Tag Archives: Menu Development

Restaurants Begin to Clean Up their Menus

Panera

 

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

What We Learned from a McDonald’s in Paris

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

How to Make Delicious Bone Broth

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

Should Your Restaurant Offer Substitutions?

 

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

10 Small Ideas that Can Greatly Improve your Restaurant

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

The Profits of Breakfast

Photo credit: Flickr User Nana B Agyei License CC by 2.0

The word, “breakfast” often conjures up images of a large hearty meal of foods such as pancakes, waffles, eggs, bacon and sausage. Comfort foods like these,and even healthier breakfast options, are embraced by many Americans, but especially Millennials, as indicated in recent research by Datassential.

Read on here: http://www.synergyconsultants.com/tapping-into-breakfast-profits/

Low-Carb Side Dish Ideas for your Menu

Does your restaurant only offer fries and chips as sides? An easy way to revamp your menu to cater to diabetics is by evaluating your side dishes. Check out our list side ideas that are healthy and delicious for everyone.

Consider Offer these Carb-Friendly Sides:

Read the entire article here: healthy menu ideas