TOOLKIT SOLUTIONS
OPPORTUNITIES IN CASUAL DINING
Away-from-home consumption is now in-between pre-COVID and COVID levels. Younger consumers continue to lead in away-from-home consumption, with more than a third of Millennials’ and Gen Z’s meals purchased away from home. With the exception of Boomers who mostly make their lunch at home, each generation buys lunch away-from-home at least twice a week on average. Gen Z is the most likely to have purchased dinner away from home, with nearly three days of the week split between eating out and getting dinner to go.
The share of consumers who budget for food is increasing. Millennials and Gen X, who are more likely to be managing family budgets, are more likely to have a food budget than other generations (as are families with kids, in general).
Unsurprisingly with the context of inflation, weekly food budgets have increased by nearly a third compared to 2021. Millennials and Gen Z are now the biggest spenders in terms of weekly food budget, taking the crown from Gen X and Boomers. The younger the generation, the higher proportion they spend on dining out/foodservice.
TECH TIPS
76% of operators say using technology gives them a competitive edge, but many believe their restaurants could do more to keep up on the tech front.
MENU TRENDS
Less is more, when it comes to descriptors
Very few descriptors and even ingredients are among the fastest growing when filtered on new menu items. This demonstrates that new items are leaning less on descriptors than prior items may have. There are likely many drivers to this including ability to pivot if there is a supply chain issue, ability to encourage conversation with waitstaff, or leaning on pictures found on online menus or social media.
Item as flavor remains relevant
We continue to see the relevance of dishes moving from their usual application into broader usages as a hint at a longer-term trend. Think what happened to Nashville hot or even more recently, birria. Many fast-growing flavors among new items like mangonada and London fog fit this theme.
Old isn’t always new (and that’s okay!)
Prior years showcased throwbacks to nostalgic dishes and flavors leveled up – now dubbed “newstalgia” – or taking classic French dishes and making them more approachable. As trends move through the Menu Adoption Cycle they often get watered down; how “old is new” shows up at later stage operators is through simply bringing back old favorites with minimal twists.
Chinese comeback
The latest “old is new” is core Chinese dishes, such as chow mein and moo shu, coming back on menus after years of decline. Younger consumers are less familiar with many Chinese dishes and operators seem to be noting this potential. Regional Chinese dishes like Szechuan have had steady success on Chinese menus and now Hunan is starting to gain.
Keep an eye on Indian, Japanese, and Thai
Hints of Indian cuisine operators trying to figure out how to write menus for a broader audience are showing up. These added menu descriptors show that operators know they are gaining a broader audience, and they are trying to relate lesser-known ingredients and dishes to that audience.
OUT OF THE BOX
Let’s organize To-Go meal packages in a clean, professional, easy- to-use way. Let’s have a great presentation ready for our guests to stop by and pick up. We are seeing this type of organized packaging all across the multiunit operator landscape. Let’s up our game and compete for that revenue!
We have selected inexpensive inner packaging that fits neatly into our To-Go Box and engineered meals that fit well into these containers, all with an eye on profit and ease of execution.
ON-BRAND
Whether you simply build a meal pack with products on your current menu, or take one of our suggestions, organizing the packaging will have your customers coming back more often and will increase your off-site revenue. Customization and branding are easy and inexpensive. Online companies make ordering custom stickers and stamps fast, easy, and inexpensive.
10 TIPS TO BRING IN THE BACKTO-SCHOOL CROWD
The back-to-school season poses many challenges for restaurants. As the lazy days of summer wind down, so do time and money spent on dining out. When students head back to class, schedules change and activities increase, leading families to hunker down at home and causing college students to focus more on studies and less on entertainment. But this season offers opportunities for restaurants, too, from offpremise dining options to diversifying your menu dayparts. At Sysco, we offer a wide range of takeout-friendly ingredients, products and packaging, as well as ideas to ensure success. Here are our tips to make it the best fall yet.
Grab and Go With It
Portable, prepackaged meals that customers can grab and take with them have become an important factor in the success of many fast-casual and independent businesses. Sysco’s versatile lines of packaging make off-premise dining easy. Modern, lightweight Sysco Trendz disposables are designed for greater resistance to grease and moisture, while Sysco Earth Plus containers are made with post-consumer recycled content.
