Five Ways to Embrace Sustainable Packaging

February 28, 2014 by Leave a Comment

Guests have grown increasingly conscious of sustainable packaging at restaurants. Sustainable packaging reflects a brand’s philosophy, cant guests do not want to patron or have association with an enterprise that appears to not care about the environment, reports Fast Casual. Here are some ways restaurant operators can instill sustainable packaging:

1) Trace the sourcing of your packaging materials

Sustainable traceability has both environmental and ethical roots. Guests want the comfort of knowing that the packaging they’re using is from a legal, acceptable and sustainably managed source.

2) Source from neutral, non-profit organizations that conduct certification auditing

The following NGOs confirm whether sustainability certifications are being upheld:

  • FSC: The Forestry Stewardship Council, considered the most stringent certification standard, was created by environmental and community leaders in the 1990s;
  • PEFC: The Program for the Endorsement of Forestry Certification, the world’s largest forestry certification program, is an umbrella group working with national and large forestry certification programs to create a global certification program; and
  • SFI: The Sustainable Forestry Initiative, a U.S. forestry certification program, is under the PEFC umbrella.

3) Consider renewable resources for packaging needs

Guests place an emphasis on whether products have been sourced from renewable resources that have been recycled or plantation-grown, for example.

4) Examine opportunities to employ reusable packaging

Guests appreciate that “greener” value in the containers that store their food, which is why reusable packaging for to-go products is essential. Consider implementing multi-use to-go containers that have several functions and can be used in many ways.

5) Take measures to reduce food waste

This includes composting leftovers, switching to packaging that promotes long-lasting freshness for food, and making the removal of all food from to-go containers simple for guests.

Filed Under: Global Market Buzz, Operations, Uncategorized Tagged With: ,

Chipotle to Add Tofu “Sofritas” to Permanent Menu

February 27, 2014 by Leave a Comment

After a successful test run for Chipotle’s vegan protein option, tofu sofritas, in the West Coast last year, the soybean-based staple will be making its way to Chipotle’s permanent menu in New York and Boston locations beginning March 3, announces Grub Street. Chipotle describes sofritas as “organic shredded tofu braised with chipotle chilies, roasted poblano peppers, and a blend of aromatic spices. Hodo Soy Beanery in Oakland supplies Chipotle with GMO-free tofu.

Filed Under: Global Market Buzz, Heard on The Street Tagged With: ,

José Andres to Break Into Fast Food Scene

February 26, 2014 by Leave a Comment

José Andres revealed to Vanity Fair about his plans to enter the fast-food industry in the coming year and a half.

“Maybe I shouldn’t tell you . . . I’m not going to tell you why, but, I’ve been saying for a while that more and more chefs, we need to be [better at] influencing how to feed the many. We only feed the few. I don’t mean only on hunger issues, which I love to see the food community very involved in, solving the hunger and obesity issues in America and overseas, but I believe there’s an opportunity for chefs to have more of a say in how we’re going to feed the vast majority of this planet. You achieve that through the fast-food restaurants. I guarantee you that in the next 10 to 20 years we are going to see more and more fast-food restaurants lead by chefs.”

In response to the interviewer confirming Andres’ interest in exploring the fast food industry, Andres reasoned, “It would be right. Let me ask you: Who do you prefer, a clown organizing your menu—with all due respect to Mr. McDonald—or a chef? I do believe it’s a very simple answer.”

 

Filed Under: Global Market Buzz, Heard on The Street Tagged With:

Parm Opening Upper West Side Location

February 24, 2014 by Leave a Comment

The team behind Parm, Jeff Zalaznick, Mario Carbone and Rich Torrisi, plan to expand their popular Italian casual dining concept to the former Lansky’s Old World Deli space on Columbus Avenue this summer. This is not the only new location in the pipeline for the Italian restaurateurs; Parm will likely come to Williamsburg and Brookfield Place.

Filed Under: Local Market Buzz, Openings Tagged With: , ,

Chef Driven Market May Open in Union Square Park

February 21, 2014 by Leave a Comment

As of yesterday, the New York State Court of Appeals ended a six-year-long battle which would determine whether a “Chef Driven Market” could open in Union Square Pavilion; they ultimately acquiesced to allowing it. It’s probable that restaurateur Simon Oren will open his planned full-service establishment with 200 seats; however, the Parks Department has the final say in authorizing the proposed menus along with other operational logistics.

