Archive for foodservice SmartBlogs
By Laurie Demeritt on November 23rd, 2015 | 62526Comment on this postFood+culture+today%3A+New+appetites%2C+new+routines2015-11-23+12%3A00%3A38Laurie+Demeritthttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D62526
This is a very exciting time for the food and beverage industry; there is such a vibrancy overflowing for all things cooking, shopping and eating. Consumers have a newfound curiosity, a deeper interest and higher levels of engagement with food that we are truly witnessing a broader cultural shift. You might say we are living in a food culture renaissance.[…] Continue Reading »
By Maeve Webster on September 28th, 2015 | 61472Comment on this postKeep+an+eye+on+these+international+chains+likely+to+expand+in+the+U.S.2015-09-28+08%3A00%3A58Maeve+Websterhttp%3A%2F%2Fsmartblogs.com%2F%3Fp%3D61472
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.
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?