In an era of smaller menus and fewer kitchen employees, operators can cut back on staff onboarding and training as well as food spending by using frozen items that offer versatility across different menus, dayparts, seasons, and cuisines. Foods that have a longer shelf life...
While the food industry continues to experience big changes, one thing remains the same - consumers’ love for global foods. In the U.S., they’re increasingly ordering globally inspired foods and beverages from restaurants* and 72% of consumers are very or somewhat interested in global flavors.** According...
Ghost kitchens, sometimes called virtual brands, are going gangbusters, proving that delivery-only concepts will remain economically viable into 2022. According to Euromonitor, a market research firm, ghost kitchens could be a $1 trillion business by 2030. This is good news for the restaurant industry’s economic outlook....
A recent Technomic report confirms what most operators probably already know - that consumers LOVE globally influenced foods. In fact, most have eaten them within the past month!* Here are a few fun facts about global cuisines: They’re most explored during lunch (34%) or dinner (59%).* ...
Consumers’ eating habits are evolving. Instead of the traditional “three square meals,” today’s consumers are more and more likely to eat several smaller meals or snacks across all dayparts. This means that easy access to handheld foods that are easy to handle and eat on-the-go, whether...
No matter what game days look like this year, there’s one thing we can count on; everyone loves to snack on appetizers while they cheer on their favorite team at home, at tailgate parties, or at their local sports bar! That’s why restaurant should offer a...
As popular as fried vegetables and fried cheese are among restaurant customers, it just makes sense to use them in as many creative ways as possible, including side dishes, appetizers, and toppings. Fried vegetables are up 37.5% over the past four years on the menus of...
With many states and municipalities easing restrictions on restaurant dining, customers are eager to get back to enjoying dine-in meals with family and friends. As the industry gradually gets back to normal post-COVID, restaurants are increasingly considering the future of flavor and what consumers might demand. “If...
Entrée salads really hit their stride in summertime, with new salad introductions peaking in the warmer months to take advantage of fresh vegetables and greens.* Datassential recently reported that salads are the number one item on lunch menus, even outranking sandwiches, affirming the continuing appeal...
Holidays like Cinco de Mayo tend to stir up demand for festive Mexican favorites. Party packs, sampler platters, and other types of positioning are logical ways to present limited-time offers (LTOs). Put together a mix-and-match sampler of mini-Mexican appetizers like spicy red mini tacos, mini...
Using ready-to-eat (RTE) products in your restaurant operation is a great way to save time and labor back-of-house as the industry continues to recover from the impact of COVID-19. In 2020, the virus led to the closure of 17% of restaurants (or about 110,000 establishments). In...
As we move into 2021 with cautious optimism, 68% of consumers say they are “very excited to dine in” at restaurants again once they feel it’s safe. Technomic reports that industry sales declined by about $267 billion in 2020 due to the COVID-19 pandemic. During that...
