Having your menu online saves time for the kitchen staff, and it saves costs related to the printing materials. Reduction in printing materials reduces their environmental impact, as well. In addition, an e menu or a mobile menu is always available to your customer regardless of place or time.
Nowadays customers are searching for restaurant menus online in order to see the offering already before going to the restaurant. Customers are also ever more interested in food related issues. They want more information about ingredients and health benefits with regards the food they are eating. Interest in local food and traceability is growing, as well. In addition, more and more people need to find out extremely detailed ingredient information as allergies caused by food have been increasing rapidly.
Sharing your menu online is quick and easy with a system
Posting a menu in, for example, your restaurant’s website is of course possible just with word processing skills, but you can handle it with notably less effort with the help of a system. JAMIX Kitchen Intelligence System is a comprehensive system for professional kitchens, where you can manage all the essential information and functions of the kitchen. Menu planning is one of the key features in the system, and it is seamlessly linked to the recipes and the ingredients that are in use in the kitchen. The same menu, that has been created in the system for managing the kitchen’s internal operations and production, can be published with a couple clicks in a customer friendly format in selected digital channels.
Publish your menu to several digital channels at one go
In addition to your own website you can easily share the e menu into digital info screens at point-of-sale, for example. The info screens can as well be tablet sized, for example near the entrance of the restaurant, or they can be large screens in lobby areas.
JAMIX Kitchen Intelligence System creates a QR code on the menu’s web address, as well. You can utilize the QR code for example in printed marketing materials. Once your customer scans the code with his/her smartphone, the web page including the menu will automatically open in the smartphone’s web browser.
In addition to the previously mentioned, you can publish your menu from the JAMIX System into the unique JAMIX MENU mobile application, which is available for free download in the app stores (at the moment available in Europe, only). In the mobile application you can browse through menus of all restaurants who have published their menu into it. The customers can make a list of their own favorite restaurants in the application, as well.
Detailed information included in the e menu
The e menu you have published from JAMIX Kitchen Intelligence System automatically includes also the sales prices for the menu items, as well as diet information, ingredients list including allergens, and nutrition facts. So, in addition to the menu items, the JAMIX online menu provides a lot of information to your customers.
These days consumers are ever more interested in the environmental effects of food. The unique CO2 Calculator in the JAMIX Kitchen Intelligence System automatically calculates the carbon footprint of food. You can choose to publish the CO2 values together with the menu for your customers, as well.
Collect customer feedback related to your menu
You can also collect customer feedback related to your menus with the JAMIX MENU application. You can create the survey and decide on which topics you want to get feedback on. Activating the customer feedback survey in the JAMIX System is again quick and easy. You just have to link the survey to the menu that will be published and the system takes care of the rest. Your survey will be shown to your customers together with the e menu, and the feedback from your customers will be automatically saved into the system, where you will have versatile reporting options related to it.
Design of the online menu according to your brand
The core purpose of the menu is communication, but most often it is a marketing tool, as well. For this reason the appearance of the menu is not meaningless. The JAMIX MENU application enables you to edit the appearance of the published menu according to your visual guidelines. You can, for example, add your own logo into the online menu or edit the color theme and fonts on the menu.
In addition, you can also add pictures that have been saved into the recipes in the JAMIX System into the online menu. This way you can choose to illustrate the menu with, for example tempting pictures of the menu items.
One system supports your kitchen operation all the way through
In addition to e menu JAMIX Kitchen Intelligence System includes all the essential features needed for running a food service operation:
Collecting customer feedback and especially reacting on it is an excellent marketing tool which is worth to be utilized in the foodservice business.
By Salla Arffman, Trainer
How many times have you skipped a restaurant after hearing that the food they serve is not that excellent, the portions are too small, or the customer service poor? There you have it. They say that all publicity is good publicity, but in foodservice business it can be difficult to get rid of bad reputation and it can have a significant effect on your customer count.
As you know, If you’ve had a good experience you mention it to a few others, but bad experiences are spread much further as you talk about them at workplace and with friends. But how to get this information to the service provider?
