March/April (Revised)

More documents

Recommendations

Info

The WORKS recently re-imagined its brand, updating its visual identity and all guest touchpoints [pandemic] times, to an expanded delivery percentage of sales, which, in lockdown, is up to about 45 per cent of our sales.” However, Kirbiyik says his three Ozzy’s Burgers locations did have to make some adjustments to optimize their operations for increased reliance on takeout and delivery. The concept, which focuses on unique, scratch-made burger creations, initially ran into some challenges with packaging. “Because we have some towering burgers — some of the burgers are eight inches in height — the challenge was [figuring out] which items were going to easily fit into the standard packaging that’s available.” This factored into designing a simplified menu for off-premise orders, which also put less popular and more seasonal items, such as milkshakes, on the backburner. “It kind of brought us back to what we do best,” says Kirbiyik. Miller says The WORKS also downsized its menu during the pandemic. “We [worked] with our franchise partners to be able to cut down on some of our menu items, overall, to make things faster and easier for our guests on a delivery or takeout occasion,” he explains, adding that these efforts reduced the brand’s extensive menu by about 20 per cent. And, while Kirbiyik and Miller note BRAND OVERHAUL In 2020, The WORKS Gourmet Burger Bistro underwent a complete brand and menu transformation, becoming The WORKS Craft Burgers & Beer. The aim of the project was to better represent the brand’s focus on quality, gourmet offerings through an enhanced look. The re-designed menu features a wider selection of craft beer, as well as new craft poutines and milkshakes. increased takeout/delivery sales have only served to further highlight what their brands’ most successful offerings are, both agree there are a number of trends making an impact on the segment. Though indulgent and comfort offerings have been popular, healthy options and betterfor-you alternatives are also top of mind, with Technomic research revealing 31 per cent of Canadians are buying more healthy items from restaurants than pre-pandemic. Kirbiyik confirms he’s seen shifts on this front. “Because of COVID-19, people are getting more health conscious,” he shares. “Avocado [is popular] again…and we’re seeing a lot of keto buns.” Overall, he adds, alternative buns — including gluten-free and ‘lettuce buns’ — and plant-based-patty options have seen growing demand. Social responsibility and sustainability are considerations that are impacting dining decisions as well. According to a June Techonomic survey, 65 per cent of Canadian consumers indicated social responsibility is important to them when deciding which restaurant to visit — and it’s especially important to younger consumers. And, as Technomic’s, senior managing editor, Aimee Harvey explained in the company’s What to Expect in Canada in 2021 webinar, “It’s not enough for companies in our industry to simply pay lip service to social responsibility. [Gen-Z and millennial consumers] are the customers who want to see action.” The effects of these expectations can be seen in shifts in beef sourcing across major chains, as well as Wendy’s Canada’s recent switch to 100-per-cent Canadian greenhouse- ISTOCK.COM/PINEAPPLE STUDIO [BURGER] 14 FOODSERVICE AND HOSPITALITY MARCH/APRIL 2021 FOODSERVICEANDHOSPITALITY.COM
BURGERS SHOULDN’T BE BORING Add some crunch to your burger menu with the great taste of Bick’s ® pickles and condiments. Choose from our selection of Canada’s favourite retail pickles* or try our variety of hot peppers and relishes. Bick’s ® pickles and condiments are the perfect burger sidekick. For more information, visit www.smuckerawayfromhome.ca or contact your Smucker Away From Home Sales Representative. FOODSERVICEANDHOSPITALITY.COM *Source: Nielsen, September 2020 ©/® The J.M. Smucker Company or its subsidiaries. MARCH/APRIL 2021 FOODSERVICE AND HOSPITALITY 15
Page 1 and 2: THE CHALLENGES & OPPORTUNITIES ISSU
Page 3 and 4: VOLUME 53, NO.2 | MARCH/APRIL 2021
Page 5 and 6: Vegetarian cuisine is going mainstr
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 9 and 10: ADVERTORIAL Not your Grandma’s Oa
Page 11 and 12: FROM THE DESK OF NPD Burger Bonanza
Page 13 and 14: COMING NEXT MONTH THE CHANGE REPORT
Page 15: FOOD FILE FOODSERVICEANDHOSPITALITY
Page 19 and 20: SLUG HERE FOODSERVICEANDHOSPITALITY
Page 21 and 22: RISING 2021 FRANCHISE REPORT ABOVE
Page 23 and 24: BREW BOLDLY NEW 2.5 oz and 9 oz Fra
Page 25 and 26: Nature’s perfect slicing tomato.
Page 27 and 28: travel properly. Our breakfast chai
Page 29 and 30: 2021 FRANCHISE REPORT TEAM EFFORT A
Page 31 and 32: THE 2021 FRANCHISE REPORT 241 PIZZA
Page 33 and 34: THE 2021 FRANCHISE REPORT BOSTON PI
Page 35 and 36: THE 2021 FRANCHISE REPORT CULTURES
Page 37 and 38: THE 2021 FRANCHISE REPORT Franchise
Page 41 and 42: THE 2021 FRANCHISE REPORT LA CAGE -
Page 43 and 44: THE 2021 FRANCHISE REPORT MARY BROW
Page 45 and 46: THE 2021 FRANCHISE REPORT Services
Page 53 and 54: HAVE THE TOP BUSINESS HEADLINES CON
Page 55 and 56: DULE of the pandemic, at least 10,0
Page 57 and 58: CHALLENGES & OPPORTUNITIES TAKE TWO
Page 59 and 60: CHALLENGES & OPPORTUNITIES THERE’
Page 61 and 62: CHALLENGES & OPPORTUNITIES THE CHAL
Page 67 and 68:
EQUIPMENT SAFETY FIRST - AND THEN S
Page 69 and 70:
ISTOCK.COM/RAZOOMGAMES borne partic
Page 71 and 72:
TECHNOLOGY BY ANDREA VICTORY FILLIN
Page 73:
E27. THE EDUCATORS featuring five l
show all

March/April (Revised)

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?