Trends

The Brunch Revival

Brunch Trends

Brunch is, of course, a blend of “breakfast” and ” lunch” and is thought to have originated in Britain in the late 19th century as a hangover meal served on Sundays for people who overindulged on Saturday nights. In 1895, Mr. Guy Beringer extolled the virtues of brunch in an article he wrote: “Instead of England’s early Sunday dinner, a ...

Read More »

Cheesy Breakfast Sandwiches

cheese breakfast sandwiches

A breakfast sandwich is typically made showcasing any type of bread, egg, protein, vegetable, and cheese. Breakfast sandwiches speak directly to both consumer needs and wants for value and portability, as well as operator goals of a high-margin menu item. It is also a great opportunity to get creative with innovative ingredient pairings. Chefs can focus on regional varieties, or ...

Read More »

5 Ways to Include Snacks on Your Menu

Pizza Snack

Who wants to look at empty tables? While snack menu items aren’t meant to replace  meals, they help fill the seats for those in-between mealtimes. Here are six important snacking areas, plotted on all points of the indulgent-to-healthy  spectrum that are truly “all for all”: midmorning, happy hour, late-night, snacks, gluten-free and vegetarian. 1. MidMorning French Toast Cups: Draw in ...

Read More »

7 Ways to Snack in Style

metal snackware

As snacks are becoming more mainstream, add a special flare with these Snack Menu Serviceware Items. Here are our top picks for your tabletop. 1. Conical Baskets These have an awesome way of making less look like more. Pile in kabobs, fries, and other finger foods to create an appetizing array of food but with less negative space. You can ...

Read More »

The Snack Culture

Snack Trend

It’s called grazing. Or snacking. And Americans are developing a chronic case of it. But this nontraditional eating habit is more than a phase. Snacks are perfectly sized and priced for today’s slow-moving economy, changing employment landscape, healthy-eating awareness, and of course, hunger. While some worry snack culture will negatively affect lunch and dinner profits, others are reaping the benefits ...

Read More »

5 Ways to Increase Beer Sales

beer sales

How do we sell more craft beer to our customers? By making it an exciting experience, of course. And we do this by pairing, which reveals hidden flavors and interactions in both food and drink. There is plenty of sophistication in beer pairing. A good pairing should… Make use of commonalities in flavor and aroma. Create harmonies by pairing a ...

Read More »

The Craft Beer Craze

craft beer craze

In the last five years, craft beer has made it onto the menu. Its amazing capacity to pair with all kinds of foods has made beer-and-food tasting events multiply exponentially—just look at the jumbo monthly lists on beerfestivals.org. Beer may actually be more food-friendly than wine is. Winemakers, after all, have one ingredient to play with: grapes. Two, if you ...

Read More »

5 Wine and Salad Pairing Ideas for Your Menu

wine and salad

Here’s a list of some of  the most popular salads and wine pairing ideas to go with them: 1. Cobb Salad With smoky bacon, creamy avocado, tangy blue cheese, and juicy tomatoes, Cobb salad pairs well with a variety of wines. A bottle of fragrant Gewürztraminer contrasts with salty, creamy notes, while an earthy pinot noir enhances the meaty bacon. ...

Read More »

How to Pair Wine with Salads

how to pair wine with salads

Today’s salads are main events, full of vibrant colors and dimensions of flavor. When built with the right ingredients, they can be the perfect partners for a full range of wines, from crisp Sauvignon Blanc to buttery Chardonnay to earthy Côtes du Rhône. Even off-dry Rieslings and Gewürztraminers can match salads that have sweet notes. 1. Lose the Acid but ...

Read More »

Salad Do’s and Don’ts

Salad Dos and Donts

Let’s get something straight. If diners order an entrée salad, they are looking for something sensible to eat. The presumption is that the salad is not a calorie bomb. And they don’t want to be left hungry. It’s called an “entrée” for a reason. So why do so many restaurants offer such “weak” options? What Not to Do: Offer a ...

Read More »