Archive for foodservice SmartBlogs
Eateries from white-tablecloth restaurants to casual chains have been on a mission to improve their bar menus for several years, with new twists on familiar fried favorites and original exotic dishes designed to keep patrons sipping and spending from happy hour to late night.
Whether it’s a fresh-cooked burger made on your grill, a mini cheeseburger slider from your neighborhood pub, or a classic lettuce-tomato-pickle burger from your favorite fast food chain, chances are you’ve had some type of burger recently. In Datassential’s latest MenuTrends Keynote Report on burgers, we found that three out of four Americans consume at least one burger in any given week.[…] Continue Reading »
By Maeve Webster and Mike Kostyo on August 3rd, 2015 | 60481Comment on this post5+things+you+need+to+know+about+menu+boards2015-08-03+11%3A00%3A54Guest+Bloggerhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D60481
Menu boards are critical to many restaurant and foodservice operations: customers can’t order what they can’t see. And yet, we rarely consider their impact on the bottom line. Does the type of menu board matter — a digital board vs. a chalkboard? Do consumers really want photos? Have calorie counts had an impact?
By Jason Felger on July 29th, 2015 | 60402Comment on this postSolving+the+messiness+of+food+data2015-07-29+11%3A00%3A19Guest+Bloggerhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D60402
New data sources, along with artistic product descriptions and a lack of classification standards, have dumped a mound of valuable but hard to interpret data on our doorstep. Now what?
We at Food Genius see food and think data. No matter if we’re looking at a menu, a receipt or an elaborate product description from a supplier, we see food terminology and think data.[…] Continue Reading »
By Laurie Demeritt on May 13th, 2015 | 58974Comment on this postPrepared+foods+report%3A+New+consumer+behaviors+hone+in+on+fresh%2C+healthy+and+sustainable2015-05-13+11%3A00%3A33Laurie+Demeritthttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D58974
Food companies and retailers that market to traditional concepts of mealtime behaviors are missing out on new opportunities emerging from the dynamic changes taking place in American culture (in general) and our eating culture (specifically).