Restaurant Consulting Firms for Long-Term Sustainability

Worldwide restaurant owners are looking to intensify their efforts for promotion and marketing in order to stay ahead in the competition. They are looking forward to transform their identity and change their infrastructure as per the fast changing food industry and its trends. Furthermore, they are focused on enabling innovations to improve their customers’ experience. In practical terms, restaurant owners are redefining their capabilities to introduce new and flexible delivery system, and increasing their efficiencies at ever-lower costs. Most of the restaurant business owners rely on the capabilities of restaurant consultants. Restaurant consultants are the industry experts that help business owners to stay competitive, smart, agile, and responsive all the time, while retaining their customers.

                                                                     

Restaurant consultants help in significantly transforming hotels and restaurants by developing solid and proven strategies. They help in improving service quality while cutting cost for better improvement, spiral development, and complete change. These consultants encourage entrepreneurs to focus on improving quality through revolutionary techniques, approaches, and tools. They recommend for comprehensive automation for improved delivery, service quality, and next age revolution.

Technically speaking, these restaurant consultants have deep industry knowledge. They comprehensively evaluate, assess, and monitor current pricing strategies, supply chain management, and performance ratios, and based on that, they recommend several changes. They also discover several business tools to anticipate changes. Restaurant consultants focus on your underlying strategies brand positioning concepts, product development efforts & ideas, and menu engineering to know your objectives.

If you want, they will redefine your restaurant marketing and branding concepts and prototypes and suggest aggressive techniques for suitable changes. They often emphasize on concept development, as it is responsible for growth and long-term stability. Restaurant consultants use creative, innovative, and unique approaches to engender a powerful business development plan. This plan includes brand identity generation, interior designing concept, menu development, human resource training, staff training execution and evaluation.

Restaurant consultants share their knowledge and focus on menu creation, culinary teams, food programs, and recipe specifications. These basic factors focus complete business architecture. Then, they develop exclusive marketing strategies so that your business expands in an exponential manner. They insight fully monitor your promises and execution and try to fill the gap. In subtle terms, they align the available resources so that you can make promises and fulfill them, accordingly. It will substantially help in maintaining great market reputation and surpassing your toughest competitor.

In essence, restaurant consulting firms strengthen business capacities by streamlining their resources. They help in better planning and execution in a smart way to remain effective and dominant in the niche. In this way, you will not only manage your business operations efficiently, but also implement performance-based solutions for long-term sustainability in the ecosystem.

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Preparing Strawberry Milkshake

It is no secret that bakeries, frozen yogurt, and specialty sweet shops are opening up in unprecedented numbers world wide. What used to be an afterthought on restaurant menus, dessert, is now a major market in the restaurant industry.

            

The Next Idea [Los Angeles based Restaurant Consultants], has developed countless dessert recipes that showcase everything from traditional tastes to modernist techniques.

We predict the next wave of dessert trends hitting restaurant menus to be a hybrid of nostalgic flavors and contemporary presentation. Culinary terms like deconstructed, reconstructed, and molecular gastronomy will no longer be limited to the savory side of menu development.

What better way to highlight dramatically avant garde dessert formats than by using retro recipes? Below an American classic, the milkshake, reinvented into an elegant pot de crème. All the flavors of a creamy strawberry milkshake can be enjoyed in one spoonful, guaranteed not to melt! This recipe is complete with whipped cream and rainbow sprinkles for added whimsy.

The custard can be made ahead of time, so it is perfect for entertaining. Serve this surprising dessert to guests at your next dinner party for all the fun of a milkshake and none of the fuss of a noisy blender.

Strawberry Milkshake Pot de Crème

 INGREDIENTS:

 1 cup fresh strawberries, stems removed and smashed

1 cup heavy cream

1 cup whole milk

½ cup sugar

½ tsp vanilla extract

6 egg yolks

For Garnish:

Rainbow Sprinkles

Whipped Cream

Sliced Strawberries

DIRECTIONS:

1) In a large sauce pan, add milk, cream, and smashed strawberries.

2) Bring mixture to simmer and allow strawberries to infuse the milk and cream mixture.

3) While strawberry cream mixture is simmering, whisk together vigorously sugar and egg yolks in a mixing bowl until light and frothy.

4) Slowly add strawberry cream to egg mixture, whisking constantly to make sure eggs do not curdle.

5) Add vanilla extract and strain mixture.

6) Pour mixture into 4 ramekins, mason jars, or any oven safe serving dish.

7) In a 350 degree oven, bake ramekins in a water bath covered with foil for 30-45 minutes or until custard is just set.

8 ) Remove from oven and chill completely.

