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Food trends and recipes to keep menus fresh
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.
Lauren Hallow, manager of consumer insights for Technomic, shares strategies for creating successful limited-time offers on this episode of “Menu Feed.”
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.
From roast turkey with all the trimmings to desserts featuring seasonal, festive flavors, year-end holiday menus offer operators an opportunity to drive sales and create meaningful, memorable experiences for their guests.
Promoting desserts as desirable add-ons can further sweeten restaurant catering sales. Here are five ways to boost dessert sales.
Adding unique and exciting flavors to the menu can increase appeal and differentiate from competitors.
Beyond attracting younger consumers, why is it so important to offer a unique menu?
Once rice dries, it is challenging to bring it back to an acceptable temperature, Advice Guy says.
Operators share strategies for turning customers on to unfamiliar foods and flavors.
These emerging chains are the growth vehicles to watch—the ones poised to be major industry players in the coming years.
New restaurants and soon-to-open concepts worth monitoring
RB’s exclusive ranking of the highest-grossing independent restaurants
Peter Romeo highlights the moments restaurateurs miss at their own peril
Ideas from the field you may want to borrow