MAY 2019 - "THE IMPOSSIBLE BURGER" IS A MUST

MAY 2019 - "THE IMPOSSIBLE BURGER" IS A MUST

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MAY 2019 - "THE IMPOSSIBLE BURGER" IS A MUST
By RichUnger@promotingnightclubs.com

                    "OUTBACK" has 86 their Veg Burger, ( huge mistake) In fact "OUTBACK" like many other chains have totally chosen to ignore the Veggie Lifestyle, the "Plant Based Protein" dining experience, thus they are losing hundreds of thousands of dollars, because Millennials are not the same customers that "Bonefish", "Carrabba's" and "Outback" has originally catered to and are not this generation.
 No wonder their same store sales are not soaring, but rather very slowly sinking.
  They refuse to grasp and embrace the new kind of very healthy , yet creatively served dishes that this generation demands.
Take "Outback", they continue to run tv and social media spots pumping up their priced steaks, adding lobster. Take "Longhorn", sizzling their steaks, but totally ignoring the tastes of this generation.
 "You can't fake steak", that is so true, but you also "can't do the biz you once did on steak alone".
   The "Portobello Cheese Steak Hoagie" is delish and nobody can tell the difference between it being chopped steak or not. The "Portobello Cheese Burger" is another very tasteful serving.
 "Parsnip French Fries", you can't even know they are not french fries.
 It's all about the Chefs, the Cooks, who prepare these items and how they do so.
  It's like "Heineken" just rolling out "0.0", as I have already mentioned, it tastes just like beer , but has zero beer in it. It's the same comparison.
 It's all in the prep, and skills of the person who leads your kitchen.
 Where is your "IMPOSSIBLE BURGER"?
 The reason you tried and it failed, is because you did not market, brand & advertise it correctly and creatively.
 So you just gave up and chose no more.
The only business you hurt was your own.
When do you stop procrastinating, and start producing "The Fun" and "The Wow Factors" that bring in new faces, more faces and more often?
   



Plant-based protein continues to go more mainstream, making it easier to maintain a vegan or meat-free lifestyle.
Two weeks after Red Robin became the largest restaurant chain to serve The Impossible Burger and Burger King announced the pilot of the Impossible Whopper in St. Louis, two more restaurants announced Monday that they are joining the growing plant-based foods movement.
Blaze Pizza is adding a vegan Spicy Chorizo topping at its 300-plus restaurants nationwide Tuesday. Then on April 25, Del Taco will become the first national Mexican fast-food chain to offer plant-based meat across all 580 locations with two new meatless tacos.
 Del Taco President and CEO John Cappasola said the California-based company partnered with Beyond Meat to develop the protein that includes the restaurant's signature seasoning.
“It provides vegans and vegetarians or anyone wanting to cut down red meat consumption with more variety and convenience than they have today,” Cappasola said. “You can have a taco experience without feeling like you’re sacrificing.”
Del Taco is releasing its new Beyond Taco and Beyond Avocado Taco April 25. Both include a plant-based meat developed with Beyond Meat.
Del Taco is releasing its new Beyond Taco and Beyond Avocado Taco April 25. Both include a plant-based meat developed with Beyond Meat. (Photo: Del Taco)

Other early vegan menu products

Chipotle Mexican Grill is considered the first major chain to offer a vegan option when in 2014 it introduced its Sofritas, a spicy, shredded, organic tofu, to restaurants nationwide.
That same year, White Castle released its first vegan veggie slider and last September began selling the Impossible Slider made by Silicon Valley-based Impossible Foods.
Last year, KFC announced it was testing a vegetarian equivalent of its famous chicken in the company's units in the United Kingdom and Ireland.
In January, Carl’s Jr. added the plant-based Beyond Burger to its menu and Taco Bell announced it would test a dedicated vegetarian menu, new menu items and in-restaurant menu boards to make it "even easier and better for vegetarians and flexitarians."
Flexitarians usually follow a vegetarian diet but occasionally eat meat or fish. Taco Bell began its test in Dallas earlier this month. 
Bagel chains Einstein Bros., Noah's New York Bagels and Bruegger's Bagels added Daiya's dairy-free "Plain Cream Cheeze-Style Spread" at restaurants nationwide in February. 
Blaze Pizza is launching a new Spicy Chorizo vegan topping.
Blaze Pizza is launching a new Spicy Chorizo vegan topping. (Photo: Blaze Pizza)

