new equipment and training staff? If you have taken into account all the above characteristics, determined the trends, calculated the necessary investments and long-term benefits for both you and your clients, then I wish you good luck.   I hope the post will be useful.

Understanding and Improving Your Cover Capture Ratio in Food and Beverage The cover capture ratio is a key metric in the food and beverage industry, especially within the hospitality sector. It reflects the percentage of potential customers who actually dine at your establishment during a specific meal period. This metric is crucial for forecasting revenue, optimizing staffing levels, and understanding guest behavior. Calculating the Cover Capture Ratio The cover capture ratio is a simple calculation that divides the number of covers served by the number of guests available to eat that meal. Here's the formula: Cover Capture Ratio (%) = (Meal Period Covers Served / Number of Available Guests) x 100 An Example Let's say you served 100 covers for breakfast on a day with 150 hotel guests. However, 20 guests were part of a group dining off-site, and another 10 guests had a room service breakfast included in their package. Therefore, only 120 guests were actually available to dine at your breakfast buffet. Plugging these numbers into the formula, we get: Cover Capture Ratio (%) = (100 covers / 120 guests) x 100 = 83.33% Improving Your Cover Capture Ratio A high cover capture ratio indicates a successful strategy in attracting guests to dine at your establishment. Here are some suggestions to improve your capture ratio: Enhance your menus and offerings: Regularly review your menus to ensure they cater to diverse preferences and dietary restrictions. Consider offering seasonal specials or themed menus to keep things interesting. Targeted promotions and marketing: Implement strategic promotions and marketing campaigns to entice guests to dine at your restaurants. This could include breakfast package deals, happy hour specials, or targeted social media campaigns. Streamline the dining experience: Ensure a smooth and efficient dining experience to encourage repeat visits. This includes prompt service, a comfortable ambiance, and a well-trained wait staff. Invest in guest loyalty programs: Loyalty programs reward returning guests and incentivize them to dine at your establishment more frequently. Capture Ratio by Meal Period It's also beneficial to calculate the cover capture ratio for each meal period (breakfast, lunch, dinner) separately. This can provide valuable insights into guest dining habits and help you tailor your strategies accordingly. By understanding and leveraging the cover capture ratio, food and beverage managers can make data-driven decisions to optimize their operations, improve guest satisfaction, and ultimately boost revenue.

How SourceTrak Brings Transparency to Luxury Food and Beverage Brands Traveling the world has been a privilege of my career, allowing me to experience the finest cuisines and beverages each country has to offer. Yet, one particular journey stands out—not just for the exceptional taste, but for the story behind the food. I remember dining at an upscale restaurant known for its commitment to sourcing only the best, ethically produced ingredients. The waiter introduced each dish with a captivating backstory—where the ingredients were sourced, the farmers who grew them, and the sustainable practices behind every element on the plate. It was more than just a meal; it was an experience that connected me deeply to the food. As a frequent traveler and a consumer who values quality, this experience opened my eyes to the importance of transparency in food and beverages. Knowing the journey of the ingredients added depth to the meal, creating a connection that went far beyond the plate. Experiences like these inspired us at ONE55th Consulting to develop SourceTrak. This innovative platform allows high-end food and beverage brands to offer their customers the same depth of connection by providing clear, traceable information about the origins and journey of every product. For brands, SourceTrak is a game-changer. It’s about more than meeting consumer demand—it’s about crafting a compelling narrative that resonates with customers worldwide. Transparency isn’t just an added feature; it’s a cornerstone of building trust, loyalty, and a memorable brand experience. If you’re ready to transform your brand’s story and connect with your customers on a deeper level, let’s talk. Discover how SourceTrak can help you elevate your brand by offering unmatched transparency and authenticity. Reach out today to explore the possibilities. Contact us: mweaver@one55thconsulting.com Learn more: https://lnkd.in/diBDMkHb

Event menus are becoming a key talking point for food & beverage events. How can you use graphics to visually capture attendees’ eyes? This Event Marketer article is a great starting point to dive into the latest F&B trends. https://hubs.ly/Q02B-xRD0 #experientialmarketing #fabrication #eventmarketing #eventmanagement #eventproduction

