A lot of people are talking about craft beer these days, but what exactly does it mean to your customers — and your business? Craft breweries are typically small, independent beer companies with the majority of their products made through traditional fermentation and and with traditional ingredients. Because of the niche nature of the business, craft
Unlocking Secret Menus at Restaurants
The idea behind secret menus is a fun one: that a customized order was requested so many times (thanks to word of mouth), the kitchen just knows how to make it — even though it never shows up on the menu. It’s like an urban legend, but for foodies! The kinds of secret menu items are
How Menu Design Can Encourage Profitability and Return Visits
If there’s one thing we’ve learned over the years in the food industry, it’s that every menu is some restaurateur’s baby. That can be a problem. Yes, your menu is the heart and soul of what a chef and owner want to put out into the world, but your menu is also key to ensuring
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.
Go Raw: Crudités, Tartare, and Poke (Oh My!)
When people think of restaurants, they most commonly think of cooking — emphasis on “cook.” The large majority of American meals are made up of cooked dishes, whether grilled or sautéed, braised or stewed. But more and more consumers are looking for simplified, delicious dishes and are exploring uncooked options. Whether with vegetables, fish, or
Meeting in the Middle: How Baby Boomers and Millennials Eat
For many people, baby boomers and millennials seem like oil and water: they might exist in the same space, but they do not mix. Many businesses looking to market to age groups tend to think of millennials as tech savvy activists, with a focus on ethical issues and diversity. Baby boomers are often positioned at
Getting Closer to Our Food: Eating Clean and Dining Experientially
Farm to table. Sustainability in restaurants. The celebrity chef. A focus on GMOs, additives, and menu labeling. Experiential dining. Clean eating. All big topics broached by panelists and guests at this year’s National Restaurant Association Show in Chicago, Illinois. All hot button issues for industry professionals and consumers alike. And all of them have one
Listen Up: How Do You Know a Dish is Working?
So much of every restaurant’s success depends on one central aspect of the business: the food. Initially, a lot of time may be spent developing the menu for a new restaurant, but as time passes, you also evaluate the success of your menu, of individual dishes, and even individual ingredients in each dish. Ultimately, the
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
