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...
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...
Plant-Based Options are the Rage in 2021 One culinary trend often goes hand-in-hand with another; and in 2021, the popularity of plant-forward foods is a perfect match for the global flavors customers are craving. More than half of consumers believe restaurants should offer more plant-based options,1 and...
Even with all the changes restaurants experienced in 2020, some things stayed the same. In operations throughout the industry, salads, soups, and wings remained the most commonly menued appetizers. Salads Salads were on appetizer menus in 83.6% of restaurants in 2020. Among those restaurants, the fine dining...
Did you know that despite the COVID pandemic, nearly 12,000 new restaurants opened between March and December in America?* Those who see themselves at the helm of a growing restaurant chain have an unquenchable spirit to win. For those on their trek to greatness, a...
We tend to think of fusion foods as a relatively new trend, ushered in by celebrity chefs and the food truck boom of recent years. The truth is, foods that blend culinary worlds have been around for centuries. The most well-known example of a “fusion” dish...
