The restaurant industry has long faced workforce challenges. But the current labor shortage is particularly difficult as operators desperately try to get back to business in the wake of the COVID-19 pandemic. As restaurants reopen, nearly 84% of operators say their staffing levels are below normal, according to a recent article in Business Insider. Add to that the fact that customers are keenly aware of the problem—54% have noticed restaurants struggling to serve their customers because of a continue reading...
Restaurant Labor Woes, Savvy Solutions
Beyond Lettuce: How Salads Mean So Much More Today
Expand your salad offerings to offer guests more well-rounded nutrition, including protein and more. No longer relegated to the realm of light eating or simply presented as a side-order afterthought, salads have become the fun, colorful dishes that consumers are ordering everywhere. Salads have evolved beyond just a plate of lettuce into warm salads, grain bowls and so much more. Consumers are looking at next-generation salads, and operators are diversifying their offerings to satisfy demands continue reading...
Feature Clean-Label Ingredients To Drive Salad Sales
Consumers want more healthful menu items and real ingredients The clean-label trend is booming right now, as consumers opt for foods that contain no artificial colors, flavorings or preservatives. The evolving better-for-you dietary scene also encompasses the growing popularity of plant-based, organic and gluten-free foods. Not surprisingly, few menu items suggest healthful eating more than salads, and operators who emphasize clean-label ingredients have the opportunity to make these leafy continue reading...
Boosting Off-Premise Sales
Operators can fill demand for healthful, off-premise meals and snacks with salads, grain bowls and other foods that go better with dressings and dips. Whether it’s a quick bite on the go, a restaurant meal at home or a catered spread for a group of co-workers, off-premise dining is exploding. According to “Harnessing Technology to Drive Off-premises Sales,” a 2019 survey conducted by the National Restaurant Association, off-premise orders comprise 60 percent of foodservice occasions. continue reading...
Meet your new favorite salad, fattoush
The Italians have panzanella, a bread salad that uses in-season tomatoes and past-its-prime leftover bread. There’s another fresh twist on that salad, fattoush, that comes from traditional Middle Eastern cuisine, and it’s gaining traction with consumers. The dish originated in Northern Lebanon, where farmers would fry leftover pita scraps in olive oil for extra flavor and add the pita chips to whatever vegetables were on hand. While there are as many versions of fattoush as there are chefs, continue reading...
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