This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
June 25, 2025 Robots and AI in the Restaurant Industry June 5, 2025 Maximize Restaurant Profits with Menu Engineering February 24, 2025 Dive into 2025’s trend report to uncover the next big shifts in the food and restaurant sectors. Bookmark the permalink.
Turn Pricing into a Growth Strategy : A smarter approach to menu pricing can boost revenue and profitability without compromising guest experience. Veganism in Decline Recent data from Chef’s Pencil suggests that veganism has hit a significant decline, with interest levels dropping back to 2015-2016 levels. and Australia.
Mark Kelegian and his family purchased Randy’s Donuts in 2015. To showcase bold new flavors, On The Border has elevated its menu, and the innovative new dishes will be available for guests visiting North Point. The company currently owns and operates six locations in Southern California.
58 of the top 100 restaurant chains are taking advantage of the plant-based market opportunity–even increasing their plant-based offerings from 25 to 50 percent of their menu, like Panera Bread plans to do. to its menu. Iconic brands like Burger King, Carl's Jr., Carl’s Jr.’s “More top U.S.
The National Restaurant Association released its 2020 State of the Restaurant Industry Report which examines key factors impacting the restaurant industry including the current state of the economy, operations, workforce, and food and menu trends across segments from quickservice to fine dining. Opportunity lies in off-premises.
“As many companies look to create a new normal for employees, Church’s has chartered a course that focuses on sustaining our team members and securing the continuity of our business,” said Karen Viera, Chief People Officer for Church’s Chicken. ” Curry Up Now Adds Incentives LTO.
“I wanted to make sure the whole menu, flavors, and even the packaging was on point,” said Tyga. ” The online menu offers crispy, oven-baked chicken bites in three different spice dusts including Black Garlic, Lemon Black Pepper, and Peri-Peri, a mix of tangy, sweet and spicy. . Contest Details.
million over the next five years to build and sustain the program. Yogurtland launched new fast casual concept, Holsom by Yogurtland, which will open its doors mid-November in Huntington Beach, CA offering locals a menu with an emphasis on delicious, affordable and wholesome better-for-you options. ” Delivering Jobs.
Merchandise orders–t-shirts, home-cooking kits, or anything else off-menu–have also steadily increased between 30-50 percent week-over-week for the last three weeks. For more data, click here. Latest Sense360 Data. Foot Traffic Decline. New F&B Trends.
The resident chef Valérie Radou creates the bistronomic menu, sourcing entirely from local Champenois producers, after going through and tasting Ruinart Brut, Ruinart Millésimé, Ruinart Blanc de Blancs, and Ruinart Rosé cuvées with the oenological team. So far the collective efforts seem to be working. Rooms starting at $593 per night.
Next, consider your menu. While you don’t want to overwhelm yourself with offerings, increasing your costs but not necessarily your incomings, you also don’t want to drive customers away with a stale or restrictive menu. If you’re looking for easy ways to diversify without giving your baristas a headache, try a seasonal menu.
's 18th location since opening in New York's West Village in July 2015. " menu that takes inspiration from classic Canadian dishes and local ingredients. " menu includes a Maple Bacon Cheezeburger, Poutine and Split Pea Soup alongside by CHLOE.'s and Plant Based News. by CHLOE Expands into Canada. by CHLOE.'s
We look forward to bringing ‘California Creativity’ and our diverse menu to local guests in this beautiful new restaurant in the Tuen Mun Town Plaza.” " Mr. Potato Spread's menu consists of several potato base options loaded with a variety of meats and cheeses, and potato salads.
Hottovy, consumer equity strategist at Morningstar., "Easterbrook, who left McDonald's "following the Board's determination that he violated company policy and demonstrated poor judgment involving a recent consensual relationship with an employee", had been instrumental in the company's turnaround efforts since 2015.
.” The 25th edition of Scoop features products designed to help bar-and-grill operators easily get creative and innovate with their menus, with elevated, upsell-worthy versions of their traditional bar-and-grill fare. ” Spring Scoop highlights include: Elevated, Upsell-Worthy Bar-and-Grill Favorites. Plant-Forward Offerings.
The menu at HAGS will accommodate any number of substitutions and dietary restrictions. She was a fast study, and though she says she “didn’t have any life-sustaining skill [or] know how to cook anything,” she soon enough found herself ready for and craving a more technical culinary education. We’re just there to facilitate it.”
In 1999, Azteca partnered with a small tortilla company in Spain, building a successful international tortilla company before selling the business in 2015. This farm has served as a successful model illustrating the place of vertical farms in the sustainable food movement.
Inspired by McLellan’s supper clubs of the same name, where each dish included a wild element, the menu at Wilder will have many wild components from around London and other parts of the UK, many picked by McLellan himself. Sourdough bread will be made using beremeal, an ancient grain found on the island of Orkney.
Seafood delivery services connect customers with fisheries that practice sustainable acquisition of fish and aim to protect the environment while offering quality seafood. In 2015, the market moved to a larger warehouse, enabling the company to expand into nationwide seafood delivery. . Wild Alaskan Company.
By 2015, the chain had opened 12 additional locations. for several reasons, but one of the biggest reasons for its popularity is its inspiring commitment to sustainability. Aside from their renowned customer service, each location is owned and operated by an executive chef who creates and executes the perfect menu for guests.
California Fish Grill has been preparing delicious, healthy, and sustainable seafood for discriminating restaurant guests since 1998. All of the chain’s 34 locations are committed to not only a great tasting menu, but also serving seafood that is always responsibly sourced and sustainable.
The food import bill has already reached USD 100 billion in 2015 and is anticipated to grow four times by 2025. Proper tracking of food prices allows you to introduce affordable alternatives to your menu. Besides inventory tracking, introducing automation can also assist you in menu optimization. Optimize The Menu.
