People enjoy going out to eat for a variety of reasons. Savoring great food in a nice atmosphere with family or friends without having to worry about preparation or clean up is an enticing concept for most diners. In the past, most restaurants have focused on food quality and presentation to draw in customers however with the shift in the economy many establishments are rethinking their strategies. Since people are scrutinizing expenditures, dining out is considered a luxury for many and when selecting a restaurant customers now carefully weigh value and service in addition to items listed on the menu. Striving to deliver the best customer experience in every aspect along with competing against cost savings derived from eating at home are elements restaurants must explore in order to remain viable today.

A delicious meal along with great service leaves customers feeling they are getting the most for their money will keep them coming back. Tapping into today’s technology can be one way to keep your establishment on the cutting edge while providing diners with the added benefit of online ease. Many restaurants are experiencing success by making ordering, reservations and delivery tracking available online. The ability to customize a food order online makes dining quick and casual for customers. Additional technological benefits can include an app for your restaurant or a whimsical concept like ordering via tabletop iPads in your establishment. Staying on trend with technology will help your restaurant provide customer service that allows consumers to be more involved in the dining experience.

If you are a little more ‘old school’ in your approach to customer service there are many ways you may strive to deliver exceptional experiences. Employees are a large ingredient in the overall customer service experience at any restaurant. Hiring a team of genuinely enthusiastic and outgoing employees assists your customers in enjoying the complete dining experience at your restaurant. Exceptional customer service extends beyond a smile; staff members who know your business mission, menu and regulars keep diners satisfied and engaged. Be certain to hire quality employees and also take steps to retain them by listening to your team and creating incentives to encourage your staff.

Providing diners with an exceptional meal is definitely pleasing but taking extra steps to make dining out a little easier with added customer service will increase loyalty and expand your customer base.

One of the great things about winter is all of the delicious warm food we get to eat. Soup is one of our favorite winter foods and since January is National Soup Month, we figured we’d tell you a little about our soup options. Here at AGAR, we have more than 200 soups that help our operators save on labor and provide them with a huge variety for their customers.

By offering our soups, it saves operators labor and it makes it easier for them to keep their menus fresh and up to date. We suggest trying out a kind of soup rotation to provide your costumers with a variety of options. And when we say a huge variety, we’re not kidding. We have everything from Indian Curry soup to Southwestern style soups to, of course, New England Clam Chowder. (We recently added a Manhattan Style Chowder too appease our southern neighbors). Soups are a great food cost item as well without having to sacrifice variety and quality.  

We work with local companies like Kettle Cuisine which provides vegan and gluten-free soup options too. Another important benefit for purchasing our premade soups is that it limits the chance of cross-contamination.

Chili is also another great winter food and like our soups, allows for a wide range of types. From Angus beef chili, to turkey chili, to vegetarian chili, we have it all. The cold weather means it’s time for restaurants to start providing the hot food. From variety and money saving, soup is a great way to do this.

Karen and I had a little fun with this video; Check it out.

It’s no secret that the restaurant business tends to suffer in the cold winter months – especially here in New England. We’ve had a surprisingly snow-less winter so far but it is sure to get colder and snowier before we see spring.

Winter provides a great time to reevaluate the menu and recharge your marketing. We urge you to look at what has been selling and maybe what hasn’t been selling as well. Look at the menu and think about what can and should be changed. If you need help, there’s always a visit to our Test Kitchen.

A great way to garner interest in a restaurant when business is slow is to offer theme nights. Reach out to the community. There may be organizations or groups that need meeting spaces and this is the time to reach out. And depending on what type of restaurant you operate, theme nights can be a great way to get people through the door. Try a small plate night or a wine tasting or get creative on your own. Theme nights are a great way to generate buzz about your business when the weather is cold.

This is also a great time to consider your online presence. From social media to email lists, look to the internet to get your name out there and create more value for new and existing customers. We’ve seen businesses send out email blasts before an impending snow storm and offer great deals to get people through the door. You wouldn’t expect to see a full restaurant when there’s a snow storm but we have seen it work.  This is a great way to get your name out there and to test your marketing lists. We have also seen many success stories using various social media platforms. The bottom line? Make sure people know you are still there.

One more important winter tip is to think about your take-out options. Reach out to local businesses who may order take-out because they’re too busy to leave their desks (or too warm…) for lunch. Maybe your business could offer sides to go for busy moms and families as this is a great way to supplement family dinners.

Don’t sit back during the winter. Get out there and use your downtime to promote.

As a wholesale food distributor , we see many trends over the years take shape or fade away. Although many establishments are sticking with conventional, rustic fare in-house as we talked about in our last blog, their means of promoting and providing information about their food and establishment will definitely be more cutting-edge in the year ahead. Since we live in an instantaneous information age, it benefits operators and chefs to jump on the technology bandwagon. Diners today are much more educated about what goes in their mouths and many are demanding disclosure on everything ranging from calories to fat content to allergens in each dish. It may not be possible to have this information printed on your menu but at the very least make certain staff members are knowledgeable and can impart important information to inquiring customers. It is also wise to provide pertinent information on your website and social networking pages. This is a quick and inexpensive method of publicizing new dishes and drawing in diners. Other technological tools like on-line coupons and promotions can please regular customers while also reaching new customers.