The first sip of #coffee in the morning? Wow! The second? Still good. The third? Nice. The tenth? Nahh. That, right there, is the Law of Diminishing Marginal Utility. The more you consume something, the less joy each additional bite, sip, or experience brings. It’s why the first fry is heaven and the last is just... another fry. It’s why restaurants don’t serve just one big dish but offer variety—tasting menus, tapas, and courses that break the monotony. But here’s where it gets interesting. This isn’t just a food concept—it’s a business strategy. Why do tasting menus feel more luxurious? Because they reset your taste buds. A bite of saffron biryani? Wah! A bite of tangy pani puri right after? Another wah! A sip of masala chai in between? That's what I call- heaven. The brain craves novelty. It wants variety, contrast, and surprise. That’s why a well-curated menu isn’t just about food—it’s about experience design. And this applies beyond the plate. Why do restaurants upsell desserts and drinks? Because once the main course is done, the brain stops craving more of the same—but it’s still open to something new. You’re full of pasta, but a molten lava cake? That’s a different craving. A cocktail with citrus and bitters? That resets the palate. It’s not about hunger—it’s about desire. Great restaurants don’t just sell food. They sell a sequence of emotions. What does this mean for restaurant tech? If the dining experience is about anticipation, contrast, and novelty, then the ordering and billing experience should match that flow. A voice-based POS that suggests add-ons at the right moment? That’s business intelligence meeting behavioral science. An AI-powered billing system that personalizes upsells based on previous orders? That’s how tech elevates hospitality. A restaurant that understands the psychology of diminishing utility doesn’t just sell meals. It curates moments. And in an industry where margins are razor-thin, those moments—those carefully timed nudges, those well-placed upsells—aren’t just about delight. They’re about dollars. The next time you take a bite of something amazing, pause. Because somewhere, a great restaurant is making sure your next bite is just as exciting—or, even better, giving you something new to crave.

Restaurants are stepping up their beverage game and Gen Z and Millenials are captivated by what they are being offered. The attraction is to beverages with a caffeine boost and they are continuing to crave new and innovative drinks. The article below from FSR outlines ways to maximize the trends.

🍽️ I absolutely love pairing menus! When I visit a venue and they recommend specific drinks alongside their food dishes, I can't help but order exactly what's on their menu. It pushes me to try something new—often something local—and usually brings out qualities and flavours in a dish that I might have otherwise overlooked. It's a small tweak to a menu, but it can seriously elevate the dining experience. Do you offer drink recommendations or a pairing menu? If not, drop me a message. I can help you and your business figure out the simplest and most cost-effective way to implement this delicious strategy. 🍹 #PairingMenu #FoodAndBeverage #DiningExperience #LocalDrinks #RestaurantMarketing #ImagineCollective

Managing a menu is crucial for the success of any restaurant or food establishment! Check out these keys to making it work! #MenuManagement #FoodServiceSuccess https://hubs.ly/Q02yrvNr0

Advantages of an A La Carte Menu “A la carte” is a French term that translates to “on the card.” In the context of dining out, each dish on the menu is priced and ordered separately rather than being part of a set meal or package. It allows the customer to have more control over their dining experience and order only what they want to eat, rather than being limited to a fixed menu. Advantages of this menu include: More flexibility for customers With an a la carte menu, customers can choose exactly what they want to eat and how much they want to spend. They can customize their meal to their liking and choose dishes that fit their dietary restrictions or preferences.   Greater variety of options A la carte menus typically offer a wide range of options, from appetizers and entrees to sides and desserts. This can be especially appealing to customers wanting to try different dishes or looking for a specific type of cuisine. Higher quality ingredients Restaurants offering a la carte menus use fresh ingredients to prepare each dish. Since customers pay for each item individually, restaurants are motivated to use the best possible ingredients to ensure customer satisfaction. More control over spending Customers on a budget may find that a la carte menus are more cost-effective because they can choose which items to order and how much they want to spend. It can be helpful for groups with varying appetites or dietary requirements.   Opportunity for upselling A la carte menus can be an excellent way for restaurants to increase revenue by upselling customers on additional items or upgrades. For example, a server might recommend a unique appetizer or dessert to complement a customer’s meal. See more: https://lnkd.in/d-UFnKyW #restaurant #dining #food #foodies #newmenu #eatoutke #hiddengems

Event menus are becoming a key talking point for food & beverage events. How can you use graphics to visually capture attendees’ eyes? This Event Marketer article is a great starting point to dive into the latest F&B trends. https://hubs.ly/Q02B-tz40 #experientialmarketing #fabrication #eventmarketing #eventmanagement #eventproduction