My apologies because it’s been a few weeks since the last Table-loids entry. I had to switch gears for a while and focus on the production of our 3rd annual EventCamp conference for event professionals. I’m happy to announce that the conference was a huge success and here at Tripleseat HQ we’re still reeling from the excitement of it all. Thanks to everyone who participated and I hope you learned as much as I did about the events business. Let’s continue to get our learn on with this weeks Table-loids, shall we?
1. Be influenced
Influencer marketing certainly isn’t a new trend, but it is a trend that has seen tremendous growth in the past few years. Being a female who loves fashion, I follow several influencers on social media who possess a style similar to mine. I’m constantly paying attention to what they’re wearing, where they purchased it and how much it costs. When an item piques my attention and I can afford it, I buy it. Simple as that. So why wouldn’t a restaurant or events business tap into this resource as well? If I was planning a large event and an influencer I follow and trust posted about a local events business, I would, no doubt, look into that business. Same goes with local restaurants. If I was craving Mexican food and a local influencer is always posting about their favorite Mexican spot, that’s probably where I’d go. This is not to say I can’t think for myself or don’t have my own opinions, but if I’m looking for recommendations on anything, I’d rather go to a source I trust then read random reviews online. Need a few more reasons on why you should turn to influencer marketing to promote your business? Look no further than NextRestaurants online. Their recent article, 5 Advantages of Influencer Marketing to the Bar & Restaurant Industry, not only gives you all the vindication you’ll need, but they also provide you with examples of venues that used the approach and saw success. If this article doesn’t persuade you to give it a go, I don’t know what will.
2. The candidates and your business
The 2020 presidential race has begun and we’ve been inundated lately with candidates from both ends telling us why they’re the best choice. Personal social opinions aside, are you wondering how to dig out the information from each candidate that matters most to your business? This can be difficult to do as matters pertaining to the hospitality industry aren’t exactly front running issues to most. Don’t worry because The Rail has got you covered this week as they rate the current top 5 Democratic presidential candidates’ views on the restaurant industry. They break down the ideals of candidates including Bernie Sanders, Kamala Harris, Beto O’Rourke, Elizabeth Warren, Pete Buttigieg, and bonus candidate Joe Biden. After a few brief paragraphs showcasing and bringing to light the ideals each candidate preaches and how they pertain to the restaurant industry, The Rail gives them each a rating. Unfortunately for us, there was only one candidate that received even a slightly positive rating of “neutral”, Mr. “Feel the Bern” himself, Bernie Sanders. Of course, you shouldn’t weigh your actual vote strictly on how they support the restaurant industry but it’s always good to know how a presidential candidate’s policies could impact your business.
3. Safety first
One health code violation could ruin your entire business. Even food chains that possess thousands of devoted fans can feel the heat from failing to adhere to these vital codes of safety. I have to admit I haven’t been to a Chipotle since the infamous E.coli breakout of 2015 and I’d bet I’m not alone. Working in hospitality in any capacity, you should be familiar with the basics when it comes to health codes. Of course, every state is different and each business owner should be responsible for knowing exactly what the rules are in theirs, but all workers should have a decent understanding of the most frequent offenses. This week, Toast has provided us with the top 10 most common restaurant health code violations and how you can avoid them. Some things listed, like personal hygiene and cross-contamination to name a few, pertain to all facets of the restaurant, not just the kitchen. I think it’s important for all employees to familiarize themselves with a list like this and keep their venue in line.
4. Hold the bacon
Unless you are a strictly vegetarian or vegan business, you most likely serve pork in some form. Whether it be tenderloin, chops, or the ever-popular (and delicious) bacon, pork is a common staple in food-service kitchens around the world. Unfortunately, the tide may be changing on the prevalence of pork in American kitchens. According to Forbes, African Swine Fever, or ASF for short, is currently destroying herds of pigs throughout China, which just happens to be the world’s leading pork producer and consumer. What does this have to do with the United States? Well, if the world’s top pork consumer can no longer eat their own, they’re going to go elsewhere for it, and elsewhere just happens to be the second top consumer of pork in the world, the United States. With demand at an all-time high, the price of pork is and will continue to rise at insane levels. Luckily there is one upside to this pork crisis. ASF can’t be transmitted to humans so it’s not a food safety concern. Still, it may soon be time to make some temporary changes to your menu whether that be removing pork all together or raising the price of pork items in order to maintain a profit.
Interested in more trends?
Check out Tripleseat’s posts on trends and information for the event industry.