Rich's Plant Based Cooking Creme - skyscraper - both - 02.18

Wild Alaska Keta Salmon - skyscraper - both - 08.25

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Find Fresh Inspiration - skyscraper - both - 08.22

Performance Dairy Clarified Butter - banner - both - 04.24

Sugar Foods Barista Blend - skyscraper - both - 04.17

Catch of the Season - skyscraper - both - 07.22

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Tyson Cortona Pepperoni - skyscraper OE 1.23

Cooper Shreds Have Now Arrived - banner - 02.24

Savor Imports - banner - both - 06.24

Banner Ad - 3 - OE - Operator - supersized

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Essity - Impress Your Guests - banner - OE - 03.17

Ready to Eat Frozen Vegetables - banner - both - 03.23

Banner Ad - 4 - PICs - Operator - supersized

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Simplot Harvest Fresh Avocado - banner - both - 01.20

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Global Fusion Operator Promo - OE - skyscraper - 05.26 - 08.24.25

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Hellmann's and Best Foods Front-of-House Mayonnaise Promotion - 08.07 - 09.15.25

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Performance Plus Food Safety - skyscraper - both - 09.21

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Simplot GoodGrains - skyscraper - both - 01.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Basic American Crispy Craveable Operator banner ad - 12.17

Rich's Plant Based Cooking Creme - banner - both - 02.18

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Essity - Clean Dry Hands - banner - OE - 03.17

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Sugar Foods Barista Blend - banner - both - 04.17

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Sunny Fresh Egg Patty and French Toast - banner - both - 03.23

Basic American Shred Competition operator banner ad - 12.17

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Campbells Culinary Reserve - Carnitas - See Every Bowl as Canvas - skyscraper - both - 08.15 - 10.31.25

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Entree Redi Wild Alaska Pollock - banner - both - 08.25

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Diamond Crystal Kosher Salt banner - both - 04.23

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Simplot GoodGrains - banner - both - 01.20

Chef-mate We Can Better - skyscraper - both - 06.23

Seafood is Better - skyscraper - both - 05.21

Wild Alaska Burgers - banner - both - 04.25

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Wild Alaska Salmon Burgers - banner - both - 04.25

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Skyscraper Ad - MM - Cook - Operator

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Banner Ad - 1 - MM - Recipes - Operator - supersized

Sunny Fresh Egg Patty and French Toast - skyscraper - both - 03.23

Reel in Greater Appeal - both - banner - 10.22

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Ambrosia Chocolate - banner - both - 03.23

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Simplot RoastWorks - banner - both - 01.20

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Indiana Packers - Vertical Integration - banner - both - 07.21

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Performance Dairy Convenience and Consistency - banner - both - 04.24

