Inside Private Clubs: Serving Customized Experiences

Friday, November 1, 2019

Eighty-seven thousand. That’s how many different drink combinations can be ordered at Starbucks, according to an article in The Wall Street Journal. The popular coffeehouse experience is designed to accommodate a consumer’s differentiated choice for something as simple (and personal) as a cup of coffee. Private clubs have been catering to this culture of customization for decades, but most recently, the concept of personalization is being designed right into a club’s physical space and operation. In private clubs especially, [...] read more

How to Create a Signature Item

Sunday, September 1, 2019

Create an iconic dish and you’ll not only cash in but help cement your brand identity. When people hear “Bloomin’ Onion” or “Chicken Lettuce Wraps,” many automatically think of Outback Steakhouse and P.F. Chang’s, respectively. That’s because the restaurants have made these dishes their signature menu items — the ones first-time customers come in for especially and the ones repeat customers order again and again. These are the items that restaurants stand behind and devote their marketing dollars to. [...] read more

Ten Tips for Restaurant Owners and Operators

Monday, July 1, 2019

Here are the RealFood team's latest tips for restaurant owners and operators, when it comes to running a successful business. Be Proactive - Too many restaurants go the way of the dodo because they fail to stay ahead of the external and internal forces that affect their business. Take time to take a step back from your operation to lay out a strategic plan, then execute. Never Stop Training - Hospitality productivity is more important than hitting a labor [...] read more

Re-envisioning Your Brand to a Quick Service Model

Wednesday, May 1, 2019

New cuts of meat Chef-driven fast-casual concepts Hyper-local sourcing Veggie-centric/vegetable-forward cuisine What do these things have in common? They are some of the top 2019 food trends on the rise, as reported by National Restaurant Association . Just ten years ago, the crazes ranged from cupcakes to TV personality chefs like Rachel Ray, and then to a more organic and healthy mindset by the end of the decade. This once simple concept of a healthy mindset has become more [...] read more