Food
Food trends and recipes to keep menus fresh
Food trends and recipes to keep menus fresh
The drinks side of the menu—especially the beer list—is becoming as important as the food in attracting and retaining restaurant customers, according to CNBC's Tom Rotunno.
Given the array of Japanese whiskies and cocktails available at TanakaSan, a Seattle-based Asian-American concept, it’s no wonder that customers are brainstorming new food and beverage tandems. Interspersed among groups of eclectic dishes like Chilled Fish and Noodles are clusters of drinks like Sake Slushies and Shochu, inviting guests to enjoy food and beverage together.
Snacking is on the rise, with 51 percent of consumers saying they snack at least twice a day, according to Technomic’s Snacking Occasion Consumer Trend Report. That’s up from 48 percent in 2012. Yet restaurants are not taking full advantage of this trend. Technomic reports that 80 percent of snacks are sourced from retail stores, while only 20 percent are purchased from restaurants.