Doing Rounds of The Kitchen Table
This week's fresh serve of news from the Catering and Restaurant Industry.
Keep up-to-date with the latest in Catering Equipment & Restaurant Equipment, Food Trends & Business Tips from around the web.
Why consumers think pretty food is healthier
A researcher from University of Southern California published a new paper in the Journal of Marketing that explores whether attractive food might seem healthier to consumers. The study forthcoming in the Journal of Marketing is titled "Pretty Healthy Food: How and When Aesthetics Enhance Perceived Healthiness" and is authored by Linda Hagen.
Consumers see almost 7,000 food and restaurant advertisements per year, with the vast majority touting fast food. In marketing materials, food is extensively styled to look especially pretty. Imagine the beautiful pizza you might see on a billboard--a perfect circle of crust with flawlessly allocated pepperoni and melted cheese. Advertisers clearly aim to make the food more appetizing. But do pretty aesthetics have other, potentially problematic, effects on your impressions of food?
This Is Why You Keep Your Restaurant’s Signature Dish
Chefs are creative individuals and I'm continually blown away by what these professionals can do when challenged to explore their passion. But a restaurant needs some marketing sensibility if it going to thrive, especially in a hotel or urban capacity where there are numerous other independent and more agile operations to compete with.
One aspect of this is whether or not to replace the most popular dish, something I recently encountered at a property for which I was asset manager.
Using Innovative Marketing To Stay Afloat During The Pandemic
New York City was hit hard by the pandemic, to say the least, and virtually no one was prepared. Andrew Walcott, owner of Fusion East Restaurant, had to put on his thinking cap and efficiently devise a plan to help the community and his restaurant through such challenging days.
One of the primary sources that kept the restaurant alive was the food truck strategically placed on the busy retail strip of Pitkin Avenue, located in Brownsville. The food truck allowed for safe service between customers and workers, as they lined up 6 feet away from where their food cooked.
Baking flexibility into a modern hospitality business
Setting your restaurant or café up to survive and thrive in a COVID-safe future requires more than a pinch of agility.
For most, it was adapt or die. Restaurant & Catering Industry Association of Australia CEO Wes Lambert said in March: “We’re encouraging restaurants, cafés, caterers and coffee shops to reinvent their businesses during this crisis, to keep as many people in jobs as possible and to be on the best footing for their individual businesses post-crisis.”
Your Commercial Kitchens Trilogy Webinar...
Using A Combi Oven, Vacuum Sealer & Blast Chiller Will Change The Way You Cook ...
Watch this webinar to find out why ...