Category Archives: Restaurant Menu

August Food Holidays

AugustFood2017

Celebrate the last full month of summer with a plethora of fun, festive food holidays. From National Watermelon Day to National Panini Day, these August food holidays give you the starting ground to showcase the spirit of summer on your foodservice operation’s unique seasonal menu.

August 1 
National Raspberry Cream Pie Day

August 2 
National Ice Cream Sandwich Day

August 3 
National Watermelon Day

August 4 
National Chocolate Chip Cookie Day

August 5 
National Oyster Day

August 6 
National Root Beer Float Day

August 7 
International Beer Day

August 8 
National Zucchini Day

August 9 
National Rice Pudding Day

August 10 
National S’mores Day

August 11 
National Panini Day

August 12
National Julienne Fries Day

August 13
National Filet Mignon Day

August 14 
National Creamsicle Day

August 15 
National Lemon Meringue Pie Day

August 16 
National Bratwurst Day

August 17 
National Vanilla Custard Day

August 18 
National Ice Cream Pie Day

August 19 
National Soft-Serve Ice Cream Day

August 20 
National Chocolate Pecan Pie Day

August 21 
National Sweet Tea Day

August 22 
National Pecan Torte Day

August 23 
National Cuban Sandwich Day

August 24 
National Peach Pie Day

August 25 
National Whiskey Sour Day

August 26 
National Cherry Popsicle Day

August 27 
National Burger Day

August 28 
National Cherry Turnover Day

August 29
National Chop Suey Day

August 30 
National Toasted Marshmallow Day

August 31 
National Trail Mix Day

Breakfast Solutions

BreakfastSolutions

Sweet syrup and fluffy pancakes are delicious, but did you know this pair can help increase your restaurant’s revenue? The increasing consumer demand for breakfast options can help not only expand your menu offerings, but give your profit margin a boost. Consider opening your foodservice establishment earlier and offering breakfast to your customers.

Start the process using the following tips:

1)      Small Scale Start

Consider doing a test run of breakfast one or two days per week. This strategy will help generate buzz for your business without risking costly monetary expenses on food or labor. Pay close attention to customers’ reactions and the amount of traffic you receive during breakfast hours. Offering breakfast on a small scale will give you a glimpse into the popularity of breakfast in your area and possible room for profit.

2)     Research Menu for Rewards

Thoroughly researching the menus of local breakfast spots can give you an idea not only of what consumers are expecting for their first meal of the day, but also possible lapses in food coverage. Find a niche in the breakfast market by combining popular eats with creative side dishes or exotic spices. Doing the research before offering breakfast can help save on food waste and increase the chances of your success.

3)     Remain Versatile

Throughout the process of offering breakfast, keep meticulous notes on the most popular dishes, customer feedback, and the amount of customers you receive during breakfast hours. Make adjustments to your routine and technique to remain versatile in the foodservice industry and provide the best service possible to your customers.

Master your morning routine and start creating your own breakfast menu with savings on select breakfast solutions, now until 7/16/17.

Growing Trend: Shorter Menus

ShorterMenu

Despite the long-held belief that longer menus make patrons more willing to spend money, these exhausting menus only bog down the dining experience. Creating shorter, focused menu offerings has become a growing trend in the restaurant industry. Restaurant goers now gravitate towards easier-to-read menu formatting with less choices rather than ones with a plethora of food options. Since shorter menus offer more compact and limited menu items, this growing trend can help your business cut costs and save on unnecessary food waste.

Offering an abundance of choices can make it difficult for customers to decide on which menu item to order. An extensive menu requires storing additional food preparation items and materials on-hand for even the most obscure menu items. If your menu has started to resemble a jumbled novel, consider putting some of your least popular menu offerings on the chopping block. Cutting down your menu offerings to highlight fan favorites shifts your priority to food quality over quantity.

Before narrowing your menu down to a clean, succinct set of offerings, poll your regular customers to get their take on which menu items should stay and which ones should go. This tactic will ensure that the focused group of menu offerings will be beloved by your regular and future customers, even with a shorter menu.