Once associated with direct-to-consumer subscription services and supermarket specialty cases, meal kits have become a valuable source of revenue for restaurants and other foodservice establishments.
Health has never been more important. The world is talking about coronavirus, how to prevent it, how to treat it, and the lifestyle diseases that worsen its effects. These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.
Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July. If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.
There are many methods, services, and devices you could use to create digital menu boards, just be sure you try this low-cost do-it-yourself solution first.
The foodservice pivot from dine-in to takeout and delivery over the past year created unforeseen realities that will change the industry long into the future—for the better.
Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.
The foodservice industry is in a state of rapid flux. Beginning in 2015, Americans began spending more money at restaurants than they did in grocery stores. Then the pandemic hit and the way those dollars were being spent changed. Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.
Few would dispute that 2020 has been a hellacious year for the foodservice industry. While promises of a vaccine offer hope things will turn around, there’s still a long road to recovery…
The global public health crisis has dealt the hospitality industry one of its greatest challenges yet. What does it mean for the future of restaurants? Has the restaurant experience we know so well disappeared forever?
As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
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.
There’s a big world of flavors out there. Among them is the Peruvian yellow pepper known as the Aji Amarillo.
In 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.
Podcast 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.
In 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.
To 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…
Think 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…
Humans 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…
Increasing 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…
It 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?
With 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.
Most 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.
Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
The 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.
The 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.