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,
Over Easy: How All-Day Breakfast Is Changing Restaurants
Mid-October marked the nationwide roll-out of an all-day breakfast menu for McDonald’s franchises, and the industry has been positively buzzing over the move ever since. While some outlets, like Sonic, are questioning the value of all-day breakfast profits, we’re also seeing individual Burger King franchises go rogue from the national brand and offer all-day breakfast
The Big Business of Small Plates in Restaurants
We’ve seen it pop up in the restaurant market for years, and the arrival of millennials wanting more customization in their dining experience has made smaller bites an increasingly attractive addition to menus nationwide. But when a established quick-serve giant like Taco Bell decides to adopt a new tapas menu as part of its business
More than Snack-Size Profit: Appetizers and Your Restaurant Menu
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.
Increasing Restaurant Sales with Seasonal Menus
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
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
