Monthly Archives: June 2017
- Posted: June 30, 2017|Do a quick search of Dig Inn on social media, and you’ll see tens of thousands of posts from famous food bloggers, Instagrammers, college students, athletes… you name it. What started as an unassuming expansion of a NYC-based chain to Boston blew up into one of the most well-known and successful fast-casual (or “fine-fast,” as they like to describe themselves) new restaurants in Boston. Which brings up the question — how did they do that and what can you learn from their success? These ten factors will answer that question. 1. Use Influencers Boston has a variety of popular Instagrammers that have over ten thousand followers, and smart restaurants capitalize on these high-profile Instagrammers. In return for a free meal, they’ll post a picture on their Instagram, which often results in an increase in restaurant traffic. Want proof? Fellow NYC restaurant Springbone’s owner estimates that Instagram drives about 5% of their new customers. Often, if the Instagrammer falls in love with the place, they’ll post even more on their own, resulting in an almost cult-like following for the restaurant. In addition, Dig Inn also reached out to popular local publications like Spoon University to come in for a free tasting in return for an article. Both forms of outreach are extremely low cost — the cost of a couple free meals — and can have high ROI, because it can result in your restaurant’s ability to go viral. 2. Know the Importance of Aesthetic p2.png While on the topic of Instagram, it’s important to note Dig Inn’s genius design — it features white marble tabletops, an Instagrammer favorite. Apart from that, the entire space is clean, bright, and encapsulates the brand personality. It features a lot of natural light, which is important to taking quality food photos. 3. Have Stellar Customer Service No matter how good the restaurant is, if the customer service isn’t good, then the customers are not coming back. One of Dig Inn’s key components of training is a customer-focused approach. Adam, the training manager, emphasizes that every single customer is important. If someone asks to try something, they can try. If they ask for a little extra, give them extra. Dig Inn knows that the cost of an extra piece of chicken is far less than the cost of a customer never walking through the door again. 4. Launch a Brand Ambassador Program Like influencers, brand ambassadors do a lot for word-of-mouth buzz and attracting new customers. Many food and clothing companies use brand ambassadors, but Dig Inn and its fast-casual competitors like Verts Mediterranean Grill and Sweetgreen are some of the first to also capitalize on this. With a proper brand ambassador program, you can target your exact market for a minimal cost. By finding brand ambassadors who are passionate about your restaurant and spreading their love of it, you ensure authenticity. Awareness is key when attracting customers and getting them to consider your restaurant in their set of options when they are deciding where to eat, especially if you are targeting millennials. Tip: When building a brand ambassador program, start small. Make sure to detail exactly what the requirements of the program are, as well as to educate your ambassadors on the brand mission and story. 5. Capitalize on Location Not all restaurants are so fortunate to be located on a main street like Boylston Street in Boston, but if wherever you are, focus your marketing efforts on the type of people that frequent the location. p5.png Dig Inn’s location makes it popular for those working in the area and need to grab a quick lunch, but they also target the college demographic by providing free WiFi and serving coffee and tea all day. 6. Emphasize Seasonality No one likes a menu that never changes. Customers like getting excited for the next best thing; plus, it gives them another reason to come back to your restaurant. By letting customers know that your menu is changing (and when it will be changing), you are promoting your restaurant without being pushy. p6.png Bonus points if you tie it in with a social media contest like Dig Inn did — not only are you promoting engagement on social media, but also building user-generated content that you can use later. 7. Make Email Stand Out Another form of marketing that Dig Inn does especially well is email. p7.png Like their aesthetic, their email reflects their brand personality and overall brand image. You can use email to inform customers of restaurant happenings, promotions, or talk about timely and relevant events. The main thing to keep in mind is that email should create value for the customer, which you can do through powerful, personalized emails using customer data from your POS systems. 