Even as consumers tighten belts and close wallets, they’re looking for healthy foods brought to them in an environmentally sustainable way, and if they think they can afford it, they’ll go for the product with the “green” label every time.
An older trend that’s still going strong is healthy and nutritious foods.
Most customers have started to blend green or organic food with healthy food, which makes it easy for you to blend the two into your menu for 2009.
Here are some tips to help you keep up with the times:
Customers want healthy choices, not demands. In other words, they appreciate healthy options on a menu but don’t want to be forced to eat them. Menu diversity is nothing new, but it would surprise you how many restaurants have made the mistake of getting a little overzealous with healthy menu options.
Sometimes customers just want a burger and fries.
Advertise your sustainability. In recent years, your business has more than likely adopted cost cutting measures like recycling, energy conservation, and buying local products.
Let your customer know!
These are things they can connect with that make them feel good about consuming your product and bringing them back for more.
Back your claims up with green certification. Claiming to be green is one thing. Getting certified is an entirely different matter.
The Green Restaurant Association has been promoting sustainable restaurant practices since 1990.
Getting your restaurant certified green will not only help you cut costs, it will give you and your product legitimacy in the eyes of the customer, enhancing their loyalty and increasing person-to-person buzz about your business.
Oh, and you’re helping the environment!
A healthy kids menu equals happy customers. Gone are the days of giving little Jimmy a burger and fries off the kid’s menu while Mom and Dad enjoy their entrees.
Today’s parents want nutritious offerings for their kids that will be eaten with all the enthusiasm of a Happy Meal.
Coming up with creative menu items for kids that are both healthy and satisfying can be a challenge, but the chef who pulls it off can count on happy customers coming back with the entire family.
Buy local (thinking global optional). As energy costs rose in the past few years, buying produce, ingredients, and meats locally became a red hot trend in the food service industry.
Not only does buying locally cut costs, it affords chefs and restaurant managers more purchasing flexibility.
Add in customer appreciation because your business is saving energy and investing locally, and you’ve got a winning combination.