The coffee industry’s total economic impact has grown astronomically between 2015-2023, by 52.4% Quick service international restaurants often offer unique and diverse menu options, which cater to the more adventurous eaters as well as those seeking authentic flavors.
Children are especially welcome, with kids menus and games to entertain them. The most important item in their menu, however, is “the good company that creates great memories.” The operational side and menu are also well thought out, making the concept easily scalable. ” Pico Pizza. 3 plus one more coming soon.
By 2015, that number had nearly doubled to almost $40 billion. We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. According to the Organic Trade Association , the consumer demand for organic products has grown by double-digits every year since the 1990s.
Sustainability. Packaging : The concern the public has with plastic pollution is putting pressure on food companies to find sustainable alternatives. Tacolicious North Beach : Spice up any party at Tacolicious with their delicious Mexican menu. Their menu features dishes from Bologna, Roma, and Parma. Come play with us!
By 2015, that number had nearly doubled to almost $40 billion. We’ve seen a rise in locally-sourced, farm-to-table concepts that center around healthy ingredients and environmental sustainability. According to the Organic Trade Association , the consumer demand for organic products has grown by double-digits every year since the 1990s.
As more meatless options become popular throughout the hospitality scene, Tripleseat released three popular menu options trending this holiday season as restaurants prepare for dinner parties. "We can anticipate more meatless menu trends in 2020 as chefs experiment with additional foods to replace animal products." “Mrs.
” Throughout 2020, the culinary team at Walk-On’s will feature select burgers from the menu as the “Game On Burger.” ” The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. Jackie Kim is the creator of DOMA’s menu.
Integrating Grubhub’s API with PAR’s cloud-based Brink POS software allows Brink clients to offer a seamless ordering experience with increased accuracy in delivery and pickup times, less menu item and price discrepancies, faster setup times, and lower costs. Personalized menu offerings. ? Real-time table monitoring. ?
When TSFR sold the Burger King business in 2015, Laura transitioned to the Director of Learning & Development for Del Taco and MOD Pizza. Real-Time Menu Optimization : Promote items with short preparation times (or higher margins) when things are busy. Who is a James Beard Award winner? Leading a Fair Kitchen.
Will a vegetarian-leaning menu and rooftop terrace take Ikea from a furniture store to a full-on lifestyle brand? There are vegan replacement-meat “plant balls,” which debuted across Ikea locations last year, as well as veggie balls and chicken balls, both of which were introduced in 2015. The rooftop restaurant at Ikea.
Additionally, YEA finds slower, but still consistent changes in consumers getting back to pre-pandemic activities, as well as sustained interest in supporting Black-owned businesses. ” REEF’s Manhattan neighborhood kitchen is now serving Nathan’s Famous new menu. “As U.S. ” Food Delivery Training.
The menu offers vegetarian options. Chef Scoot Cooper created a tasting and a prix fixe menu highlighting seasonal and sustainable produce and ingredients. I recommend the tasting menu to experience all Le Papillon offers! In addition to the full menu, guests can grab a slice of pizza on the go! Make a Reservation.
Under Allen’s leadership, this C-suite team has been instrumental in implementing a multi-faceted transformation plan designed to ensure long-term sustainability, enhance brand relevance, accelerate innovation, improve guest satisfaction, increase overall profitability and create a clear growth plan to propel the company forward.
In addition to the formal dining room, a large marble bar sits beside a bar area where many young professionals gather for drinks and offerings from an à la carte menu. With Matthew Basford serving as Executive Chef, the dining menu is simply extraordinary. Notably, the service is outstanding.
Today, Nordsee operates solely as a seafood retailer and restaurant, with more than 370 stores worldwide and the same passion for fresh sustainable seafood. The menu includes burgers, a breakfast buffet, cocktails and the ever-present currywurst. Exactly like any foodservice business should be.
Lunchbox plans to use the capital to scale growth nationally to serve the restaurant industry’s need for efficient and revenue-driven solutions to sustain the current economic depression. Burma and DoorDash have rethought the entire Burma Superstar menu and dining experience for off-premises. Chowly Teams with Grubhub.
Located on a working farm that was once part of a sprawling Rockefeller estate, the restaurant is a beacon of the sustainable food movement. Connected to it was an “upmarket” restaurant intended to be a platform for — and to financially support — the center’s work advocating sustainable community farming.
The chef, Iliana Regan, has seemingly never done anything half-assed or half-hearted in her life; obviously she owns a small army of Game of Thrones dolls, and if she was bothering to cook a menu about it, there was going to be a chest of handmade dragon eggs next to the duck press near the kitchen. What do they really mean?
It was also nominated as a James Beard Award finalist for the best new restaurant when it opened in 2015. There are two Chefs’ tasting menus– one for meat-eaters and the other for vegetarians, along with an impressive wine list featuring domestic, European, and French wines. It also has a breakfast and lunch counter called Lavka.
“What’s incontrovertible is that the 2021 Customer Loyalty Engagement Index confirms brands that best meet consumers’ expectations, and are capable of sustaining emotionally engaging relationships, always see enhanced loyalty – and the market share and profits that come with it,” added Passikoff. percent in 2015.
With the strategic and financial backing Jay and his team bring, we will continue to focus on key operational initiatives to improve guest experience, menu development, and focus on the growth of our brand. This investment brings the company's total funding to $66 million since it was founded in 2015. Enhancing Food Safety.
Demir’s work has taken on increased urgency as a result, with her numerous ventures increasingly focused on creating harmonious, sustainable relationships within the region’s diverse population. A beautiful stone labyrinth with high ceilings and soaring arches, it opened with a menu of traditional Mardin dishes, such as kuzu tand?r
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content