Asian-American fusion dishes are frequently found on restaurant menus, but often, customers want to pick up the same foods at c-stores to enjoy on the go. Three new varieties of potstickers from Golden Tiger offer this craveable fusion of flavors that combine easy prep with...
Asian-American fusion dishes are frequently found on restaurant menus, but often, customers want to pick up the same foods at c-stores to enjoy on the go. Three new varieties of potstickers from Golden Tiger offer this craveable fusion of flavors that combine easy back-of-house prep with...
Despite a 2021 dip, consumer spending on game day has been on the rise overall and is expected to rise even more this fall*. That’s why it’s important for restaurant operators to start planning now for game-day specials, LTOs, and promotions to take advantage of...
In the summertime, two types of food see a big boost in popularity among restaurant customers: Zesty barbecue and fresh, seasonal fruit.* Consumers love the sweet, salty, smoky flavor of barbecue and often look for globally inspired varieties, such as Korean or Brazilian; as much as...
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%).* ...
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...
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...
If 2020 had been a “normal” year, many restaurant operators would be expanding their menus or even opening additional locations. However, the COVID-19 pandemic has thrown a wrench into nearly everyone’s plans. The virus has had a massive impact on foodservice, with 17% of restaurants (or...