Diversify Your Dayparts
If your customers come in primarily for coffee, place packaged breakfasts, lunches and snacks like Baker’s Source Parfait Muffins close to POS, to drive impulse sales. If you are a lunch spot, upsell packaged dinners, à la carte entrées or preassembled meal kits. Busy parents will appreciate the convenience.
Consider the Back-to-School Snack
Snacking has become big business. According to new research, 80 percent of consumers say they snack at least once a day; snacks are used increasingly to replace a meal; and 57 percent say portability is an important factor. Ask your Sales Consultant about the new Block and Barrel Snack Trays.
Use the Right Foods
Some foods retain their flavor and texture better than others on that ride home from the restaurant. Soups, sandwiches, salads and wraps all make the grade. Short pastas such as cavatappi and penne retain their texture well. Fried foods can go soggy, but Sysco has developed several distinctive french fry products to hold up over time.
Hit the Curb
This growing trend splits the difference between takeout and home delivery by having a server meet the customer in his or her car or at the curb. Use texts to communicate with customers and cut out the middleman. Diners love not having to leave the car, and it’s cheaper than building a drive-through window!
Implement Online Ordering
Diners today expect to be able to order meals online, on either a restaurant’s own app or a third-party website. This is true for takeout and delivery and is even becoming the case for some eat-in dining. The online experience should be seamless, so as not to frustrate customers before they get in the door.
Limit the Selection
Takeout and delivery can be a burden for restaurants. Do your kitchen and customers a favor by creating a separate, limited takeout menu that offers a few selected items those most suitable for takeout.
Make Friends With a Delivery Service
Are you on board with Uber Eats or another version of digital home delivery? Don’t bother trying to fight it; the revolution is here. As millennials are becoming parents themselves, they turn to their phones for everything, including dialing up dinner with no actual dialing or talking involved.
Two Meals for the Price of One
Because economics is a driving force keeping families at home, value and savings should also play an integral role in bringing them back into the restaurant. A limited-time “order a meal, take one home” offer is perfect for the back-to-school season, as busy parents will have one less dish to prepare the following day.
Let Kids Eat Free
Another surefire savings-based concept for back-to-school season is to offer a weekly Kids Eat Free Night. Not only will this attract regular customers back in, it will also bring in new customers willing to try out an untested spot in order to save money.
SEASONAL TRENDS
Time to think about our Fall menu changes. Braised chuck flap, roasted duck, hearty roast beef, chicken fried steak and all those delicious root veggies. Come and talk with our culinary team to develop on-trend and easy to execute dishes for the Fall menu season.
Sweet Savory
NEW
59% OF CONSUMERS ARE INTERESTED IN PURCHASING LIMITED-EDITION
RETAIL ITEMS OR RESTAURANT SPECIALS/LTOS IN
THE FALL
DRIVE TRAFFIC
Datassential asked consumers: For which of the following holidays would you be interested in getting limited-edition retail items or restaurant specials/limited-time offers?
BOOST REVENUE
Once you’ve joined us in the kitchen to take advantage of the best products and culinary trends, let our experts at Restaurant Solutions take the guess work out of creating seasonal LTO and marketing. From cost analysis to design, social media marketing and beyond, we make it easy to impress your customers and drive dollars to your bottom line
FALL INTO FLAVOR
Pretzel Crusted Pork
Ribeye Sandwich, Pretzel Roll, Carrot Sauerkraut
Bavarian Pretzel Sticks with Beer Cheese & Whole Grain Mustard
Braised Short Rib
Sandwich with Red Wine Pickles
Roasted Pork Chop with Mustard Cream Sauce & Butternut Squash
CHEF TAKES
Rye Crusted Salmon, Caramelized Onion
Whipped Potatoes, Pickled Red Cabbage
Cuban Birria Sandwich, Slow Roasted Pork, Smoked Ham, Swiss, Garlic Aioli, Pickles
EASY AS PIE
Mexican Hot Chocolate Tiramisu
Tia Maria Sabayon, Espresso Brittle
Pumpkin Spice Latte Mousse Pie, Fresh Whipped Cream, Candied Citrus
Apple Cranberry Ginger Galette, Warm Spices, Brown Sugar Ice Cream
BUILDING LOYALTY, GROWING BUSINESS
Loyalty programs enhance the customer experience by allowing operators to provide more personalized service and incentivize repeat business. Today, thanks to recent advances in technology, loyalty programs are highly regarded by restaurants and the guests who use them. According to the National Restaurant Association’s new Restaurant Technology Landscape Report, 96% of loyalty and reward program customers say they’re a good way to earn more “bang for their buck,” and 52% say they already participate in them.
