d Volume
4d
FOODIE FLAVORS powered by Sysco Marketing Services
Formerly Menu Insights: New name, same great insights!
get started on your
NEW MENU! Your menu is the heart of your restaurant. The best restaurant menus are planned and deliberate - more than just words and photos. It is the only communication in a restaurant that 100% of your guests will see, though only for a few minutes. It is your #1 marketing piece. Profitability analysis is key to knowing how to design a smart menu – let our team help!
We are dedicated to working with you to manage your menu creation. From the latest trends, analysis and engineering, to design and revisions, we want you to have a positive and insightful experience; learning more about your business and how your menu can be more profitable than ever before.
We do more than menus. Menu Analysis & Consultation Partner with one of our industry experts to enhance your profitability. Menu Engineering & Creative Design Our professional consultants create on-trend design and layout options to maximize the power of your menu. Menu Boards & Digital Displays We create eye-catching and sales-driven marketing collateral to grab your customers’ attention. Brand & Logo Development First impressions are lasting impressions – our designers will develop a logo that lets your brand speak for itself!
For more info, check out our website: www.syscomenuservices.com
DASHBOARD
45
DESIGNS
MENU ENGINEERING
5
Designs
Admin. Assistant Day
Sun Apr 21
Š 2019 Sysco Menu Services.
Recipes
START ENGINEERING
Easter
Sun Apr 21 - Sat Apr 27
INGREDIENTS
11
Menus Engineered
KEEP DESIGNING
RECIPES
REVIEW MY RECIPES
Cinco De Mayo Sun May 05
Mothers Day Sun May 12
All rights reserved. Sysco Menu Services | Legal
Better control of your brand Your menu plays a major role in impressing your customers and improving your brand. Sysco | Studio takes the guesswork out of creating the most profitable and appealing menu for your business and customers.
Stay ahead of the pack
Our visual tools keep you ahead of the competition by spotting sales trends, mapping out strategies and exploring what-if scenarios.
Catalog your favorite recipes
Keep track of profitable dishes in your private recipe locker, and improve staff training with printable recipe cards.
Better management overall
Sysco | Studio has the tools you need in one place to improve restaurant success and profitability. Spend less time on your business and more time building it.
Ask your Sales Consultant for more information today.
Table of Contents 5 Holiday Preparations 6 Craveable Beverages 7 Beverage Recipes 8 Comfort Foods 9 Vegetarian Comfort Food 10 Virtual Kitchens 11 The New Normal 12 Sysco Solutions 13 Operational Efficiencies 14 Food Trends 15 Upcoming Holidays
Looking for alternative revenue streams? Check out our all new Sysco Foodie Solutions Toolkits! Visit syscofoodie.com for more information
Holiday Preparations What do the holidays look like this year? Typically this time of year, people are out and about for social gatherings and holiday fun.​Many would be hustling and bustling for holiday gifts or preparing family meals. This year will be different as we practice social distancing and small group gatherings. How do you take advantage of every opportunity to attract patrons and be profitable? Some things to consider include redesigning your table layouts and space, creating take-home celebration kits and gift sets or hosting virtual experiences.
For an in-depth view of these suggestions and holiday planning, check out our Holidays Toolkit, available on syscofoodie.com
Center of the Plate Selections Grilling season is ending and the holidays are approaching — strip loins are cost effective in comparison to tenderloin and ribeyes, less expensive for the value, and travel well. Try cutting the strip loin long ways tied as barrels to create a mock tenderloin. - Chef Neil Doherty, Senior Director, Culinary Development
Craveable Beverages
Dalgona Coffee
This easy to make South Korean beverage started as a TikTok craze during the COVID pandemic, but has quickly taken over other social media platforms like YouTube and Instagram. Made from instant coffee granules, sugar, milk, and water, this fluffy, cloud-like beverage was made by consumers at home, but now with restaurants starting to reopen, the trend carries over to dining establishments.
Craveable Whipped Beverages on the Rise
Whipped matcha is expanding on our matcha vs ube call-out from Volume 3, whipped cocoa, and whipped flavored milk – think strawberry, chocolate, and vanilla.
Beverage Recipes Pumpkin Pie White Mocha Latte INGREDIENTS
1 oz. Monin® Pumpkin Pie Syrup 1oz. Monin® White Chocolate Sauce 2 shots espresso steamed milk (to fill) To Garnish: pumpkin pie infused whipped cream*, cinnamon powder, caramel swirl (drizzle)
INSTRUCTIONS 1. Preparation - hot/steamed milk 2. Combine ingredients, except milk, in serving cup 3. Stir and set aside 4. Steam milk in pitcher 5. Pour steamed milk into serving cup, stirring gently 6. Garnish with pumpkin pie whipped cream, cinnamon powder and caramel swirl (drizzle) *Pumpkin Pie Infused Whipped Cream 4 oz. Monin® Pumpkin Pie Syrup 16 oz. heavy whipping cream Add ingredients into a iSi canister and screw on 1 iSi cream charger and shake vigorously. Keep refrigerated until ready to use.
