Items filtered by date: October 2017

PB sept 26 whiteWinter is here, and it’s ushering in with it, cold temps and the urge to eat comfort foods. Not to mention some of the most entertainment-filled holidays – Christmas and New Years. 

This is the perfect time for restaurants to prepare for gatherings, parties, and celebrations. It’s also a great time to exploit those distinctive winter flavors we love so much, like peppermint, apple, ginger, and citrus.

How to do this, you might ask. Assess your menu - tweak and/or add relevant, seasonal food items. Also, review your historical data. You may find a few “best sellers” that are worthy of being repeated.

It’s a festive time, as people, your guests, prepare for Christmas and New Years parties. This means you have to accommodate them by offering tasteful, accessible, and seasonally consistent foods. 

After all, holiday parties are about good food and good company. There’s no time for heavy, “sit down” foods and entrées. Your guests are likely walking around and conversing with others so convenient, informal options are key.

Your offerings should include hors d’oeuvres and finger foods such as, various dumplings with dipping sauces, flavorful croquettes, mini pies stuffed with meats and seasonal vegetables, and mini burgers and sliders. 

Your guests may also enjoy an assortment of cakes and rolls (ie. potato and scallion cakes, spring rolls) topped with savory sauces, appetizing skewers, variations of bruschetta, and seafood like, shrimp, scallops, and oysters.

Let’s not forget cheese plates!

Yes, cheese plates and accouterments, such as fresh fruits, jams or compotes, nuts, pickled vegetables, and condiments are a huge hit among partygoers. 

Did you know, since 2007, cheese plates have a menu growth rate of 47% (Source: Datassential MenuTrends October 2017)? This means that adding cheese plates to your menu, especially during the holiday season, can boost your bottom line, attract new diners, and impress your regulars. 

If you’re ready to execute, get started with Président holiday cheese selections. Experiment with the European cheese plate, in which Président Brie is accompanied by apricot preserves. According to Président corporate chef, Warren Katz, “the apricot preserves have just enough acidity to cut though the richness of the brie and gives a nice contrast to flavor.”

Click here for more delicious European-sque pairings featuring Président cheeses. 

What are you waiting for, start planning now! Head over to FoodservicePromos.com and grab our latest, money-saving, Président Brie rebatejust in time for the holidays. 

Simply log into your Foodservice Promos account (or sign up for FREE) and download the Président Brie holiday rebateworth up to $500. 

This OFFER ENDS December 31, 2017.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.

thx

Once thought of as a closed-door holiday, Thanksgiving now lures crowds of diners to their favorite restaurants. More and more, people are deciding to forego home-cooking for convenience, as they opt to gather with their friends and loved ones outside of the home.

Just last year, the National Restaurant Association’s online survey found that 1 in 10 consumers plan to dine out for Thanksgiving, while 1 in 20 will purchase a full holiday takeout meal for home celebration. (Source: National Restaurant Association, November 2016).

What this means for your – one word, PREPARATION. Now is the time to prepare your staff, your establishment, and your inventory to meet the demands of your coming holiday crowds.

Below are Foodservice Promo’s suggestions to help you do just that. 

Start advertising: Begin marketing your restaurant as the place to be for Thanksgiving. Get the word out that your establishment will be open and ready to serve your customers. Promote any special menu offers, Thanksgiving amenities, to-go options, catering availability, as well as available banquet rooms. START encouraging and taking reservations NOW.

Use social media, online ads, word of mouth, flyers, mobile marketing, and email marketing as vehicles of promotion.

Tweak your menu or create a separate holiday menu: Offer the classics that are non-negotiable such as turkey (of course), stuffing, gravy, cranberry sauce, and pumpkin pie. Play on the “nostalgic” emotion.

One thing to keep in mind, though, stay true to the heart of your restaurant. For instance, if you’re a steakhouse, don’t stray away from serving what your restaurant is known for. Every diner is not going to want “holiday” food, so offer specific dishes from your traditional menu.

Plan to transform your restaurant using holiday décor: Remember, diners are opting to spend their holiday in your establishment; add festive, seasonal touches to your dining room. Holiday music, fall colors, gourds, wreath arrangements, smells of cinnamon and apple spice, are just a few ideas that will bring “home” to your restaurant. 

Assess and plan to order more inventory than usual: Take notice of your historical holiday dining data and forecast the amount of inventory necessary to feed all of your diners. Think about the dishes that have sold well in years past, and carefully plan for new dishes you’ll be offering. While food waste is not ideal, you don’t want the issue of running out of food items, especially if your diners are requesting them.

Use free services like Foodservice Promos to find and download money-saving rebates to keep your holiday costs to a minimum. Just create an account and start downloading.  

Prepare for the rush: Your staff is key to making the machine run smoothly. Without them, you might as well close for the day. Make sure you have enough staff on deck to handle the increase in dining guests. Again, consult your historical data and schedule staff based on your findings. Resist the temptation to overstaff, and be sure not to understaff.

Additionally, keep your staff happy. Employee appreciation is a must all year long, but it’s particularly important during the busiest time of year – the holidays, to ensure good customer service. Perhaps offer monetary incentives, gift cards, or even host an employee holiday party, either before or after the holiday rush.

Bonus – Offer a Thanksgiving promotion: Add value to your promotion instead of offering discounts. Meaning, offer a free glass of wine or champagne with the purchase of dessert; offer a 2 for 1 dessert special; or even a free dessert with the purchase of a bottle of wine or champagne.  

Customers will be extra alert when it comes to mistakes, so it’s important to take the time to plan and carefully execute the plan to ensure your customers’ holiday is a holiday that you’d want.

To stay up-to-date on our latest rebates, special offers, and blog posts, subscribe to our newsletter and remember to add FoodservicePromos.com to your bookmarks.