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.
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.
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.
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.
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.
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.
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.
Ethnic cuisine continues to one of the fastest growing trends on American menus, and many chefs are struggling to meet consumer cravings while still balancing the basics of their core offerings. For those who are embracing the trend, there is still a risk that not all customers will enjoy a fully-blown ethnic meal, which is why many successful chefs are implementing global flavors on a smaller scale.
In a time when menu trends are changing more rapidly than ever, there is one stalwart which has proven persistently popular with diners: burgers continue to evolve with customer tastes and provide chefs with a versatile outlet for culinary experimentation.