Why You Should Offer (Craft) Beer In Your Restaurant in 2012

Do you offer beer to patrons in your restaurant? If not, you’re missing out on good money. Nearly 25% of all beers sold in the U.S. were sold in restaurants.

 

Restaurant Beer Sales rise Dramatically in 2011

 

Consumers still may feel cautious about spending their money on other items, but that hasn’t put much of a damper on beer enjoyment. In fact, restaurant beer sales rose almost 10% in 2011, to hit $23.6 million! If you’re not offering beer in your establishment, making the switch could help you see your numbers rise in 2012.

 

But where, you might be asking, do these figures come from?

 

The Beer Institute

 

The Beer Institute is one of the brewing industry’s trade associations. Institute president Joe McClain also claims that restaurants are having a big impact when it comes to introducing people to new, different kinds of beer.

 

Beer sales increased just over 2% in 2011. The Nielsen market research company says the rise in sales comes from the boom of the high-end beer segment. And a lot of those high-end beers are being sold at establishments just like yours.

 

Craft Beer Driving Sales

 

If you’re not already offering craft beers–beers brewed in small batches with extra attention paid to flavor and uniqueness–right now is an excellent time to start. But why?

 

High-end craft beers are responsible for a great deal of movement in the beer industry, in terms of volume as well as (most importantly for us) dollars.

 

In fact, craft beer sales rose a whopping 11% by volume and 12% by dollars in 2010, according to the Brewers Association–and they were up by 15% in the first quarter of 2011! So you can see why it could be to your advantage to tap into the craft beer gold vein!

 

Small breweries and micro-breweries–including small brew-pubs that make their own beer, stout, and other alcohol–numbered almost 2,000 (1,927, to be exact). That’s the highest number in the U.S. since the late 1800s!

 

Even if you don’t want to get involved in personally brewing your own beer, you can attract new guests and make some of your current guests come back more regularly by offering craft beers on your menu.

Do Online Restaurant Reviews Help or Hurt?

Online restaurant reviews have become a powerhouse that drives a restaurant’s reputation significantly these days. You have all the basics: Yelp, Citysearch, MerchantCircle, Zagat, TripAdvisor, Urbanspoon, Gavot, and more. What’s more, pretty much any online business directory also allows them now.

Even the search engines have decided to place a higher value on reviews and social proof than ever before. Google has even gotten on board with Google Places and Google Maps. Every time that you try to find a restaurant, Google Places lists the top 7 or so and how many reviews that they have and from where. Bing got on board and started linking to all of the third-party reviews that they could find, too. Yahoo! has offered local reviews for years.

 

Reviews Good or Bad

The truth of the matter is that some businesses will take any type of review that they can get, good or bad, because it will drive your organic search results up in the listings. Search engines like businesses with more reviews and consider them more important. If you take the time to enhance the listing with info, pictures, videos, hours, and more, that helps, too.

 

Should You Try to Get More Reviews?

Some say that the life of reviews may be short lived. Others place a lot of weight on this. The question is: What should you do? The reviews that you get on any website are important and usually have a following. It’s better to be proactive in getting reviews. You want to claim all business listings before anyone makes a review.

You also want to encourage your customers to fill out reviews online. Make it easy for them! You’ve heard the saying, “The squeaky wheel gets all of the attention.” Don’t forget to encourage your loyal customers that might not otherwise think to do this.

 

The Restaurant Industry Addresses What is Most Important to Customers at Protein Innovation Summit

The Protein Innovation Summit of 2012 will be presented by the Meating Place and Plate on April 16th and 17^th at the Trump Hotel in Chicago. This year’s theme will touch on the question:  how do you satisfy a customer that wants to enjoy an indulgent, sustainable, economical, and healthy meal all at the same time? The problem people are running into is that restaurants can only offer 2 or 3 things—3 at the max—in one menu item.

