What does Gen Z represent for restaurant brands, and how are operators strategizing? We took a snapshot to help better understand these younger dining consumers, coloring in the profile of Gen Z while also outlining a few concepts’ savvy approach in making them loyal customers.
Creating menus with meaning, approaching food with a punk rock street-kid mentality, and blending cultures and foods together. Paul Adams talks about few rules he lives by when it comes to menu/flavor development.
From treating menu writing like composing a symphony, to building a drink version of a Caprese salad, Jay Perry shares with us his approach to flavor strategy.
How is innovation in other parts of the menu affecting modern entrée development? How are shifting consumer demands impacting the evolution of what an entrée looks like?
For the foodservice industry, Lent is a time when demand for seafood sees a big boost from diners who choose to abstain from meat for the six weeks before Easter.
Lent brings big opportunity for boosting business while tapping into modern seafood strategies
Adaptation, interpretation and reinvention are all smart ways to serve up signature dishes
How the eatertainment segment is upping the ante on fun food
Tracking the evolution of menu language that resonates with diners
Keeping up with flavor trends while staying true to your brand is key to stability and growth.
Breathe new life into late-stage trends with creative flavors and forms
Savvy menu-makers are front-loading menus with produce-driven bar bites, appetizers and small plates that entice diners
Newer menu development around seafood is edgier, more global, and often sees bolder flavor combinations.
More menus are featuring small bites that are shareable, craveable and crunchy
Bar snacks and small plates are big business—make them protein-centric for an even meatier return
The new menu-labeling regulations prompt operators to take a fresh look at how to deliver what diners want
From salty to sour to umami, the basic tastes we know and love are taking on unconventional roles
Good carriers display the latest flavor trends at their best
How are operators taking the healthfulness of their menus to the next level?
The approach to better-for-you menu strategies varies, but flavor should always take the lead
Produce holds the key to flavor innovation in bar bites and small plates