March 28, 2012

Foodservice Trends for Hispanic Consumers

Diversity in foodservice is on the rise, and one of the largest growing segments is the Hispanic market.  Hispanics now make up 16 percent of the U.S. population based on the 2010 U.S. Census, and account for some 9.8 billion restaurant visits per year, according to The NPD Group, a leading market research company.



Global brands like Denny’s have already started to target this demographic.  Denny’s recently launched their first  national online marketing campaign, in the form of a spoof video called “Skillet Whisperer,” featuring famed dog behavioralist, Cesar Millan, star of National Geographic WILD's 'Dog Whisperer with Cesar Millan.’  The skillet and frying pans like those used by Denny’s can be found on ClipperDirect.com.



Available in both Spanish  Spanish and English, the videos, available respectively on YouTube and FunnyOrDie.comshow Millan taming an unruly Denny’s Sizzlin’ Skillet, from the chain’s new Sizzlin’ Skillets menu, which the video concurrently promotes.



In 2009, Walmart opened the first Supermercado de Walmart in Houston. According to Jose Antonio Fernandez, vice president of business development for Walmart, the 39,000-square-foot venue offers a wide selection of fresh and authentic foods, including popular national brands from Mexico and the U.S. It also sells traditional tacos, tortas, aguas frescas, sopes, carnitas and barbacoa at low prices.



In an ever-increasing market dynamic, retail foods and foodservice products continue to overlap and grow within the Latin culture while North Americans' desire for an expanding taste in Hispanic foods has grown concurrently.  It is important that this trend that is acknowledged in restaurant menus and advertising is also reflected in commercial restaurant supply purchases. Upon surveying Mexican restaurants in Southern California, a leading market research company found that commercial kitchen cookware extends to ethnic restaurant usages with a large concentration in purchasing fryer baskets, aluminum stock pots, steam pans, and frying pans. 



As this segment of the population grows, it is important for strategist to engage and advertise to this group.  According to the Pew Research Center 40 percent of Hispanics are most comfortable speaking Spanish.  These are important considerations when marketing to Hispanics. The messaging and communications need to be relevant.  Retailers across all channels are trying to tap the buying power of Hispanic consumers.

February 15, 2012

Clipper 2012 Restaurant Trends: Local Sourcing

We rolled them out one at a time but here is the last of 13 peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.  


Local Sourcing - Getting what you need for your menu locally started as a hip idea but now is evolving into an economic necessity as transportation costs continue to rise.  It also provides an opportunity to add a level of uniqueness to your menu by adorning it with local cheeses, beers, produce or other regional specialties.  Besides, why sell a burger with tomatoes when you can offer a burger topped with sun-ripened Local Farms roma tomatoes handpicked just a few miles away in Windswept Valley?

 
Prior Twelve 2012 Clipper Restaurant Industry Predictions:

February 14, 2012

Clipper 2012 Restaurant Trends: Feed the Youth

We are rolling them out one at a time but here is the 11th of 13 peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.  

Feed the Youth - From "family hour" specials to kids menus, restaurants will be courting the kids as way to get mommy and daddy out for a meal as well.  Those that will see the most success will be those that go beyond a kid-sized pizza or dollar pancakes decorated like a mouse.  Healthy kid-menu options, loyalty clubs just for children, fun-zone dining areas and other innovations will make the difference and build the kind of customer loyalty that spans an entire family.

Prior Ten 2012 Clipper Restaurant Industry Predictions:

February 13, 2012

Clipper 2012 Restaurant Trends: Drink Up

We are rolling them out one at a time but here is the tenth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.  

Have a Drink - From handcrafted beers to exotic coffees, diners are looking for better quality and variety across the entire menu and that extends to the drinks as well.  Telling a customer all you have is "Coke, Sprite, Diet Pepsi, Bud, Bud Light and iced tea" is not going to cut it in 2012.  It passes up an opportunity to sell something that diners are willing to pay a little extra for.


Prior Nine 2012 Clipper Restaurant Industry Predictions:

February 8, 2012

Clipper 2012 Restaurant Trends: Upgrade and Replace

We are rolling them out one at a time but here is the ninth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.
 

Upgrade and Replace - Have you been putting off restaurant projects while waiting for the industry to rebound?  The whole industry has.  In the same way you can only put off fixing a car for so long, the pent up demand to upgrade and replace restaurant supplies in general and foodservice supplies in particular will start to come to a head in 2012.  It's actually a great time as supplies and labor are still priced to move in a slow market.  Look for everything from the plates, pans, tables and even cooking utensils to get a refresh, you may even want to plan that renovation you have been thinking about...

 
Prior Eight 2012 Clipper Restaurant Industry Predictions:

February 7, 2012

Clipper 2012 Restaurant Trends: Getting Social

We are rolling them out one at a time but here is the eighth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.
 
Getting Social - Few industries have not been touched by the social media boom but the restaurant industry in particular, based around something as social as eating out, has plenty of room to grow in this direction.  Four Square showed us how to turn going out into a game, just ask the "mayor" of your local Starbucks.  Restaurants are catching on to the value of actively encouraging digital interaction.  From online delivery ordering to Twitter specials to custom apps, the market leaders will be those who grab the 21st century tools by the horns.

