The menu has always been a food service establishment’s best marketing tool—and a roadmap to its financial viability. Now, in the post-pandemic era, engineering the menu to drive margins and enhance efficiencies is even more important.
Taylor Swift Themed Super Bowl Foods
February 6, 2024Super Bowl 58 is almost here, given all the celebrity hype around this year’s big game we thought it would be fun to throw out a few ideas for themed Super Bowl foods. This year’s theme? It has to be Taylor Swift!
Hillshire Farm® Fully Cooked Sliced Pork Belly Topping
June 22, 2023With Hillshire Farm® Carved Pork Belly, it’s easier than ever to deliver customers an elevated, decadent ingredient for all kinds of dishes. Fully cooked and ready to serve (2/5lb. bags per case), it’s the simple way to bring big flavors across the menu.
Driving C-Store Lunch Sales
June 16, 2023C-stores are doubling down on lunch as customer demand for options grows. Popular c-store fare like chicken, pizza and roller grill items remain customer favorites, while featured specials and LTOs keep the menu fresh.
How to put your restaurant menu online and use it as an effective marketing tool.
May 12, 2023Restaurant owners are always looking for ways to get more business, earn a higher profit, and attract new customers. Marketing strategies, like social media campaigns and local advertising, are great ways to get the word out about your business. But your most powerful restaurant marketing tools already exist in your restaurant menu. Learn how to take your restaurant menu online and use it as an effective marketing tool.
Chowder Pot Pie with Biscuit Dough
February 27, 2023Chef Tim takes chowder one step further with the addition of one simple ingredient, creating a item for you menu and adding additional profit to your bottom line. In this quick video you’ll see how to transform your existing chowder into hearty revenue with biscuit dough.
Episode 70 – Managing Restaurant Menus for Margin & Profit
January 20, 2023Real-world advice on menu management from a food service professional with over 20 years of experience. In this episode Dennis Food Service account executive Josh Henderson joins Luke and Samantha to discuss menu pricing, and managing your restaurant’s menu for margin and profit.
Kick off the New Year by Evaluating Menu Pricing, Profitability
January 4, 2023The start of a new year is typically a good time for restaurants to evaluate and update their menus, especially pricing. Here are a few factors to consider if your establishment plans on adjusting menu prices in 2023.
Delicata Squash Rings
November 30, 2022Delicata Squash Rings offer a fun, seasonal alternative to onion rings. Ideal for those seeking a unique finger food style offering.
Savory Cannoli with Empanada Dough
November 1, 2022Empanada dough rounds offer a neutral flavored starting point that is suitable for sweet or savory applications. This recipe is inspiration for the later; to get you thinking about the potential savory uses for empanada dough.
Save Labor, Improve Performance, and Optimize Your Menu with Multitasking Ingredients
October 25, 2022Multitasking ingredients save time and money in the kitchen. Multitasking ingredients can be used in more than one item and are the Holy Grail of menu management, keeping food costs, labor, and inventory in line.
Remote Food Orders Are Now a Primary Source of Revenue for Restaurants
July 1, 2022In this new economy, remote ordering and offsite dining represent the bulk of the industry’s orders, with 67 percent of average restaurant sales generated by orders placed digitally or by phone for off-premises dining.
How to Make Seafood Feel Like a New Concept
June 1, 2022The real key to enticing patrons to purchase seafood from the menu is ultimately the same as what brings them into a restaurant in the first place: foods and flavors they can’t replicate at home.
Hash Brown Quichetata Recipe (Quiche-Frittata with Hash Browns)
April 26, 2022Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
Tips for Creating Greener St. Patrick’s Day Menus
March 3, 2022Going green is easier than you might think, and finding creative opportunities for flavor and color in March puts more green on your menu, and in your register!
Easy DIY Digital Menu Boards for Restaurants & Foodservice
May 27, 2021There 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.
Menu Claims Help Increase Profit
October 19, 2020To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.
Foodservice and Ketogenic Diets
January 15, 2020While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.
How to Adapt to Today’s Healthy Dining Trends
October 29, 2019Evaluate and adjust your offerings and messaging to meet consumers’ evolving “healthy” criteria to remain relevant and capture their business.Â
Kids’ Menus are a Hot Trend
August 26, 2019Is it time to give your kids’ menu a facelift? Introducing new flavors with familiar ingredients can assist in balancing a kid-friendly item with unique flavor trends.
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…