Archive for restaurant SmartBlogs

Tight economic times, trends toward healthier dining and new seasonal flavors may drive us to change our dessert habits at times, but Americans still want to indulge in after-dinner sweets and, when they do, it’s most likely they’ll be having something chocolate. More than two-thirds of restaurant menus boast at least one chocolate dessert, with vanilla a far-off second at about 40%, according to Datassential, and many restaurants are seeing that old classics with new twists, as well as desserts that offer guests a different way of dining, are trending with consumers today.[…] Continue Reading »

America’s foodies have educated themselves about different cuisines and exotic ingredients through travel, food TV shows, social sharing sites and even old-fashioned word-of-mouth, and the most adventurous among them are fueling the rising popularity of chefs’ tasting menus. Paradoxically, the more they know, the more many want to be surprised and delighted rather than dictate each course.[…] Continue Reading »

Beef prices have been rising for several years and there’s seemingly no ceiling, an ongoing trend that’s challenging restaurants and retailers to make changes ranging from price increases to putting less beef on the plate to promoting poultry and other animal proteins in the supermarket.

Retail and wholesale beef prices edged even higher this summer, according to the Agriculture Department, as growing demand for U.S.[…] Continue Reading »

As consumers become more aware of where their food is coming from, restaurants and retailers alike are getting into the sustainability game. From a business standpoint, incorporating things like sustainable design makes sense because it helps the bottom line. But having a strong message of sustainability associated with a business is also advantageous in the food and beverage industry from a branding perspective.[…] Continue Reading »

When Denny’s recently unveiled their newest restaurant, set to open in Manhattan’s Financial District, the design was nearly unrecognizable. The new restaurant is full of dark woods, tufted leather seats, copper ceilings, and full-wall photographic murals. There is even a craft cocktail bar serving pre-Prohibition era cocktails and an eye-catching $300 “Grand Cru Slam” which pairs two entrees with a bottle of Dom Perignon and a “bartender high-five.”

But the new Denny’s concept is representative of a broader shift in the industry, as a number of brands seek to regain market share lost during the recession and compete with fast casuals for the Millennial dollar.[…] Continue Reading »