Filed Under: Heard on The Street, Local Market Buzz, Openings, Operations

Pop-Up Stores Gain Popularity in Airports, Domestically and Internationally

February 20, 2014 by Leave a Comment

Pop-up shops in airports are gaining international recognition and success, reports USA Today. These small (yet fruitful) and transient retail enterprises have already made headlines in malls and upscale shopping streets; more recently pop-up shops have burst onto the airport scene in an impactful way.

“From a business standpoint, it’s a great idea,” said Ramon Lo, editorial director of Airport Revenue News. “Short-term leases can give vendors a chance to dip their toes into the airport arena and build awareness for street-side locations,” while allowing airports to vet new operators and, often, fill unused spaces, he said.

Pop-up restaurants have been a huge hit at Copenhagen Airport, where top Danish chefs served special tasting menus from an open kitchen. Every few months a different company creates a pop-up in the “Brand Box” in the airport’s main tax-free shop.

In October 2013, JetBlue hosted a three-day Farmers Market in T5 at JFK International Airport. “That was such a successful pop-up experience that we’re now looking at how we can integrate it more on a regular basis,” said JetBlue spokeswoman Tamara Young.

Hickory Farms tested the idea of a Holiday Market shop at Ronald Reagan Washington National Airport during the most recent holiday season.

It can often take some negotiation with airports to secure the space for pop-ups, “but airports are motivated and sometimes ask for these pop-ups because they of course share in the benefit of the sales,” explained Hudson Group spokeswoman Laura Samuels.

 

Filed Under: Global Market Buzz, Openings, Operations, Trending Now

The Future of Restaurant Technology: Touchscreen Tables and Chef Cams in Dubai

February 18, 2014 by Leave a Comment

Eater reports that Ebony Interactive Restaurant in Dubai has installed tables that posses the dual-functionality of internet-surfing touchscreens. Guests have the ability to peruse the menu, including photos of the food, order, and watch their meal be prepared by means of a “Chef Cam.” This camera gives guests the opportunity to watch their meal be prepared in real time in the kitchen.

The owner tells the Khaleej Times that he wanted to combine “a unique dining experience” with the “latest technology,” choosing to open in Dubai because “it already considers itself a smart city.” He proceeds by describing the restaurant as having “excellent ambience.” Guests who choose to look up from their table may watch a digital image of a fish swimming in a tank on the interactive wall.

Ebony Interactive Restaurant takes dining technology innovation to another level. Not only can guests use their tablet tables to order, but they can also display table cloths, “send greeting cards to other tables,” order taxi rides home, and “view photos and share them with their companions on their individual seats on the table.”

Filed Under: Global Market Buzz, Operations, Trending Now Tagged With: ,

Marketing Your Concept on a Budget

February 17, 2014 by Leave a Comment

At last week’s North American Pizza and Ice Cream Show in Columbus, Ohio, consultant Scott Anthony analyzed strategies that restaurant operators with a limited budget and resources can employ to market their enterprises. Fast Casual delineates an overview of the most effective budget-friendly methods, as told by Anthony:

1) Employees

According to Anthony, “We all have good employees, we just need to motivate them and get them engaged.” Giving employees business cards that include a promotion (e.g. a 50-percent discount) and incentivizing them on who receives the most redemption for those cards, is one of the cheapest marketing strategies. In return, this can help generate new business while simultaneously improving employee morale.

2) Distributors

Befriend your distributors, and they just may help boost your sales. Anthony referred to the example of his partnership with the Grande Cheese Company. Grande Cheese Company provides marketing tools to operators who use its products. Additionally, they send a rep to a business to photograph and analyze the menu in order to launch a menu mailing plan. Menu-mailers have prevent o be a cost-effective strategy to communicate an enterprise’s message to guests and potential guests, and he has seen an increase in 20% in business after beginning menu mailing with his own enterprise.