8. Utilize Rewards p8.png Speaking of email, it is an effective way to spontaneously reward customers who haven’t dined with you in awhile, like Dig Inn did here. You can also inform guests when they are close to closing in on loyalty rewards or send them personalized discounts. These provide an extra incentive for customers to come back in. 9. Understand Current Trends p9.png Brunch is hip. Avocado toast is hip. Creating your own meal and customization are hip. Dig Inn understands these trends and capitalizes on them, making them integral parts of their menu. Knowing the current trends will give you a leg up on your competitors if you begin to offer them first. 10. Don’t Fear Innovation Like any business, restaurants need to constantly innovate to remain relevant in today’s ever-evolving society. But with innovation comes risk. Embrace the risk. Embrace the uncertainty. Take a chance and experiment. Test new ideas. p10.png Dig Inn began serving brunch every single day at the Boston location, something that they haven’t done before. Unless you’re from California, weekday brunch is unheard of. But they promoted it via influencers, ambassadors, and own marketing team, and was successful. Proof: imitation is the sincerest form of flattery, and fast-casual chain b.good has now also begun serving brunch on weekday mornings. This blog entry is compliments of Toast. As always, check out Restaurantsupply.com for all your restaurant needs.Read more
- As temperatures are rising, you may find your restaurant’s private events program is heating up — or cooling down. Either way, there are plenty of creative ways to refresh your event offerings for the season. Now’s the time to highlight things like your seasonal menu, newest cocktails, and other drink offerings, along with any outdoor options like a stellar rooftop or expansive patio. While the bigger holidays are obvious choices for event hosting, there are a ton of other seasonal opportunities to help your events program to thrive. Below, we break down just a few of our favorite excuses to celebrate summer at restaurants. Fourth of July summer restaurant promotions Independence Day celebrations are some of the most popular (and elaborate) of the season. The great thing about these events is that food, drinks, and decor and pretty straightforward. If you’ve got the capability of having a standing grill outside, you can have a chef on hand grilling up fresh hot dogs, hamburgers, chicken, veggie skewers, and other tasty treats. As far as drinks go, venues can offer anything from cold beers to holiday-themed cocktails — think blue curacao as a mixer, or watermelon chunks as an on-theme garnish. But beware of pyrotechnics: having sparklers permitted is a fun, Instagram-worthy perk, but there’s always the risk of injury or something unintentionally being set aflame, so proceed with caution. Graduation Parties summer restaurant ideas Promote the opportunity to commend a newly-earned degree by hosting parties for recent graduates. There are plenty of opportunities to discuss customization with these events, since you could be throwing a party for a high school, college, grad school, or trade school graduates. This is also a great opportunity to mention potential upsells, like food stations, photo booths, a Champagne toast, extended hours, and other appealing meal add-ons. Outdoor Events summer restaurants You may be surprised to discover how easy it is to turn even a small amount of outdoor space into a perfectly suitable event venue. Whether it’s a patch of green space, a spacious parking lot, a rooftop, or a patio, you can make outdoor events happen successfully, with little more than a vision and some creativity. Add some string lights, a few high-top tables with linens, an easily accessible food and drinks table (passed apps are ideal for outdoor events), and you’ve got a bonafide, bookable event area. Now all you need are some cool drinks and a breezy summer day to complete the perfect package. Nighttime Soirees summer restaurant marketing If you’re in a climate that gets a little too high in temperature during summer days, consider opening your event space for nighttime or evening events. Not looking to host an event that lasts till 2AM? Even if your restaurant is open for full dining service during these times, you can still create semi-private spaces, book your banquet room, or rope off the patio or reserve the rooftop without worrying about guests passing out from heat stroke or complaining about the lack of shade. Beachy Bashes summer restaurant sales Whether or not you happen to be situated by a large body of water, your venue can still totally pull off a beach-themed bash with success. Customization opportunities are feasible for a range of budgets: paper umbrellas, frozen drinks, and a few large beach balls will go a long way when it comes to special touches. For the more elaborate events, you can look into renting water features, booking a DJ who will spin island-inspired jams, filling baby pools with floats, and even bringing in sand for a truly authentic experience. Just make sure you don’t get in over your head with the options, leaving your staff to sweep up sand for months. Wedding-Related Events summer restaurant ideas Wedding season is already in full swing, which means it’s the perfect time to remind potential clients about why your space is ideal for wedding celebrations, from