 

Sustainability, Nutrition, Indulgence, and Cost

Two market research groups, Techonomic, Inc. and The Hartman Group, will try to address all of these factors at the summit. Instead of trying to run in circles pleasing everyone, these research groups decided to study and survey what the customer really thinks. Wouldn’t it be great if you could read minds and figure out what customers really think about these issues?

For example, what do they think when looking at a menu and its relationship with local foods? What are they thinking before they purchase the maple-iced donut with bacon on top? How closely do they relate good nutrition to sustainable living?

 

What’s Going on at the Protein Innovation Summit?

The two marketers will address market sustainability and balancing indulgent options with healthy menu choices. In addition to this overall theme, subtopics include how consumer needs are affecting the meat and poultry industry. Case studies of sustainable meat in Chipotle, Hyatt and other prominent foodservice establishments will be reviewed.

Additional topics and panels to be discussed will be animal food choices, price trends in meat and poultry, nutritional issues with Culver’s Tallgrass Beef, Fairmont Hotels, and Advance Pierre Foods. Carcass optimization will be addressed—most likely in light of the “pink slime” concerns.

 

 

Will Healthier Happy Meals Make a Happier McDonald’s?

Chances are you may have already noticed if you’ve ordered a Happy Meal. Many of the corporate restaurants are already testing out the new Healthy Happy Meal at various locations across the United States. The official changeover occurred on March 7, 2012.

No longer will you be asked if you want fries or apples. Instead, expect a smaller portion of fries with a smaller portion of apples without the caramel sauce, and choices of fat free milk and chocolate milk in your “healthy” Happy Meal.

Healthier Food Makes Happier Parents

For years, McDonald’s has been an infamous reputation of everything that is wrong with fast food. The question of whether they really are the most unhealthy fast food restaurant is insignificant compared to their potential role in the country’s obesity rate.

Expect a completely new image on the children’s menu. This includes new characters that endorse the healthier Happy Meal in a new ad campaign. This effort is ultimately to gain back the consumer confidence and have past customers return with their children.

Nutritional Advantages to McDonald’s New Changes

The changes to the new Happy Meal reduced calories. Not only have they revamped the children’s menu, but they have also made a pledge to reduce sodium in the whole menu by 15 percent by 2015. The calorie and saturated fats will be reduced significantly by 2020.  Not to mention the nutritional advantages of the new salads and fruit cups that they offer.

What does this mean to the restaurant industry? Many restaurants may have to struggle with the association of being an unhealthy choice for consumers. Some may have a massive amount of adjusting to do.

How do you weigh in on the new changes? Do you expect major fast food restaurant stocks to increase or decrease in 2012?

U.S. Restaurant Industry Forecast for 2012 — 4 Predictions to Watch

As the economy recovers, restaurant owners have become more innovative and efficient—some may even call it thrifty. Call it what you will, but the situation is still the same: restaurant owners have to find ways to deal with a hard sell and a tough environment to make a profit.

Predictions for 2012 in the Restaurant Industry

1. An Improved Customer Experience

Not only are restaurants more efficient and innovative but so are the food quality, special offers, and new products. As a result, a customer loyalty will increase for these businesses—and their profits.

 

1. More Financing Available

If restaurant financing and loaning continues like it did in 2011—and it should—the debt opportunities for medium to larger restaurants and franchises will increase. Lending will continue to prosper as the country still recovers during the economic downturn.

 

1. The Buzz about Social Media Continues

You’d be hard-pressed to find someone that is not involved in a social network, but restaurants interested in the social media networks came in droves last year. Social Media is the new word-of-mouth for restaurants, but there are techniques and etiquette to how you present yourself. Whether this will have a long term benefit is still to be seen.

 

1. The Role of the Restaurant becomes Invaluable

One of the largest private sector employers is the restaurant industry. They now employ close to 10 percent of the nation’s workforce. In 2011, the restaurant industry reported that all of the loss of jobs in the economic downturn have recovered. There are now over 105,000 more jobs available than there were before the recession. These figures are expected to increase, too.

