Across the board, consumers continue to seek out customizable options and bold flavor on menus. Offering guests a choice of unique, flavorful dressings and condiments can be an easy way for operators to meet both of these needs.
By menuing unique soups that appeal to consumers’ desires for flavor, operators can drive traffic during lunch and other dayparts. Here are a few best practices for operators who want to give soup a more prominent role on their menus.
This emphasis on gluten-free foods makes it crucial for operators to find a way to cater to diners who avoid gluten but still demand the elevated, unique menu options all consumers seek when dining out. The key to success: Menuing gluten-free dishes with bold flavors that customers crave.
It was a prerogative the industry did not demand and stands to suffer from, since convention groups are already threatening to cancel their bookings. In essence, the measure gives businesses the right to deny services to anyone they believe to be an affront to their religious beliefs.