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
7 Foods That Sound Like One Thing (But Are Actually Another)
Ever have one of those days where it seems like up is down, left is right, and there’s a surprise waiting around every corner? Well, if you’re an active or aspiring foodie, that could actually be the perfect recipe for adventure. Today’s culinary landscape features quite a few menu items that sound like they could be one
9 Unlikely Taste Combinations That Just Work
In 1976, Herb Hudson opened a small Los Angeles restaurant that exclusively served chicken and waffles. At first, many people were surprised to see an entire menu dedicated to this uncommon pairing — but all it took was one visit to get them hooked. Now, 40 years later, the unlikely, but delicious, combo at Roscoe’s
December and January Marketing Ideas
Marketing during the holidays might seem easy: decorate the restaurant, add some snowflakes to your flyers, or recruit Santa for a meet-and-greet. By opting only for the Yuletide standards, though, your restaurant risks getting lost in the same Christmahanukwanzaaka marketing from other businesses – including your competitors! Adding unique ideas like these to your marketing
Menu Trend: The Perfect Pair
I’ve been to enough wine tastings, winery tours, and wine pairing events that I think I could pair my own wine with the meals I cook at home (or the meals I grab on my way home from work!). The operative word in that last sentence was “think.” While I think I could pair my
10 Menu Terms to Avoid (Say This, Not That)
As you ring in the New Year, make a resolution to give your restaurant menu a makeover. Even if the dishes you offer haven’t changed, the language used to describe them could be negatively affecting your business. In my experience editing hundreds of restaurant menus per month, there are 10 terms I’ve often spotted on
