Promoting Plant-Based Dairy Products in the Dining Room
Plant-based dairy products have been on the market for a while now, so many of your guests have probably already heard of them. This growing awareness (and in some cases, a preference for plants) will make it easier for you to promote new recipes. Here are a few ideas to help you plan a successful rollout on menu.
Beverage sales have room to grow, and you can put some sparkle in them. Learn how paying attention to demographics can wake up your sleeping beverage sales.
Produce-based cooking is fast gaining popularity. Get in on the trend, and find new ways to deliver extra flavor and craveability from plant-based recipes.
Adapt to Today’s Demand for Plant-Based and Flexitarian Menus
Patrons are consuming more fruits and vegetables—but haven’t abandoned meat. They’re called “flexitarians.” Learn how to appeal to this taste trend with craveable, delicious menu items that focus on plant-forward foods.
Seasonal is a word that customers look for on menus, along with fresh, local, and sustainable. Respond with these 10 tips to help you manage your seasonal menu offerings and keep customers coming back.
Everyone enjoys a sweet finish to a meal. Give your guests a choice of desserts—mini-sized to mega-indulgent—and you’ll enjoy the extra profits. We have suggestions and links, here.
