Name-brand ingredients boost sales, diner satisfaction

Photograph: Shutterstock

For the restaurant industry, the answer to the Shakespearean “What’s in a name?” query is evident: In menuing brand-name ingredients, operators can expect increases in both sales and customer satisfaction.

According to Ignite consumer data, name-brand ingredients can improve restaurant dishes and increase profit margins, too. As of Q2 2020, 49% of consumers agree that name-brand foods and beverages typically taste better, and 57% of consumers say they are willing to pay a premium for name-brand foods and beverages when dining out. Even more, each of these percentages have grown steadily throughout the last year.

This comes as no surprise—name brands can provide an answer to many of consumers’ biggest concerns when they visit a restaurant. First and foremost, value is top of mind. Consumers want to know they’re getting their money’s worth and, therefore, place a high priority on ordering high-quality food. Including a recognizable name brand on the restaurant menu provides a sign of quality that can help operators make the sale.

In addition, consumers are less likely to order a dish if they feel unsure as to whether or not they’ll like it. For diners, seeing a brand they know and love on the menu helps take the guesswork out of finding a dish they’ll enjoy. It can even help incentivize less-adventurous diners to branch out and try a new favorite dish that will keep them coming back.

Johnsonville sausage makes it easier than ever for restauranteurs to boost sales by leveraging a high-quality, fan-favorite brand. With a product for every daypart, meal part and occasion—from breakfast sausage on the side of an omelet, to brats served with caramelized onions on a bun—operators can capitalize on the appeal of Johnsonville’s freshly made, expertly seasoned sausages all day long.

To learn more about how Johnsonville sausage can keep customers happy and profits high, visit

This post is sponsored by Johnsonville


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