Nitro Latte with Sysco Simply Oat Milk INGREDIENTS
12 oz. cold brew concentrate 20 oz. Sysco Simply Oat Milk
INSTRUCTIONS 1. Combine ingredients into iSi Nitro 2. Charge with (1) iSi Nitro Charger 3. Shake (3x) and chill 4. Shake (6x) before serving over ice
Comfort Foods Craving Familiar Flavors
Due to the uncertainty accompanied by the COVID pandemic, many consumers are turning to items that carry a long shelf life to make at home, disregarding their normal diet and lifestyle. Pancakes, chips, and dairy are just a few of the items that have been on the rise since the start of the pandemic. With people reaching for familiarity during uncertain times, comfort and processed foods have quickly gained popularity while the amount of money spent on meals purchased outside the home and the consumption of fresh or organic foods from grocery stores has significantly dropped. Many restaurants have pivoted offerings to more familiar, craved foods consumers love. Altering your menu to include familiar comfort foods will allow faster selections and an even happier customer.
8
Vegetarian Comfort Foods Harvest Grain Bowl with Fried Goat Cheese This is a quick, easy, and most importantly, delicious dish that is sure to please everyone, even the carnivores.
INGREDIENTS
INSTRUCTIONS
2 oz. 5-grain blend (Path of Life)
1. Toss kale color crunch and 5-grain blend in white balsamic zin vin dressing
2 oz. kale color crunch White balsamic zin vin dressing 1.5 oz. roasted sweet potato or butternut squash 1.5 oz. roasted brussels sprouts 2 fried goat cheese cakes (standard breading station with panko) 1.25 oz. crispy chickpeas
2. To assemble: Layer kale and grain blend on bottom, then add crispy chickpeas, roasted squash and brussels sprouts, and finally top with fried goat cheese cakes
Virtual Kitchens How to utilize your kitchen space
Predicted to be a hot foodservice trend at the beginning of 2020, the virtual kitchen concept has quickly become a viable business model for many restaurant operators and those looking to expand within the foodservice industry, especially in the wake of COVID. The increased interest in virtual kitchens is the result of operators looking to make up for lost dine-in revenue and the overall cost of operating a brick and mortar restaurant with new health and safety standards. While restaurateurs had to adapt to the quickly changing business climate and local health regulations, many still struggle to find balance in keeping the doors open and their staff and community safe. Although no one could have known the extent of the impact the COVID pandemic would have on the industry, one thing is for certain: the demand for off-premise and contactless food pickup and delivery is higher than ever and will continue to be a priority as we move into the "new normal". Designed to help restaurants reduce overhead costs and still produce high volumes of food, the virtual kitchen concept (also called ghost, commissary, or cloud kitchens) are paired down commercial cooking spaces that operate strictly on a delivery or pickup-only business model, eliminating the need for in-house dining options and large storefronts. To capitalize on the virtual kitchen business model, consider expanding your offerings to include additional concepts and new menus. Doing so can help you increase profits significantly and with minimal additional costs; adding new restaurant concept helps to combat menu fatigue, allows you to cater to specific customer preferences, and expands your customer base. Perhaps the biggest advantage to operating multiple concepts from your restaurant’s kitchen is the maximum utilization of existing resources (kitchen space and equipment, staff, and in some cases, food items) – this means a reduction in the startup costs of operating a new concept, making it an efficient low-risk, high-reward revenue steam. The shift in market monopolization of brick and mortar dining to at-home dining provides a way for restaurateurs to increase efficiency, minimize costs, reduce contact, and promote safety measures all while offering chef-driven dining experiences at the customer’s convenience. For more information on how to set up a virtual kitchen, check out the Virtual Kitchen Toolkit on Foodie Solutions!
The New Normal Adjusting to the shifting climate
OPTIMIZED MENU
Sales are critical, here are some valuable tips on revamping your menu to keep up with the ever changing climate of our industry. Limit your menu offerings for maximum efficiency and profitability and focus on strategically planned limited time offers (LTO’s) to drive business and boost sales. Understand customer expectations. They will be looking to see the steps you’re taking to ensure their safety and comfort – this includes your menu format. Aside from digital QR code menus, single sheet disposable menus, menu boards, and digital menu displays, show consumers that safety and sanitation are a top priority. For dine-in service, consider introducing online ordering and payment options from the table. If you already implement contactless payment options, re-evaluate to ensure it’s optimized to be user friendly.
