COVID-19 may have played havoc with our industry, but the love people have for dining out is as strong as ever. In this issue, we look at what has changed because of the pandemic and share tips and strategies for operating safely and getting back to serving our customers.
Dinner is served, but waste reduction doesn’t end here. There are several steps you can take to prevent or cut back on waste as you serve the meal and clean up after your guests.
Customers love soup for its soul-soothing qualities. Operators love the labor and food utilization advantages. So, serve more soup. Get our free eBook with tips and recipes here.
Keep Your Menu Current: Include Plant-Based Beverages
Plant-based beverages like juices and milk alternatives have soared in popularity. Learn how to satisfy the demand for these premium beverages that support premium pricing.
Plant-based foods are hugely popular. Get ahead of the wave and feature vegan dishes—no animal products whatsoever. Its trend line is up 97% in the past four years!
Beverages are add-ons that add lots of profit. Discover 10 easy ways to promote beverage sales. It can be as easy as a food/beverage combo suggestion from the server.
Learn which sauces are trending right now. From aioli to reductions we’re seeing them on menus across the nation. Get speed scratch prep tips for deep flavor the easy way.
Meal kits let operators maintain sales and customer loyalty. Make your own DIY kits similar to subscription plans. You’ll get the income and customers get your cuisine. Win-win.
Demanding times require swift innovation. The kind EDWINS, a training and fine-dining operation, did. They went to 100% takeout and delivery in about one day. Read how.
Customers don’t always order a beverage with a takeout meal, but a suggestion from you can remedy that. Use these ideas to put some extra sparkle in your sales.
