For the restaurant industry, health-consciousness is becoming a defining mandate with growing consumer demand for plant-based protein options and interest in environmentally-sustainable food-sourcing practices.
In this series, we look more closely at lesser-known region of Italy in every issue. As consumers continue to clamor for authentic, regional foods from Italy, it pays to be in the know! This month, we travel to Central Italy and to Abruzzo.
Capturing eyeballs to close the sale makes digital signage a valuable tool in a restaurant’s marketing arsenal. Whether the sign sends signals via menuboards at the point-of-sale or just inside the restaurant foyer, those animated messages help spur profitable consumer behavior, marketing experts say.
“Food has always been one of the strongest sources of nostalgia,” Vikram Doctor wrote in a 2009 piece for The Economic Times. “The other life experiences that provide the building blocks of nostalgia may come later, but food always goes back to childhood.
Most chefs probably don’t think back to elementary school lunches when they look for menu inspiration, but maybe they should. Tots—that school cafeteria classic—are experiencing tremendous growth in restaurants.
Providing guests with high quality food and great service are crucial objectives for full-service restaurants; however, they are only part of the experience. In an age of connected consumers and Yelp reviews, restaurants can’t afford to leave guests with a bad experience.
Today, outside of alcohol sales, coffee and tea represent the largest margin return for dining establishments, says Bill Bowron, President, Chairman, and CEO of Red Diamond®. With the potential for up to 30 percent of the market moving to cold brew, restaurants shouldn’t overlook the drink and its possibilities, notes Bowron, who expects cold brew coffee drinks to eventually become the hottest item on the beverage menus of eating establishments, from fast food to formal dining.
Umami Burger founder Adam Fleischman literally wrote the book on bold flavors, so it should come as no surprise that he looks for ways to boost the taste profiles of his food. One incredibly effective method he’s found is to use animal fats.
The restaurant industry accounts for a whopping 10 percent of the entire U. S. workforce. With its 14.7 million employees nationwide, the sector is projected to add another 1.6 million jobs within the next 10 years, according to National Restaurant Association.