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

A Family of Fine Cheeses - skyscraper - both - 08.22

If there&rsquo;s one universal truth in the restaurant business, it&rsquo;s this: You can&rsquo;t improve what you don&rsquo;t measure. Whether you&rsquo;re running a bustling brunch spot or a fine-dining oasis, your Key Performance Indicators (KPIs) are the lifeblood of your operation. These aren&rsquo;t just numbers, they&rsquo;re the story of your business told through data. The real challenge? Turning that story into a bestseller.
The What and Why of KPIs
Key Performance Indicators are quantifiable measures that reflect the health and performance of your restaurant. They&rsquo;re not just numbers for the finance team, they&rsquo;re tools that every leader, manager, and team member should understand and act on.
Here&rsquo;s the catch: not all KPIs are created equal. Tracking the wrong data, or overwhelming your team with too much information, can be just as damaging as ignoring metrics altogether. That&rsquo;s why it&rsquo;s essential to focus on KPIs that truly matter to your restaurant&rsquo;s success.
Let&rsquo;s break this into three actionable categories:
1. Brand-Level KPIs: These are the overarching metrics that define the health of your business. Think revenue growth, labor costs, and customer retention. They guide your big-picture strategies and help you stay aligned with your brand&rsquo;s vision.
2. Direct Supervisor KPIs: Area managers or district supervisors rely on KPIs like operational consistency, customer satisfaction scores, and average ticket size to identify trends and address gaps.
3. Store-Level KPIs: Day-to-day performance lives here. Metrics like food cost percentage, speed of service, and daily sales reflect the execution of your strategies.
Turning Numbers Into Action
Knowing your KPIs is just the start, what you do with them matters most. Here are five strategies to integrate KPIs into your operation seamlessly:
1. Make KPIs Visible: A simple scoreboard can turn abstract numbers into tangible goals. Whether it&rsquo;s a leaderboard in the back office or a daily update in team meetings, visibility is key. Gamify progress by celebrating wins, like awarding the &ldquo;Fastest Ticket Times&rdquo; or the &ldquo;Best Food Cost Control&rdquo; for the week.
2. Train From Day One: Orientation is the perfect time to introduce new hires to KPIs. Show them how their role contributes to overall success. For example, a prep cook should know that proper portioning reduces food costs, while a server should understand how upselling impacts average ticket size.
3. Engage Through One-on-Ones: KPIs are perfect conversation starters in one-on-one meetings. Focus on specific contributions, celebrate successes, and collaborate on areas of improvement. Remember, these meetings are about alignment, not criticism. Pairing the discussion with coffee or dessert doesn&rsquo;t hurt, either.
4. Focus on Trends, Not Perfection: KPIs provide insight into trends over time. Don&rsquo;t panic over one bad week, focus on consistent improvement. For instance, if food costs spike, identify the root cause: Is it portioning, waste, or supplier pricing?
5. Keep It Simple: Too many metrics can overwhelm your team. Stick to the KPIs that matter most for your operation and make sure everyone understands their purpose.
Ready to Master Your Metrics?
Mastering KPIs isn&rsquo;t about turning your team into accountants; it&rsquo;s about aligning everyone toward shared goals. When done right, tracking and acting on KPIs can be the difference between a good restaurant and a great one.
Source: Jason E. Brooks, <a href="https://www.fsrmagazine.com/feature/master-your-kpis-the-recipe-for-restaurant-success/" target="_blank">FSR</a>

Tracking the wrong data or overwhelming your team with too much information can be just as damaging as ignoring metrics altogether.

Master Your KPIs: The Recipe for Restaurant Success

Maintaining robust restaurant profit margins in the food and beverage industry can be quite challenging. Typically, restaurant margins are slim, compelling business owners to continually seek innovative strategies to enhance their profitability. Despite the hurdles, understanding and implementing effective cost control measures can significantly boost your restaurant&rsquo;s bottom line.
Here&rsquo;s a deep dive into top strategies that can help you improve your restaurant&rsquo;s profit margins.
1. Optimize Your Menu Pricing