9) Serve cold with a dollop of whipped cream, rainbow sprinkles, and a few sliced fresh strawberries.

The Next Idea is one of the World’s Leading Culinary and Restaurant Consulting Group, For further information please call: 818 887 7714 or email: info@thenextidea.net Web: www.thenextidea.net

Unique Recipes - Curried Chicken Burgers

Grills ablaze with sizzling steaks over smoldering charcoals – the quintessential sights, smells, and sounds that ring in the start of summer. Memorial Day is no exception, when more Americans barbeque outdoors than any other holiday with the exception of the 4th of July. Both occasions are prime opportunities to showcase unique grilling recipes for family and friends.

Indian Foodies making its way into the culinary mainstream. The Next Idea Restaurant Consultants predicts this emerging flavor trend to pop up throughout restaurant menus everywhere. Curries, Naan bread, and Raita-like yogurt dips are Indian cuisine staples that will be popular menu items as this forthcoming trend gains industry momentum.

                                                          

Curry spice blends can vary and in India, each family may have their own signature spice combination. These chicken burgers get an exotic flavor boost from any store bought blend. With the addition of a few extra ingredients and a tangy-sweet chutney laced aioli, these Pita wrapped chicken burgers are far from traditional BBQ fare.

Without the higher level of fat that beef contains, chicken burgers often need a little help to stay formed. Adding breadcrumbs and egg to the chicken mixture will help bind all the ingredients to ensure your burger stays intact on the grill. If baking the burgers, the egg and breadcrumbs can be omitted. Feel free to substitute with gluten free breadcrumbs if desired.

Making plain old grilled vegetables interesting can be a challenge. But by taking an Indian staple ingredient such as yogurt and using it to mimic the often heavy mayonnaise that drenches potato and pasta salads, you can create a zesty dressing for vegetables with a fraction of the fat and calories. The spiced mint yogurt dressing recipe below is a refreshing accent to zucchini or anything you have going on the grill.

Showcase the bountiful fresh herbs and produce available in the summer by switching up seasonal standards like hamburgers, hot dogs, and potato salad for India’s spicy substitutes. Add these light and flavorful Indian inspired recipes into your grilling repertoire and give your guests a break from the bun.

Grilled Curried Chicken Burgers in Pita with Chutney Aioli.

Charred Zucchini Salad with SpicedMint Yogurt Dressing.

Curried Chicken Burgers – 

Ingredients:

4 Pita Pockets

Optional – Cheese for burgers (Paneer, which is an Indian Farmers Cheese or smoked gouda, mild cheddar, or feta would all work great)

1 lb ground chicken

1 egg

¼ cup bread crumbs

¼ tsp kosher salt

¼ tsp ground black pepper

2 tsp fresh minced garlic

¼ cup cilantro, minced

2 tsp curry powder

½ tspgaram masala

¼ tsp cumin

½ tsp smoked paprika

½ tsp sweet paprika

¼ tsp cayenne pepper

1 tbsp Dijon mustard

Oil for grilling.

Optional Lettuce, Tomato, & Onion for assembly.

For the Chutney Aioli –

Ingredients:

1/2 cup mayonnaise

¼ cup mango chutney

1 tsp garlic powder

1 tbsp chopped cilantro

Chutney Aioli Directions:

1)   Combine all ingredients in bowl with whisk until mixture is uniform and chutney is completely incorporated.

2)      Keep refrigerated until serving.

Chicken Burger Directions:

1)      Light your grill and maintain a medium heat level.

2)      In a large bowl, add ground chicken and all herbs, spices & seasonings. Mix well to combine.

3)      Add egg and bread crumbs and continue to mix until all ingredients are uniformly combined.

4)      Form into four ¼ lb patties.

5)      Brush grill with oil and place burgers directly on grill grates

6)      Cook for 3-4 minutes and rotate burger 45 degrees on grill to create diamond hash marks.

7)      Once burger patty is rotated, cook another 3-4 minutes then flip.

8)      Repeat grilling process on second side of burger. A total of 6-8 minutes per side. (If adding cheese, top each burger for the final 2 minutes to melt)

9)      After 12-16 minutes and the chicken is cooked through, remove patties from grill and cover with foil. Let rest for 5 minutes. (Chicken should be cooked to an internal temperature of 165 degrees).

10)   While burgers rest, brush pita pockets with oil and grill for 1-2 minutes per side to toast.

11)   Serve burgers in pita pocket with a spoonful of chutney aioli, and choice of fixings – lettuce, tomato, or onion.

