Half-pound bacon cheeseburger for dinner tonight? Not so much these days, with more health-conscious restaurant customers scouring menus for plant-based ingredients.The adoption of a whole food, plant-based diet has shown to help improve—and even reverse—chronic conditions like heart disease, stroke, and cancer, according to The Centers for Disease Control.
Many of today’s diners are often issue-based. Lead largely by millennials and Gen-Z consumers, they want to eat at restaurants that offer foods that align with their own personal goals and sense of values, especially in the realms of health and environmental sustainability, reports the Washington Post.
Restaurant diners no longer see food only as a way to get the nutrients and sustenance their bodies need—they see it as an experience. Not only do guests want to eat at restaurants to try new flavors and have a delicious meal, but they want to be wowed.
These blueberry chicken wings are the perfect blend of sweet and savory flavors with the use of sweet and tangy blueberries and hot chipotle. Step up your next backyard barbecue or summertime party with this easy-to-make, but hard-to-keep recipe.
In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know about lesser-known regional cuisines! Today, we travel to Northern Italy and to Trentino Alto Adige.
Restaurants are no strangers to seasonal menus, since most make regular changes to their offerings through both permanent and limited-time dishes in order to keep menus fresh and attract guests year-round.
Diners have grown increasingly health conscious over the past few years, and seafood holds a prime place in the nutritional landscape for their lean qualities, functional benefits, and great flavor. And research suggests that seafood also gives restaurants a prime opportunity to entice guests.
Consumers are getting smarter with their choices. In a world of conscious consumers, where their food comes from is something restaurateurs take seriously. Just ask Eric Meisel, the corporate chef for Litehouse.
When it comes to summer in the food industry, every restaurant owner will tell you the same thing: whether business is sizzling or running a little dry in warmer months, it can always be better. There’s always a need to stand out among the crowd of your competitors and to help customers make that ever-important choice to dine with you.