Be mindful of  these four factors, and be ready to adjust to a new normal in the restaurant industry.

Merchant Cash Advance Bolsters Restaurant Loans and Financing

Merchant Cash Advance has reported that they will increase restaurant lending from $500,000 to $2 million. These loans are designed for medium-sized businesses that are in the need of fast financing.

 

According to Merchant Cash Advance in a recent press release on March 7, 2012, they report, “We have been able to secure a new financial partnership that allows us to connect business owners with literally millions of dollars in working capital.”

 

Restaurant Financing – Mutually Beneficial to Both Parties

 

Merchant Cash Advance has always had a vested interest in food service. Their restaurant loan program is in high demand and is their primary source of success. The prerequisites for admission to the loan program are also easier to meet than before.

 

A restaurant pulling in $300,000 a month could be eligible for $2 million in financing with little processing involved; however, startups do not fall in the same category. In some cases, a small startup may get $20,000 in loans IF they are bringing in $20,000 a month in gross sales or $1,000 a month in credit card sales.

 

Still, this offer is a lot more than most credit unions and banks are willing to offer. Merchant Cash Advance specializes in several different restaurant loan programs, and we think that other loan programs may follow suit due to their high level of success.

 

Merchant Cash Advance does not cater exclusively to restaurant owners. They also work with suppliers and wholesalers, and even retail outlets.

 

Economic Future Looks Bright

 

Since the unemployment rate went down to 8.3% nationwide, the restaurant industry has been one of the first to feel the weight lifted. People are willing to eat out more. Restaurants are lined up for prosperity again.

 

Not only does this look hopeful for current owners looking to broaden their horizons, but it says good things for the restaurant industry overall.

 

U.S. Restaurant Industry Forecast for 2012 — 4 Predictions to Watch

As the economy recovers, restaurant owners have become more innovative and efficient—some may even call it thrifty. Call it what you will, but the situation is still the same: restaurant owners have to find ways to deal with a hard sell and a tough environment to make a profit.

Predictions for 2012 in the Restaurant Industry

• An Improved Customer Experience

Not only are restaurants more efficient and innovative but so are the food quality, special offers, and new products. As a result, a customer loyalty will increase for these businesses—and their profits.

 

• More Financing Available

If restaurant financing and loaning continues like it did in 2011—and it should—the debt opportunities for medium to larger restaurants and franchises will increase. Lending will continue to prosper as the country still recovers during the economic downturn.

 

• The Buzz about Social Media Continues

You’d be hard-pressed to find someone that is not involved in a social network, but restaurants interested in the social media networks came in droves last year. Social Media is the new word-of-mouth for restaurants, but there are techniques and etiquette to how you present yourself. Whether this will have a long term benefit is still to be seen.

 

• The Role of the Restaurant becomes Invaluable

One of the largest private sector employers is the restaurant industry. They now employ close to 10 percent of the nation’s workforce. In 2011, the restaurant industry reported that all of the loss of jobs in the economic downturn have recovered. There are now over 105,000 more jobs available than there were before the recession. These figures are expected to increase, too.

Be mindful of  these four factors, and be ready to adjust to a new normal in the restaurant industry.

Merchant Cash Advance Bolsters Restaurant Loans and Financing

Merchant Cash Advance has reported that they will increase restaurant lending from $500,000 to $2 million. These loans are designed for medium-sized businesses that are in the need of fast financing.

 

According to Merchant Cash Advance in a recent press release on March 7, 2012, they report, “We have been able to secure a new financial partnership that allows us to connect business owners with literally millions of dollars in working capital.”

 

Restaurant Financing – Mutually Beneficial to Both Parties

 

Merchant Cash Advance has always had a vested interest in food service. Their restaurant loan program is in high demand and is their primary source of success. The prerequisites for admission to the loan program are also easier to meet than before.

