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This One Platform Will Help Restaurants Eliminate Delivery Headaches

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.

You Can Serve Healthy Food Without Sacrificing Flavor

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.

Why Operators Should Capitalize on Breakfast Options

Breakfast is the fastest-growing daypart in foodservice, and as more full-service restaurants aim to capitalize on the trend, operators are taking a page from their quick-serve counterparts’ playbook.

These Italian Classics Can Actually Help Restaurants Drive Profits

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.

The 4 Best Ways for Restaurants to Draw in Traffic

Increasing competition and customer expectations for consistent, quality service at restaurants makes getting people in the door more difficult than ever in today’s market. Competition created by new establishments and constant scrutiny via social media have raised the bar for service standards.

Regional Italian Spotlight: Sardinia

In this series, we look more closely at a lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be a step ahead! This month, we travel to the Italian islands and to the region of Sardinia.

How Restaurants are Taking Down Food Waste

Sustainability is a hot topic in the foodservice industry, with food waste moving to the forefront of the conversation. While nose-to-tail dining is not new, the philosophy now extends beyond meat to other aspects of the food supply.