Strategic <a href="https://applova.io/products/contactless-digital-menu" target="_blank">menu</a> pricing is crucial for enhancing your restaurant&rsquo;s profit margins. It&rsquo;s not just about setting high prices but also aligning your prices with customer expectations and the perceived value of your dishes. Consider implementing a <a href="https://applova.io/products/contactless-digital-menu" target="_blank">menu</a> engineering strategy, which involves analyzing the profitability and popularity of menu items and adjusting prices accordingly. A study reveals that strategic menu pricing can increase your profits by&nbsp;<a href="https://www.menucoverdepot.com/resource-center/articles/restaurant-menu-engineering/#:~:text=A%20well%2Dexecuted%20initial%20menu%2Dengineering%20effort%20takes%20me%20about%20a%20week%20to%20complete%20and%20can%20increase%20a%20restaurant%E2%80%99s%20profits%20by%2010%25%20to%2015%25%20on%20an%20ongoing%20basis." target="_blank">up to 15%</a>&nbsp;without losing customers.
2. Manage Inventory Efficiently
Efficient inventory management can significantly reduce wastage and unnecessary expenses, directly impacting your profit margins. Implement a strict inventory control system to monitor stock levels, reduce spoilage, and avoid overordering. Applova provides solutions that offer advanced inventory management features that can streamline this process, ensuring that you only stock what you need and use what you stock.
3. Focus on High-Margin Items
Identify and promote dishes with the highest profit margins. These could be your specialty items or dishes made from cost-effective ingredients. Highlighting these items on your menu or through promotions can drive sales and improve your overall margins.
4. Reduce Operational Costs
Operational efficiency is key to maintaining healthy profit margins. Assess your utility costs, staffing needs, and other operational expenses regularly. Implement energy-efficient appliances, optimize staff scheduling, and negotiate with suppliers for better rates. Even small reductions in these areas can lead to substantial savings over time.
5. Leverage Technology for Efficiency
Investing in technology can streamline operations, reduce errors, and save time and money. Applova provides solutions that offer innovative features to manage orders, payments, and customer interactions seamlessly. Embracing technology can also enhance the customer experience, leading to higher satisfaction and repeat business, indirectly boosting your profit margins.
6. Enhance Customer Experience
Exceptional customer service can differentiate your restaurant from competitors. Happy customers are likely to return and recommend your restaurant to others. Focus on training your staff, maintaining a pleasant ambiance, and delivering consistent food quality. Remember, a satisfied customer not only contributes to your sales but also to your restaurant&rsquo;s reputation and long-term profitability.
7. Monitor Financial Performance Regularly
Regular financial analysis is essential to understand the health of your restaurant&rsquo;s profit margins. Keep track of your revenue, expenses, and profit margins. Use this data to make informed decisions about pricing, cost-cutting, and other strategic moves. Financial transparency can help you identify trends, anticipate challenges, and seize opportunities to maximize profitability.
8. Implement Effective Marketing Strategies
Effective marketing can significantly increase your restaurant sales. Utilize social media, email marketing, and local advertising to reach potential customers. Offering promotions, loyalty programs, or organizing special events can also attract new and repeat customers, contributing to higher sales volumes and improved profit margins. Remember, the key is to create a marketing strategy that resonates with your target audience and highlights the unique aspects of your restaurant.
9. Optimize Portion Control
Portion control directly impacts food costs and waste levels, which are critical components of your profit margins. By standardizing portion sizes, you ensure that each dish maintains a consistent cost and quality, leading to predictable profit margins. Training your staff in precise portioning techniques can help in minimizing waste and ensuring customer satisfaction.
10. Negotiate with Suppliers
Building strong relationships with your suppliers can lead to better pricing, quality, and service. Don&rsquo;t hesitate to negotiate prices, ask for bulk discounts, or explore partnership opportunities. A reliable supplier not only provides cost advantages but also ensures the consistency and quality of your ingredients, which is paramount for customer satisfaction and retention.
In Conclusion
Boosting your restaurant&rsquo;s profit margins requires a multifaceted approach, blending operational efficiency, strategic pricing, exceptional customer service, and savvy marketing. Implementing these cost control techniques can significantly impact your bottom line. Remember, every restaurant is unique, so it&rsquo;s crucial to tailor these strategies to fit your specific needs and market conditions. Embracing technology solutions like Applova can streamline your operations, helping you to focus on what truly matters &ndash; delivering an outstanding dining experience that keeps your customers coming back.
Source: <a href="https://applova.io/blog/cost-control-techniques-to-increase-profit/" target="_blank">Applova</a>