How often do you give negative feedback directly to the service provider? Surely there are exceptions, but I personally belong to that group who actually lie straightforwardly to the waiter when asked ”How is your meal?”, even if half of the plate would be left untouched. And I don’t believe I’m the only one doing this.
Why should you collect customer feedback?
If the customers are coming in in a steady pace and you receive negative feedback a couple of times per month, then do you need to collect customer feedback separately? Yes, you do!
By collecting customer feedback systematically you will know about individual failures but also about successes. When giving feedback is made easy for the customer, they will be more likely to give positive feedback, as well. If the feedback process is complicated you are prone to getting feedback only from the customers who have had an especially bad experience.
A customer feedback survey enables you to emphasize the issues that are important to your business. If the aim is to develop the menu, you can ask in your survey what types of food the customers would like to see on the menu. If again you are aiming to improve customer satisfaction, you can ask questions on that issue particularly.
Collecting customer feedback and especially reacting on it is an excellent marketing tool which is worth to be utilized. The customers appreciate if their opinions are taken into consideration and these stories are told forward at the coffee breaks, as well.
5 rules for collecting customer feedback
Make giving customer feedback as easy as possible for your customers. For many of us it is difficult to give negative feedback face-to-face, so you should be able to give feedback in writing and anonymously. The time has passed by the carton feedback boxes and many businesses are moving on to electronic customer feedback applications. You can give feedback through applications designed for this purpose for example with your smartphone, and the service provider will easily get reports on the feedback for analysis.
Keep the survey simple, design the questions carefully and ask the right questions. How many of us has left a customer feedback survey unfinished because there have been too many questions? How many of us has been annoyed because the survey has not been consistent and it has included several questions meaning the same thing? You need to design the questions so, that the customers will find it easy to give answers and that they won’t enable ambiguous answers. Always ask one thing at a time. A good rule of thumb is not to ask about things on which you are not going to do anything or on which you cannot do anything.
Engage your customers into answering the survey. The survey is not of much use, if only 2 % of your customers answer to it. The more you get feedback and the more versatile your survey is, the more useful it is. In many feedback surveys the customers are lured into answering with the help of a small prize, for example a sweepstake. On the other hand, if the customer feedback survey is marketed in the right way (for example: ”Suggest a new plate for the menu, 5 of the most popular ones will be added to the menu”) you shouldn’t be lacking answers.
Make the survey visually good looking. Do not forget that customer feedback surveys are one of the most visual parts of customer communication and for this reason the survey should be in line with the visual appearance of the organization. If the questionnaire is dull and old-fashioned, this is what you will be communicating of your business, as well.
React on the feedback as promptly as possible. What could be more annoying than getting a lame answer saying ”we’re sorry” to a feedback given over a month ago. You need to analyze the feedback and answer promptly to those who have left their contact information, and use the information for developing your operation. Always aim at turning a customer’s negative experience into a positive one by using a refund, for example. Promote the actions you have taken based on the feedback, for example bring it up on the menu if some plate has been included after a customer request.
JAMIX MENU Customer Feedback Service
JAMIX Kitchen Intelligence System includes an additional feature for collecting customer feedback. The feedback is linked to the menus in JAMIX MENU service so the customer’s feedback is targeted at a specific menu in in the program. The customer can give feedback on a whole meal (for example ”Really friendly customer service at lunch time!”) or a part of meal (”Macaroni and cheese was especially good today!”). The customers can give feedback with their own smartphones, for example.
You can design and create as many questions as you need to have. Question type options include stars, smileys and text. The customers can add pictures on the feedback, as well. Reports on feedback can be found in JAMIX Kitchen Intelligence System.
Feedback and actions related to it support the journey toward excellence. A kitchen system with integrated feedback application works well in food service. This is one of the topics in the following newsletter by Certified Master Chef Ron DeSantis.
October was jam packed. I started the month with on a CIA Consulting Team project of chefs implementing a fantastic food program for the US Air Force. During that project, my colleague Victor Gielisse, CMC shared this with me:
Four Kinds of People.
