Since the United States starts this month off with fireworks, you want to look to implement restaurant marketing strategies that light up your sales in July. From a celebration of the culinary arts to highlighting some of America’s most beloved foods, you can attract new customers as well as returning guests to your restaurant. With
Americans are well-versed in what it means to be a vegetarian or a vegan by now, but have you heard of flexitarians? A newer label in the food world, flexitarian simply means focusing more on plant proteins and other plant-based foods in your diet, while still consuming some meat. Essentially, it means choosing vegetarian or
Let’s face it: many restaurants out there have extremely bland menu descriptions. Last year, I went to Venice, and even some of their most breath-taking restaurants had such boring sounding menus, most of which simply listed the ingredients that were in each dish. To me, this is one of the biggest problems as to why
Snacks — not just for kids and Scooby Doo anymore — have become a major driver of consumer behavior and spending in the last two years, affecting restaurant industry profits and planning in their wake. It’s no surprise, given the 12 billion snack visits made to restaurants and other foodservice entities annually, according to research
There are few foods that have been Americanized quite like pizza. While it has origins in Naples, Italy, the modern American pizza took off thanks to Italian immigrants coming to the new world and making adjustments to the old-world recipes. But now not only does America have its own take on pizza, it has lots
Crafting dessert ideas for restaurants can be tricky. You want to include exciting choices and stay on top of current trends, but you also need to find ones that fit your brand. One trick to add excitement to your dessert menu is to take consumer-friendly, recognizable dessert items, but give them a little twist. With
It’s not enough to have delicious food — your customers need to be intrigued enough by your menu to order. Alongside server recommendations, menu descriptions are the most prominent influence in what ultimately gets ordered in your restaurant. And having compelling menu descriptions is even more important in the internet age, when potential guests might
When times are tight, where do you start cutting restaurant costs? The natural inclination for many restaurateurs is to look at your two biggest expenses — staff and COGS (cost of goods sold) — and slash from the top down, until you can make ends meet. But a savvy restaurateur knows there’s more than one
Often, when we think of meat alternatives for vegans and vegetarians, what can come to mind are vaguely meat-like substitutes that don’t really provide the umami or texture savvy diners are looking for in animal-based proteins. So it’s understandable that many restaurants avoid meat alternatives altogether. Instead, many restaurants stick with salads and traditionally-cooked veggie
This past September, the Food and Drug Administration (FDA) released a request for public feedback on labeling food in terms of “healthiness.” The American public was specifically asked to describe what they thought it meant for a particular food item to be “healthy.” While the request is open through January 26th, the feedback has already