engagement parties and bridal showers to rehearsal dinners or day-after brunches. Even though the season is already underway, there’s plenty of value in reiterating your options, particularly for people whose other venues may have double-booked, fallen through or had some other issue. Seasonal Celebrations summer restaurant promotion With all the great things that summer brings, some may want to throw a party just to commemorate the season itself — think “endless summer,” “summer solstice” or “end of summer” themes. Again, these events can be super customizable to be as low-key or elaborate as the client might want. It’s the perfect time to highlight seasonal menu options, since you’ll want to offer fresh ingredients and dishes that complement the weather (see: no soup unless it’s gazpacho). Christmas in July summer restaurant ideas If you think this event theme is outdated, think again: Millennials have revamped this idea by throwing their own version of a Christmas in July party, complete with holiday decor, tacky sweaters (or Christmas-colored tanks) paired with jean shorts, holiday candy and all the other bells and whistles. Want to get to this customer base? Consider marketing in social media spots like on Facebook and Instagram — it’s easy to customize your audience, plus the cost and creation is generally low-maintenance with low overhead. It’s a fun excuse to shout Christmas songs and your kitchen can get creative with dessert dishes that mesh warm temps with a festive feel. Annual City Events sales Whether it’s a local organization, a nonprofit, a university, or a traveling event, it’s likely that there are plenty of annually recurring events happening in your city. You can capitalize on these opportunities in a few ways, like reaching out to your local tourism bureau, local colleges, churches, and other institutions and sending them some brief info about your offerings. Even if you don’t have the capacity to host the actual event, this can put you in the running for options like cocktail hours, networking events, after-parties and everything in between. Make the Most of This Summer Whether you’re looking for help managing increased bookings, keeping organized or comparing last year’s lead volume to this year’s, restaurant event software is a perfect solution. This blog entry is compliments of Toast. As always, check out Restaurantsupply.com for all your restaurant needs.Read more
- Whether you own a restaurant or bar, the design of your bar's drink menu can have a heavy impact on sales. Everything from the colors you select, the placement of your drink options, and how you display pricing can influence purchase decisions. It should come as no surprise that drinks are often the most profitable items for restaurants, and certain drinks are more profitable than others. Because of this, it’s Check out these five drink menu hacks to make your bar's menu design more appealing and likely to generate revenue. 1. Give Your Drink Menu Some Space drink menu design When designing your drink menu, don’t tuck it away behind the food – give drinks their own menu. Drinks are often the highest margin item in a bar, so keeping them separate from the food draws attention to them. For example, using table tents to promote high margin drinks can draw interest to these before the waitress brings menus to your customers. In addition to separating your drink menu from your food menu, give some space to each item on your drink menu. Make sure it’s easy for your customers to read, and put your highest margin items first. Finally, keep your drinks organized in a way that makes sense. Something as self-explanatory as separating your alcoholic and non-alcoholic drinks can make it easier for your customers to find what they’re looking for. 2. Use Images - Lots of Images drink menu design Pictures are worth a thousand words. Featuring full-color images of your highest margin drinks can increase sales of these items. Your customers should have to look, but might have to read. With a picture, your customers will assume the value of a drink based on how it looks. If a drink looks high-end, the image itself may justify the higher price. Understandably, images aren’t a good fit for some menu designs. If you can’t fit images into your menu, use them on table tents or other marketing material to sell your drinks. 3. Display Items & Pricing Properly drink menu design If your menu is simpler and has drink names, descriptions, and pricing, consider placing more expensive items at the top of the menu. Not only are the first few items on a menu often the most ordered, but placing expensive items early reduces the perceived price of later items on the menu. Additionally, don’t display prices in a column. This encourages price shopping. By simply adding your price to the end of a description without a dash, colon, or any other punctuation, the price becomes less visible, and customers look for it after reading the description. When adding prices to your menu items, also consider removing currency. This takes away the emphasis from the cost of the item your customer is ordering. 