This summer, Denver-based Qdoba Mexican Grill introduced sweet heat to its menu with the debut of two mango sauces. Mango starred in salads in past LTOs, but now the 600-unit fast casual is firing up its best-selling burrito with a combination of spicy mango salsa and mango mojo sauce. Here’s how they did it.
08-18-2014 Menu Development
Published in Recipedia
Lunch is the meal consumers eat most often away from home—a couple of days a week on average—according to Technomic. In its 2014 Lunch Consumer Trend Report, the Chicago research firm reveals that 53 percent of people who have increased their lunch visits at fast-casual eateries in the last two years cite convenience as the motivating factor. Operators who want to grab a larger share of lunch business should take this and Technomic’s other findings into consideration when planning the menu and expediting orders.
Within the past 12 months, according to figures from the U.S. Department of Agriculture, retail prices for beef, pork, chicken and milk all have hit record highs. Next up, say forecasters: many varieties of produce, as a historic drought starves California growers.
Running a refrigeration system can account for 40 to 50 percent of total energy use in a restaurant—a sizeable chunk of the utility bill. New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.
David Ashen, principle of dash design, opted for “rural-chic” in the second unit of Urban Farmer, a concept by Denver-based Sage Restaurant Group, located in the Westin hotel in Cleveland. He chose local elements, including art, woods and jars of ingredients used by the chefs.
Now that every other venue offers big screen TVs and half-price beers, it’s crucial to start building a loyal customer base early through strategic promotions. And there’s still time to snag sports fans, as football fever really heats up with preseason August games.
Optimizing your food and labor costs with a back office solution is crucial in order to remain competitive today, but navigating back office systems can be a complex process. By becoming informed of the latest industry news and information, you can keep your business running efficiently and smoothly.
Consumers today are getting smart about their health, and your guests expect to see healthy choices alongside the not-so-healthy ones. As they wise up, it’s important for you—and for your business—to stay abreast of the latest trends to keep them satisfied and coming back for more.