Restaurants are feeding consumers' growing demand for sustainable seafood, making it a top menu trend this year, according to the National Restaurant Association's 2018 sustainability report. At Pacific Catch West Coast Fish House, all of the seafood on the menu is sustainable, and it's a selling point on the restaurant's website and social media pages, said sustainability director Jennifer Bushman.
Real flavors are all the rage. Back-of-house-style Kitchen Craft™ fries are seasoned with 100% sea salt and real herbs and spices like rosemary and cracked pepper. Consistent and easy to prepare, Kitchen Craft™ fries help you free up time in the kitchen—so you can keep up with demand.
Arby's is the latest brand to unveil its own font, Saucy AF, created by Moxie. The chain revealed the typeface on Twitter and is encouraging users to share their own saucy typeface creations drawn using a packet of Arby's Sauce.
The Restaurant Playbook by Square 44% of diners said that they almost always or often include a photo with their review of a restaurant, according to a recent survey of how consumers discover and recommend new restaurants. This guide includes strategies and tactics that will help you leverage those insights to grow your business. Get the Guide
A bountiful array of new plant-based entrees including burgers, sausages and scrambled eggs were on display at the National Restaurant Association's annual show in Chicago. Other hot trends and topics this year include sustainable packaging, recruiting in a tight labor market and the rise of Gen Z.
Alissa Fleck takes a look at how brands have been celebrating the royal wedding between Prince Harry and Meghan Markle, including KFC's limited-edition Kentucky Fine China buckets and Lime-A-Rita's hashtag, #HarryMakesHisMarkle. Dunkin' Donuts unveiled the Royal Love Donut, and Sodastream revealed 50 Royal Edition bottles with individual wedding hats.
Immigrant Randy Kissoondath started as a dishwasher at a Minneapolis eatery in the 1970s before putting his skills to work making booths and other interior fixtures for restaurants. Today, his son Bert carries on the family business, Randy's Booth Co., which counts local eateries and regional chains including Country Kitchen and Perkins among its customers.
4 Things to Know When Managing Minors When managing teenagers, keeping your business compliant and your young employees safe is top of mind. You should also make sure they want to keep coming back to work, since loyal, engaged employees contribute to increases in productivity, customer satisfaction, and best of all, SALES!
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Creative riffs make ramen, other Asian noodles work on any menu Ramen continues to be a popular dish on US menus, and its success is driving interest in other Asian noodle dishes such as yakisoba and udon. Read more to learn how dishes such as brothless mazemen ramen or riffs on classic pasta dishes using Asian noodles can make the most of these on-trend ingredients.
The recession years took a toll on the number of independent eateries in the US, but the strongest players were left standing, said NPD Group's Warren Solochek. "They're doing a better job because they're doing something unique, they're doing something different," he said.
New Healthcare Solution for Small Restaurants The RHA Benefit Trust is for small employers with 2-99 insurance eligible employees. With pricing flexibility, simple administration and wellness program options, the RHA Benefit Trust is a new solution for small restaurants. LEARN MORE
Traditional Italian cuisine never pairs cheese with seafood, but chefs are finding that the right types of cheese can complement fish, shrimp and more. "You don't want to use a cheese that will overpower the seafood, rather, it should complement and even elevate the flavor," said Red Lobster Chef Dustin Hilinski.