The latest meat-free additions

Del Taco partnered with El Segundo, California-based Beyond Meat, while Blaze Pizza partnered with an unnamed third-party supplier to develop the new products.
“I wanted to create a vegan topping that pizza lovers would enjoy regardless of their dietary preferences,” Blaze Executive Chef Brad Kent said. “Since there wasn’t anything on the market that was flavorful or spicy enough for us, I started developing the recipe by bringing in over 20 different chilies and other spices.”
Del Taco tested its new Beyond Taco and Beyond Avocado Taco in Southern California and Oklahoma locations and saw “tremendous consumer demand that drove increases in our sales and our traffic,” Cappasola said.
The two tacos contain the Beyond Meat but the Beyond Avocado is the "completely vegan product," Cappasola said, because it has a slice of avocado instead of cheese.
The tacos will cost $2.49 each and customers with the Del Taco app can try one for free starting April 25 when they enter promo code “Beyond” into the app. No purchase necessary and the offer is valid for seven days at participating restaurants.
The demand for plant-based products is growing as more people want to reduce meat consumption because of health concerns, said Ethan Brown, Beyond Meat's founder and CEO.
"We are about accessibility and meeting people where they’re at in their journey – whether you're a hardcore carnivore or a strict vegan, you should be able to have our tacos, enjoy what you're eating and feel great afterward," Brown said. 
A Change.org petition has seen an influx of signatures since Burger King started testing its plant-based Whopper.
 Plant-based foods not just a trend According to a June 2018 Nielsen report, while only 6% of Americans said they follow a strictly vegetarian lifestyle and 3% a strictly vegan lifestyle, 39% of Americans said they were trying to eat more plant-based products.
To Michele Simon, executive director of the Plant Based Foods Association, the growth of plant-based products in restaurants and stores isn't a trend, but a movement.
“We’re talking of a mainstreaming of this way of eating," Simon said, adding meat and dairy alternatives are growing in popularity. “You can’t get more mainstream than Burger King and Carl’s Jr.”
That has led some to question when McDonald's will announce plans for a meatless burger in the U.S.
Upscale at 7-Eleven?Slurpee move over. 7-Eleven tries upscale with fresh tacos, on-tap kombucha, craft beer
The global fast-food giant already has vegan burgers in other countries, including the McVegan, which it added to menus in Sweden and Finland in 2017, and the McAloo Tikki from India. The Indian veggie burger was available in November as part of a rotating menu at McDonald's global headquarters restaurant in Chicago.
A 5-year-old Change.org petition asking McDonald's to add a vegan option that was endorsed by talk show host Ellen DeGeneres in 2014 started recirculating last week.
Author Kathy Freston, who started the petition, updated it after Burger King's announcement. She wrote on April 10: "As 160,000-plus consumers strong, let's turn up the pressure on McDonald's by telling them that if Burger King can do it, a meatless burger is no longer 'impossible.'" 
When asked if McDonald's had any plans to add a vegan burger or a comment on the petition, McDonald's spokeswoman Andrea Abate said that the company didn't have a comment.