Those who make things happen.
Those who watch things happen.
Those who wonder what happened.
Those who don’t know that anything happened.
This statement is attributed to Mary Kay Ash, founder of Mary Kay Cosmetics. Mary Kay is known to have said that she wanted to be first on that list. Mary Kay certainly knew what it takes to make things happen!
Master Chef Insights
Dr. Tim Ryan, CMC, President, The Culinary Institute of America (CIA) would say, “feedback is the breakfast of champions.” He believes the journey toward excellence is supported by accepting specific feedback and then taking action to improve. The culture of excellence at the CIA was enhanced by leadership role modeling and through training programs for faculty, staff, and management.
Listening to feedback isn’t always easy. Our first inclination is defensive. Criticism is hard to hear. Feedback isn’t always clear and specific, and it can be interpreted as personal. The key is to listen attentively or read thoroughly and find the reason for the feedback. Once you know the cause, you can do something about it.
Technology is a great tool to allow customers to provide instant feedback. Yale Dining has an app for student dining that allows students to provide feedback instantly. That app, called Fast Track, captures the feedback so that managers can take corrective action or improvement steps in real time. Harvard Dining Services provides students with a number to text feedback, once again providing instant feedback. Uber Eats sends a request for feedback as soon as food is delivered, airlines send a survey after each flight, and there are countless other examples of requests for feedback. The best organizations accept the feedback and develop processes and training to improve. Additionally, kitchen management software (see Jamix below) allows customers to use integrated technology to give immediate feedback.
Culinary & more…
Chefs are hardworking people. One of the things I witness in the culinary field is the insistence to make everything from scratch. I’ve been there and in many fine dining eateries chefs cook from scratch daily. There are thousands of other operations that would benefit from sourcing ingredients ready to use.
Ready-to-Use ingredients come from manufacturing kitchens that prepare foods under the watchful eyes of highly skilled chefs. In the past I had the opportunity to work with the innovation team at Hormel Foods during the development of Fire-braised meats. The quality and flavor of fire-braised meats will meet the exacting standards of chefs. The benefits of RTU ingredients are consistent quality and flavor, labor saving, cost control, and just-in-time inventory. The variety of prepared foods is not limited to meats. Sauces, salsas, vegetables, soups, pastas, beans (think cans) are available in RTU format.
Other companies with professionally prepared foods for foodservice use are, Bonewerks Culinarte, and Cuisine Solutions. I’m familiar with quality and flavor of foods from these companies and believe they would be of benefit to many operations.
Plant-based meats are delicious. The quality of plant-based meats is at the highest level ever. The flavor and texture are satisfying, and they are easy to prepare. Practically everyday another article is written about plant-based meat options. Full disclosure is that I work with a plant-based meat company called Hungry Planet. The taste of Hungry Planet plant-based meats and the range of their portfolio convinced me that Hungry Planet is truly committed to high quality food.
They are not just for vegans or vegetarians. Plant-based meats are a delicious option, and they deliver taste and texture. Now for the biggest culinary tip regarding cooking plantbased meats – don’t overcook! Just like traditional meats, plant-based meats are not good when overcooked. This is the most important aspect when working with plant-based (and traditional) meats.
The CIA’s Menus of Change (3rd CIA reference in this newsletter….!) has colleges & universities engaged in the “Protein Flip”. This initiative is a menu develop process that replaces an animal protein with plant-based ingredients.
