Plant-based protein alternatives are not only trending, they’re now included on the Canada Food Guide. With suggestions on how to eat more protein foods that come from plants, Canadians are encouraged to plan a few meatless meals per week.
317,865,626. That’s the number of #food hashtags globally on Instagram, rising minute by minute.*
To say that Instagram’s food community is an impactful marketing channel for your restaurant business is an understatement. Restaurateurs need always to be thinking about how every element and square inch of their restaurant can be used to create their unique brand and be “Instagram worthy.”
It’s estimated that Canadians use more than 50 million plastic straws every day (typically for only a few minutes). ¹ These straws then live in landfills and in the earth’s oceans for hundreds of years. More than 330,000 pieces of plastic waste were picked off of 2,800 kilometers of Canada’s shoreline in 2017, including more than 15,000 straws.²
When running a restaurant, you can have the best food, the lowest prices and the most courteous staff, and still not find people coming through your doors as often as you’d like.
It is a cliché that restaurants sell not food and drink but rather “an experience.” It’s cheesy, but it’s true. Restaurants address a basic human feeling – hunger – but they also set in motion feelings of excitement, anticipation, romance, and comfort and warmth with family and community. In doing so, they often appeal to our sense of nostalgia.
Like the plethora of phone apps and the massive retail presence that is online ordering via organizations like Amazon, Netflix, Uber and Just Eat, meal kits are out there and slowly becoming a potential disruptor to the bricks-and-mortar restaurant industry. They answer a simple question asked by consumers: “Can I stay at home and have a great meal?”
Don’t restaurateurs have enough on their plates?
From faltering economies to fickle diners seeking new food trends and tastes, restaurant owners and operators have enough to juggle without adding something called social media to the list.
But hold on: it might be “because of social media” rather than “despite social media” that restaurateurs could see improvements to their bottom line.
Anita Stewart is an author and food activist, and for her service to and expertise in gastronomy – especially regarding Canadian cuisine – she has been named a Member of the Order of Canada as well as having been installed as Food Laureate of the Ontario Agricultural College at the University of Guelph.
Technomic has segmented consumers into seven varying Eater Archetypes to provide an industry-standard that ensures the proper psychological understanding and reflection of the foodservice consumer.
It’s not enough to understand just demographics of any particular segment, but also their values, motivations, and pain points when dining to generate deeper loyalty and more frequent usage of your operation among these archetypes.
Beautiful plate presentation, smooth operating kitchen staff, and consistent food sales are the dreams of every chef.
These days, however, guests are asking for much more than just "hot food hot" and "cold food cold," as the old adage goes. They want to know who cooked their food and where it came from.