Charred Zucchini Salad with Yogurt Dressing

Ingredients:

3 Whole Zucchini, medium size

1 half red onion

2 tbsp olive oil

¼ tsp salt

¼ tsp black pepper

Yogurt Dressing –

Ingredients:

1/3 cup Plain Yogurt

¼ cup lemon juice

¼ cup olive oil

2 tbsp chopped mint

¼ tsp cumin

¼ tsp sweet paprika

1/8 tsp salt

1/8 tsp pepper

Directions for Yogurt Dressing:

1)      Combine all ingredients in bowl

2)      Whisk thoroughly to combine.

Directions for Zucchini Salad:

1)      Cut zucchini into quarters, lengthwise.

2)      Cut onion in half, lengthwise.

3)      Coat zucchini and onion with olive oil and salt and pepper.

4)      On a medium high heat Grill, arrange vegetables on grates and grill evenly on all sides until tender.

5)      Remove vegetables from grill and let cool to room temperature.

6)      Before serving, slice zucchini quarters into uniform cubes.

7)      Dice grilled red onion.

8)      Mix grilled vegetables with yogurt dressing and refrigerate.

9)      Serve Charred Zucchini Salad with yogurt dressing chilled.

The Next Idea is one of the World’s Leading Culinary and Restaurant Consulting Group, For further information please call: 818 887 7714 or email: info@thenextidea.net Web: www.thenextidea.net.

Role of Restaurant Consulting in Hospitality Industry

Most companies have successfully embraced the advanced techniques of strategy making and execution to some degree, but few are still relying on the traditional methodologies of business planning and management, which is obsolete. The correct way is to measure the success or failure of the old strategy building techniques and then take decisions. Just like in hotel or restaurant business industry, more and more business owners are relying on the newer strategic moves to achieve concrete ROI. In fact, there is an absolute need of focusing on ways of doing business. For consistent ROI and market reputation with brand success, hotel owners need solid platforms of analytical engineering and insightful information.

                                                     

Today,restaurant consultants are equipped with the top-grade technology to evaluate and analyze the trend to propose a solid business planning strategy. They simply draw a transparent roadway for your business in order to make sure all the vital activities exactly match current market demand. They draw suitable restaurant marketing techniques that are useful for overpowering your competitors.

They develop exclusive marketing strategies through market analytics for restaurant owners as per their objectives. They evaluate what your customer wants and then develop measurable strategies to engage them. It will not only create competitive edge, but also bring innovativeness to the business architecture. They focus on every single aspect through customer-focused metrics. From concept development, strategy development, and restaurant marketing plans, online and off line promotion, branding strategy, sustainability, operations, to management services, they help in complete business transformation.

                                                            In fact, you can expect creative branding, menu design, training, menu development, catering programs and catering sales, human resources, food & beverage software, and menu engineering, and much more for more detailed assistance from reputable restaurant consulting firms. Experts deliver instrumental views for strategy execution to protect your investment.

No doubt, restaurant consulting helps in maximizing product reach as well as revenues at the same time. If you want to observe monumental increase in your net profit and profoundly influential business performance, then you must look for hospitality consulting services.

For more restaurant business ideas, interior designs and marketing plans please visit: http://thenextidea.net/.

The Next Idea has Successfully Accomplished "Solo Tapas at the W. Hotel" Project

This concept was created by The Next Idea and is opening in the W Hotel, Hollywood California

Solo Tapas is a "Spanish Tapas Sandwich" fast casual restaurant concept that offers a unique value proposition to its customers: Healthy, Mediterranean tapas in a sandwich at affordable prices. 

                                                          

The interior design, menu, and all operating standards were created by International Restaurant Consultants; The Next Idea.

Our biggest secret is our Spanish bread, which we import from Spain. What would a Spanish Tapas Sandwich be without the original Spanish bread?

We are planning our first location in Los Angeles by May 2013 at the W Hotel Hollywood. Our wide selection of tapas-sized sandwiches will without a doubt make you a fan. Visiting Solo Tapas is cheaper than buying an airline ticket and visiting Spain - you will feel and taste the Spanish Lifestyle right here in California.

Once you taste our sandwiches there is no going back - you will be a believer too... 

Que aproveche!

Solo Tapas Team

The Next Idea Group (LLC)

Web TNI:     www.thenextidea.net

Web TNIT:   www.tnitechnology.com

E-mail:        robert@thenextidea.net

Differentiation – Now defined

Differentiation is the process of distinguishing a product or entire offering from others, making it more attractive to a particular target market. This involves differentiating it from competitors products and standing out on the competitive landscape through unique positioning.

