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
Increasing Restaurant Sales with Seasonal Menus
Restaurant Menu Terms You Need to Know
No matter how familiar you are with the culinary world, there are always new words to learn — as well as delicious new culinary methods and dishes to try. Check out our list below for a few of the most commonly seen — but often unfamiliar — terms, and never be stumped by your menu again. Aioli
The 411 on the 911: Dealing with Restaurant Guest Allergies
Allergies. They can be as mild as the hay fever many of us experience in spring, or severe enough to cause fatal anaphylaxis. And they are only becoming more prevalent in our society. The Asthma and Allergy Foundation of America estimates that approximately 50 million Americans are affected by allergies. And between 1997 and 2011,
Hidden Dangers: The 8 Most Common Food Allergies and How to Avoid Them
Sniffles, sneezing, itchy eyes: Many of us have experience with the suffering of allergy season. But an increasing number of Americans are developing potentially deadly allergies to common foods. In fact, according to the CDC, between 1997 and 2011, the prevalence of allergies in children increased 50 percent. And it’s not just peanuts that are
3 Reasons Your Menu Should Include Mocktails
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
How Should I Price My Restaurant Menu?
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
Customer Service: It’s a Team Effort
A few weeks ago, I went to a restaurant with a group of friends. It was a busy Saturday night, and there were lots of servers — all dressed in the same black uniform — running around. After a while, we were ready to order drinks and, to save time, just asked the first server whose
How to Make Your Happy Hour More Profitable
To the joy of many — and disappointment of others — Illinois Gov. Bruce Rauner signed a bill yesterday legalizing Happy Hour in that state for the first time since 1989. The concept of short-term discounts, usually falling in those slower after-work hours, is so prevalent, everyone from Sonic Drive-Ins to upscale steakhouses uses the
5 Tips to Help You Strive for Sustainability
In the restaurant industry, trends come and go nearly as quick as customers during a dinner rush. But there is one buzzword floating around that you should definitely pay attention to: sustainability. At the recent National Restaurant Association Show in Chicago, a panel of experts — including Kathleen Seeley, managing partner of Ricca Design Studios;
How Foodservice Trends Affect Your Back of House
As a restaurateur, you spend a lot of time trying to anticipate the next big consumer trend and how your business can capitalize on it. Most often, these changing tastes deal with new flavors, original preparations, and innovative presentations. Each change in what the customer sees and tastes, however, can have major effects on your
