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 How Restaurants Can Reach Millennials
The Millennial generation of customers, ages 16 through 34, is a key demographic for the restaurant industry, researchers say, and understanding how those consumers differ may help drive guest traffic.
Millennials, for example, love to snack. They eat out more often than non-Millennials, and they see restaurants as a place to socialize.
They also love adventure and using new technology. And they think of themselves as living healthful lifestyles.
So concludes a new report called "Millennials: Deciphering the Enigma Generation," sponsored by advertising and marketing agency Barkley, consumer researcher Service Management Group and The Boston Consulting Group.
Jeff Fromm, senior vice president of sales, marketing and innovation at Barkley, said understanding what motivates and appeals to Millennials is crucial for restaurant operators looking for an edge to drive traffic.
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Communication Recipes: Vary to Taste
Getting the word out through multiple channels is key to success
A recent study by Microsoft and MarketTools on how people (adults in particular) are using the smorgasbord of communication tools at their disposal shows that email and social media usage are both up year-over-year, 45% and 21% respectively. As marketers, this means you have more ways than ever to reach out to customers, but finding the right mix of tools (email, Facebook, Twitter, et al) can be a bit of a challenge.
Think of your communications mix like cooking. Different recipes (such as cookies or cupcakes) may call for the same ingredients (eggs, flour, sugar), but it's the amount and way each ingredient is used that changes depending on what's being baked. Similarly, on some occasions, email might be the main form of communication, while social media is only lightly sprinkled into the mix. In other cases, the two "ingredients" may be evenly divided in the "recipe."
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 How Restaurant Plates Can Measure up to 'My Plate'
This year marks a turning point for nutrition, and how it will be etched in the minds of and guide appetites for millions of Americans, from preschoolers to college graduates to grandparents.
Last month, First Lady Michelle Obama unveiled the new 'MyPlate' food icon, stating, "This is a quick, simple reminder for all of us to be more mindful of the foods that we're eating. When mom or dad comes home from a long day of work, we're already asked to be a chef, a referee, a cleaning crew. So it's tough to be a nutritionist, too.
"But we do have time to take a look at our kids' plates," she continued. "As long as they're half full of fruits and vegetables, and paired with lean proteins, whole grains and low-fat dairy, we're golden. That's how easy it is."
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Integrating Non-toxic Chemicals into Your Cleaning
When running a restaurant, there are many things to consider: What is my culinary philosophy? Where will I source my foods? But, there's one question that doesn't get asked very often, and that's "What chemicals should I use for cleaning?" Chemicals in many cleaning and décor products contribute to indoor air pollution, and are one of the major reasons the EPA estimates that indoor air quality is five times poorer than that of the outdoors. So what can you do to reduce your reliance on harsh chemicals and create a better environment for your guests and employees?
Restaurants seeking certification from the GRA must earn minimum point levels in seven environmental categories, one of which is Chemicals & Pollution Reduction. There are hundreds of ways to reduce the amount of chemicals used in a restaurant. Switching cleaning products to non-toxic alternatives is one step, but there are various other ways to reduce chemical use, too...ones you may never have considered. That's where the GRA comes in. It's our job to think outside the box and come up with solutions that help you run your restaurant in a more environmentally sustainable way. Here are a few ways to help reduce your restaurant's reliance on harsh chemicals.
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our homework, so you don't have to. iCare partners are Sysco approved and
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