We know planning and actions are required in the journey back to thriving in a new reality. Parts of the world that have already opened have given us a glimpse of our own future, including: no shared community food in break rooms; no more communal snacks; more scheduled meetings (to include people working from home); … Continue reading REENGAGING, REACTIVATING AND REIMAGINING FOOD AND BEVERAGE
How do you define healthy to you? For your foodservice? Tips for you to help your customer. Give Choices- number and variety Small changes in recipes Tracking popularity mix of items Offer More offerings. Customized experiences Portion sizes smaller. Food Presentation. We eat with our eyes Vending machines. Put less healthy items in lower positioning … Continue reading UNHEALTHY FOODSERVICE? NOURISH YOUR FOODSERVICE!
Big data can be your home run for increased success. You should be paying attention to many of the moving parts In Store data:Collection info for foodservice venue, customer focused, pos data In kitchen software data:foh, boh , monitoring temperature, wifi, ovens, acoustics sensors, lighting sensors, production equipment Above store data:Surveys, marketing Individual data:Demographics, near … Continue reading WHAT IS YOUR SMOKING GUN?