Takeout Archives | Miami Beef

Restaurants Should Be Emphasizing Protein Rich Takeout Menu Options

Posted on August 17, 2020

In many countries around the world, where meat is expensive to produce or import, the regional diets may reflect a higher plant-based diet and lower animal-sourced proteins. In the United States, there is a perception that Americans eat too many animal-based proteins, but a recent study shared by Harvard Health revealed some startling facts.

Did you know that the average American drives about 16% of their dietary daily calories from protein? The general public consensus that we eat too much protein on a daily basis is actually not true. Many convenience foods are not high in protein, and with an increasingly busy lifestyle, people are spending less time at home cooking balanced meals and more time ‘on the go’ consuming convenience snacks or fast food. Sources that are typically high-carbohydrate and higher in saturated fats, and low protein.

There are other health factors that can actually limit the number of proteins that people can absorb, even from a rich and balanced diet. When you are considering balancing your foodservice menu, consider promoting protein-rich entrees and appetizers that appeal to health-conscious Millennials and consumers.

How Much Protein Should Humans Consume Daily for Good Health?

The Recommended Dietary Allowance (RDA) for protein is calculated as 0.8 grams of protein per kilogram (2.205 pounds) of body weight. So that means an adult weighing about 160 pounds should be consuming 58.048 grams of protein per day, from all dietary sources.

Protein presents itself in our daily diet in a number of ways. Some are from meat proteins like beef, chicken, pork, and turkey, while other proteins are derived from tofu, edamame, chickpeas, nutritional yeast, and other nutritional sources.

The cultural shift to high protein and low-carbohydrate meals continues in the United States, with the popular Keto (ketogenic) diet, Atkins, and other low glucose eating models. Because individuals who rely more on protein sources versus a carbohydrate-rich diet tend to manage a healthy body weight easier, restaurants in the United States need to consider entrée and appetizer options that fit these nutritional trends and preferences.

Some fast-casual restaurants have started adding a ‘Keto-Friendly’ section to their menu, with entrees that reflect an animal protein-rich selection, with zero net carbs in terms of the side dish. Meat without the potatoes, and delicious meals that focus on proteins and healthy fats in compliance with the ketogenic dietary requirements.

What can a restaurant serve as a side dish to high protein and zero carbohydrate entrees? These vegetables are actually rated as ketogenic friendly and can be incorporated as side dishes or garnishes for high-protein meals.

Asparagus
Spinach
Broccoli
Kale
Green beans
Celery
Cabbage
Mushrooms
Cauliflower
Green peppers
Arugula
Fresh chards
Cucumbers
Rutabaga
Kohlrabi
Watercress
Bok Choy
Celeriac
Radishes
Bamboo shoots
Turnips

The preparation method for both proteins and side dishes that are low carbohydrate matters. On the ketogenic diet, for instance, butter is not restricted. High-fat sauces like Bearnaise are also permitted on the diet and can be used generously in an entrée. Wine and fruit-based sauces can be too high in carbohydrates; many individuals on the ketogenic diet eat less than 50 carbohydrates per day.

Are High Protein and Low Carbohydrate Entrees the Secret to Increasing Takeout Demand?

Do you limit your takeout menu? Some restaurants provide a redacted version of their menu, selecting foods that are fast to prepare, and meals that will retain heat, freshness, and quality for delivery or customer pick-up.

What would happen if you added some new high-protein options to your takeout or delivery menu? If you focused on highlighting healthy and balanced meals, that would be equivalent to a meal prepared at home, would that entice a larger number of customers to order ahead?

Restaurant chains like Panera that focus on quality ingredients and nutrition are definitely winning the drive-through and takeout war against other foodservice businesses. Not only does Panera appeal to the informed consumer who wants to eat healthier, but they also dominate the takeout order market, particularly for meetings and conference catering, with healthy protein-rich sandwiches, soup, and salad offerings.

Chipotle is another leader in fast-casual (almost fast food) offerings for consumers because they are transparent about the raw ingredients that go into every burrito and delicious bowl or salad they make. They also offer keto-friendly alternatives to the popular burrito, that doesn’t skimp on the quantity or the quality, but omits the carbohydrates and extra calories of the tortilla.

For example, the burrito bowl contains a hardy portion of grilled steak, brown rice (higher in fiber and healthier than white rice), black beans (extra fiber and legume proteins), lettuce and other vegetables. Not to mention a generous portion of guacamole (avocado) and healthy fats.

One of the secrets to the success of Chipotle also is the speed with which they assemble a custom meal for takeout. It is a high-speed assembly line of delicious mouth-watering ingredients that you know are healthy. On average, it can take less than two minutes for a patron to receive their custom burrito or burrito bowl order. The convenience of takeout without the compromise of buying unhealthy food.

Chick-Fil-A is yet another popular chain that doesn’t hold back on the amount of protein provided in their chicken sandwiches. Did you know that the grilled chicken sandwich contains 29 grams of protein and 3 grams of fiber? And it is only 310 calories per sandwich. Now you know why there is always such a long line at the drive-thru for Chick-Fil-A!