Here’s a deep dive into top strategies that can help you improve your restaurant’s profit margins.

Effective Cost Control Techniques to Enhance Your Restaurant’s Profit Margins

Being a successful restaurant is every restaurant owner&rsquo;s dream. However, the food and beverage sector is a very competitive one with <a href="https://financesonline.com/number-of-restaurants-in-the-us/" target="_blank">over one million restaurants</a>&nbsp;in the US. Customers have no choice but to narrow restaurants down to their absolute favorites. Hence, with so many options available to diners, it becomes vital that your restaurant is noticed in the crowd. For this to occur, it&rsquo;s necessary to know a few tips to become a successful restaurant.
In order to be marked as a customer favorite, effective marketing is key. It helps entice new customers and cultivate customer loyalty. It is what urges customers to walk through your door while keeping them away from competitors. A well-thought-out marketing program helps connect with customers, build strong relationships and generate revenue. Thereby resulting in a successful restaurant. That&rsquo;s definitely a win-win! Marketing needs to contain value and strategy from social media to your <a href="https://applova.io/food-ordering-app-for-restaurants" target="_blank">own food ordering application</a>&nbsp;in order to be successful.
1. Set your Objectives
You must first decide what your objectives are. Do you want to keep your current customers or draw in new ones? Do you wish to add a new dish to the menu or boost sales of particular menu items? You need to be very clear about what you want to accomplish in order to become a successful restaurant. You can then choose which strategy to use and which channels to employ if your objectives are clear.
2. Jot down a Timeline
Create your timeline next. Establish the start and end dates for the campaign and decide how long you want it to last. List each phase together with the deadline by which it is to be carried out or finished. This way you can make sure everything&rsquo;s in track and going according to plan.
3. Allocate a Budget
Successful restaurants are very cautious about their budget. A budget must be allocated for reach marketing program launched. If you don&rsquo;t set a spending limit, costs can quickly spiral out of control and offset the campaign&rsquo;s financial gains. So, be wise and careful. Be realistic while creating your budget; if the scheduled activities are becoming too expensive, modify some of them or scale back on the number of activities you wish to complete.
4. Perfectly choose your Target Market
Carefully decide who your target market is. A marketing campaign rarely succeeds in reaching everyone. You must be aware of whom you are speaking with; your objectives will help determine this. To better understand their interests and purchasing habits, profile your target market.
5. Pick your Media &amp; Distribution channels
After determining your audience, pick the media and distribution channels you want to employ. Choose the channels that will put you in touch with your target market directly. Although this may seem obvious, it&rsquo;s amazing how frequently restaurant owners get it wrong. Goals, audience, and channels must all be in line at the end in order to be a successful restaurant.
Marketing strategies come in all forms. There are various types of marketing tactics. Each has a specific purpose and can all support in achieving various objectives. Here are five tried-and-true marketing techniques you can use to become a successful restaurant and beat out the competition:
6. Design an Attractive &amp; Understandable website
Nowadays, firms really must have an internet presence. And what better approach to introduce your restaurant to the online market than with a gorgeous website? However, in order to increase site traffic and conversions, you need to make sure that your website is not just attractive but also user-friendly. Nevertheless, your website&rsquo;s colors, tagline, and graphics should all grasp the interest of your target audience.
7. Post regularly on Social Media
Social media is one of the most powerful marketing tools these days with currently <a href="https://www.statista.com/statistics/278414/number-of-worldwide-social-network-users/#:~:text=Social%20media%20usage%20is%20one,almost%20six%20billion%20in%202027." target="_blank">4.9 billion</a>&nbsp;users. Nearly everyone checks out a restaurant&rsquo;s social media before ordering food. So, make sure your restaurant is present on all the major social media networks, including Facebook, Instagram, TikTok, and any others that might catch on. Post vibrant images with original captions &amp; hashtags and encourage customers to tag your business on social media posts will play a huge role in becoming a successful restaurant.
8. Implement a Loyalty Program
Do you want customers to keep returning back to your restaurant? Then, a loyalty program would be the perfect tool to implement. People are drawn by the prospect of a reward and will return often in order to get the required number of points. Loyalty programs make customers feel special. They feel as though they are a part of an exclusive group entitled to exceptional deals, loyalty discounts and promotions increase sales.
9. Maintain a Strong Google Presence
In order for your restaurant to show up among the first few search results, it must be visible on Google. Create a Google Business Profile, a Google My Business page, and a Google Plus account. Verify that your information is accurate and current. Customers will only need to click once to make a reservation or place an order thanks to easy access to your website and phone number on Google. All which will help in the becoming of a successful restaurant.
10. Keep in touch through Email &amp; Text messages
It&rsquo;s easy to establish a personal connection with your customers by using emails and text messages. They can be used to communicate about anything, including the introduction of a new dish, discounts and offers and exclusive information about your restaurant. Their effectiveness is sometimes underrated. Occasionally, just the alert of an email or message is sufficient to get a reaction from your customers. It&rsquo;s important that the emails and messages are timed in order to grab the customers attention.
Conclusion
Generally speaking, it is advised that you use a varied strategy for your marketing activities. Depending on your objectives and target audience, you can select the combination to utilize. Maintaining a regular schedule of fresh and different marketing initiatives will help to distinguish your restaurant from the buzz of your rivals and will result in your restaurant becoming a really successful one.
Source: <a href="https://applova.io/blog/10-tips-to-become-a-successful-restaurant/" target="_blank">Applova</a>

With so many options available to diners, it becomes vital that your restaurant is noticed in the crowd. For this to occur, it’s necessary to know a few tips to become a successful restaurant.

