They’ve become a regular part of the indulgence of dining out, and loved equally for their shareability and finger food fun factor. Suffice it to say, consumer interest in appetizers isn’t going away any time soon. In all likelihood, you already know about the power of the appetizer menu to increase ticket amount and profits.
Kids love them. Adults spend lifetimes perfecting recipes for them. Even vegetarians have developed their own special patties so as not to give them up. Let’s face it: People love burgers. But that doesn’t mean a plain patty with the same old sauce — no matter how “special” it may be — can’t sometimes feel a
Did you know that 59 percent of consumers say they’re more likely to purchase an item on a restaurant menu if it’s described as “seasonal”? In fact, according to research and consulting firm Technomic, 49 percent also said “seasonal” menu items are more appetizing, and another 39 percent believe “seasonal” dishes are healthier. Considering some
Healthy. Sustainable. Real. Authentic. It’s hard to miss the impact these buzzwords are having on the restaurant industry today. But do you know how important healthy foods and sustainable business models really are to your consumers? According to data from The Center for Food Integrity (CFI), a not-for-profit organization dedicated to building consumer trust in
Nowadays, most of us know at least one person who is gluten-free. The reasons for making this dietary choice are wide-ranging. For the estimated 1 in 133 Americans who have celiac disease, a genetic autoimmune disorder that affects the small intestines, going completely gluten-free is the first step toward preventing serious damage to their bodies.
As a touch point of creativity, comfort, and sustenance for millions of people every year, restaurants in particular feel the profound disruptions and uncertainties in American culture — either directly through sales, or indirectly through the arrival of new trends. So, what’s impacting dining trends in 2015? The basis of the U.S. economy continues to
Think your cocktail list contains the most important — and lucrative — drinks on your menu? If so, you’re ignoring an opportunity to add another star refreshment to your repertoire: the handcrafted, alcohol-free “mocktail.” Though the Shirley Temple and Roy Rogers have been gracing restaurant drink menus for decades, there’s nothing “kiddie” about these faux
The idea of using the entire animal for cooking certainly isn’t new. After all, to our ancestors, the efficient use of every part of their game was of life-and-death importance. But as the local butcher gave way to grocery stores on every corner — and convenient, pre-packaged meats in every cart — many cuts and
The price. It’s often the first thing your guest will notice, and probably one of the (many) things keeping you up at night. How do you know it’s right? Does demand matter? Is just covering your costs enough? Does the price reflect the real value the customer is receiving from their meal? All of these factors
If your answer to the above question is no, you may be missing out on sales. We’ve all experienced firsthand that cravings can be a huge driver for decision-making — anyone who has smelled a French fry and desperately wanted a taste knows it’s a fact. But according to experts speaking at the recent National