Your restaurant is bustling. The dining room is full of people laughing and talking. Servers are moving through your space, taking and delivering orders. By all appearances, business is booming. There’s a palpable energy customers can feel the second they walk through the door. So why isn’t everyone smiling? It’s noise. Your restaurant is just
The Big Business of Small Plates in Restaurants
We’ve seen it pop up in the restaurant market for years, and the arrival of millennials wanting more customization in their dining experience has made smaller bites an increasingly attractive addition to menus nationwide. But when a established quick-serve giant like Taco Bell decides to adopt a new tapas menu as part of its business
Hire My Chef: How Catering Can Boost Your Restaurant Brand
The season of food festivals and farmer’s markets is rapidly disappearing — but that doesn’t mean the opportunities for bringing your food directly to the people are vanishing with it! In fact, the holiday season offers a unique chance to reach more customers than ever, right in their own homes. The secret? Encouraging your chef
More than Snack-Size Profit: Appetizers and Your Restaurant Menu
They’ve become a regular part of the indulgence of dining out, and loved equally for their shareability and finger food fun factor. Suffice it to say, consumer interest in appetizers isn’t going away any time soon. In all likelihood, you already know about the power of the appetizer menu to increase ticket amount and profits.
Increasing Restaurant Sales with Seasonal Menus
Did you know that 59 percent of consumers say they’re more likely to purchase an item on a restaurant menu if it’s described as “seasonal”? In fact, according to research and consulting firm Technomic, 49 percent also said “seasonal” menu items are more appetizing, and another 39 percent believe “seasonal” dishes are healthier. Considering some
Restaurant Menu Terms You Need to Know
No matter how familiar you are with the culinary world, there are always new words to learn — as well as delicious new culinary methods and dishes to try. Check out our list below for a few of the most commonly seen — but often unfamiliar — terms, and never be stumped by your menu again. Aioli
Commence Catering: All the Components (and Cash) You Need
Whether in the form of a sandwich tray from the local deli or a full banquet from an upscale steakhouse, more and more consumers are looking for catering options from their favorite restaurants. But it’s not just a matter of giving customers more ways to eat your food. Offering catering can seriously benefit your bottom
The 411 on the 911: Dealing with Restaurant Guest Allergies
Allergies. They can be as mild as the hay fever many of us experience in spring, or severe enough to cause fatal anaphylaxis. And they are only becoming more prevalent in our society. The Asthma and Allergy Foundation of America estimates that approximately 50 million Americans are affected by allergies. And between 1997 and 2011,
Hidden Dangers: The 8 Most Common Food Allergies and How to Avoid Them
Sniffles, sneezing, itchy eyes: Many of us have experience with the suffering of allergy season. But an increasing number of Americans are developing potentially deadly allergies to common foods. In fact, according to the CDC, between 1997 and 2011, the prevalence of allergies in children increased 50 percent. And it’s not just peanuts that are
3 Reasons Your Menu Should Include Mocktails
Think your cocktail list contains the most important — and lucrative — drinks on your menu? If so, you’re ignoring an opportunity to add another star refreshment to your repertoire: the handcrafted, alcohol-free “mocktail.” Though the Shirley Temple and Roy Rogers have been gracing restaurant drink menus for decades, there’s nothing “kiddie” about these faux