10 Tips to Become a Successful Restaurant

Your restaurant&rsquo;s menu has the ability to make or break you. Common mistakes like including too many choices, not using pictures, and using a cluttered menu design can be a major turn-off to guests and negatively affect the success of your restaurant. Alternatively, making just a few simple menu tweaks can help your business to thrive.
At <a href="https://menutech.com/en/blog/design-inspiration/menutech.com" target="_blank">Menutech</a>, we have helped over 10,000 restaurants craft perfect restaurant menus. Along the way, we have learned a number of important tips with the ability to make a huge difference in your restaurant. By implementing these impactful tips, you can increase profitability and keep your customers coming back.
Here are the top tips for crafting the perfect restaurant menu:
1. Make sure the menu is easy to read.
I was once at a restaurant that was quite dark inside as part of its chic aesthetic. This could have been a huge mistake, as it would have made an ordinary menu nearly impossible to read without a flashlight. However, the restaurant menus were displayed on lit screens so guests could easily read them. It was brilliant!
While you probably don&rsquo;t need to go this far, it&rsquo;s important to avoid hard-to-read fonts, an overload of culinary jargon, and overly long descriptions. Guests, on average, spend under <a href="https://www.rrgconsulting.com/the-psychology-of-menu-design-reinvent-your-silent-salesperson-to-increase-check-averages-and-guest-loyalty.html#:~:text=Several%20years%20ago%2C%20Gallup%20reported,109%20seconds%20reading%20a%20menu." target="_blank">two minutes</a> reading a menu. Keep your menu design simple and easy to read to make the most of those two minutes.
2. Don&rsquo;t overwhelm the customers with choices.
While it can be tempting to add as many dishes as you think you can feasibly make, avoid this temptation. It would likely just result in tons of wasted food, mediocre dishes, and overwhelmed customers.
It&rsquo;s always better to offer 15 dishes you can execute flawlessly than to offer 50 dishes you can execute averagely, so keep it simple. The sweet spot is sticking to 6-8 dishes per section.
This gives the customers a solid amount of choices, without confusing them or stressing them out with too many.
3. Choose a cohesive design that makes sense.
Your menu design should be reflective of your restaurant&rsquo;s style and identity. For example, the menu design at a casual beachfront bar should be completely different from the menu design at an upscale steakhouse in the city.
At Menutech, we offer more than 30 customizable <a href="https://menutech.com/en/features/design" target="_blank">menu styles</a> for you to choose from. This allows you to ensure that you select the menu design that is right for your restaurant.
4. Keep the menu to a single page.
As a rule, a restaurant menu should always be kept to one page. Customers typically don&rsquo;t like having to flip over the menu and most will make their ordering decision based on whatever they saw on the first page. Many customers assume the menu is only on one page and won&rsquo;t even flip it over at all!
If your menu is as concise as it should be, only one side of one page should be necessary. However, if sticking to a single page means having to use a font size so tiny that people are squinting to read the words, then it&rsquo;s time to shorten the menu.
5. Stick to a consistent and reasonable pricing strategy.
Make sure that the prices of your food are reflective of the amount it costs you to make each dish. The goal here is to increase profitability <a href="https://www.webstaurantstore.com/article/129/restaurant-menu-pricing.html" target="_blank">(typically 25% to 35%)</a> while maintaining affordable prices that customers are willing to pay.
You also want to avoid having to over-price any particular dish because it uses an ingredient that is only used for that specific dish. Try to keep your ingredients versatile so they make economic sense for your restaurant.
6. Use psychology to your advantage.
Many studies have been done on menu design and the ways that customers read restaurant menus. With the help of a few simple psychology tricks, you can increase the profitability of your restaurant by slightly altering the menu.
Research has shown that when customers look at a menu, their eyes first go to the middle and top corners. Place your more popular dishes in these areas, since it is highly likely that they will be the first dishes your customers see on the menu.
Another helpful trick is the deliberate use of color. Believe it or not, color is a powerful form of communication. Have you ever wondered why the color red is used so often on menus? Experts believe that:
<ul>
<li>Red makes people hungry.</li>
<li>Yellow is an attention-grabbing color.</li>
<li>Blue is a calming color.</li>
<li>Green is said to be symbolic of nature; which is why many health food restaurants use this color on their menus.</li>
</ul>
When choosing the colors for your menu, think about the way you want your customers to feel when they&rsquo;re in your restaurant.
7. Don&rsquo;t underestimate the power of strong descriptions.
First things first, you should always include a brief description of the dish underneath the name. However, simply including a description is not enough. You don&rsquo;t just want the dish to sound good, you want the customer to be salivating in anticipation of eating it.
Rather than just listing out the key ingredients, use the description to paint a picture for the customers. Swap out &ldquo;spaghetti with tomato sauce, meatballs, and cheese&rdquo; for something like &ldquo;spaghetti coated in our house-made tomato sauce with freshly-ground beef meatballs, finished with grated pecorino cheese.&rdquo;
The goal is to use as few words as you can, while still writing an over-the-top description that pops off the page. Not the best writer? Consider hiring a copywriter to take care of the item descriptions for you, and let Menutech's <a href="https://menutech.com/en/features/design" target="_blank">automated design</a> and <a href="https://menutech.com/en/features/translations" target="_blank">translation</a> solution do the rest.
8. Use photos, but not in excess.
Including one or two photos in the menu can be a great way to highlight how fantastic your food looks, but overloading the menu with photos can come off as tacky. While photos aren&rsquo;t a necessity, they can be beneficial to your profitability&mdash;when done right.
Avoid using stock photos for your menu. You want the photos to be representative of how the dishes look in real life, but in the best possible light, angle, and photo quality. I recommend using a professional photographer to snap any photos you plan on including on the menu.
9. Highlight your high-margin items.
Many restaurants utilize a key to insert a small icon (like a star, for example) next to the best-selling dishes on their menu. By highlighting the high-margin items in each section, you can help to ease the decision-making process of the customers. However, keep it minimal&mdash;highlight no more than two items per section.
If a particular item on your menu does extraordinarily well, make it known!
Allow the restaurant menu to work for you by using it to inform customers which dishes are the most popular. Not only does this reduce the time they spend deciding what to eat, but it also helps to guarantee that they will love their meal.
10. Remove the focus from the price.
When customers are reading your menu, you want their focus to be on how delicious your food sounds, not how expensive it is. Make the font size of the prices smaller than the font size of the names of the dishes. This helps to make the price more of an afterthought, rather than the central focus.
Another great way to remove the focus from the price is by taking out the dollar sign and leaving just the number, ideally in a slightly lighter font color than the rest of the text. You can quickly do this on Menutech's <a href="https://menutech.com/en/features/design" target="_blank">customisable menu templates</a>. By shifting the focus of the customer, you can help them make a selection based on what sounds the tastiest, rather than simply choosing the cheapest dish.
11. Be transparent about the food contained in your menu items.
There&rsquo;s nothing worse than ordering a dish that sounds fantastic, only to have it come and realize that you can&rsquo;t eat it because of an allergen in the dish that wasn&rsquo;t listed in the restaurant menu description.
When a guest has to send back their dish, not only does it put a damper on their experience in your restaurant; but it contributes to food waste and a loss of profits for your business as well.
By incorporating clear dietary and <a href="https://menutech.com/en/features/allergens" target="_blank">allergen declarations</a> on your menu, you can ensure that each of your guests feels welcomed in your place of business.
By following these simple tips on how to perfect your restaurant menu, you can significantly increase your restaurant&rsquo;s profitability and keep your customers coming back for years to come.
Source: Laure Joumier, <a href="https://menutech.com/en/blog/design-inspiration/top-11-tips-crafting-perfect-restaurant-menu" target="_blank">MenuTech</a>

