Liz (Barrett) Foster, food content and project mgmt.’s Post

Random middle of the night thought: how will Ozempic change restaurant consumer behavior? What can restaurants do about it? I'd love to hear your thoughts. Mine are below: * Restaurants need to up their doggie bag game. Since people on these drugs feel full faster, there may be an increase in taking leftovers home. We should expect this, offer it, and make it cute or pretty or sophisticated (whatever matches your restaurant). Invest in containers with your logo so you can be remembered tomorrow. * Restaurants with smaller portion sizes may be preferred. While a tasting menu seems like a lot of food to some, those smaller portions give "foodies" a chance to taste many flavors. Restaurants known for hefty portions will not be as valued to this consumer. * Alcohol sales will be affected too. Perhaps restaurants should offer some premium wines by the glass instead of only by the bottle. I can see someone splurging for one glass of Caymus. These drugs can be expensive so the impact may be felt more at higher end restaurants. But then again, perhaps the special occasion places will do well, since dining out might well become a special event for someone who's not that into eating and drinking any more.

🌟 New month, new opportunities! February is here, and it's time to stir things up with mouthwatering social media content that'll leave your audience hungry for more. Let's work together to showcase the irresistible flavors of your restaurant and beverage products! 🍕🥤 #wenomark #socialmediamarketing #food #beverage #restaurant #socialmedia

On Page 20, I try to analyse the recent inflationary trends in coffee and cocoa market.

If you are intested in studying the food and beverage sectior, maybe this study can add value to your research projetct. You can download this study for free on this link: https://lnkd.in/dTcmWA4F #restaurant #consumerbehavior #research

And when you link up the right point-of-sale solution to your self-pour wall you get a seamless experience for your guests and staff across the operation. Tag a person or organization you know building out one of these concepts that would be interested in learning more about adding a self-pour component, rolling up reporting across multiple revenue streams, and connecting everything involved seamlessly for both their guests and operations (Spoiler: GoTab makes it possible, especially when paired with PourMyBeer).

Trends in the restaurant business are everchanging and with spring around the corner, refreshing nonalcoholic beverages are making a comeback. Dirty Sodas originated in Utah around 2014 and have spread across other food chains. These concoctions are composed of any sparkling drink along with a cream added to it. For example: Dr. Pepper and coconut cream. "Dirty Sodas" are spreading fast and giving consumers flexibility in the options they have available to create their drinks. With the agility to shift in flavors, "dirty sodas" give restaurants an agile menu item that customers can come back to experiment with. #DirtySodas #FoodTrend #RestaurantTrend #ModernFood

Getting comfortable with #trending culinary ideas and movements is crucial in the social media age and the old adage that we eat with our eyes has never been more resounding. Many operators see these changes as too complex and difficult to execute but with the right partnership it can be easier than most think to navigate. US Foods can help you make it.

Wine pairings have been associated with fine dining for decades (if not centuries). And while wine still certainly has its place at the dinner table, beer is revolutionizing both the drinking and the dining scenes. No longer just for the taverns, beer is being paired with foods from French fries to filets. And like with wine, it’s not just about drinking what you like: it’s about finding a beer that enhances the flavors of the food you’re eating and brings out the best in both the beverage and the nosh. https://lnkd.in/gc7qz7y2

The rise of the drinkable dessert on restaurant menus Desserts can be a tricky sell. Guests love them and they’re highly profitable, but it’s not always easy to convince customers to invest in the extra time, money, or calories. One option is to make them drinkable. Beverage consumption in general is surging as consumers turn to menu items that are fast, portable, customizable, and satisfying, especially in the growing afternoon daypart. Restaurant companies large and small have noticed, and are responding with an array of drinkable desserts. Read more: https://lnkd.in/gTFgytXe #beverages #foodservice #consumertrends #foodandbeverageindustry

"Don't cheap out" is my new favorite phrase. I spend a lot of time working with operators to explore the difference between premium fruit purees and those that have a bunch of added ingredients and dyes. It only takes a side-by-side comparison of one beverage to clearly illustrate the difference. It's not unlike comparing a real strawberry to a strawberry-flavored hard candy. If you want to add menu items that have high acceptance rates and a lot of staying power, you need to look at the ingredients and make sure you're not cheaping out because good menu items start with good ingredients. #foodandbeverageinsights #beverageinsights #beveragemenu #fruitpurees #realingredients #foodandbeverage