Prior Seven 2012 Clipper Restaurant Industry Predictions:

February 6, 2012

Clipper 2012 Restaurant Trends: Menu Prices Will Rise

We are rolling them out one at a time but here is the seventh of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.
 
Rising Costs Makes for Rising Menu prices - Rising restaurant costs have been absorbed to a large degree by the restaurants themselves. Now at the profitability breaking point, some of the expenses will be passed onto the customers.  We are a long way from a $20 Big Mac but you may see the dollar menus getting a little smaller while average menu item prices inch up.

Prior Six 2012 Clipper Restaurant Industry Predictions:

February 3, 2012

Clipper 2012 Restaurant Trends: Stepping Up

We are rolling them out one at a time but here is the sixth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.
 
Stepping up when Stepping out - American families suffering from "kitchen fatigue" of endless meals at home while they tightened their belts will venture back out into restaurants seeking small indulgences, not five-course wallet-busters.  Crank up your menu just a notch by offering Angus beef, Lobster, wood-fired, and artisanal options for a "menu-plus" experience.
Prior Five 2012 Clipper Restaurant Industry Predictions:

February 2, 2012

Clipper 2012 Restaurant Trends - The First Meal

We are rolling them out one at a time but here is the sixth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.

The Most Important Meal - Breakfast will be big again in 2012.  Not only will breakfast menu items expand, but look for some established players to start opening their doors early for the first time.  Breakfast has fueled 60% of traffic growth for all types of restaurants over the last five years, yet accounts for less than 9% of overall business.  Savvy restaurants will seize on this growth segment as more Americans get back to work.

Prior Five 2012 Clipper Restaurant Industry Predictions:

February 1, 2012

Clipper 2012 Restaurant Trends - As You Wish

We are rolling them out one at a time but here is the fifth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.


As You Wish - Custom fries are just the beginning.  Look for hyper-customized ordering systems and flexible menus that cater more and more to consumers' dining wishes.


Prior Four 2012 Clipper Restaurant Industry Predictions:

January 30, 2012

Clipper 2012 Restaurant Trends: Service, Service Service

We are rolling them out one at a time but here is the fourth of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.

Service with a Smile, Smile, Smile - Consumers have spent more time than usual eating in their own kitchens due to the long economic downturn. As they step out more often for meals, the contrast between eating at home and eating out will be more obvious than ever. Restaurants will focus on creating friendly and inviting service experiences to remind us all why we need to eat out more often.


Prior Three 2012 Clipper Restaurant Industry Predictions:

January 27, 2012

Clipper 2012 Restaurant Trends: Mall Meetups

We are rolling them out one at a time but here is the third of thirteen peeks at what the near future of the restaurant industry looks like to the "Clipper Council" of key Clipper executives along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.

Meet You at the Mall - As malls struggle to deal with increasing store vacancies, a new emphasis is being placed on the food court to attract traffic and shoppers. Renovations are turning food courts into vibrant eatery zones that provide both an opportunity for new brands plus new horizons for some established chains.


Prior Two 2012 Clipper Restaurant Industry Predictions:

January 26, 2012

Clipper Top 2012 Restaurant Trends - New Menu Spins

It is near the end of January and it has been almost two months now of stories predicting what will move the restaurant industry in 2012.  Now that these stories are slowing to a trickle, Clipper is taking a new spin by looking back at looking forward.

We tracked all of the predictions from the restaurant pundits, industry organizations, and trade media to run it by the "Clipper Council" to flag a baker's dozen worth of the trends most likely to really gain traction in the New Year.  Our council consists of key executives from Clipper along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.

We are rolling them out one at a time but here is the second of thirteen peeks at what the future looks like to them...

New Spins on Classic Menu Items 
The restaurant industry's need to innovate in the competitive marketplace means menu items may take old favorites to new levels.  Look for new takes on anything from pizza to burgers, and new hybrid-cuisines that build on what customers know and work in more of what they like.  Of course, don't look for any Franco-Mexican QSRs to pop up anytime soon.
 

January 25, 2012

Clipper Top Restuarant Trends for 2012: Health it Up


It is near the end of January and it has been almost two months now of stories predicting what will move the restaurant industry in 2012.  Now that these stories are slowing to a trickle, Clipper is taking a new spin by looking back at looking forward.

We tracked all of the predictions from the restaurant pundits, industry organizations, and trade media to run it by the "Clipper Council" to flag a baker's dozen worth of the trends most likely to really gain traction in the New Year.  Our council consists of key executives from Clipper along with a splash of those from Clipper's long list of global-leading restaurant chains and independent upstarts.  We are rolling them out one at a time but here is the first of thirteen peeks at what the future looks like to them...
 
