Look Back and Learn 2023: A year in review
“Make it a December to remember” was originally designed to inspire you to surprise a loved one a shiny new car, complete with a giant red bow. Unrealistic? Probably.
Practically, that line can serve as a reminder to review the past year, to remember where you’ve been and what you’ve learned. In the new year, you’ll have a better idea of where you need to go if you take a second to look back and do some groundwork. Below are some ideas that have popped up in our talks with clients and our research studies.
o Give the people what they want. Customers have stated loud and clear that they want to see an emphasis on:
A larger variety of plant-based menu options as well as known-source foods.
Keeping sustainability front and center through food waste reduction and cutting out single-use plastics.
More global cuisine options, available more often.
Offering an inclusive menu that caters to a wider variety of dietary restrictions. The dual benefit here is that many whole foods, which are having a moment, are free of the top nine food allergies.1
Increased use of contactless order, pay, and pick-up.
o Get the things that you want. Client liaisons have spoken, and we’ve listened. In a recent Needs Survey Report done by CSS, the themes of customer preference, operating costs, and continued learning were of great interest. Want to know more? Just reach out to us here for more details on how to get a copy of the report.
With a better idea of your needs and what your customers are looking for, you can assess your operational plan, adjust it for the coming year, and move into a more successful 2024. No luxury car purchase is required.
1. Whiteside Truitt, K. (2021, May 3). Strategies for serving top nine allergen-free meals. American Camp Association. https://www.acacamps.org/article/camping-magazine/strategies-serving-top-nine-allergen-free-meals
