seasonal

Sleeper stories of the week

Some of the industry’s most interesting developments weren’t the big headline-grabbers. But any savvy restaurateur wouldn’t want to miss these developments.

Consumer Trends

Restaurants see a merrier party season so far

Operators say more corporate customers are booking year-end events—and spending more when they do.

Cooking seasonally goes beyond sourcing fruits, vegetables and other ingredients that are at their peak. After all, for the next few months, local fields may be barren and fresh produce scarce in a large part of the country.

According to the National Retail Federation’s 2014 Valentine’s Day spending survey, consumers will shell out $3.5 billion going out to celebrate.

With “frigid and bitter” conditions predicted for the upcoming winter, operators already are preparing, checking systems and making upgrades.

Will the looming pumpkin shortage pose a problem for the many chains that bank on autumn LTOs?

Take autumn offerings up a notch by featuring seasonal favorites in new, unexpected ways.

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