A delicious and unique brunch offering your customers will remember. Inspired by the growing trend in “bowl” dishes and loaded with international appeal, this dish will spice up your mid-morning menu.
Despite 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…
The breakfast landscape is changing as competition for share of the morning-stomach heats up and operators innovate with new, unique ingredients and all-day breakfast programs. There is also opportunity to drive breakfast sales with premium to-go options for morning meals during the week, innovative and indulgent dishes on the weekend, and the growing popularity of brunch.
A zippy twist on traditional breakfast waffles, delivering flavors that pair effortlessly with proteins for a hugely satisfying bite; perfect for breakfast, lunch or dinner menus!
In this week’s episode we’ve 13 new products, a report about c-store predictions for the future and sound advice from a toilet paper salesman. We’ve also got a decades old international Foodie Fact to stump you with, and our new Dessert of the month page is mentioned. Featuring seasonally inspired items in limited quantities.
This week we’re going unscripted with a reminder about new products, our foodie fact for the week and new developments in “local” social media exposure from Facebook. And a special guest with extensive small business, foodservice experience, joins the podcast to talk about tactics for driving sales during Thanksgiving and the holiday season.
Restaurant Business Online just published an article that discusses what restaurants can expect to see as influences in 2018. We’re going to discuss some of the insights they’ve shared, and we’ve provided a link to the full article. We’re also taking a look at a couple items making headlines recently, wild Maine blueberries and everyone’s favorite caffeinated beverage – coffee! We’ve got those topics and a slew of recent inventory additions to share with you in this week’s podcast!
This weeks the IFDA released an in-depth 194 page report, prepared by industry research partner Technomic, about independent restaurant operators. It details market trends, challenges, economic outlooks, changing formats and a whole lot more. We’re sharing just a few of the many insights from it in this episode. We’ve also got this week’s new products, including a new fresh soup from Blount Fine Foods, which you won’t want to miss!
The “loaded” trend is making its way across dayparts, menu parts and segments, with everything from hot dogs to Bloody Marys to poke bowls piled high with offbeat and colorful ingredients. Whether it’s an Instagram-worthy smoothie bowl or made-to-order avocado toast, loaded dishes can add excitement and a signature touch to your menu offerings.
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. These days, however, the definition of barbecue is expanding as ethnic cuisine takes center stage. While regional American barbeque is popular, African and Asian barbeque have had an increased presence on foodservice menus.
Our Podcasts typically go out on Wednesday, although the last two have been an exception. Instead of skipping it this week though, we’re doing a Fast-Foodie-Friday edition of our podcast!
Dennis Knows Food, Episode 6 – Making Time for Tech, 2017 Food Trends, Maine Craft Beer and New Products!March 23, 2017
Better late than never, this weeks podcast covers our three new products added to inventory, Maine craft brewing, internationally inspired menu items, and foodie news discussing expected 2017 trends.
From transparency to fried chicken, many of the popular food trends of 2016 will carry into 2017, either evolving or merging with new trends. Here, we take a look at a few trends that we will be seeing more of in the coming year. Transparency Continues to Drive Demand Consumers are demanding that food manufacturers […]