Breakfast sales are booming, and consumer demand is showing no signs of dropping. While the trend is clear, some restaurants are still reluctant to embrace breakfast due to the strain all-day breakfast can put on staff.
The average full-service restaurant is now seeing approximately 44 percent of sales consumed off-premises, due to the increased availability of delivery services and growing consumer demand for carry-out.
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.
Consumer demand for delivery is growing, and as a result, many restaurants are adding online ordering and delivery service. Because delivery creates extra staffing, scheduling, and technology needs, however, many restaurant leaders have become overwhelmed by the prospect.
Consumers today are more health and socially conscious than ever before, and this is impacting the way they eat. The National Restaurant Association’s 2017 “State of the Industry” report states that 70 percent of consumers’ restaurant choices are influenced by the availability of healthy menu items.
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.
Comfort foods like pizza and pasta are familiar favorites on American restaurant menus, and the secret to both dishes’ success relies largely on a good sauce. A high-quality tomato sauce base can also help elevate and inspire other menu items—and increase profits.