• Departments
  • Open Menu

Open Menu

Global Thirst Quenchers

Beverages aren’t just about thirst quenching anymore; they’re also about health and refreshment. Twists on tried and true drinks and global infusions are increasingly popular. Drinks are also morphing into meal supplements with protein additives, combined with healthy fruits, a trend being fuelled by the growth of fresh pressed juice bars.

Continue Reading

Print

Over Easy

Operators find new converts for breakfast, whenever, whatever and however

Restaurants have offered egg-focused brunch menus on weekends for years. And a number of eateries – notably diners – have made their name with their famous cheap but hearty all-day breakfasts. But the demand for breakfast all day, every day, is growing as customers clamour for new, interesting takes on traditional bacon and eggs, and they’re asking for breakfast in the afternoon, for dinner…and at all hours.

Continue Reading

Print

Menu Engineering 101

A proactive approach to your menu can increase profits by 5–15%.” So says Kevin Chipman, Menu Engineering Expert for Pratts Food Service. Kevin has logged more than two decades in the hospitality industry, including 10 years meeting with chefs, managers and owners of independent restaurants, hotels and bars to hone menu and marketing strategies. Here’s plenty of great advice.

Continue Reading

Print

Hungry for Answers

Research proves that consumers looking online for a place to eat or drink are also looking for your menu. It’s next on their “want to know now” checklist, just after where you’re located. So tell them what you serve! Let’s look at best practices for menus on the Web.

Continue Reading

Print

More Articles ...

  • 1
  • 2