Marketing grand slams
Standout food and service are great, but not necessarily enough to ensure survival, let alone growth, in this environment. Last rites have been read the past couple of years to plenty of restaurants that did a good job of providing both.
Authenticity is Key Ingredient in Ethnic Fare, Reports Mintel
CHICAGO (February 29, 2012 - PRNewswire)—Ethnic food preparation and consumption has been on the rise over the past several years and according to Mintel's...
Global cuisines and flavors will continue to play an integral role in consumers’ restaurant choices. Industry studies reveal that customers are increasingly driven to try unique flavors. In its Flavor Consumer Trend Report, Technomic finds that 52% of respondents express a preference for restaurants that offer unique or original flavors, up from 42% of those polled in 2009.
"Bold" is becoming a boring mantra on menus; flavor-craving customers want more. To tempt their taste buds—and wallets—chefs and menu developers across all segments are experimenting with flavor enhancing cooking techniques, layering flavors for maximum effect and punching up dishes with housemade condiments.