4. Use the Right Colors drink menu design Colors can be an effective way to encourage purchases. You can use effective colors in images, text, or the background of the menu to encourage your customers to make decisions in your favor. Here’s a quick guide into how colors affect our perception of food items: Red and Yellow – These colors evoke taste buds and stimulate appetite. The fast food industry uses these colors often because of their effectiveness, so they might not always be a fit for a gourmet style restaurant. However, these colors can still be effectively used depending on what they’re paired with. White – Clean and pure, but can look plain. This is most effective when added to a mix of other colors with care. Black and Brown – Elegant, sleek, high end. For food, brown is often used in the place of black, as it is a more appetizing color with the same descriptors as black. Orange – Another appetizing color. When using orange, be aware that it can work for or against you depending on the context. drink menu design Green – Representative of eco-friendliness and healthy foods, but can be unappetizing. Blue and Purple – Cool tones, but can be unappetizing if used incorrectly. Cooler tones don’t stimulate the appetite as much but may be effective for selling drinks depending on the tone and what they’re paired with. Bright colors – Signify pops in flavor. These colors may be effective when selling fruity or sweet drinks. Subdued, muted colors – Connote rich, deep, complex flavors. 5. Write Effective Descriptions When writing your descriptions, let flavors and ingredients be your guide, and be descriptive enough to draw your customers’ interest. The purpose of a menu item description is to get your customers to salivate over the item before looking at the price. This is your chance to display the value of the product, so take the time to get it right. On higher margin items, write longer descriptions. Not only does this help sell them more effectively by including more reasons to buy, but in terms of design, longer descriptions stand out against smaller ones, drawing attention to these items. This blog entry is compliments of Toast. As always, check out Restaurantsupply.com for all your restaurant needs.Read more
- One of the best seasonal bounties in this time of harvest is veggies. Gardeners and restaurant owners alike are very likely to either supply locally or grow their own locally, one of our favorite vegetables of the season - Zucchini.Read more
One of the most obvious receipts that allow zucchini to be put to work and is truly everyones favorite is Zucchini Bread. And like everything else your customers will have their own personal favorite style of zucchini bread. There are the classic takes on the scrumptious treat and then there are totally outrageous over the top recipes that will be sure to delight even your most adventure clients.
Our personal favorite recipe that we truly think your guest will enjoy as a healthy alternative to dessert is our chocolate zucchini bread! Yes, we know that not everyone will jump in excitement when we recommend trying this new dessert but, it is a great way to be different and to appeal to those who try to eat healthy and would tend to look the other way when offered dessert.
Our version tastes like a bakery version of zucchini bread, because, well it’s a recipe used and created by a well trained baker. What we love about his bread, besides the double dose of chocolate, is its texture. Many time zucchini breads can taste oily and dense. To prevent this our recipe uses less oil and cream cheese is added, giving the brea it’s rich flavor and tender crumb. Chocolate flavor is develop in two ways: cocoa powder and chocolate chips.
Because, we know you want the recipe here it is!
This quick bread is a the best of both worlds: healthy thanks to zucchini and a true chocolate cure thanks to a double dose of cocoa and chocolate chips.
Servers : 1 Loaf
•3 ounces cream cheese
•1½ cup sugar
•⅓ cup canola oil
•2 cups all-purpose flour
•¼ cup cocoa powder
•1 teaspoon baking powder
•1 teaspoon baking soda
•1 teaspoon vanilla or 1 vanilla bean
•¾ teaspoon salt
•2 cups grated zucchini
•1 cup pecans, chopped
•1 cup semi-sweet chocolate chips
•**For high altitude baking, decrease the sugar by 2 tablespoons and reduce the baking powder and baking soda to ¾ teaspoon each.
1-Preheat the oven to 350 degrees F. Prepare a 9½ X 5¼-inch baking pan with cooking spray. Beat the cream cheese and sugar with an electric mixer until well blended. Add the eggs one at a time and blend, scraping the sides and bottom of the bowl as you go. Mix in the canola oil and the vanilla.
2-In another bowl or on a piece of parchment paper, sift the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the cream cheese mixture and blend well. Mix in the zucchini, pecans and chocolate morsels and spread into the prepared pan. Bake for 55-65 minutes or until the edges of the bread begin to pull away from the edges of the pan. Cool for 30 minutes and then remove from the pan.