3) The Community

Reaching out to the community is just as important as building relationships with employees and distributors. Anthony recommends joining the chamber of commerce, sending letters to local businesses introducing your concept, and discussing the potential for promotional incentives with those same businesses. Anthony’s efforts in forging ties with the community had a high return on investment for his concept. By sending out 1,000 discount cards to local businesses over a two-month period, Anthony managed to garnered new customers.

4) Social Media

Social Media serves as a cost-effective strategy to personalize your concept. Guests want to become acquainted with management, which is simple to achieve through social media. Social media posts do not necessarily need to be an ad or anything related to the restaurant for that matter; a humorous meme will do the job.

“Do fun things people can share. Keep it fun,” Anthony said.

5) “The Attitude of Gratitude”

A Harvard study, the “gratitude effect,” showed that people who are thanked have a near-100-percent return rate. To channel this effect, Anthony sends out thank you cards including an offer each year around Thanksgiving to his most loyal guests using data accumulated from the POS system. His efforts earn an 80 percent response.

“When you keep thanking your customers, they will feel appreciated and they will come back,” Anthony said.

Filed Under: Operations Tagged With: , ,

Dominique Ansel Personally Distributes Roses to Patient Guests in Line Outside

February 14, 2014 by Leave a Comment

Dominique Ansel, creator of the legendary cronut, handed out red roses in honor of Valentine’s Day to all of the cronut-craving guests queuing outside in the freezing cold. Some may label this random act of kindness as self-promotion, however even if that is the case, it’s endearing nevertheless. Dominique Ansel proves he is not too cool to stand outside in uniform, sans puffer coat, before the crack of dawn to show thanks to his loyal patrons.

Filed Under: Local Market Buzz, Operations Tagged With:

Five Common Myths That Lead to Tax Reporting Error

February 14, 2014 by Leave a Comment

Guest contributor Dana Zukofsky, Associate Director of accounting firm SS&G, provides clarity on tax procedures for restaurant operators. Zukofsky says, “At SS&G, we often receive questions or overhear comments from restaurant owners, operators, and CFOs about misconceptions in the industry.” Five common myths are outlined below:

1)     Myth: “The money I spend eating at competitors’ restaurants is fully deductible because it is research.”

 Truth: The cost of such “research” is considered a meal and entertainment expense by the IRS and is only 50 percent deductible for tax purposes.

2)     Myth: “When I sell a holiday gift card with an incentive attached (e.g., customer pays $25 but receives a $30 gift card), I can expense the discount when the card is sold.

Truth: When such a gift card is sold, the discount expense can be immediately recorded on your books and records, but, for tax purposes, the discount is deductible in the tax year in which the card is redeemed.

3)     Myth: “My tipped employees only need to report tips of 8 percent rather than the total amount of tips earned.”

Truth: The 8 percent rate used for analysis on Form 8027 (Employer’s Annual Information Return of Tip Income and Allocated Tips) is only used for tip allocation purposes. Using this rate does not mean that directly tipped employees must report 8 percent. Tipped employees should report the full amount of actual tips received.

4)     Myth: “I can defer the revenue from a gift card sale until the gift card is redeemed.”

Truth: The IRS has three approved methods for recording taxable income from gift cards:

  • Cash basis method: Income is recorded on the tax return in the year the gift card is sold.
  • One-year deferral method: Income is recorded at the earlier of either the redemption of the gift card or one taxable year following the sale of the gift card.
  • Two-year deferral method: Income is recorded at the earlier of either the redemption of the gift card or two taxable years following the sale of the gift card. (This method is only available if the gift card can only be sold and redeemed by the same taxable entity.)

5)     Myth: “I have to use the current federal minimum wage of $7.25 for purposes of computing the FICA tip credit on my federal tax return.

Truth: Congress froze minimum wage at $5.15 per hour for the purpose of calculating the FICA tip credit. Take advantage of this in order to maximize eligible tips and the value of the credit. If you use $5.15 per hour in the calculation, a larger credit will result since fewer tips are needed to bring cash wages to $5.15 than to $7.25.

If you have questions about any of these issues or need help with a specific situation, email us at Restaurants@SSandG.com.

Filed Under: Global Market Buzz, Operations
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