facebook pixal

Clemens Food Group

Page 1

Drive off-premise sales with new mobile-ordering technologies

There’s a big technological disconnect between how consumers want to order and what operators are offering.


Boost the bottom line with bacon

Here are some creative ways to give bacon a meatier role on the menu.

For operators, crafting a tasty barbecue offering or menu means tuning into not only what’s popular in the region but also diners’ likelihood to branch out

Here’s a peek at different proteins, sauces and styles to ignite menu planning.

Successful new menu items should combine plant- and animal-based ingredients, rather than going fully vegetarian or vegan, to appeal to the widest pool of diners.

Today’s consumers also want more items tailored to their individual dietary needs and preferences—especially if they are flexitarian; following diets such as keto, paleo or Whole30; or are restricted in what they can eat due to medical conditions such as food allergies or heart disease.