- WHITE PAPERS
Exposure to ethnic menu items and ingredients will drive growth in awareness and enthusiasm of new cuisines.
Mobile ordering, carry out/delivery, transparency and customer service are on the agenda.
Customization, speed, local and gluten-free were the top buzzwords this year.
Restaurateurs need to be open to modifications of their original ideas.
Deep dish appeared on more menus, and 'healthy-halo' descriptors also increased.
The term 'innovation' has become a marketing buzzword instead of a reflection upon true creativity.
Chicken will also be a major focus in the U.S., as the company advertises WingStreet for the first time.
Gluten-free, non-wheat themes jump on the prediction list for the New Year.
There were more than 200 million gluten-free menu requests last year, but the option still hasn't reached critical mass.
Meatballs have all of the characteristics to be an American menu hit.
Adding Mac & Cheese is simple from an operational point of view, and pasta is typically low cost.
Relief in beef costs isn't expected until mid-2015; but coffee, cheese and wheat will all fall in the New Year.
Wise operators check out farmers' markets, night markets and truck rodeos to see what's selling.
From Papa John's 8-piece cookie to Mellow Mushroom's sundae with bacon, desserts took center stage last month.
Watch the video to learn what Millennials expect from restaurants.
While everyone else saw an already committed, normal sized wing supply, McDonald's recognized the trend to larger bird sizes.
Shannon McClellan, key account manager for Kraft, attended the Fast Casual Executive Summit and talked with site editor Cherryh Butler about simple ways to upgrade menu items, such as with Kraft's Grey Poupon.
Fresh Brothers chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.
Don't be bullied into doing something just because a competitor is doing it well.
Some products have originated out of necessity and/or value-added qualities; BBQ burnt ends meets both.