Archive for foodservice SmartBlogs

Just a few years ago, most Americans probably never heard of Nando’s or peri-peri sauce, but in the U.K., Nando’s was just as much of a household name as McDonald’s. The Portuguese grilled chicken chain actually originates from South Africa, and after gaining cult-like status in the U.K., Nando’s made a splash in the U.S. where it has had success in Chicago and Washington, D.C.[…] Continue Reading »

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.

Chains have been spicing up their offerings, with bar menus like Applebee’s new Apps & Bar Snacks menu, BennigansCrowd Pleasers and Chili’s extensive appetizer list.[…] Continue Reading »

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 »

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?

To understand menu boards, Datassential surveyed over 1,500 consumers and 350 operators for our brand new Menu Board Keynote Report.[…] Continue Reading »

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 »