Simon thinks it's a matter of time before McDonald's and competitors expand their menus.
“Major fast-food chains are realizing that they have to respond to this growing consumer demand, "Plant Based" food items are in real demand. As an Independent, you have the advantage, you don't need a "Test Kitchen". You don't need to go through a chain of command. You can garner major local publicity and media coverage on your "Plant Based Creations".
________________________________________________________________________/
WHAT IS GOING ON IN LAS VEGAS?
  THIS PAST MONTH, THE MOMENT "KAOS" OPENED IN "PALMS CASINO RESORT", "HYDE" NIGHTCLUB CLOSED. OTHER CLUBS ARE EXPERIENCING A MAJOR DOWN FALL IN CUSTOMER COUNTS AND REVENUE RETURN.
 THE OXYMORON IS THIS: ON THE ONE HAND IN VEGAS YOU HAVE "CASINO RESORTS", LAYING OFF EMPLOYEES, ADDING SERVICE CHARGES TO ALMOST EVERYTHING BUT USING THE HOTEL ROOM RESTROOMS. ON THE OTHER HAND, YOU HAVE "CASINO RESORTS" POURING MILLIONS AND MILLIONS OF DOLLARS INTO DIGITAL SIGNS, INTO ENTIRE MAKEOVERS, INTO NIGHTCLUB CLOSINGS AND RESTAURANT SHUTTING DOWN, REPLACED BY NEW CONCEPTS, AGAIN COSTING A SMALL FORTUNE TO CREATE. WHAT VEGAS IS TOTALLY MISSING, WHAT THE "SUITS" THE SIX AND SEVEN PAID EXECUTIVES IN THE HUGE OFFICES ARE MISSING OUT ON, IS "THE FUN" AND "THE WOW FACTORS", THAT ATTRACT GUESTS, VISITORS, LOCALS, SINCE SO MANY KNOW THE BASIC, STALE, PREDICTABLE SETTINGS, FORMATS, AND ATMOSPHERES BEFORE THEY EVEN ARRIVE.
 SO ONE SUPER STAR DJ IS SIGNED TO A TWO YEAR $60 MILLION REPORTED RESIDENCY. WHY? WHY? DO YOU MEAN OTHER DJS COULD NOT PACK THIS HUGE ROOM? OTHER DJS ESPECIALLY WOMEN WOULD NOT DRAW THE CROWDS?
WRONG AND WRONG AGAIN. IT'S AS IF ALL OF A SUDDEN A "RESIDENCY" DOES NOT INSURE HUGE $ FOR THE CLUB.
IT'S AS IF ALL OF A SUDDEN A "RESIDENCY" IS NOT THE SMART, AGGRESSIVE SIGNING IT WAS A FEW YEARS BACK.
YOU HAVE ONE ENTIRE "CLUB CASINO CORPORATION" RIDDING THE INFAMOUS "CIRQUE" OUT OF ALL THEIR ENTERTAINMENT VENUES.
YOU HAVE ANOTHER ENTIRE "CLUB CASINO OPERATION", CLEARING OUT ALL THE "GO GO GIRLS" THAT WERE PAID A DISGRACEFUL $27 AN HOUR, PLUS DEDUCT THEIR AGENCY'S FEE. THESE DANCERS SHOULD HAVE BEEN PAID $50 AN HOUR. NO LESS !!!!
VEGAS IS IN "GENERATION SHOCK". THEY DO NOT GRASP THAT WHO THEY CATERED TO TEN YEARS AGO IS NO LONGER THE VERY SAME GUEST THEY CATER TO NOW.
THE SAME CAN BE SAID ABOUT YOUR BAR, YOUR CLUB, YOUR LOUNGE, YOUR RESTAURANT, YOUR PUB, YOUR TAVERN, YOUR BANQUET HALL, YOUR BOWLING CENTER THAT HAS A BAR, NO MATTER WHAT CITY, WHAT COUNTRY, YOUR CUSTOMERS NOW, ARE NOT THE VERY SAME YOU HAD TEN YEARS AGO, YET YOU OPERATE AS IF THEY ARE.
YOU KNOW THAT "THE LONGEST RUNNING" PHRASE YOU USE TO MARKET A DISTINCT ELEMENT OF YOUR FORMAT?
 IT'S TIME TO REMOVE IT. TO UPDATE, UPGRADE, UPLIFT YOUR FORMAT.
YOU ARE IN DENIAL. YOU REFUSE TO ACCEPT REALITY AS IT IS NOW.
I HAVE NEVER MET, SPOKEN TO SO MANY OWNERS WHO SIMPLY HAVE NO CLUE.......................
THEY DON'T KNOW IF THEY SHOULD CLOSE, SELL, STOP COMING IN, FIRE EVERYONE, CHANGE THE NAME, GET A CLUB PROMOTER, CHANGE THE MENU, PAINT THE FRONT,AND ON AND ON?
THOSE ARE NOT YOUR ANSWERS.
YOU NEED DIRECTION, GUIDANCE, EXPERTISE, OUTSIDE OF YOUR USUAL WORLD.
EMAIL RichUnger@promotingnightclubs.com or simply fill out this no big deal form. http://promotingnightclubs.com/contact.htm
WHAT HAVE YOU GOT TO LOSE? NOTHING............. 

 
Copyright 2019 Rich Unger

 

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