TAKEOUT SURGE
Post-COVID dining favors delivery and contactless pickup, though customers will expect chef-driven meals, dishes and culinary experiences at home. Communal or shared kitchen spaces and “virtual kitchens” are rising in popularity, creating an opportunity for restaurateurs to cater to the demand of their customers for delivery and pickup, while minimizing overhead and labor costs.
TIME TO INCREASE YOUR PRICES
Going to favorite takeout spots and noticing a massive increase in price? With the industry affected, consumers expect price increases and will gladly pay the price for food they love and experiences to match.
Groceries have gone up 15%-20%, and with the cost of operating increasing with more setbacks, the time to increase prices is now. Talk with your local Sysco Sales Consultant about Sysco Marketing Services and how we can help revamp your menu and analyze pricing!
Call us at 1-800-380-6348 or ask your local Sysco Sales Consultant on how to get started on your menu changes today!
Sysco Solutions These partnerships were created to better support you with technology needed to run your business on a daily basis. To find out more about all our partners, check out our weekly webinars at SyscoFoodie.com.
Mobile contactless ordering and payment solution. No app needed!
New Partner!
Free scheduling for life with Sysco partnership, plus access to the full suite of features including employee logs, inventory, documents, vendors, reporting, and communication at a discounted rate.
Create Contactless Menus with QR Codes Learn how in Sysco | Studio here: bit.ly/syscoqrcode
New to Menu Analysis? Start Here!
Learn how in Sysco | Studio here: bit.ly/syscomenuanalysis
Operational Efficiencies Manage Your Menu Content with the 4 P’s of Menu Engineering:
Focus on what you do best and aim to provide a consistent, quality product that your customers can count on each time they dine with you. Understanding your restaurant’s numbers – specifically food costs and labor costs – is essential to accurately forecasting profitability and staffing needs.
When evaluating and updating your menu, consider the 4 P’s of Menu Engineering:
PROFITABILITY
Review current item costs through Sysco | Studio and make pricing adjustments based on current market conditions. Identify areas where you can switch out ingredients to enhance profitability without compromising quality.
PREPARATION
Select items that require minimal preparation and assembly. Ensure your kitchen staff is cross-trained for maximum labor efficiency. Analyze inventory and minimize stand-alone items and excess stock.
PORTABILITY
Ensure menu items pack and travel well to maintain integrity and freshness. Invest in proper takeout containers that maintain temperature and presentation to closely mirror the dine-in experience.
POPULARITY
Feature your signature items – what are you famous for? Review past history or competitive analysis for key offerings. Add your sales velocities into Sysco | Studio to get a Star Chart providing insights into your best selling items, top movers, and those that need consideration - either promoting them toward increasing sales or removing them to shift sales to more profitable items.
Creating Contactless Menus with QR Codes
In addition to worrying about having contact with restaurant staff and other patrons, guests are concerned about touching shared surfaces and sanitation measures. One way to minimize exposure is to provide guests with a contactless menu via a QR code – this also eliminates the need for the establishment to wipe down menus. Easily accessible through Sysco | Studio - check out the link or QR code below to learn how!
Sysco Marketing Services has saved our customers $1000 each month in printing costs, totaling nearly $7,000,000 so far! Need assistance creating your contactless menu? Contact us at info@syscomarketingservices.com and we can help!
Understanding the Trend Lifecycle Trends move from emerging to mainstream along this chart - our team highlights items at a variety of stages to provide insight into some trends you can connect with and utilize at your location to maintain your customer's interest. • Comfort Foods • Vegetarianism • Whipped Beverages
• Virtual Kitchens
• Dalgona Coffee
INTRODUCTION
GROWTH
MAINSTREAM
MATURE
Trends start in the introduction phase and come from chef-driven restaurants leading the way in new uses of flavors and ingredients.
Trends move to the growth stage as they appear on emerging chain restaurant menus with increased volume.
Mainstream trends incorporate what is piquing consumer interest and gaining acceptance on menus.
Mature trends are proven favorites that have wide appeal for many different palates.
© 2020 Technomic, Inc. 14
LET US COOK FOR YOU!
Now Offering Family Meals ls
CONTACTLESS ORDERING
y Holida Cookie Kits Now ble! Availa
Are you prepared for an upcoming holiday or seasonal event?
Upcoming Dates November 26 Thanksgiving
January 18 Martin Luther King Jr. Day
December 25 Christmas
February 12 Chinese New Year
December 26 Boxing Day (CA)
February 14 Valentine's Day
January 1 New Years Day
Ask your Sales Consultant how Sysco Marketing Services can help market your upcoming event!
Visit SyscoFoodie.com/Foodie-Solutions to view them all
©2020 All Rights Reserved. Sysco Corporation. 1043294