I have seen some great promotions using Facebook, Twitter, Foursquare and many of the other coupon sites. Get creative with what you offer and how you do it and you may just see business jump in 2012.

The economy can affect trends in food and as the nation’s consumers continue to be cautious during challenging times, trends in the culinary industry reflect this behavior. We are seeing restaurants sticking with more comfort food dishes on menus for 2012 and shying away from edgier global cuisine. Many dishes this year seem rustic and familiar however, chefs are adding a little twist to proven concepts to keep things interesting. Although food may not be taking drastic steps forward in taste and presentation this year, things are definitely changing in the way food is marketed and presented.  

This year restaurateurs and others in the culinary industry will remain conservative with preparations focusing on simple items such as portion-controlled meats such as our Bullpen brand. Many establishments are also changing their service formats from fast and casual to friendly and more full-service. With diners turning to more familiar foods and tastes, the addition of a homey, welcoming atmosphere within restaurants seems to be a trend. Except for take out which is becoming more popular.

Diners in 2012 will definitely be in search of tasty dishes made with quality ingredients at a reasonable price. This wholesale food distributor has over 70 years of experience providing restaurants in New England with fresh, local foods and choice cuts of meat. We look forward to working with restaurants in the year ahead to assist them in prospering while also staying on trend with incredible dishes and forward-thinking promotions.

There is no place like home. Americans love to venture out and try new things, explore new places and eat new food but it seems those experiences make us appreciate more and more what is in our own backyard. The most recent trend in restaurants is the addition of regional American cuisine on menus which has grown over 25% since 2008. Traditional North American fare is now the most popular item listed on menus.

The distinct regions developed in the United States, similar to individual countries, feature foods and ingredients indigenous immigrant’s native homelands. Americans have taken cuisines from the Old World and tailored them with local ingredients and traditions to create foods and dishes unique to each area which are distinctly American. Local restaurants have kept classic regional dishes thriving and continue to put a new spin on provincial cuisine. This wholesale food distributor has years of experience creating menus and solutions for independent restaurants so don’t forget to give us a call to help build 2012.

America’s home cooking is as extraordinary, unusual and unique as the country itself. A wide range of tastes blanket the nation ranging from savory chowders in New England to hearty pizzas in Chicago and spicy jambalaya in Louisiana. There is a rich diversity in food preparation throughout the country being added to menus in leading chain and independent restaurants. American regionalism is evident in local specialties that define the area and more restaurants are looking to add popular cuisine choices from their communities on menus. Specialty dishes are pleasing consumers across the country as menus expand to include foods and dishes popular in their cities. 

Nothing ever tastes quite as good as when it is made at home…or in our hometown local restaurant…. The idea of homemade, good-quality cooking is pleasing to consumers and is leading them to restaurants that feature dishes prepared in this manner.

As the year winds down culinary buffs and foodies have their eyes on the future of food in 2012. The New Year has a few culinary predictions by international food and restaurant consultants that will delight diner’s taste buds and liven up restaurant menus. Let AGAR assist your restaurant in ushering in 2012 with tasty new trends to draw in customers looking to add a little flavor to their resolutions. As you know, we have years of experience providing a whole host of products and solutions to create the best possible menu for you and your customers.  Below are a few predicted trends I have seen recently that will add a little pizzazz to any establishment’s offerings.

A new twist on bread: With the rising popularity of gluten-free bakery items, many are rethinking traditional bread baskets as well as conventionally structured sandwiches. We’re seeing a number of new bread items for use in any type of establishment and we’re seeing new styles of pizza dough that include flavored dough we recently launched at some of our recent food shows.

Gourmet comfort food: Tough economic times have caused diners to gravitate toward conventional comfort foods like nourishing meat loaf, delectable roast chicken and the time-honored cheeseburger. Chefs are transforming predictable dishes by infusing them with a little gourmet variety and invention. Classic roast chicken is being replaced by fried, flavor-boosted renditions. Spicy tastes and crispy textures derived from Latino and Korean cultures have become the most popular choices with chicken. Grilled cheese is the new cheese burger with creative variations on this old-time classic. Artisan cheeses make for a gourmet interpretation of a childhood favorite that can be savored as an adult. Meatloaf has a new form and has been converted into bite size meatballs to be enjoyed as an appetizer or entrée.

