A menu is something that says a lot about your restaurant and its specialization, and also plays a significant role in your restaurant’s profitability. Hence, doing a comprehensive restaurant menu analysis is crucial for your restaurant’s success.
Chef’s Pantry: Aji Amarillo
July 7, 2020There’s a big world of flavors out there. Among them is the Peruvian yellow pepper known as the Aji Amarillo.
Chef’s Pantry: Shallots
July 2, 2020In this post you’ll find two delicious approaches for an upscale onion. Pickled shallots are an easy way to give your menu an adventurous look and roasted shallots are a great way to add rich robust quick-fire flavors.
Special Episode – Making the Most of Downtime
April 1, 2020Podcast host Luke LaBree, and 4 other foodservice professionals share ideas and advice to help restaurant owners and operators make the most of their unexpected downtime.
Healthy School Menus, Front and Center
February 17, 2020In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.
Modern Menu Strategy, in One Word: Focus
December 5, 2019To maximize profitability in a highly competitive marketplace patronized by highly diverse customers, operators should regularly evaluate their menus, item by item, to ensure every offering is still worthy of its place on the menu…
How Menu Design Can Increase Sales and Customer Loyalty
July 3, 2019Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…
Foodservice & The Street Food Influence
June 26, 2019Humans have had street food since the dawn of civilization. The ancient Greeks sold fried fish, while the Aztecs peddled tamales. Iconic American street snacks include pizza, hot dogs and funnel cake. Recently, the street food game has become more elevated and restaurants are cashing in on this age-old dining trend…
The 4 Best Ways for Restaurants to Draw in Traffic
March 18, 2019Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards. Modern restaurateurs must react faster in order to succeed…
Foodservice Trends to Watch in 2019
January 2, 2019It seems that every shift to the restaurant landscape brings with it a list of questions: What is the next hot flavor trend to watch? Which segment truly owns convenience? What is today’s definition of health? What type of technology is up and coming next?
Turn Your Bar into a Star with Global Flavors on Your Fried Foods Menu
December 5, 2018With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
Save the Vegetable Scraps
December 4, 2018Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
The Day After Thanksgiving
November 28, 2018Although dubbed on many menus as the “day after” offerings, it is safe to say that if planned in advance and handled properly many thanksgiving day leftover-based dishes can be run for 3 or 4 days after the holiday; the gift that keeps on giving.
Spread Some Holiday “Cheers” with Special Food and Beer Pairings
November 25, 2018The craft beer selection can be a major draw for customers at casual dining operations. In fact, in just 4 years craft beer has grown 16% on menus compared to domestic and imported beers that are declining. But beer isn’t all guests are looking for. Seventy-one percent want complementary foods that go with those beers.
Introduction to “Waste not, want not.”
November 21, 2018The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu.
Restaurant Marketing Ideas for the 12 Days of Christmas
November 6, 2018Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.
10 Tips for Managing Seasonal Restaurant & Foodservice Menus
October 17, 2018Seasonal ingredients and menu items have become more popular along with the local food movement, which goes right to the heart of the kind of sustainability commitment that today’s customers are looking for.
Welcome Chef Tim Labonte
October 16, 2018Award-winning chef Tim Labonte has joined Dennis Paper & Food Service in the newly established position of Corporate Chef. Previously, Tim was Regional Executive Chef for Maine Properties in charge of all culinary departments at the Portland Harbor Hotel, Inn at Diamond Cove and the Diamonds Edge Restaurant. Tim earned his culinary arts degree from Johnson & Wales University in 1999 before beginning his career as a sous chef at the Key West Hilton Resort & Marina in Key West, Florida…
4 Ways to Appeal to Your Target Market
September 28, 2018To identify a target market, operators often look to specific generations. Baby Boomers, Gen Xers, Millennials, and Gen Z customers all have different food and dining attitudes, habits, and preferences. What we’re finding now is that many macro trends are shared across generations. They might just manifest in different ways in terms of specific needs and operational executions, but the trends are very applicable across almost all demographics. Once operators have a grasp on overarching themes, they can develop their menus, strategize, and market more effectively. Continue reading…
Appeal to a Growing Number of Tea Drinkers
August 27, 2018Compared with the national obsession with all-things-coffee, the tea category has received considerably less attention. In spite of its growth, it is less understood in today’s market, leaving a large unmet need to educate consumers about this popular beverage option…
8 Ideas for Restaurant Pictures to Post on Your Social Media Sites
July 13, 2018Pictures can be a great way to engage your customers on social media and get them even more involved in your restaurant. Try out a few of these ideas and see how your customers respond!
Go Big on Breakfast in Restaurants & Foodservice Operations
June 7, 2018Breakfast is the fastest-growing meal of the day! In fact, breakfast visits increased 4% for the year ending in May 2015, according to NPD, while lunch and dinner visits were flat. Despite that, Technomic data indicate that it’s also the most skipped meal, due to consumer issues of time, desire for lighter options and affordability. Addressing those concerns and doing it better than the competition means more opportunity to build sales and satisfy patrons.
Five Ways to Boost Summer Foodservice Sales
June 7, 2018Longer days and warmer weather can mean new sales opportunities. After months of cold weather, people are eager to get outside and enjoy the sunshine. From al fresco dining to special summer menus, here are five ways you can take advantage of the changing season and drive sales this summer.
Ten Easy Ways Waitstaff Can Add $10 to Every Check
May 24, 2018Adding $10 to the check can put another $3 or more of profit in your register—and when you multiply that by all the tables served during a shift, it can add up! Here are 10 different ways to add $10 to every check….
Top Restaurant Industry Trends to Watch in 2018
May 14, 2018Despite industry wide growth for several years, restaurant operators face significant challenges keeping pace in an environment that is changing at a much faster rate than ever before. Evolving consumer tastes and preferences, work force constraints and intense competition will continue in 2018…