Consumers may be reaching restaurant menu price fatigue New data from HundredX shows that consumers’ net sentiment toward menu pricing has fallen by 7% over the past year. Read more: https://lnkd.in/g2CS2u7Q #restaurant #foodservice #consumerinsights
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Social media seems to have an influence in almost every facet of our daily lives – and dining perhaps most of all, as people haven’t stopped posting pictures of their food. How can restaurants and other foodservice establishments use this to their advantage? Read on to find out. https://lnkd.in/gq3HxE7D #tech #food #foodtech #restaurant #restaurants #serviceindustry
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General Manager Hospitality | Culinary Enthusiast | F&B Expert | Skilled Bartender | Experience Curator | In charge of Growth
Menu planning and putting delicious food on the table consistently is the key for a successful restaurant business. #foodforsoul #menudevelopment #menuplanning #qualityfood #teamdevelopment #menuengineering #customerexperience
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Looking for ways to manage food costs? Count, weigh, or measure each of your ingredients, because consistent pizza = great pizza. Discover more tips and tools that help create consistent pies and keep profitability in check: https://bit.ly/3LQuYID #Foodservice #Restaurants #Restaurant #AKPizzaCrust
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How to celebrate #NationalMeatWeek in three easy steps: 1. Order your favorite cuts and proteins from Halperns’ 2. Prepare to your liking 3. Devour and enjoy Add Halperns’ fine meats to your restaurant’s menu when you email info@halperns.com #halperns #meat #quality #qualityproducts #meatindustry #restaurant #restaurantmanager #restaurantindustry #foodindustry #fooddistribution #fooddistributor
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Helping the world’s leading brands identify and solve consumer problems via insight, empathy and positive innovation.
Didn't win this year? Looking to beast BASES in the future? At Brand Genetics we have increasingly found ourselves as a secret weapon for brands looking to thrive in the innovation wild! Often the famous BASES test is one of the final gate keepers before acceptance into the innovation pipeline. Knowing how to translate ideas, from the much needed messiness of ideation, into something that is clear, concise and compelling for testing has become somewhat of a speciality. Although the BASES algorithm remains a black box, NielsenIQ has historically released the 12 critical success factors that drive their algorithm. We have then distilled these factors into a powerful 8 part checklist we use during the design process. This ensures that the new products address each factor effectively, increasing test results and ultimately improving eventual market performance. So next time you are getting BASES ready, ask yourself: Is it Compelling? (meeting an existing demand) Is it Different? Is it Better? Is it Remarkable? Is it Smarter? Is it Believable? Is it Focused? Is it Priced Right? #marketresearch #inovation #fmcgproducts
Register now for our exclusive webinar on the 2023 Menu Innovation Awards happening next week, on February 13. Discover insights behind the success of restaurant items. Our team of restaurant experts have partnered with winners from McDonald's, Freddy's Frozen Custard & Steakburgers and Papa Johns to unravel the strategies that propelled winning items to excellence. Secure your spot today! 👉 https://lnkd.in/grG4-4St #MenuInnovation #CulinaryExcellence #RegisterToday #webinar #Innovation #Restaurant #Food #Fastfood #Market
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FOOD INDUSTRY NEWS: The number of restaurants offering steak as a main dish is down 7% since 2020 and 14% over the past 10 years, according to Datassential, a food-industry market research firm. 🥩 #beef #meatlovers #restaurant #hospitality
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A simple trick used in the restaurant industry to get you to buy a specific item. Have you ever seen those restaurants that have a super expensive item on the menu? Perhaps the item has gold on it or comes with a show. Most people focus on this item and the marketing that goes around this item and that is exactly what the restaurant wants you to do. However, that isn't the item they are trying to get you to buy. They are actually trying to get you to buy the 2nd most expensive item on the menu. They want to use the psychology of comparing the prices to ensure a huge mark up on an item that, in normal circumstances, would raise eyebrows but due to it being the same menu as that super expensive item, it looks reasonable. So next time you're in one of these restaurants, take a look at what is 2nd on the list and now you'll know that is what they actually want you to buy. Share this with someone who has fallen for this trick. #restaurant #restaurantowner #hospitalityindustry #marketing
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Striking the right balance on restaurant menu pricing https://lnkd.in/gB39iP5u
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Food for thought… What are the big trends in out-of-home eating, and where can suppliers and operators uncover the next potential avenues for growth? CGA by NIQ’s Karl Chessell and Andy Hodgson presented key insights from CGA by NIQ's Food Insights 23 report for Casual Dining Show - The definitive restaurant, pub and bar event. Here are five of the growth opportunities that were spotlighted: https://lnkd.in/eXxsZjAJ #CGAConsumerResearch #Foodservice #Food #ConsumerBehaviour #ConsumerTrends #CasualDining2023
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Third-party delivery models provide plenty of benefits to restaurants, but the system is not without its complications. What do you think of this growing sector of the food industry? 🚗 Read more here: #RestaurantLife #Restaurants #Restaurant #Foodie
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