Here are some delicious foods prepared with plant-based meats:
Sausage, Egg & Cheese Breakfast Sandwich
Hungry Planet Italian Sausage™ patty topped with vegan egg, melted vegan gouda, red-eye coffee sauce and scallions on English muffin
Philly Beef & Egg Breakfast Sandwich
Hungry Planet Beef™ with caramelized onions, scrambled vegan egg, vegan cheddar on English muffin
Pesto Chicken Panino
Hungry Planet Chicken™ patty with vegan lemon-mayo, roasted peppers, basil-pecan pesto on ciabatta
Pork Banh Mi
Spicy Hungry Planet Pork™ with pickled vegetables, cilantro, and sweet garlic drizzle on soft baguette
Chipotle Chicken and Portobello “Bacon” Panino
Hungry Planet Chicken™ patty with chipotle mayo, portobello “bacon”, cheddar, tomato, and arugula on sourdough
Hungry Planet Chicken™ ALT (avocado, lettuce, tomato)
Hungry Planet Chicken™ patty with vegan lemon-mayo, fresh avocado, lettuce, tomato, on toasted Italian bread
Spanish Chorizo & Potato Torta
Layered potato and Hungry Planet Chorizo™ with caramelized onions and smoked paprika slowly baked, topped with gazpacho vinaigrette
Colombian Bocadillo with Hungry Planet Chorizo™ & Egg
Scrambled Hungry Planet Chorizo™ and vegan egg with cheddar on toasted baguette
Shawarma & Za’atar Roasted Cauliflower in Pita
Hungry Planet Chicken™ shawarma with za’atar cauliflower, cucumber, tomato, and tahini in pita
Chicken Tikka Masala Bowl with Basmati Rice and Pickled Vegetables
Hungry Planet Chicken™ tikka masala over fluffy basmati rice in a bowl with house-made pickles and cilantro
It was an opportunity to demonstrate the impact that Jamix has on foodservice operations. Hit the link below to see the October 27, 2018.
Innovations is an award-winning television series hosted by actor, director and environmentalist, Ed Begley Jr., and is dedicated to bringing viewers the most up-to-date, cutting edge information across a vast array of industries. From health and wellness to global business, renewable energy, and more, Innovations features practical solutions and important issues facing consumers and professionals alike.
“The Truth About Food” is the title of a new book by David Katz, MD. The title alone says, “read me”. The fact that I know David and have had the privilege of hearing him talk about food (publicly and privately) makes me recommend reading his new book. I just got the Kindle app, downloaded a “sample” copy, started reading as far as the sample permitted, but can’t figure out how to buy the eversion. In any regard, the writing is classic David and it is immediately engaging, witty, and factual.
Here are a handful of testimonials:
“You’ve got a terrific book in front of you, written by a doctor who is woke, devoted, caring, and deeply concerned not only about what and how we eat but the impact it has on ourselves, our environment, other living beings, and the planet in general.
– Mark Bittman
Dr. David L. Katz helps insulate us from the next food fad by making sure we are armed with the truth, and nothing but the truth. Facts do matter, and The Truth About Food is full of them. The Truth about Food should have a home in everyone’s kitchen.”
– Sanjay Gupta MD
“Sometimes, even I have nutrition questions; and when I do, I take them to Dr. David L. Katz. Read this book- and you will see why!”
– Joy Bauer, MS, RDN
And if that’s not enough, take a look at this recommended recipe:
I’ve been waiting weeks to be able to share this information. Over the past several months I’ve been interviewing people that love everything about food for a new podcast series from Hormel Foods. Here is a link for Hormel Foods Our Food Journey™ Podcast www.hormelfoods.com
I’m honored to launch the series with a great colleague, Ethan Watters, conducting my conversation. The range of interviews includes, Evan Inada from Columbus Craft Meats talking about everything salumi; Chef Christina Machamer winner Hell’s Kitchen; CIA Certified Master Chef Adam Busby; Chopped finalist Chef Kenneth Temple; and a compelling discussion with Nom Wah Tea Parlor owner Wilson Tang. Please join the journey.
CulinaryNXT is a food service advisory practice drawing on Ron DeSantis’ 30 years of experience in all facets of the food industry. Ron is one of only 68 Certified Master Chefs worldwide and has advised organizations of all sizes and types. His strengths include culinary innovation, menu and recipe development, culinary assessment, bottom-line results, and communication skills that allow him to implement solutions effectively.
CulinaryNXT’s base is in New Haven, but its reach is truly global. CulinaryNXT’s relationships extend to numerous countries around the world in a client and alliance network that has been built over many years. These relationships provide both global support and local knowledge.