Seasonal sandwiches
Sandwiches have moved way beyond peanut butter and jelly, tuna fish, and ham and swiss on rye. They've become a proving ground for testing new ingredients and flavor combinations, as well as a great option for featuring seasonal trends and produce.
What is “healthy” now?
As an entrant into the booming fast-casual segment, LYFE Kitchen brings some serious culinary cred to the table, but it’s also rapidly becoming a standard-bearer for a whole new definition of “health food.”
The dining public is saving lots of room for dessert. According to the National Restaurant Association’s 2006 Tableservice Restaurant Trends report, 30 percent of fine-dining operators, 27 percent of casual dining places and 32 percent of family restaurants say their customers are ordering more dessert now than they did two years ago. And data from NPD/CREST reveals that 12 percent of consumers order dessert at restaurants. So what should you be purchasing to satisfy these sweet cravings?
Tempting customers to buy dessert is a surefire way to boost dinner and lunch checks. But that means offering an irresistible and varied selection that hits every diner’s sweet spot. Suppliers have stepped up to the dessert plate with ingredients and products for operators at every level—from QSR grab-and-go treats to comforting family-dining pies and ice creams, to the speed-scratch cakes, pastries and mousses that differentiate casual menus.