LOYALTY CLUB IDEAS
VIP Access to Special Events
Member-Only Dinners: Enjoy exclusive access to themed dinners, seasonal tastings, and chef’s table events.
Priority Reservations: Get the first choice on reservations for the most sought-after events and holidays.
Exclusive Discounts and Offers
Discounted Dining: Receive a percentage off your total bill every time you dine with us.
Monthly Specials: Take advantage of exclusive monthly specials on meals and drinks, crafted just for members.
Complimentary Treats
Welcome Gift: Receive a signature appetizer when you join.
Birthday Surprise: Celebrate your birthday with a free dessert.
Culinary Adventures
Cooking Classes: Participate in quarterly cooking classes with our head chef, including hands-on experiences and recipe takeaways.
Wine and Spirit Tastings: Attend exclusive tastings to discover new wines, craft beers, and unique spirits.
Take-Home Delights
Gourmet Meal Kits: Receive a quarterly gourmet meal kit, complete with premium ingredients and easy-to-follow instructions.
Exclusive Recipes: Access our collection of chef-curated recipes to recreate your favorite dishes at home.
FRESH TRENDS
In the age of mindful eating, salads are a trendsetter packed with today’s hottest innovations. From ethnic inspirations to highly customizable builds, salads deliver the flavor, personalization, and nutrition diners crave. Chefs are cashing in, with salads driving profits and guest satisfaction across dayparts. Their versatility works for breakfast bowls, lunchtime chef specials, and satisfying dinner options. Produce-focused and plantforward, the vibrant colors and fresh flavors make salads Insta-worthy and approachable. It’s time to redefine and maximize their profit potential.
Breakfast salads are hot right now. Consumers crave fresh morning options that energize, like arugula with jammy eggs, bacon, and pickled onions – or crisp greens with smoked salmon and avocado. Don’t sleep on salads with ancient grain bases; top with berries and nuts or sweet potatoes and pumpkin seeds. For a heartier option, poached or soft-boiled eggs or Greek yogurt can add some protein without overwhelming the salad. Customization is nothing new, but it’s dominating the food industry now more than ever. Your salads, their rules. Let diners select greens, veggies, proteins, toppings, and dressings.
FOODIE FUEL
Steak & Arugula Salad
Dried Cherries, Blue Cheese, Avocado, Blackberry Peppercorn Vinaigrette
Winter Greens & Warm Pork Belly Salad
Roasted Acorn Squash Caprese Salad, Fresh Basil, Balsamic Glaze
CHEF TAKES
Shaved Brussel Sprout & Celery Root Caesar
Fall Harvest Salad, Roasted Root Vegetables, Goat Cheese, Raspberry Vinaigrette
Apple & Kohlrabi Salad, Pomegranate, Pepitas, Blue Cheese, Champagne Vinaigrette
MAKE IT SIMPLE
7297424
Il Pane di Villa
Pinsa Crust, Rectangle
Stocked
Pinsa
Stocked
Toma
Stocked
Stocked
Stocked
7314452
Pearl River Bridge
7314166 Ajinomoto 1/5 lb
7313340 Citterio
Superior Drk Soy Sauce MSG Umami Seasoning
Stocked IL, TX, VA and CA 1/1 lb
Stocked IL, TX, VA and CA
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Mini Babybel
Semisoft Cheese Snack 20/1.4 oz
Stocked IL, VA and CA; Non-Stock TX
7271686
Tillamook
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Mini Babybel
Sweet Coppa 6/2.65 lb
Stocked IL, TX, VA and CA
7316340 Bonvallis
Semisoft W. Chdr Snack 20/1.4 oz
Stocked IL, VA and CA; Non-Stock TX
7257526 Les Comtes de Provence
Med Yellow Chddr, Sliced Honey Mustard with 6/32 oz
Stocked IL, TX, VA and CA
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Tillamook
Med Wht Chddr, Sliced 6/32 oz
Stocked IL, TX, VA and CA
5100940 Citterio
Hot Sopressata 3/7.5 lb
Stocked IL, TX, VA and CA
7316363 Amifruit
Balsamic Vinegar 6/8.11 oz
Stocked IL, TX, VA and CA
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Pica y Salpica Cotija Cheese 6/5 lb
Stocked IL, TX, VA and CA
Valencia Almonds 1/11 lb
Stocked IL, TX, VA and CA
7257523 Les Comtes de Provence Provencal Flavored Mus- tard, Honey & Herbs 6/8.11 oz
Stocked IL, TX, VA and CA
7301505
Pica y Salpica Cotija Cheese, Grated 4/5 lb
Stocked IL, TX, VA and CA
Candied Orange Peel 1/2.2 lb
Stocked IL, TX, VA and CA
7257525
Les Comtes de Provence Old Fashioned Mustard 6/7.4 oz
Stocked IL, TX, VA and CA
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Pica y Salpica Oaxaca Cheese, Shred 4/5 lb
Stocked IL, TX, VA and CA
A GAME-CHANGING SHOPPING SOLUTION
Offering a wide range of new Third Party Products to give you more options and flexibility.