Global gastronomy: Multi-ethnic flavors are adding new dimension to many menus creating a multi-sensory dining experience. Clashing flavors in dishes like tacos stuffed with octopus and feta cheese or a chipotle pork chop sandwich with burnt sugar glaze create a geographical blending of tastes. This trend features sandwiches at the center of the topsy-turvy trend where nearly everything goes.  This craze has recently surfaced with experiments in ice cream where many are crossing traditional sweet flavors with savory tastes like bacon, lobster and spices.

Let AGAR provide the foundation for incredible dishes that will kick-off a delightful New Year in any restaurant. Offering diners a few trendy choices will delight their passion for something different to start an exciting year.

Kick the New Year off right with new cuts of meat!

Over the past few years, the challenging economy has driven down consumer interest in many products and luxury items – except meat. In fact, global interest and consumption in expensive cuts of meat is up around different parts of the world and exports of beef and pork are setting a fierce pace that is edging toward setting new records this year. Although most around the world are cutting back and eliminating luxury items, there still seems to be room in the budget for sizeable steaks and thick pork chops. Americans are accustomed to meat in their diet each day and look to enjoy a delicious cut of meat whether they are dining in or grabbing a bite at their favorite restaurant.

You might remember that AGAR launched an exclusive line of meats and poultry called our Bullpen Brand which features portion cut meats, marinated meats and poultry products. AGAR is the exclusive distributor of these products and ensures each is cut to rigid specifications. Each serving is top quality and designed to help chefs with time constraints and reducing waste. They are ideal for portion control and satisfy a customer’s craving for a sumptuous serving of meat.   

If you are concerned with controlling labor costs, Bullpen can help you do that.  

Consumers around the world are sinking their teeth into choice cuts of meat at home and when they dine out. A shaky economy has not staved off appetites for some everyday luxuries. Adding a few dishes on your menu featuring a juicy cut of meat can draw in diners looking to enjoy a delightful and satisfying meal.

If you want to learn more about the products under the Bullpen Brand, give us a call and speak to one of our specialists.

Gluten-free/food allergy conscious meals have become the hot menu trend with the demand for gluten-free foods and beverages growing exponentially over the past several years. I used the word “trend” but it’s a necessity for many. The requests for gluten-free meals are coming from those wheat allergies (celiac disease) and also those watching their waistlines. In order to attract customers in search of gluten-free dishes, restaurants are working to adjust menus accordingly. This is not easy as gluten is in a huge variety of foods ranging from breads to ketchup to ice cream.

Luckily there are resources dedicated to information on celiac disease along with incredible gluten-free recipes ranging from appetizers to main dishes to cocktails. The options focus on texture and taste and not the absence of gluten. There are countless ways to design flavorful dishes and get creative without gluten.

With many years of experience in the food industry, AGAR has seen trends and popular diets come and go. We have worked with those in the industry to adjust their menus while also providing the freshest and most economical ingredients which create the best dishes possible. A few ways we have seen and helped restaurants successfully embrace the demand for gluten-free items in their establishments are as follows:

• Create a separate menu with a variety of gluten-free dishes.
• When guests have an allergy or are gluten-intolerant, the server or chef personally discusses gluten-free menu items.
• Avoid cross contamination, for example: when creating a special dish like gluten-free pizza be sure to avoid flour contamination and other ingredients.
• Educate your staff about gluten and other food allergies. Knowledge will make chefs and servers much more tolerant and patient in accommodating special requests.
• Remember the mission to serve. Although it can be difficult to meet unique needs, remember the mission of the service industry is to serve. Satisfying a guests needs with a smile will increase customer loyalty.

AGAR’s recipe for success consists of an unwavering commitment to increasing our customer’s competitive edge through menu innovation and a desire to differentiate your business from others in the industry. We can work with your establishment to provide creative options, menu ideas based on market trends and conditions along with the best quality products to meet your unique culinary needs.

Book a visit in our Test Kitchen and have us work to develop a Gluten-free menu for you.

We are getting close to the holidays. In fact, we are pretty much in the thick of it. Many customers come to us and ask: How do I build more business during the holidays? That includes now through New Year ’s Day. Well it might depend on where you are located such as a busy shopping mall but people are in the mood to eat out and they are shopping. A few things to consider:

Promote yourself: Make sure you are using every available means to get the word out. Social media is not the end all, be all, but if you do it right and promote specials and others unique things going on at your establishment, you will no doubt build a following and build your business. There are many great restaurants doing incredible things with social media so give it a shot.

Promote take out: maybe your customers don’t want to sit down and just need a little help around their kitchen table. Create side dishes to go, promote that you have them and create specials for families on the go. Maybe mom just wants to swing by and grab some side dishes before the family goes out shopping for gifts. Give them what they need!

Prepared desserts: This wholesale food distributor launched a whole host of new prepared desserts at our recent food shows. Some of these are incredible. Take a look at your desert menu and give us a call for some last minute ideas.

Whatever you do, don’t lay back and wait for business. It’s out there and it’s a great time to show off what you have during the holidays. Karen and I shot a quick video in the Test Kitchen and talked about a few great ideas for how to build holiday business;