Tag Archives: Menu

Throw a Mardi Gras Party

Mardi Gras, which means “Fat Tuesday” in French is a festival of indulgence before the Lenten Season starts. Originating in New Orleans, Mardi Gras is known for its signature colors which are purple, green, and gold -colors chosen by the King of Carnival in 1872. Throw a Great Party As the owner of your restaurant you automatically become your events ...

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Revival of Brunch Infographic

Brunch Infographic

Don’t miss out on one of the most profitable daypart opportunities for restaurants: Brunch. Check out these brunch facts and stats to see what’s popular in the Brunch Daypart. EMBED THIS INFOGRAPHIC: <a href=”http://freshideas.maines.net/revival-of-brunch-infographic/”><img title=”The Revival of Brunch Infographic” src=”http://freshideas.maines.net/wp-content/uploads/2015/01/Brunch-infographic.png” alt=”The Revival of Brunch Infographic” width=”600″ height=”1604″ /></a><br /><br /><br /> <a href=”http://freshideas.maines.net”> The Revival of Brunch Infographic</a>

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Fresh Pasta Recipes at Any Price Point

At just about 91 cents for a 5-ounce portion, fresh gourmet pasta is one of the most affordable premium products available -and yet, the possibilities are truly endless when it comes to creating mouth-watering, crowd-pleasing, and money-making fresh pasta menu specialties. The use of fresh gourmet pasta may usually be associated with higher end cuisine, but restaurants of all types ...

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How to Market Fresh Pasta on Your Menu

Pasta is one of the most profitable items a restaurant can put on its menu because although it is a very inexpensive raw product, it allows for a huge markup once transformed into a delicious menu specialty. Fresh gourmet pasta is particularly profitable because of the value it adds to a menu item – you can charge a premium on ...

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Winter Beverage Trends

In the quest to be hip and on trend, the modern craft cocktail movement, artisan beers, drink recipes with 15 ingredients, and molecular mixology are as popular as some of the retro classics that are returning. Here are 10 of the upcoming bar beverage trends to whet your whistle: 1. “Mad Men”-style vintage cocktails are making a come back. Classics ...

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8 Brunch Ideas with Brickfire Bakery


The resurgence of Brunch is more prevalent now than ever.  A simple internet search on “Brunch ideas” provides you with plenty of pictures, websites and recipes. If you’re overwhelmed by the amount of information, try using just a few key words to focus in on a specific topic.  These easy recipes and ideas are great for any restaurant who serves ...

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The Flavor Gap: Your Independent Advantage

Singles don’t feel so lucky on Valentine’s Day, but independent restaurants have an advantage over the chains when it comes to capitalizing on the current “multi-ethnic flavor trend.” According to Baum & Whiteman International Food and Restaurant Consultants, the chains can’t deliver the complex global flavor profiles the customers are craving today, because by nature, chains are “compelled to serve ...

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Romance Customers with an Aphrodisiac Inspired Menu

Valentine's Day Aphrodisiacs

Customers always enjoy the “story” behind their food: what local farm raised their meat, how long your restaurant simmered its house-made stew, or where your chef traveled for an inspired dish. During the month of love, offer a few items with ingredients believed to be aphrodisiacs in certain cultures on your menu. Here are a few menu ideas from the ...

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9 Ways to Modernize Traditional Favorites

Below are some unexpected ideas to transform traditional favorites into modernized menu items. To further up the freshness factor and reduce protein portions, serve with a side of leafy greens, such as a simple spinach salad with candied pecans, gorgonzola, and a sherry-shallot vinaigrette. Serve individual turkey meatloaves with wild mushrooms and rosemary alongside a cranberry couscous salad. Treat guests ...

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Innovative Twists on Comfort Foods


Innovative twists on traditional favorites bring a sense of security and value in uncertain times. Comfort food has been big in restaurants for going on for years now. That’s a pretty substantial length of time for something to remain popular in an industry where trends like cupcakes, pomegranates, and molecular gastronomy appear and disappear overnight. Some publications, like Eater NY, ...

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