Market Update—Sept 2nd to Sept 14th, 2018
At ChefHero we’re all about sharing the great insights we come across on a weekly basis.
"Organic" versus organic restaurants. Handling negative online reviews. How to prevent those reviews in the first place. Check out this week’s roundup of the best stories we found to keep you aware, informed and successful, or read on first for the latest produce market pricing news.
Pricing trends are an aggregate of all our vendors.
What information are we basing this report on? Our team is always in contact with our network, from our dedicated suppliers, to our own reps with their ears on the street.
What's in Season Right Now?
Market Updates, News, and Trends
1) When the Menu Says 'Organic', but Not All The Food is
The term doesn't mean much in restaurants, which are not required to undergo the same rigorous certifying process as farm and food companies.
A recent New York Times article takes a look at the effects of labelling your restaurant as "organic", without the certified sticker on your products. How do you label your foods and how are your customers perceiving it?
2) A Quick Guide to Handling Negative Online Reviews
How do you feel about customer feedback?
The modern customer will decide on a place to eat based on the reviews they see online. And the reality is that you can't control what people say about your restaurant - but you can help shape the narrative after a negative review has been written.
Take a look at a recent guide that Restaurants Canada has created to help you handle negative feedback in a way that results in a win for you and the customer.
3) The 6 Most Common Restaurant Guest Complaints (And How to Fix Them)
Speaking of handling negative online reviews... You can take it a step further to ensure that you avoid getting these kinds of reviews in the first place.
Upserve compiled the 6 most common pet peeves that diners have and the simple fixes you can make to ensure that your guests feel comfortable and happy rather than the opposite.
Take a look here to learn more about what makes the typical guest tick and how to adjust your restaurant accordingly!
Check back in two weeks for another update!