One of the takeaway lessons that we can learn from these successful franchises, is that high protein entrees are always a popular choice for consumers. And when you are a restaurant or foodservice establishment that provides healthy high-protein meals, you should be transparent about it, and share that information with your customers. Because it is definitely an opportunity to attract consumers who are informed about healthy eating and looking to make better choices when cooking at home isn’t an option.

Creative Marketing to Stimulate Curbside Pick-Up

Posted on March 11, 2020

Restaurants and foodservice establishments that want to increase their takeout or curbside pick up revenue have to research new strategies to stimulate non-dining room orders. Did you know that your profitability per order increases when it is takeout, delivery, or curbside pick-up? That is part of the reason why the foodservice sector has seen so many successful ghost kitchens emerge in urban areas. No dining room means lower manpower and overall operational costs and a higher profit margin.

Create a Dedicated Take Out Area to Expedite In-Out Customer Traffic

Intelligent foot traffic design should be your top priority. Put yourself in the shoes of your takeout customer. They have called ahead and placed their order, and they have found a parking spot convenient enough to run into your establishment, process payment (if they haven’t done so already) and then leave with their food.

Now imagine that the dining room seating line or reception area is crowded with people waiting for a table. And that crowd just happens to be standing in the exact same area as pick up orders are processed (at the cash register/reception desk). So now, your takeout order isn’t so convenient, and it involves a waiting time that is comparable to the time they would have spent being seated to dine inside the restaurant. That doesn’t work for customers in a rush.

Many restaurants have chosen to reconfigure their layout to provide an express pick up window or line for their takeout customers. Not only is this express line fast, but you want to make sure you have experienced staff serving customers there, to double-check orders, deal with missing items or any other service issues promptly (without holding up the takeout processing time).

For restaurants that are smaller in terms of square footage and floor space, having a portable heated food warmer and storage cart is valuable. If orders are clearly marked, the cart with prepared takeout meals can be situated near the front door, where your staff can quickly retrieve and then process the orders for your customers.

Provide Alternative Payment Options

Customers that want to call ahead for a takeout order want prompt and easy service. If they wanted to spend a great deal of time in the restaurant, they would opt to eat in the dining room instead. It is important to offer the kind of expedited alternative payment options that your customers want.

Some customers prefer PayPal because they don’t use a traditional bank and can make a digital transaction easily from their smartphone. Some may use other popular mobile payment methods like Apple Pay, Google Pay, and Samsung Pay (which are becoming increasingly more popular due to low transaction fees compared to traditional debit cards).

Many consumers are becoming increasingly sensitive to the cost of digital monetary transactions. A dollar or two every time they use their debit card definitely starts to add up on a monthly basis, if they prefer to use a card versus cash. Give them another affordable and fast processing alternative to pay for their order conveniently, and you’ll find those takeout or curbside pick-up customers returning more often.

Time Your Orders Perfectly to Keep Food Fresh and Hot

All it takes is one bad experience with takeout to ensure that the customer will never order curbside pick up or takeout from your establishment again. The top complaint from consumers about takeout is the temperature of the food. When the customer picks up the order, it should be as fresh as it would be if it was served tableside to the diner.

While meats and vegetables tend to retain heat well, other types of food such as bread and salads can suffer some integrity loss, if they are prepared too quickly or queued in heated storage. A warm salad is probably not the side dish that most customers would like with their meal, nor do they want soggy appetizers or entrees.

There are a variety of food scheduling tools, computer displays, and applications that can help prep teams ensure that they are timing the production of orders correctly to optimize quality and customer satisfaction at the time of pick up. No one wins if a customer cancels an order.

Dedicate Two Parking Spaces for Curbside Pick-Up Convenience

If you have a dining room and parking lot, it may be time to designate a couple spots by the front door to facilitate quick curbside pick-up for your customers. How much of a difference can these designated spots make for a restaurant?

Consider your customer experience if they have to drive around for several minutes before they can find a parking spot, allowing them to run in and pick up their food order. Not particularly convenient right? And if they are in a rush, the whole benefit of calling ahead to promptly pick up food and head home may be lost.

While legal requirements for designated spots for special needs customers near the building must be accommodated, sometimes finding 1-2 extra parking spaces for food pick up orders can be a challenge. But protecting that valuable space for pick up orders can be one of the best investments you make to bolster your restaurant takeout revenue.

Other successful marketing tactics target increased takeout or curbside food pick up orders on non-peak times and days of the week. For example, if your restaurant has slower than normal traffic on Monday and Tuesday evenings, that is the perfect time to add a loyalty incentive for your customers. Something like a free appetizer with every order over a specified dollar value, which is valid for takeout orders only. Some restaurants have even developed their own loyalty app, that tracks the number of takeout orders the customer receives, and then rewards them with a discount, or a coupon for a free beverage or dessert.

Restaurant owners that consider their takeout or curbside pick up to be a unique and almost separate revenue source, are able to optimize that workflow that is required to have a successful order, production, and pick up methodology. It’s a science; but if you are able to figure it out and master it, the result is increased profitability and sales for your restaurant. And positive word of mouth (WOM) advertising from happy takeout customers.