The past year has taught restaurant operators many lessons. Chief among them is the importance of having additional revenue streams to keep their business afloat when its core operations—namely onsite dining—are interrupted.
Making up the dollars lost when the dining room is closed or seating is restricted is a tall order, to be sure. Many operators have managed through these challenges with off-premises foodservice programs and revenue-producing sidelines. Examples such as chef-curated meal kits, family-feeding meal bundles, weekly or monthly meal subscriptions and bottled cocktails to-go not only produce revenue for operators; they also offer convenient, comforting dining solutions for consumers tired of cooking and staying at home.
“Changing habits and disrupted lifestyles jumbled consumers’ value equation in 2020,” Technomic acknowledged in announcing its trends predictions for 2021. Among other things, Technomic anticipated that operators will continue to “address convenience through a variety of initiatives, including multi-occasion solutions such as large-format, prepared and bottled beverages, and multi-daypart meal bundles to drive patronage.”
From meal kits to cocktails: Convenience to-go
And indeed, they are.
Socalo, a southern Californian/Mexican casual eatery in Santa Monica, California, is among the operations offering meal kits suitable for two or more people. Customers can order online, in person or by phone for takeout, curbside pickup or delivery. Socalo’s family meal kit offerings include enchilada, taco, vegetarian taco, lamb birria, and quesadilla kits and are priced by volume.
Subscription plans and home delivery services also have proved popular. Dickey’s Barbecue Pit’s Barbecue at Home lineup, for example, includes curated meat boxes, everyday meal bundles and monthly subscriptions at various price points. Chef’s Special Box subscribers receive 5 to 7 pounds of various meats, two sides and four individual desserts each month for $99.99. The higher-end Value Box, meanwhile, features a mix of proteins to feed the whole family, plus four sides and 12 individual desserts, for $280 each month.
Selling cocktails to-go, allowed in some form in more than 30 states and Washington, D.C., is also helping struggling operators survive. In addition to monthly meal plan and wine subscriptions, New York City-based Hearth offers bottled cocktails for home, including a Spiced Hot Toddy Kit featuring a combination of rye whiskey, honey, nutmeg and lemon to mix with hot water. The kit is available in one-drink ($11) and two-drink ($20) varieties.
Hearth also sells sundry goods online, including “Hearth for Home” pasta kits; heat-and-eat soups and French bread pizzas; ready-to-bake sweets; and more. Similarly, the RPM Italian Chef Curated Market at RPM Italian in Washington, D.C., offers the restaurant’s housemade pastas and signature sauces, fresh produce, pantry items like truffle oil and wines, and cocktails for prepaid pickup.
Tapping global “Bold” flavors
Whether devising appealing food packages for consumers at home or revising menus as widespread indoor dining returns, operators know exciting global flavors are a must.
“People are just itching to go out and experience the food that they haven’t had for so long,” says Chef Greg Ische of Boar’s Head Brand. “They’re through with the takeout rotisserie chicken and pizza they’ve been eating for a year. Flavor will be in high demand.”
Going beyond the norm is indeed expected. Technomic research shows that even as Italian, Mexican, and Chinese food remain consumers’ “top three perennial global favorites,” they’re seeking clever twists on classic offerings. Think non-pasta cacio e pepe dishes and Chinese roujiamo sandwiches, for example.
Also stay tuned for “new umami applications” produced with nontraditional fruit vinegars, new mushrooms such as candy cap and enokitake, tomato jam, tamari sauce, and even trendy umami components—kosho, seaweed and gochujang—in cocktails, Technomic adds.
The Boar’s Head Brand® advantage
Struggling operators can satisfy consumer expectations, yet control labor and equipment costs, by turning to ready-to-use premium proteins. Available in an array of global and regional American flavor profiles, the Boar’s Head Bold® line of fully cooked, whole-muscle meats simplifies menu planning and execution for busy kitchen staff.
“Restaurant margins are [already] getting squeezed,” Ische says. “Using Boar’s Head products eliminates a lot of headaches”—both operational and culinary—because they’re “cooked perfectly and consistently every time.” The superior herbs and spices used in the Boar’s Head Bold® line also make virtually everything “taste fantastic,” he adds.
Take Boar’s Head Bold® Pitcraft® Slow Smoked Turkey Breast, for example. Seasoned with a dry rub of paprika, brown sugar and Mexican guajillo peppers, then slow smoked with mesquite wood chips. The turkey is versatile enough for handheld favorites like this Turkey & Sweet Onion Panini and Slow Smoked Turkey Tacos.
For chicken dishes, consider Boar’s Head Bold® Chipotle Chicken Breast. Inspired by the culinary delights of Baja, Mexico, this chicken is infused with smoky chipotle peppers and habanero chill powder, adding a flavorful kick to everything from this Caesar BLT Wrap to salads and nachos.
Restaurant dining is gradually returning to normal. In the meantime, operators should do all they can to make the food experiences they create for their customers as flavorful as possible.
For a sample of Boar’s Head® products, visit boarsheadfoodservice.com/takeflavorfurther. Find product information, menu inspiration and recipes at boarshead.com/products/bold.
