Don’t Get Caught with Your PLANTS Down: Restaurant Guide to Vegan Food Trends
Integrating vegan options is less about adding new inventory and more about the strategic exclusion of animal products. By focusing on flavor-first plant-based recipes, restaurants can appeal to “flexitarians” as well as strict vegans
Stirring Up a Restaurant Revolution: Tapping into the No and Low-Alcoholic Beverages Market
The profit potential for “mocktails” is exceptionally high. By focusing on presentation and flavor complexity, restaurants can charge a premium similar to traditional cocktails while maintaining lower ingredient costs.
Reimagining Your Online Menu
A successful online menu is lean and focused. By removing items that don’t travel well or have low margins, you simplify your operations and increase your profitability. The digital experience should be frictionless, especially for mobile users, so prioritize clear headings, readable fonts, and a separate “pop-up” dessert menu at checkout to capture last-minute upsells
How to Cook Up a Minimal Viable Menu that Delivers
So you’ve got delivery operations in order. Whether you’re using your own drivers, third-party delivery, or direct delivery services like Sauce, you’re really not going far until you have a dedicated, streamlined menu specifically earmarked for off-premise dining. Your online menus should coordinate with your full-serve menu to keep channel design flowing seamlessly, however there […]