 

A restaurant pulling in $300,000 a month could be eligible for $2 million in financing with little processing involved; however, startups do not fall in the same category. In some cases, a small startup may get $20,000 in loans IF they are bringing in $20,000 a month in gross sales or $1,000 a month in credit card sales.

 

Still, this offer is a lot more than most credit unions and banks are willing to offer. Merchant Cash Advance specializes in several different restaurant loan programs, and we think that other loan programs may follow suit due to their high level of success.

 

Merchant Cash Advance does not cater exclusively to restaurant owners. They also work with suppliers and wholesalers, and even retail outlets.

 

Economic Future Looks Bright

 

Since the unemployment rate went down to 8.3% nationwide, the restaurant industry has been one of the first to feel the weight lifted. People are willing to eat out more. Restaurants are lined up for prosperity again.

 

Not only does this look hopeful for current owners looking to broaden their horizons, but it says good things for the restaurant industry overall.

 

How to Increase the Profit of Your Restaurant Wine List

If you want to up sell your restaurant wine list, you need to do a few things to keep the customer experience fun and memorable. As we discussed in the last post, timing is everything. Get to the table and deliver the wine list.  This is the time to make any wine suggestions.

Have the servers practice opening bottles. A bottle with pieces of cork left in it could easily be refused by the host. If the bottle is opened incorrectly, the server may break the glass or drip wine on the customer. This is a liability that could be solved with a bit of practice.

Up Selling Your Wine List

When the customers order their food, now is the time to make suggestions for pairings with the entrée.

You want to check in often to refill wine glasses, but you don’t want to empty the bottle because this is perceived as pushy. Keep a fine balance between hawking over your tables and over serving the wine and being absent when needed.

The key is to monitor the customer from afar and anticipate any needs before they have to ask.

Make sure that you don’t have any excess glassware on the table during this time, even if you have a busboy for that job.

You can also offer a dessert wine or nice port at the end of dinner. These are nice add-ons to substantially increase the amount of the ticket.

Other Ways to Increase the Restaurant Wine List Sales

If you want to increase the profit of your business using your wine list, you can do other things, too. Think about running contests for who sells the most bottles of wine. Make the prize substantial so that your employees will be motivated.

You can also offer paid training. You will find that your servers appreciate the opportunity to more confidently sell the wine list.

 

 

How to Make the Most of Your Restaurant Wine List

In our next couple posts, we’ll be talking about tips and tricks for the restaurant wine list. What constitutes a good restaurant wine list? Many would say the server’s knowledge of the list and suggestions of pairings makes the difference.

While this is important, in the grand scheme of things, not as much as you’d think. The main thing is presentation.

Presentation of the Wine

The amount of time that lapses from ordering the bottle and delivery sets the mood for the rest of the dining experience. Bring the wine to the table, first and foremost. Leaving a customer waiting is the fastest way to lose interest and profit. Once you’ve trained your servers to do this, the rest will be easy.

Don’t worry about how well the server knows the red wine list, the body of a wine, or even the color if you don’t have this basic down first. The truth is you probably won’t sell much wine without good presentation.

Steps to Presenting the Wine

Before coming back to the table, the server needs to make sure that the appropriate glassware is on the table. The show really begins when the server opens the bottle.

1. Place the wine on the table with the label facing the host.
2. Debate exists over the presentation of the cork, but either way, you should offer the cork to the host or place it near the host.
3. Then pour two ounces of wine in the host’s glass. Once the host accepts, begin pouring for the guests clockwise.
4. Fill red wine a third of the way and white wine halfway.
5. Make sure there is enough for the whole table. A full bottle serves 4-6 people.
6. Twist the bottle as you finish a pour to avoid dripping.
7. Always keep the label facing the host as you pour.
8. Never pour the bottom of a bottle.
9. Red wine goes to the right of the host and white in an ice bucket.

Those are the basics to having a successful restaurant wine list no matter how big or small your establishment is. Tune in to our next blog post to find out more.