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.
Christmas 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.
Seasonal 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.
To 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…
Compared 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…
Pictures 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!
Breakfast 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.
Longer 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.
Adding $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….
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…
In this week’s episode we’re talking about the “who, what, why and how” important to success. Plus, we’ve got this week’s new products and there’s lobster news in the literary world. What is the most popular non-chocolate Easter candy? Bonus points for how many of them are sold during the Easter season. The answer in this week’s episode!
Operators who innovate with new, unique ingredients and all-day breakfast programs find opportunity to drive breakfast sales with premium to-go options and innovative and indulgent dishes that capitalize on the popularity of brunch.
When it comes to beef and health, your customers can rest easy knowing that along with being delicious beef contains important nutrients they need…
It’s hard to imagine a beverage menu without coffee and tea. These hardworking staples can be served hot or iced, no matter the season or weather, throughout the day from breakfast to between meals and after dinner.
With all the stress that comes during the holidays, customers will be looking for a place to get a great meal that they won’t have to cook for themselves. Here are 7 tactics to try when marketing for your business this holiday season.
What is the big whoop about Millennials? Well, they are the largest generation in America for starters…
For operators, raising the awareness of new items through any available channel — website, social media, in-house advertising or on the phone with customers — can have several benefits; including satisfying regulars who want to try something new, add-on sale opportunities, and attracting new customers. If a customer wants to know what’s new at your establishment, how available have you made that information for them? In this episode we’re going straight to the source to discuss “what’s new?” in foodservice.
The foliage will soon start to change, and with that will come consumer cravings for comfort food. Creating signature dishes inspired by comfort food has been gaining momentum in recent years, and with autumn on the horizon it’s the perfect time to start thinking about your unique comfort-inspired cuisine. On that same note, if you’re looking to add warmth and rich flavor to your menu, soups are a great way to do it. We’re ladling up the latest on our soup lineup.
