Last Monday KAM MD, Katy Moses returned from the wonderful Atlantic Club study tour of Austin, Texas, organised to perfection by the guys at Peach 20/20. In our latest blog, she shares her key take-outs…
“Despite my American parentage, I had yet to visit Texas, so I was excited to see what we could learn from the F&B operators of the Lone Star State. Quite a lot, it seems- here are some of my highlights;
Quality.
The quality of pretty much every meal I ate in Austin was fabulous. Often relying on little but the actual produce itself- no bells & whistles-just really good food cooked by obviously passionate and well-trained chefs. How important is this to customers? According to KAM research, good quality food is the top reason for choosing a venue to eat in for all age groups- even above value for money.
Biohacking.
It’s on its way to being an important trend in the US. It involves people making incremental changes to their bodies, diet, & lifestyle to improve their health/well-being. In Austin, Biohacking bars are popping up everywhere, offering specialist therapies, IV drips that support your specific needs & much more. This kind of functional approach to health and wellness may be on its way over here-what would that mean for UK hospitality?
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Merch.
In the UK we simply don’t do hospitality brand merch well. In Austin, It’s everywhere. Every operator worth their salt has loads of options, from t-shirts to spice rubs. It might not be a great money-maker- it IS free marketing for the brand
Design. In Austin, the design of many bars/restaurants was surprisingly simple. Lighting seemed to be a real focus, but a reliance on natural, sturdy materials without too much frou-frou was the norm. We know that ‘atmosphere’ is generally in the top 3 for reasons people choose one venue over another- & design, of course, is integral to that.
Water.
It appears that it can do more than just sustain life. It may well be a small thing in the grand scheme of a venue, but having an attractive water station available for clientele to use really does make a difference. We saw one in most places we ate and drank- sometimes several big Kilner jars, one just with water, a couple with, say, citrus or cucumber in. Nice, freshly washed glasses and often a separate ice bucket. Never underestimate the appeal of the little touches.
BBQ.
Well, I couldn’t possibly share an experience of food and beverage in Austin without including what is practically the State dish. Smokers and BBQ options are everywhere- & nobody does it better than Franklin- a queue there for meaty delights starts at 5.30am, waiting for the place to open at 11am & they’re sold out by midday. Bonkers. Well, I thought it was until I tried it- I now totally get it. Local food prepared in a ‘local’ way is important to consumers- our existing insight shows that locally sourced menu items (47%) & sustainable menu items (34%) were called out as the top two food types pub/restaurant-goers want to see more of.
My summary?
Get yourself to Austin for some of the best F&B in the world!
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