Content from our BrandInsight partners
How can operators offer charred, smoky flavors beyond traditional grilled proteins featured center-of-plate? Answer: Make room on the grill for fruits and vegetables.
For successful global-dessert translations, pastry chefs can go fully authentic, mostly authentic with familiar touches, or they can add ethnic extras to otherwise all-American desserts.
In order to succeed with smaller menus and flexible portion sizes, operators need to put a lot of thought into deliberately menuing dishes that make sense for their competitive positioning.
When the right back office system is implemented, all of your restaurant operators can answer any question a customer may have about a menu item.
Chocolate does it all on dessert menus: It never stops being an indulgent, comforting favorite, yet today’s pastry chefs are finding ways to give it edginess and heat. For operators, finding innovative flavor combinations and presentations that highlight chocolate’s complex flavor profile can be a point of differentiation.
For restaurateurs, as regional barbecue styles become widespread—and widely known—genuine barbecue is as much about finding the right methods, ingredients and flavorings to match a particular region and audience than it is about following an exact Carolina swamp sauce recipe or Texas technique.
Over 90 percent of all restaurants offer some kind of dessert, according to Datassential. With so many locations offering consumers the chance to indulge, how can operators differentiate their dessert menus from those of their competitors? For some, the answer lies in incorporating flavors and formats from around the world.