March 2019 | Food Newsfeed
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March 2019

Your Bar's Secret to Attracting Millennials: Self-Serve Beverages

Millennials are a sought-after target market in the hospitality industry, thanks to their estimated spending power of $200 billion per year and tendency to eat out five times a week, on average. A majority of millennials 21 and up also report spending time at bars at least once a week, whereas older generations are less than half as likely to frequent drinking establishments.

Making Post-Michelin Moves

Last October, Washington, D.C., restaurateur and chef Nick Stefanelli gifted District residents with Officina, a three-floor trattoria, café, and market. The name, which translates to “workshop,” deftly describes the venture, which marries craft and creativity in various outlets.

Do Your POP Displays Measure Up?

One of the most under-utilized tools in restaurants, grocery stores, and convenience stores are point-of-purchase displays, more commonly referred to as POP displays. POP displays can attract customers’ attention with eye-catching graphics, creative fonts, and vivid colors to entice customers to make last-minute purchases at their time of checkout.

How Plant-Based Can Balance Brews

Bar food has a reputation: meaty, heavy, fried, and no utensils needed. Vegetables usually don’t come to mind, unless it’s the celery stick idling by the chicken wings. However, according to a keynote report by food industry market research group Datassential, almost a third of its surveyed consumers are limiting or eliminating meat from their diets.

Quaker Steak & Lube Chats Social Media Strategy, and the Power of World-Class Service

Since 2017, Bruce Lane has served as VP of operations and franchise services for Quaker Steak & Lube. Serving more than 30 million wings annually, with bottled sauces for retail sale, and winning the title of “Best Wings USA,” I wanted to know more about the successful marketing behind the Quaker Steak & Lube restaurant chain, which has 40-plus locations across the U.

Supporting the Solo Diner

I saw some data recently that suggests solo guests, both for dine-in and carry out, are a large emerging market segment. Why? There’s a lot of speculation based on some societal trends—many people find themselves divorced or waiting longer to get married, most of us are on the run between places to be and need a quick bite, we don’t mind dining alone since our faces are buried in our phones anyway, and as the world becomes more convenient around us we find that dining alone is just easier.