For many people, coffee is life. And for the true coffee aficionados out there it can be difficult to get a quality cup of coffee in the average QSR or fast-casual restaurant. The truth is, coffee just isn't a big part of the profit mix for most restaurants. Because of this, they simply don’t invest in the products or the equipment to support quality coffee.
Take a look at the menu of your favorite restaurant. Chances are, they don’t have much more than “coffee” listed. No mention of brand, percolation method,
Ask 100 vegetarians why they’ve cut meat out of their diet and you’re likely to get 100 different answers. Regardless, going meatless is a choice and it’s one that more and more people making – and food producers are standing up and taking note.
So why would anyone want to eat fake meat in the first place? Because it’s not meant. And that means a few positive things, like:
Coming up with an idea for a limited-service or fast-casual restaurant is probably the easiest part of creating a restaurant. And despite reports that casual dining is on the decline as w hole, there are certain trends within the QSR industry that are giving many hope that their restaurant idea will succeed.
Regardless of the format of your restaurant (food truck, limited service, etc) there’s one thing that you will absolutely need before you get started: Insurance.
If you’re a fan of the KFC brand, you may be aware that they have recently announced the Clean Eating Burger (#cleaneating burger). And whether or not you believe this new menu item is real is now beside the point. You see, the point here is that everyone was talking about it. A lot.
It didn’t actually matter if the chia-seeded cauliflower bun was real and meant to actually be a bun. And it doesn’t matter about the unsweetened almond yoghurt or the ice cube relish. The spiralized chicken breast and 100 per cent British kale? Doesn’t matter.
Where Have All The Farmers Gone? A New Model Keeps Farmers In the Mix
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Many quick-serve and fast-casual restaurants these days pride themselves on the freshness of their ingredients. Which is a good thing because, as you probably know, when you reduce the amount of time in the ingredient supply chain, you ultimately increase the quality (and therefore taste) of those ingredients.
On top of this, customers are becoming more educated, more health-conscious and more demanding of quality when it comes to the foods they are choosing. But what they often miss is the symbiotic relationship between those who produce the food, and those who buy it for their menus.
