Consumers aren’t giving up burgers and fries, but they want options. They often look for restaurants that demonstrate a commitment to healthy choices and sustainability. Farm to table menus offer both. The concept combines local sourcing with hoof to nose and root to stem cooking, and it brings in business across all types of foodservice operations
It’s that warm, wonderful time of year again. Consumers look forward to the end of winter and welcome the sunshine of spring. They’re ready to get out of the house, and that puts them on track for eating out more often. Take advantage of this upswing in attitudes with spring menu ideas for your restaurant.
Delicious Latin cuisines continue to spice up restaurant menus all across the country. The diversity of authentic flavors celebrates dining traditions that represent a wonderful spectrum of countries and cultures. From condiments and rubs to marinades, Latin American cooking serves as restaurant menu inspiration.
One enticing whiff is enough to bring customers straight through your restaurant’s doors. The irresistible aroma of barbecue makes everyone’s mouth water. However, that heavenly smell doesn’t always come from a grill.
Deep fried vegetables are popping up in restaurants across the country. Happy diners are snapping up hot, crunchy appetizers, sides and even entrees. The combination of fresh produce and sizzling snap appeals to consumers on so many levels. It’s one more reason to enjoy the versatility of veggies in busy commercial kitchens.
industry insider Pizza Marketplace tracks fresh, clean ingredients as a hot marketing trend for this year, it’s time to think outside the traditional topping box. Consumers have a big appetite for healthy choices, and they love enjoying old favorites with guilt-free pleasure.
Our prime growing season for Brussels sprouts is just around the corner, but these small, tasty packages are ideal for menu planning year-round. They earn top-star reviews from a dining public tuned in to healthy choices, and they satisfy restaurant customers who love plenty of flavor in their vegetables.
