However you define “casual dining” these days, what it often means is “on trend.” Let’s take a look at some of the strategies and venues that give customers what they want today, from chef-casual to fast-casual to QSR.
Chef Connexion - Fall/Winter 2016-17
Flavour and comfort plus vitamins and minerals. Yes, please!
Premade items help you get the apps out fast, and these recipes are super simple!
It’s time for comfort food and indulgent treats, along with healthier fare.
Since launching the Brand Points PLUS program, we’ve heard plenty of great comments from operators. Let’s hear from two operators about how they like the program—and see what rewards they’ve gotten with their points.
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.
Takeaway and catering are important to most foodservice operators. Want to get started? Wish you could do it better? Let’s look at a few ideas.
Marketing has its lucky breaks, like if a national celebrity happens to walk into your establishment. Much of the time, though, planning and effort bring the results. Don’t let your Big Marketing
Plan always get pushed aside by the day-to-day.
Today, many customers care about your environmental footprint. But there’s an even better reason to reduce use of water and energy: It will save you money. How low can you go?
Employ your smoker, buy pre-smoked items, or use liquid smoke for deep—and trendy—flavour.
Tasty and good-looking noshes make the best first impressions with customers—and boost profits for operators. Creativity counts here! Ingredients, presentation and naming: It’s all important. Here’s your connexion to the best appetizers in Canada.
If only we could offer a mind-reading service! However, there are many ways to find out what customers are thinking, and more about what they want.