No matter whether you’ve been running a restaurant for years or just starting one up, the idea of a prix fixe menu will probably come up at some point. Prix fixe (literally in French: “fixed price”) is a type of menu that features a set multiple-course list at a set single price, without the option
Thanks, but No Thanks: Should Your Restaurant Stay Open for Thanksgiving?
Thanksgiving is a special — and hectic — time of the year for everyone. As the official start of the holiday season, Thanksgiving is also one of those days that can be difficult for those in the restaurant industry to know what to do with. Should you stay open for the day? Will you lose
What to Know About the LTO: Limited Time Offers in Restaurants
Whether you’re looking to shake things up at your restaurant or simply generate some extra profit for your bottom line, a smart (and often low-risk) opportunity is the classic LTO, or “limited time offer.” These are dishes that do not currently reside on your menu, that you can advertise as a special offering. Critical to
Not So Millennial: Restaurant Food Trends for Generation Z
The term “Millennials” gets thrown around a lot when discussing any food trends that fall outside of Baby Boomer interest. And it’s easy to think of Millennials as pretty much “anyone young,” but the reality is, the majority of Millennials are now in their late twenties and early thirties, with kids of their own. Now,
Millennial Employees: How to Effectively Manage the Next Generation
Millennials are now the majority of the US workforce and many employers still don’t quite know what makes them tick. Hiring managers across all industries are asking: How can I find and manage millennial employees? In this mini-eBook, we offer five best practices for breaking down the tension between workplace generations and setting expectations for
Veggies Front and Center: The Vegetable Entree Revolution
A certain long-running animated television show once claimed “You don’t win friends with salad,” but is that really the case? Are vegetables really that disliked? Not when you know what to do with them! More and more, vegetables are becoming the stars of entrees in restaurants across America, with animal-based proteins taking a back seat.
The Perks of Partnership: How Farmers and Restaurants Can Work Together
For many restaurants, connecting with independent farms in their community can lead to a wide variety of benefits for all involved. When done right, these partnerships can grow both businesses and bring added appeal to your guests. While the initial introductions and legwork may take some effort, it’s worth the time to consider your options
Get a Jump on Summer: 6 Menu Trends for Restaurants
Even before warmer weather is upon us and schools start letting out — giving college students and families more time to enjoy meals outside the house — your restaurant should start planning for the summer season. You want to entice new and returning guests to come out to your place and enjoy themselves while the
The 7 Do’s and Don’ts of Tasting Menus
Whether you think it’s an extravagant dining experience or an opportunity to showcase your restaurant, offering a tasting menu is consistently a top trend among the some of the most highly-acclaimed restaurants. Adding a tasting menu to your restaurant’s repertoire isn’t just an attempt to gain critics’ attention. The benefits of this business strategy also
Flip the Bird: Leaving the Turkey Behind for Vegan Thanksgiving
Cranberry sauce. Green bean casserole. Mashed potatoes. Tofu? For most restaurant foodies and home cooks, Thanksgiving may be synonymous with turkey , but for vegetarians and vegans, the holiday can be fraught with trouble from the get go. With so many classic dishes built from ingredients outside their chosen diet (like turkey and turkey broth,
