Union Square Hospitality Group is ‘Better Than a Milkman’

Restaurants prepared fresh food that is highly perishable every.  The restaurateurs focus on selling high quality hot food hot and cold food cold with service that excels proving incremental margins is what they do best.  At times they forget that the kitchen is a manufacturing center according to our Grocerant Guru®.

Back in the day, the mid-20th century, a daily, bi-weekly, or weekly visit from the milkman deepening in your family size and age of children was simply routine. The Milkman would start his morning at a dairy, then head door to door with his refrigerated truck full of freshly filled bottles, changing out old empties for new. Today, meal-kit companies are fast becoming the Milkman of today, garnering customers from grocery stores and restaurants.  Meal-Kit companies are in the meal business just like other retailers.

One restaurant company that did not forget that it is a food manufacturing center at its core is Union Square Hospitality Group.  So when one of its restaurants was being relocated, they found a new opportunity, new point of fresh food distribution to leverage their skill-set meals. 

That’s when Union Square Hospitality Group (USHG) asked Union Square Cafe executive chef and partner Carmen Quagliata to help Delta Airlines make customers happy with USHG meals. He’s the latest chef from Danny Meyer’s restaurant company to design the menus for Delta Airline’s first class passengers, The New York Times reported.

Ready-2-Eat and Heat-N-Eat fresh prepared food that is portable is driving success in every sector of foodservice retail today according to Nielsen. Foodservice Solutions® Grocerant Guru® asked why aren’t more restaurant’s leveraging their skill-sets to drive sales locally. 

When USHG can develop menus, meals, for international flights, local restaurants can sure sell meals and meal-kits locally?  Restaurants are in the meal business, selling meals beyond your four walls is more important today than ever.  

Consumers crave full flavored meals.  Consumers have been garnering meals from new non-traditional locations in an ongoing quest for Eating-Out while Eating-In.  All restaurant have the ability to create new opportunity selling meals, meal-kits, meal components that complement their brand, edify their brand promise, while reinforcing the local relationship with consumers.   Are you prepared to garner a larger share of stomach? 

A Ready-2-Eat and Heat-N-Eat grocerant niche program can drive your top line sales and bottom line profits.  Do you want to be ‘better than a Milkman’ like USHG? Have you conducted a grocerant program assessment? Foodservice Solutions® team can conduct one, providing differentiated ideation that can set you apart. 

Success does leave clues.  Are you trapped doing what you have always done and doing the same way.  Interested in learning how Foodservice Solutions 5P’s of Food Marketing can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us