Content from our BrandInsight partners
For a large number of consumers today, healthfulness goes hand-in-hand with exciting cuisine. These enlightened eaters strive to make every calorie count in order to maximize nutrition as well as enjoyment when dining out.
Here come the holidays, bringing operators sought-after catering opportunities. However, catering deserves to be much more than just a year-end affair. Catering corporate meetings, conferences and other private events should be an important part of a restaurant operator’s full-time business model, attracting incremental sales from new clients and encouraging more business from existing clients.
Let’s face it; everyone in the restaurant industry is looking for a leg up on the competition and trying to maximize profits. Business Intelligence (BI) and Analytics tools show that restaurant chains are pushing the envelope by assembling an optimized menu mix using a back office technique called Menu Engineering.
The menu: It’s one of the first things customers see when they walk through a restaurant’s doors. And since it’s typically the first place consumers look for information about a restaurant’s brand, a menu can be a robust marketing tool for savvy operators.
While it’s inevitable consumers’ tastes in food change from year to year—keeping the savviest of foodservice professionals on their toes—there have been other dramatic shifts in the industry over the last five to 10 years that demand operators’ attention, regardless of the segment they’re part of.
Soup has long been a favorite menu item for consumers across the country, and it’s easy to see why. Comforting, flavorful and often a healthy menu option, soup is a natural fit for current restaurant trends and has wide consumer appeal.