- Posted: June 19, 2017|As the days grow a bit longer and the weather a bit warmer, it is a great time to lure your customers out of hibernation with some fresh changes that reflect the transition into spring. At the bar, start with your cocktail menu by changing up your flavor enhancers that will set you apart with drinks that are as fresh as the new season. Try new mixes with Mezcal, cucumbers, orgeat, fresh fruit, honey, and peat for cocktails that are like a bouquet of spring flowers. And while you are at, try getting some new and interesting versions of classic glassware. Think of this as dressing up for in the new fashions of the season. And don’t forget how simple it is to let spring in by just putting vases of blooming flowers on the tables. Your customers will definitely notice and feel inspired. With spring and inspiration, also comes the desire for most people to start gravitating towards a healthier lifestyle. Customers will embrace having less rich, heavy, comfort food and be delighted to find light, healthy dishes filled with vegetables. This may be a great time to connect with local farmers about collaborating to provide local, farm fresh seasonal dishes. You don’t have to overhaul your whole menu, featuring dishes that are vegetable heavy or adding one new feature will go a long way. Bringing the garden into your restaurant doesn’t have to stop at vegetables, a great way to make it an early spring is to elegantly garnish cocktails, main dishes, and desserts with beautiful edible flowers such as marigolds, orchids, violets. As you are sneaking these spring touches into your restaurant, go ahead and let everyone know about! Now is a great time to create special events such as “Spring Fever Happy Hours” or “Garden Fresh Lunches” to get your customers excited. And while the spring holidays don’t have the large group and marketing buzz of the holiday season, Easter and Mother’s Day are wonderful holidays to plan special prix fix dinners and brunches around. Spring evokes newness, light, happiness, and freshness so play with those in your marketing and concepts and take advantage of that imagery to create unique and fun marketing to get customers new and old to warm up to you and the warm sunshine. As always, check out Restaurantsupply.com for all your restaurant needs.Read more
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Did you know there is a best practice for restaurant lighting? Similar to choosing the right lighting and placement for your home, there are recommended guidelines for restaurant lighting. Sometimes it’s based off of the atmosphere the owner wants to accomplish. Other times it’s based off of the time of day and the meals being served. It can also be a mixture of both.
While the aesthetics of the lighting is an important aspect, functionality is of higher importance. This means putting the needs of the workers and customers before decorative purposes. Some of the most common choices include track lighting, recessed lighting, utility lighting, wall lighting, pendants, chandeliers, and ceiling fans.
- Track lighting is a beneficial way to illuminate the majority of the restaurant space. The lighting attached to the track can be pointed in all directions, which is helpful for illuminating the tables, the bar and the lobby all at once.
- Recessed lighting is typically used in a location that doesn’t need to highlight anything in particular. This general lighting can be found in a location like behind the register.
- Utility lighting is specifically for areas of high function, such as the kitchen. This task lighting is responsible for illuminating the entire room, which usually consists of many cleaning and preparation stations.
- Wall lighting is ideal for eye level needs, such as eating and drinking at the table. They’re also commonly used for highlighting the decor on the walls.
- Pendants can serve as a decorative element, but they’re also a source of overhead lighting for reading menus, enjoying the meal and engaging with others at the table or bar.
- Chandeliers are more for achieving a specific feel, usually symbolizing elegance. Popular locations include the entrance and the main dining areas.
- Ceiling fans provide a combination of light and air circulation. These can be utilized inside and on dining patios.
Lighting plays an important role in a restaurant. Take advantage of the different types of lighting to make the most out of the atmosphere.
Author: Frank Capasso of Valley Lighting & Home Decor.
- One of the best ways you can bring in more customers and revenue is by hosting live music events at your restaurant or bar. While giving a reboot to your atmosphere, good live music can help encourage your customers to stay longer and spend more money. You also have more potential for new customers as the music wafting out your door onto the street lures in those passing by as well as the possibility of drawing in fans of the local bands you hire. So there are lots of advantages to making music part of your scene. But, while it may seem easy to find a band and book them for your successful and lucrative live music nights, without planning or knowledge, you could end up driving customers away or getting into legal trouble. First, you have to get your space and business ready for live performance. You need to ensure you have mapped out an ample floor space where the band can perform but will not be in the way of your patrons or staff. You should also make sure you have a decent lighting and sound set up, and that the noise from the music will not disturb neighboring businesses of violate local noise ordinances. As far as the legal end, you need to make sure you have a valid music license for live music and that your insurance covers the musicians. Finally, make sure you set a budget that accommodates the band you want to book. Artists need to make a living too. When you go to select a band, musician, or artist to perform, make sure to research them. Even consider going to check them out yourself first. You should also check out their social media and see what kind of following they have. Local bands are a great target because they will be a bit cheaper and eager to cross promote as they are growing their following in the community. But make sure that they understand you are expecting them to show up, act professionally, and deliver what your customers want. Make sure you have a clear contract that is signed and agreed upon by all parties. And keep in contact with the band’s manager throughout the night to address any issues that may come up so that they may be dealt with quickly and keep everyone in the agreement happy. It is also important to pick live music that fits your current clientele and venue. The genre of the music should be a good match to the personality of your restaurant. For example, if you have an upscale restaurant where people enjoy a several course meal, you may not want a loud, rowdy rock band that may be better for a bar setting. And consider the general age of the crowd you draw and try to make sure that the music you select is what they would listen to. For some venues, it may be a good idea to charge a reasonable cover at the door on the nights that live music is happening. But always make sure to let the press and promoters in for free. Remember, if the band gets a review in the paper, your venue will get a nice mention too! While there may be many things to do when starting to book live music at your venue, it will most definitely be worth it financially in the end and the process will definitely become easier once you get through the first few events and get on the map as a music venue restaurant!Read more
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You may have noticed in the last few years a growing popularity in Ramen Noodle styled restaurants. Consumers can’t seem to get enough of the Japanese soup dish, consisting of Chinese-style wheat noodles served in a meat- or fish-based broth, often flavored with soy sauce, miso and topped with sliced pork, dried seaweed, and green onions. Other cultures, such as Vietnamese Restaurants serve similar dishes, called pho. These large bowls of broth and noodles are typically served with basil, bean sprouts and topped with sriracha sauce.
