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.
In an increasingly complex foodservice environment with industry-wide increases in labor costs, expenses, and employee turnover rates, it has become vital for restaurants to find ways to operate more efficiently and save money.
It may be time for restaurants searching for a premium new addition to menus to reconsider a classic menu favorite—veal. With so many poultry and traditional beef dishes holding places of prominence on menus, chefs can differentiate by exploring this consistently tender and under-explored protein.
Consumers are no longer content to eat only foods that are familiar to them; instead, today’s diners are searching for taste adventures. This puts pressure on restaurants to find new ways to add variety to menus and to engage with global flavors.
More and more, consumers are looking for healthier food choices. Two major trends driven by this change include a desire to reduce sugar consumption and interest in natural and organic foods. In fact, NPD Group’s 2017 Eating Patterns in America study showed that for the first time, the number of people who check for sugar on nutritional labels surpassed those checking for calorie count.
Few dishes in the American foodservice landscape have the same power to excite diners as fried chicken. Tasty, nostalgic, and flavorful, this menu staple has the power to attract guests and help restaurants build a loyal following—but only if the chicken is done right.
Coffee has been consumed for hundreds of years, but the last few decades—even just the last few years—have seen a steep rise in the demand for premium coffee. Just look at the coffee-shop boom; according to Mintel data, coffee-shop sales hit $23.