Differentiation is a source of competitive advantage. Marketing or product differentiation is the process of describing the differences between products or services, or the resulting list of differences. This is done in order to demonstrate the unique aspects of your product and create a sense of value. Without question, differentiation must be valued by buyers. The term unique selling proposition refers to advertising to communicate a product’s differentiation.

Under The Next Idea terminology there are two forms of Differentiation: ‘Duplicate’ and ‘Exclusive’.

Duplicate Differentiation refers to differentiating product or offer features that can be found elsewhere.

Exclusive Differentiation refers to differentiating product or offer features that are unique in the market and are unavailable elsewhere.

The term Duplicate Differentiation applies to areas of a brand that may be executed to a high standard but can be found close-by with relative ease. For example, a restaurant that promises to differentiate by offering first class service is differentiating itself. However the differentiating significance is small as it only applies to those competitors who have less than good service, and whose product and environment does not compensate for the lower standard of service.

Duplicate Differentiation can work extremely successfully, when a wide number of duplicate yet well executed points of difference are merged together. Some examples: Pret a Manger in the UK and Chipotle in the US, both employ Duplicate Differentiating features; they equally provide a fresh product that is attainable very fast, at a competitive price, served in a highly friendly manner. Both offer relatively comfortable surroundings to eat on premise, should the customer wish, and provide extremely clean and sanitary surroundings for customers whether they eat in or take out. Their differentiating features are clearly defined as follows: 1) Fresh (& Humane) good quality consistent products 2) Fast and efficient service 3) Competitive Pricing 4) Friendly Service 5) Engaging environment 6) Clean and sanitary surroundings. Independently, each of these points are positive differentiators, however they can all be found elsewhere at greater or lesser levels. However what makes these brands unique and highly differentiated is their relentless commitment to each and every point of difference, resulting in their brands beating their competitors at every corner – indeed their well executed combination of Duplicate Differentiators provides singular Exclusive Differentiation.

Exclusive Differentiation is different as it represents the highly sought after competitive advantage that organizations aspire to in order that their product or offer stands out against the competition. This often takes the form of patented equipment or products, merchandise design, and the use of certain technologies. Providing demand is prevalent, a firm with well executed Exclusive Differentiation will be unusually successful. Think Dyson – unique Vacuums with patented technology, that work exceptionally well. They built their reputation on Exclusive Differentiation yet they still combined this with some Duplicate Differentiation – personified by its design. Its competitors also had good looking vacuums, yet Dyson ensured its design was equal or better to its competitors, thus maintaining its advantage in the specific consumer requirement of image. Had Dyson not paid attention to its design, and simply rested on its patented technology, they may have experienced some success, but it is doubtful if that success would have manifested to the extent that we have seen. Therefore while Exclusive Differentiation is the Holy Grail of differentiation, as Dyson shows us, loosing site of Duplicate Differentiation, when Exclusivity has been achieved, may ultimately compromise what has been so hard to achieve in the first instance.

In the restaurant world Exclusive Differentiation would apply to unique recipes, style of food presentation, environmental design and product range. Service features heavily, however recently, it has become an even greater global differentiating characteristic. Historically restaurant service was defined either at the counter or at the table. Nowadays Service has many touch points; from traditional counter or table service, through to online ordering, order by phone, deliveries and pick up. Therefore restaurants do have greater opportunity to define themselves through service, given the broad spectrum of technology available, combined with modern dining trends.

However with this new technology comes enhanced risk. For example, a customer having difficulty in navigating a restaurant’s website, will lower their entire opinion of the restaurant’s offer and service, yet [the customer] has not even begun to interact with an employee.

Customers possess what’s known as ZOPA (Zone Of Possible Approval). This is the emotional approval rating that individuals exercise when making choices on what to buy, where to eat, even what car to purchase. What may be perceived as small details by an operator, may actually be deal breakers for customers as their ZOPA rating drops to the floor when a dish is served luke warm and not hot, or their coffee has too much froth. However, give a customer flowers on their unannounced birthday, tell them that they enjoyed the last steak they had and it was served medium, will expand the Customer’s ZOPA exponentially – as the operator has just differentiated itself through the perfect combination of Duplicity and Exclusivity. (Flowers on Birthday = Duplicate Differentiation / Knowing its their Birthday without being informed by the guest is Exclusive Differentiation).

As we enter the new decade, well executed Differentiation, Both Duplicate and Exclusive, will be a key dynamic in deciding who stays and who leaves our industrious landscape. Only time will tell who will successfully navigate the world, and who will hit the perfect storm. What we do know – give a guest flowers on their birthday, and keep them guessing how you ever knew, will be one sure way to stay in your customer’s heart forever.