By and large, most concurs in pho/ramen restaurants have been first and second generation Vietnamese, with a handful of American foodies trying the delectable meal and loving it. Suddenly in the 2000’s buzz on the internet about pho become so strong that is become a “new discovery” by many Americans look for new tastes that was easy, inexpensive and delicious. Consumers loved taking photos of the oversized bowls of soup.
It has been fifteen years sense the buzz truly stared and the tasty noodle soup has truly taken on a life of its on. People still can’t seem get enough and the restauranteurs who are able to offer authentic pho/ramen can absolutely make a decent profit and expand their bottom line with no problem at all.
So what’s the bottom line? Why shouldn’t everyone who can cook open there own pho/ramen restaurant? It’s simple, this dish and style of food is becoming increasingly popular to the point that it is too popular. As we all know popularity and hype of any restaurant can die as quickly as it can start. This being said it it is crucial that restaurants offering these food items to keep to the basics and stay to true to the original cooking/ serving styles of the dish.
As in any authentic cultural food, it is important to learn how to properly cook and serve the food. There are numerous websites where you can find traditional cooking styles, recipes and cooking styles. One we truly love is lovingpho, a resourceful page that will help soup lovers and entrepreneurs alike.
We look forward to seeing others find that they love this sensational dish as much as we do. So go out there try ramen/ pho and see if it may be a dish that would fit your restaurants brand!
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It seems that the cold brew trend has been hot these last few months, no pun intended. The delectable concoction that is smooth and easy to drink but, hosts a substantial wallop of caffeine. Yes, cold brew is definitely attracting new drinks and converting old ones to love its low level bitterness, acidity and suite sweetness.
It has become all the rage, and it customers can’t seem to get enough! It is an edgey take on a true classic that has been around for so many years. Cold brew is simple, but extremely time-consuming to prepare. The process to produce a perfect cup of cold brew is to steep ground coffee in cold water for 16 hours or more and then strain it. Since it is near heated, different flavors are extracted than with a hot brew. Bitter flavors tend to be left out or reduced and acid levels are lower, while chocolate-like elements are more pronounced, making cold brew seem sweeter than others.
You are able to serve cold brew sweetened or unsweetened. It has increasing been served in kegs with nitrogen gas, this north coffee creates a creamier mouthfeel and, if dispense at high enough pressure, comes out with a head that is similar to a stout beer. Because, this coffee offers such a unique tasting experience many consumers have even started using tin their favorite late and cappuccino.
The question is though, should you serve cold brew in your establishment and is it worth the hassle? Our short answer, its only worth it if your existing customers have shown interest in you supplying the beverage. With its lengthy process it truly is not worth the hassle if you are not going to be able to sell the beverage. It is also must align with your brand, this means if you are a fast casual establishment you may want to think about an alternative menu item than cold brew.
We welcome those trying to sell cold brew and know that knew menu items are always fun. Make sure that you are able to sell it at a profitable margin, knowing that it will take 16 hours per batch or cold brew you must also realize you can’t go through it as quickly as you would with normal coffee. The great thing about cold brew coffee is that you can always try it and see if it works. If its a hit with your clients stick with it and if not find another delicious coffee delight.