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Here’s Why An Integrated Management Program Can Improve Restaurant Efficiency

Full-service operators and employees are constantly on the move, whether they’re helping customers on the front end or completing side work in the kitchen. Adding further complexity to a unit’s operations is the fact that every task must seemingly be completed in isolation—from checking inventory to balancing checkbooks.

Here's Why You Should Call Out Omega-3s On Your Menu

Following a healthy diet is now a major aspiration for many American consumers, but what exactly constitutes a nutritious meal is interpreted differently from individual to individual. According to the Hartman Group, health priorities have expanded from a single indicator like weight to now encompass weight, heart health, digestive health, purity, and nutrient density.

Attract Customers by Adding Grass-Fed Beef to Your Menu

Grass-fed beef is an increasingly popular menu offering at establishments around the country. According to a Datassential report released earlier this year, 55 percent of Americans favor beef over all other animal protein sources.

Add Soups To Your Spring Menu To Attract Millennial Customers

As the seasons change, chefs and operators look for ways to differentiate their offerings as a way of enticing customers to return and try something new. Seasonally-based menu items and limited-time offers are an excellent way to build brand awareness and encourage sales.

One Easy Way Restaurants Can Capture the Real Food Movement

For restaurants wanting to embrace the real food movement, wild blueberries offer an exciting way to capture the essence and excitement of natural ingredients in gourmet cooking.Author Nina Planck popularized the real food movement that focuses on getting back to “real” ingredients in the late 1990s.

4 Ways to Attract Gen Z to Your Restaurant

For several years, Gen Z have been an increasingly critical target demographic for restaurateurs. Now that the oldest among Gen Z are beginning to graduate college and enter the workforce, restaurateurs can expect that this group will have even more financial freedom and spending power.

The Top 3 Misconceptions of The Business Diner

Dinova is focused exclusively on the business diner. These are the corporate cardholding employees who spend their company’s money while conducting official company business. This includes their third largest expense category of dining and includes the sales from the company to our preferred restaurants within the Dinova marketplace.

Who is Today’s Business Diner? This Study is Chock-Full of Great Insights

What do business diners look like? The truth is, it’s hard to say. With Millennials soon to make up the majority of the workforce and rapid shifts in corporate culture, a business diner could be the 25-year-old in a hoodie grabbing a bite at the airport, or a suited-up professional wining and dining clients at a steakhouse.

Why Healthy Seafood Can Be Lucrative for Restaurants

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.

The Latest Pasta Trends Can Help Drive Traffic

Pasta has been a mainstay on American menus since colonial times. Macaroni and cheese—that beloved comfort food—was introduced by the English, who had adopted the dish after visits to Northern Italy in the 18th century.