Business

Poke Bowl Proliferation

Poke is to Hawaiian regional cuisine what hamburgers are to traditional American fare. If you want to offer a sense of the Pacific Islands, ahi-studded poke bowls are a good starting point. Besides, poke bowls are trending, consumers are interested, and with a better-for-you halo, the raw-fish dish is a versatile menu offering as an appetizer, salad, or entrée. Poke ...

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Customer Spotlight: Simply Crêpes

crepes

With a focus on a selective cuisine with superior flavor, Simply Crêpes specializes in the ultimate, savory and sweet brunch choice: crêpes. With a made-from-scratch menu, Simply Crêpes utilizes seasonal ingredients while creatively incorporating a crêpe in, on, or accompanying every dish. The concept of the Heroux family restaurant, Simply Crêpes, stemmed from their experiences while living in Japan in ...

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It’s Not Brunch Without Beverages

breakfast beverages

When it comes to your brunch menu, treat beverages as more than just an afterthought, and make them a part of the meal. According to Datassential, nontraditional breakfast beverages are a growing opportunity, and although coffee is still the most popular breakfast drink, consumers are looking for out-of-the-ordinary offerings. The brunch menu is the perfect place to promote a selection ...

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Four Steps to Setting Standards in Your Restaurant

standards

By David Scott Peters, TheRestaurantExpert.com How do you set the standards in your restaurant and make sure they are being met? How do you ensure the process is working? How do you do all that without running shifts and micromanaging your management team? Easy! You use systems, you follow up and you have a willingness to hold your management team ...

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The Rise of Brunch

brunch

Brunch, beloved among Millennials and those looking for a shared food experience, is changing the way Americans eat breakfast. This late-morning meal is becoming more of a communal experience rather than a destination. Data from Google Trends show that search interest in brunch has been rising steadily since 2004 with spikes in searches on significant Sunday occasions like Easter and ...

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How “Free” Marketing Could Be Killing Your Bottom Line

The concept of digital marketing is easy to embrace. The internet provides a seemingly endless supply of free (and low-cost) marketing solutions that provide unique opportunities to engage directly with customers and drive a positive brand image, ultimately bringing more business through the front door. That’s the ideal. In reality, too many restaurants allow “free” to translate to “less important.” ...

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The Business of Brunch + 5 Steps for Success

Brunch

Brunch differentiates from breakfast in that it’s much more than a meal, it’s a unique social experience and a national pastime. As a result of changing lifestyle patterns in how Americans eat, live, and interact with each other, brunch has become more popular than ever. However, just because it’s booming, doesn’t necessarily mean starting a brunch program is the right ...

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Customer Spotlight: The Beaumont Inn

Beaumont Inn

Built in 1948, The Beaumont Inn provides customers with an elegant, fine dining experience where they can enjoy classic American cuisine and beautiful scenery that includes mountains, creeks, and gardens surrounding the 50-acre property. The outdoor landscape boasts two patios that can seat up to 120 people, a lounge area with fire pits and torches, and botanical gardens while the ...

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Why Beef Programs Matter

Beef Programs

By Chef Eamon Lee, CEC A great beef dish starts with a great product, and flavor is paramount. When positioned properly, premium beef provides high impact and perceived value on the menu and on the plate, invariably leading to increased profitability. When choosing a beef program, it’s critical to balance the right quality with the right menu price and the ...

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