Ghost kitchens are an ideal response to the pandemic era. Learn how one operator combined menus from two cuisines in a single “ghost” facility with big success.
Plant-forward recipes can be just as delicious and satisfying as those with meat. And demand for nonmeat dishes has shown explosive growth. Learn what’s leading the trend.
Americans continue to seek out global cuisine, with Indian street foods now in the spotlight. Chaat, as these plates are known, is a true phenomenon that you should explore.
Take an iced coffee or tea, add a splash or dash of flavor and voila! you have a premium beverage that supports a premium price. Learn what’s hot in the iced category.
Touchless technology, like that used on water faucets, is gaining ground due to COVID-19 safety issues. Dispensers and other machines now feature zero-touch controls. Read more here.
Make meal kits work for you! Package the ingredients for your signature dishes then let your patrons finish the cooking at home. More sales for you. More yum for them.
As obesity and the health risks associated with it become more widespread, people are more aware of what they are eating and what it means for their health. In this issue, we examine the role that restaurants can play and share tips for offering and communicating healthier choices.
Customers love coffee—from black to flat white to iced. And it pairs so well with meals at every daypart. Learn how to get patrons to say “Yes I’ll have a cup” more often.
Learn how optimizing your menu can mean savings in labor and food costs with increases in efficiency. It’s a key profit strategy for operators adjusting to the new normal.
Takeout Stars: Smoothies and Other Drinkable Snacks
Serve blended specialty beverages, smoothies, and shakes, as a meal accompaniment, as a meal replacement or simply as a liquid snack. That’s versatility! Learn the latest trends.