Organic, Healthy, Vegetarian, Vegan & Natural Menu Items - Yes, this seems to be a perpetual favorite but for a good reason.  Demand for these menu options keep increasing.  While nobody is suggesting converting entire menus to green fare, the vast majority agree that having these options not only appeal to new customers but offers a broader appeal to current ones.

January 17, 2012

Coconut Vanilla Ice Cream with Basil Infusion recipe

Coconut Vanilla Ice Cream with Basil Infusion is our first official recipe from the Clipper Counter and it is our favorite dessert du jour submitted by one of the Clipper Team  It goes especially well following any Asian-influenced cuisine or takes on a new depth when served with cookies...

Coconut Vanilla Ice Cream with Basil Infusion
Makes 14 half-cup servings

  • Muddle half a dozen whole basil leaves into 3/4 cup of milk and let steep in the refrigerator 1-24 hours. 
  • Remove leaves then garlic press them over the milk before discarding them. 
  • Strain infused milk of any remaining leaf fragments while pouring into a mixing bowl 
  • Add 3/4 cup of coconut milk (remember to shake the can), two cups of heavy cream, 1 1/8 cups of granulated sugar, and 1 1/2 tablespoons of vanilla extract.
  • Whisk until sugar is dissolved and mixture is even.
  • Pour into commercial or consumer ice cream maker for 15-20 minutes

  • Pour into covered freezer container
  • Let ripen in freezer for two hours 

For an extra sweet tooth, add white chocolate chips during last 5 minutes of ice cream maker cycle

Enjoy!

December 26, 2011

Revamp Your Restaurant Marketing for 2012

2011 was a rough year for many restaurants and chains.  The flailing economy is not exactly creating the “let’s go out to dinner” vibe with the general public.  Like every sector, the businesses that survive the downturn will come out the other end of the tunnel even stronger (and possibly with less competition).  This is as true for independent restaurants and smaller chains as it is for the big brands.
Be a survivor in 2012 by putting together a strategy to keep or generate forward momentum with your restaurant by putting together a comprehensive strategy ranging from cost controlling to menu management.
Don’t forget to include marketing in that mix.  We are digging these 10 Marketing Tips for Restaurants in 2012 that we spotted over at QRSweb.com.  They range from leveraging Yelp to embracing “ethical consumerism.”  Take a look and start mapping out your road to recovery or continued success for the New Year.

December 13, 2011

Quick Serve: Burger+Olives+Dessert=$35129!

10 tips for a successful franchise.

Adopt an olive tree and keep its produce.

Burgers for only $20.

A $35,000 dessert.  Now that burger seems like a deal.

Let's have dinner at a convenience store.

December 8, 2011

Denny's Celebrates 10th "Panniversary" with Clipper


Denny's Restaurants customer loyalty was honored with an award celebrating the 10th Panniversary, marking the ten years since the restaurant chain first started using Clipper cookware in their kitchens and commemorating the over 100 million Grand Slam breakfasts created on the original pan design.

The 2011 Customer Appreciation Award was presented to Denny's Restaurants by Clipper Corporation, a leading designer, manufacturer and distributor of foodservice supplies and apparel.  "The Denny's Restaurant commitment to quality extends to every corner of the company and its restaurants, right down to the cookware", said Ric Quinn Clipper Corporation's Director of Sales, East.

"Denny's Restaurants challenged Clipper to create a pan that meets the demands and budgets of their high-volume kitchens while allowing them to reliably and consistently provide America with their favorite meals, just right, every time," noted Lina Hu, Founder and CEO of Clipper Corp, a company that also provides foodservice supplies and apparel to other market-leading brands such as Burger King, Olive Garden, Red Lobster, Chili’s, and Jack in the Box as well as independent and small chain restaurants.  "We are very honored to play a daily role in the preparation and service of iconic meals like the Grand Slam breakfast."

At the presentation ceremony Hu thanked Glenn Cox, Purchasing Manager for Denny's Restaurants, for the role Denny's has played in Clipper's successful history.  Cox graciously replied with “You made your own history, we were just a vehicle.”

Denny's introduced the Grand Slam breakfast in 1977.  It premiered in Atlanta and its name was intended as a nod to baseball great Hank Aaron.  The Grand Slam has gone on to become Denny's most famous menu item and has been served over 12 million times a year.

Denny's purchased the first Clipper pan on December 1, 2001, and since has evolved the relationship into over 60 items, from back of the house steam table pans, flatware, serving trays, burger presses, pizza cutters, sugar caddy’s and oven mitts. Clipper's apparel division even designed a shirt for Denny's famous All-Nighter program in 2009 that was used in the national commercials and won Clipper a Univator Award for program design and implementation. 

About Clipper Corporation
Founded in 1994, Clipper Corporation is an award-winning designer, manufacturer and distributer of foodservice supplies and apparel globally to the hospitality industry.  Customers include market-leading brands such as Burger King, Denny’s, Olive Garden, Red Lobster, Chili’s, and Jack in the Box as well as independent and small chain restaurants.  Headquartered in Carson, California, Clipper Corporation is an American company certified as a Woman & Minority Owned Business Enterprise.  For more information, visit www.clippercorp.com.

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