At a time when many restaurants are only offering takeaway orders, sister restaurants Skillet@163 and Beta KL are putting a unique spin on regular to-go menus with a collaborative DIY Menu of their own. The Skillet X Beta's DIY Kit gives people the chance to sharpen their plating skills, as the kits contain individually packed ingredients for preparing restaurant-quality meals.
On the DIY Menu, there are appetizers like sous-vide salmon and mushroom soup that can be enjoyed before mains like pan-seared scallops or lobster pasta. Of course, the DIY Menu is rounded out by a selection of desserts like sticky toffee pudding and durian mousse, as well as cheese plates.
To help customers with the at-home assembly process, the restaurants created a video tutorial for every single item on the shared menu.
Restaurant-Quality DIY Menus
The Skillet x Beta DIY Menu Comes with Video Tutorials
Trend Themes
1. DIY Meal Kits - The rise of DIY meal kits provides an opportunity for food and beverage companies to create innovative offerings for customers who want to cook restaurant-quality meals at home.
2. Virtual Cooking Classes - Virtual cooking classes and online tutorials are a disruptive innovation opportunity for culinary schools and chefs looking to connect with customers and offer a unique experience.
3. Gourmet Takeaway Options - The trend of offering restaurant-quality meals for takeaway provides an opportunity for food businesses to tap into a new market, as well as test new concepts and revenue streams.
Industry Implications
1. Food and Beverage - The food and beverage industry can leverage DIY meal kits and virtual cooking classes to create new revenue streams and connect with customers in a unique and innovative way.
2. Culinary Education - Culinary schools can leverage the rise of virtual cooking classes to expand their reach and offer a unique learning experience for students.
3. Hospitality - Hotels and resorts can tap into the trend of offering gourmet takeaway options to create new revenue streams and connect with customers who may not be able to dine in due to capacity restrictions.