How chains are creating seasonal hits

Traditional holiday staples will always be a draw for customers, but operators need to think creatively to differentiate themselves from competitors and drive higher guest checks.


Restaurants fast-track new menu items for fall

Menus are exploding with food and drink additions that go beyond pumpkin spice.

The limited-time offer stuffs a version of the popular snack with cheese and pepperoni.

For the modern hotel guest, three meals a day simply isn’t the norm. Today’s customers eat additional snacks at least once a day, and sometimes more.

These LTOs scored high for craveability in Technomic’s recent survey.

As he developed the Cooper’s Hawk menu, Matt McMillin sought to upgrade recipes and ingredients. He worked menu section by section, working his way through.

For operators that want to add authentic flavors, using authentic ingredients is key. Using California Hispanic-style cheeses helps enhance the flavor of dishes.

Traditional foodservice operations are borrowing ideas from the successes of food trucks to help stand out.

The chain is introducing Spicy BBQ chicken sandwiches and tenders weeks after Wendy’s brought back its Spicy Chicken Nuggets.

The chalupa, which will appear on menus next week, features cheddar cheese baked into a shell.

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