Date post: | 07-May-2015 |
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Health & Medicine |
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Marketing
Finding out what your customers need and want, and then developing, promoting, and selling the products and services they desire
More than half of consumers 35 and older look for low fat menu options when eating out (Nat’l Restaurant Association)
Gauging Customers’ Needs and Wants
What are the majority of requests made during a particular meal?
Which items are most frequently requested?
How much time does your cooking staff and wait staff have available to meet these special requests?
Which requests are easy to meet? Which are time-consuming?
Developing and Implementing Healthy Options Highlight nutritious menu
selections with symbols or words such as “light”. (Ex. Put a picture of wheat next to nutrition selections that meet specific nutrition goals, usually described at the bottom of the menu
Include a special, separate section on the regular menu.
Developing and Implementing Healthy Options Add a clip-on to the regular menu
and/or a blackboard or lightboard. This method is useful, flexible and inexpensive.
Use the wait staff to offer and describe nutritious menu options.
In general, customers don’t want calorie counts, fat, cholesterol, or sodium content on the menu, but prefer simply a good description of ingredients, portion size, and preparation method
Methods of Promotion
Advertising: messages should say something desirable, beneficial, distinctive and believable
Sales and promotion: include coupons, point of purchase displays and contests
Publicity: obtaining free editorial space or time in various media
Cooking Demonstration on Standardized Recipes using Malunggay Sweet Life 2008
Ideas for Publicizing a Nutrition Program Send a press release about your
healthy dining options to appropriate people in TV/radio news/newspapers/magazines/local publication
Offer to write a column on nutrition meal preparation for a local newspaper
Offer cooking demonstrations or on-site classes for health associations, retail stores or supermarkets
Ideas for Publicizing a Nutrition Program Contact the foodservice director of a
medical center or the public relations director of a health maintenance organization and offer to cosponsor a health or nutrition event
Contact your local associations and ask for dining out guides that you may feature in your restaurant
Develop a newsletter for your operation and use it to publicize the new program (include some of your nutritious recipes)
Training Needs of Waitstaff The scope and rationale
for the nutrition program
Grand opening details The ingredients,
preparation, and service for each menu item.
Some basic food and nutrition concepts so they can help guests with special dietary concerns, such as food allergies
Training Needs of Waitstaff How to handle
special customer requests, such as orders for half portions.
Merchandising and promotional details
Program Evaluation
How did the program do operationally? Did the cooks prepare and plate correctly? Did the waitstaff promote the program and answer questions well?
Did the food look good and taste good? How well did each of the menu options
sell? How much did each item contribute to
profits?
Program Evaluation
Did the program increase customer satisfaction?
What was the overall feedback of customers?
Did the program create repeat customers?
Suggestions for Fine-Tuning a Program Develop ongoing promotions to
maintain customer interest Add, modify or delete certain menu
items Change pricing Improve the appearance of healthy
items Listen to customers more to get
future menu and merchandising ideas
Restaurants and Nutrition Labeling Laws A MAIN DISH must weigh at least 6
oz, be represented on the menu as a main dish, and contain no less than 40 grams each of at least 3 different foods from at least 2 food groups
MEALS are defined as weighing at least 10 oz and containing no less than 40 grams of at least 3 different foods from at least 2 food groups
Restaurants and Nutrition Labeling Laws
A “LOW FAT” food must contain 3 grams of fat or less per 100 grams, and not more than 30% of calories from fat
Restaurants do not have to provide exact nutrient content values for nutrient or health claims
Restaurants can present the information in any format desired, and they have to provide only information about the nutrient or nutrients that the claim is referring to
Restaurants and Nutrition Labeling Laws
Restaurants may use symbols on the menu to highlight the nutritional content of specific menu items. When doing so, they are required to explain the criteria used for the symbols
What is “IN” in marketing foods today?
Current Scenario:USE OF LOCAL PRODUCE/ORGANIC
Cyma Restaurant
Sonya’s Garden, Tagaytay Organic Garden,
The Farm at San Benito
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009
Other Healthy offerings :
•Pepeton’s Sisig – Tofu, Bangus, Tuna•Pancakehouse Salads•Eat Well Restaurant - Chinese dishes with abalone which is good for the health•Red Mango •CaliforniaBerry (Nonfat frozen yogurt)•Yogurbud•Fruit juice stands / wheatgrass juice
JUGO JUICE
CALIFORNIA BERRY
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009
Allergy friendly Restaurants
• BK garden salad•CPK•McDonalds•Taco Bell•Outback Steakhouse•Chili’s Grill and Bar
“McDonalds indicates the ingredients that cause allergies, ie. egg, nuts, wheat
Sales, MPL. Current Practices in Promoting Nutrition on Commercial Food Establishments, 2009
- Pearl Jamaldin