Menus are like sharks—they need to keep moving or die. And among all of the moving parts that make up a restaurant, one of the most important is the need to constantly evolve and keep menus fresh and on-trend to drive frequency.
Read on: Keeping Older Menus Fresh
- Authentic vs. Inventive
There’s a dichotomy playing out on menus as the road ahead splits in two very different directions: authenticity and simplicity, as defined by market-driven concepts like Sweetgreen and the new-old Jams, where the signature dish is a simple roast chicken; and playful cross-cultural mashups where the kitchen’s creativity is the focus, like the…
Read the whole white paper here: 10 TRENDS THAT WILL IMPACT MENUS IN 2016
As we continue to digest the news of Chipotle freeing its menu of GMO ingredients, Panera announced its plans to remove artificial additives and ingredients from its food. This new approach is extending past foodservice:
Read more here: Listening to the Clean Eating Movement
By Mandy DeLucia, Synergy Product Coordinator
A recent assignment brought the Synergy team to Paris, world-renowned as the birthplace of haute cuisine and refined tastes. This reputation for elevated culinary traditions and the café culture sets a certain expectation in the minds of foreign visitors, so it came as some surprise to our team when a local recommended that we visit a “McDo,” the local name for McDonald’s.
Read the rest here: An American in Paris
By Justin Braly, Culinary Development
Whether you call it stock, consommé, brodo or broth, there is no mistaking that the bone broth craze is upon us. Bone broth is heralded for its beneficial nutrients such as collagen (good for hair and nails), glucosamine (great for joint health) and glycine (which is great for removing toxins), but what exactly is it this delicious yet simple elixir?
Read for more: The Bone Broth Boom
Concepts are aggressively embracing the idea of offering guests menu substitutes, with Starbucks being no exception. In fact, the coffee megabrand began offering coconut milk beginning mid-February, a decision that was made based on customer voting through MyStarbucksIdea.com, in addition to their long-offered soy milk.
Read more: The Importance of Offering Substitutions
Success in the restaurant business is built on a lot of different parts—the big things, of course, with menu, décor and service, but also a lot of little things, like sales builders, brand differentiators, cost tweaks, and more.
Hey, what’s the little idea? Consider something like one of these:
1. Red Robin’s 20-year-old Bottomless Fries concept—which has since expanded to include endless servings of healthier side dishes such as cole slaw, sweet potato fries, steamed broccoli and side salad
Read on: 10 Little Ideas