Robert Ancill is CEO of Restaurant Consulting Services Group; The Next Idea. http://www.thenextidea.net. For information about Business Plans, Financial Forecasting and general start up advice please visit our site at: http://www.thenextidea.net

Why are we hearing so much about obesity?

Headlines scream it, marketers cash in on it, even employers are making a to-do about it. Americans need to lose weight. Robert Ancill, CEO of Food Consultancy The Next Idea, says: “Here’s the skinny: From 1980 to 2004, the rate of obesity doubled in the United States. Over the 2005–2006 period, more than a third of the U.S. population was obese, which translates into more than 72 million Americans struggling with significant weight problems, according to the National Center for Health Statistics”.

What is worse - The number of overweight school-age children in the United States has increased more than 60 percent since 1988.

Ancill says: “The problem is just getting worse not better, it is imperative that all Food outlets begin to understand their responsibility in providing products that have health attributes as opposed to just a healthy profit margin!

The Next Idea (www.thenextidea.net) is a Retail Food and Restaurant Consultancy committed to improving the quality and Healthfullness of the products available to the US Consumer.

For More Information Please View : http://www.thenextidea.net

Healthy Diet – Key requirement for a Healthy Body and Mind

Importance of Health

“Health is Wealth” – This is a very well said proverb, universal truth for every person living anywhere in the world irrespective of any factors. Even in this damn economic world people are aware with the benefits of a healthy body and mind. They care for their health more than earlier days. Nutrition is among key priorities for elderly, young and kids.

Need for Healthy Diet

For a good health, you need to have healthy and nutritious diet, that too on time regularly. A good diet is important for good health. A healthy and nutritious diet can help to maintain a healthy body weight and reduce the risk of a number of diseases including heart disease, stroke, cancer, diabetes, osteoporosis or malnutrition.

What is Healthy Diet

A balance and healthy diet consists of all required components essential for body. A diet based on cereals, breads, potatoes, fruits and vegetables is a healthy and balanced diet. That also includes limited amounts of dairy products (like milk, butter, cheese and curd), meat, and limited amount of fat or sugar ingredients.

No single food can provide all the essential nutrients that the body needs. Therefore, it is important to consume a wide variety of foods to provide adequate intakes of vitamins, minerals and dietary fibre, which are important for health. When fresh fruits and vegetables are unavailable, canned goods can be a healthy alternative to fulfill the need for adequate intake.

Guidelines for a healthy diet:

1. Eat a variety of different foods, several times a day
2. Follow principle of light and frequent eating policy
3. Eat plenty of foods rich in starch and fibre
4. Eat plenty of fresh fruit and green vegetables
5. Avoid food with high fat ratio
6. Limit food and drinks with sugar too often
7. If you are a drinker, drink alcohol sensibly
8. Drink sufficient amount of water several times a day
9. Limit excess intake of coffee and tea

If you follow above guidelines, and take care of your healthy diet needs, you’ll reduce your chances of being ill or malnutrition. Remember a healthy and peaceful mind resides inside a healthy body. So, keep yourself healthy and full your life with yours and your loved one’s cheers.

For More Information: www.thenextidea.net

Mediterranean diet

What is the next phase in healthy eating?

According to Robert Ancill, President of The Next Idea, Los Angeles based Restaurant Consultancy consumers are taking increasing interest in Mediterranean cuisine.

In 2007, The Journal of the American Medical Association reported, a combination of the Mediterranean diet, moderate exercise and drinking, and no smoking can

lower mortality rates by 65 percent.

What is the Mediterranean diet? It’s heavy on the olive oil and light on meat and dairy. It also includes lots of fish, vegetables, seeds, grains, nuts and legumes.

The first study was conducted over 12 years (1988–2000) by researchers at Wageningen University in the Netherlands and other European universities. Twenty-three hundred healthy people between the ages of 70 and 90 were surveyed about their eating habits and physical activities.

Another study conducted at the Second University of Naples found that people who suffered from “metabolic syndrome” improved after following a

Mediterranean diet. Metabolic syndrome increases the risk of heart disease and diabetes. Symptoms include being fat around the middle, having high cholesterol and high blood pressure, and improper processing of glucose. After two years, only 44 percent of those on the Mediterranean diet still suffered symptoms.

Ancill reports that The Next Idea has experienced a larger than normal interest in Mediterranean concepts both from entrepreneurs and restaurant investors. In a recent interview Robert Ancill commented; “Possibly we will eventually see a Healthier consumer if such a trend gains traction in the market place, the question is whether operators will understand the unique economics of executing a Mediterranean menu”.

For More Information : www.thenextidea.net