WHAT IS MARKETPLACE THIRD PARTY PRODUCTS?
Sysco Shop is expanding offerings so you can source everything you need from one trusted platform with Sysco Marketplace Third Party Products. Explore new third-party suppliers on Sysco Shop and drop-ship their products directly to your business.
WHY SHOP SYSCO MARKETPLACE THIRD PARTY PRODUCTS?
More Assortment & Variety:
Discover an epic array of new products, including diverse multicultural, organic, and local options in varied pack sizes to suit your specific needs.
Seamless Shopping Experience:
Shop new products from our third-party suppliers on Sysco Shop, backed by the same best-in-class shopping experience and customer support.
Convenient Checkout:
Use your current payment terms to make a purchase and view invoices in one convenient location. Available on desktop and mobile devices.
*Please note: There are no cancellations and no returns.
GET ACCESS TO THOUSANDS OF NEW THIRD PARTY PRODUCTS INCLUDING:
• Organic and Certified
(including vegan, kosher, halal, and more!)
• Ethnic and Diverse (including spices, sauces, and more!)
• Restaurant and Office (including furniture, patio heaters, and more!)
Sysco Solutions Partners
Company Description:
CAKE, a Mad Mobile company, is a fully integrated cloud-based Point of Sale (POS) system specifically built for restaurants. We offer solutions for the entire dining experience. From mobile marketing and waitlist management to point of sale and payment processing, we help our clients grow their business
Value:
CAKE’s easy-to-use Point of Sale system helps restaurants speed up orders, build customer loyalty, and optimize revenue streams, all while improving our client’s bottom line. Customized workflows, on-the-fly menu adjustments, and order entries on one simple screen help accelerate speed of service and keep guests happy. Our advanced mobile technology allows restaurants more ways to connect with their customers and streamline their operations
Advantage:
CAKE is consistently rated the easiest to learn and easiest to use Point of Sale on the market. We outrank competitors in ease of use, quality of support, and value for money. Compared to other Point of Sale systems, our hardware was designed specifically for restaurants to serve customers faster and more efficiently.
Product Offering:
We offer solutions built for all restaurant types, small or large Clients can manage their entire restaurant in one place with integrated online ordering, complete with curbside management and contactless delivery options, waitlist and reservations, contactless payments, and more.
Sysco Solutions Partners
Fisherman automatically creates and manages complete restaurant websites. Our websites are modern, affordable, and integrated to the services needed to run the business, all with nearly zero effort required from the restaurant owner/staff.
A turnkey website in minutes, Fisherman pulls images, reviews & hours of operation automatically
SEO-optimized for visibility, best practices ensure your site gets noticed by customers for online orders & in venue dining
Drive online orders from your website, integrated online ordering from any provider increases business from new & existing customers
Carefree hosting and maintenance, Fisherman takes care of hosting, SSL security and site updates for you
Customizable to your liking; update your content, online menus, and images
Affordable plans at $35 or $50 per month, after a 1-month free trial
No technical expertise required, easy-to-use content editor for nearly instant updates or our customer success team will make the changes for you
