This article is a reflection on the changing direction of the restaurant industry. There is a much higher demand for “fresh organic food”, resulting in a more urgent need for restaurants that cater to that particular consumer market sector. However, the demand for quick, easy-to-purchase food is still prevalent in society, so the companies must find ways to combine these two demands for the greatest profit margins. In the example given in the article, “The Plant” is an organic food restaurant that has dedicated two registers to take-out orders to help “speed up breakfast orders to cater to customers dashing to work”. Through this food distribution technique, The Plant has managed to stay on top of the trends and still run a generally fast-paced, easily accessible restaurant business.
Although this article gives a simple example that caters to only a small part of the world’s vast restaurant industry, it represents a general movement in the organic direction. More and more companies are offering vegetarian and vegan options as consumers want easy to get, healthy food. In the changing industry, it’s important for restaurants to stay on top of the trends and try new marketing and sales techniques, similar to what The Plant has done. Organic food is an expensive but eventually profitable direction that the restaurant industry should seriously consider.
http://online.wsj.com/article/SB10001424052748704147804575455970021770514.html?KEYWORDS=the+plant
I want to know some ideas about how can we combine the two demands together. But i like the way you explain the two demands, direct and clear. And that is the always truth to stay on top of the trends and change with the changes.
ReplyDeletePlease try not to write blog posts on the same article. Thanks!
ReplyDelete