It ain't about the food
Marketing is one of the least understood disciplines in foodservice. Your brand image and brand integrity are delicate, fragile images in the mind of your customer.
On the menu
With Canada showing far more interest than the U.S. in minimizing the use of trans fats, one of the northerly nation’s largest casual-dining chains is draining the partially hydrogenated oil from its fryers.
Operators and their customers who love meat are starting to fork over more money to put protein on the plate. The problem starts with the feed. Cattle are traditionally finished on grain, but farmers looking for larger profits are now growing corn for ethanol instead of animal feed. Cow/calf producers are currently bearing the brunt of higher feed prices.
Looking at the most recent crop of new products, one thing seems clear: Equipment companies are listening more closely to the needs of operators. It’s no longer just about adding bells and whistles. Today, if a new piece of equipment isn’t greener, cleaner or smaller, it’s not going to make the cut.