Here are the top tips for crafting the perfect restaurant menu.

Top Tips For Crafting the Perfect Restaurant Menu

As foodservice professionals strive to deliver exceptional experiences, speed scratch ingredients can be a game-changer. Choosing the right speed scratch ingredients can save staff dozens of hours per week without sacrificing quality. In fact, they can introduce flavors an operation may not have been able to implement otherwise.
Here are some of the top reasons to try speed scratch &mdash; and what they can look like in practice.
Reduce waste
Prepared ingredients are often designed to be long-lasting, which increases flexibility and decreases food waste. With food costs making up a quarter of overall operator expenses, the reduced risk of ingredients going bad can mean major savings.1
Convenient &amp; efficient
Combining prepared ingredients with food made from scratch can dramatically reduce prep times. Speed-scratch can have a big impact on the bottom line, especially when also making the most of these efficient ingredients.
More with fewer ingredients
Using ingredients across menu and dayparts maximizes inventory, letting operations easily add great flavors to many dishes. Using prepared ingredients this way can be just as valuable for taste as it is for staff efficiency!
Add flavor and flair
Speed-scratch cooking doesn&rsquo;t come at the expense of taste. In fact, using prepared ingredients gives inventive chefs the chance to easily add flair to menus. For instance: using flavor concentrates to add zip to cocktails, or prepared sauces with scratch dishes like eggs Benedict or stir-fried noodles.2
Go global with your offerings
Speed scratch ingredients can mean serving flavors with exotic origins &mdash; without needing to source all the required fundamental ingredients.
<ul>
<li>Harissa sauce can add North African heat</li>
<li>Teriyaki sauce can bring sweetness and umami</li>
<li>Hibiscus lemonade can deliver citrusy floral flavor</li>
</ul>
Ingredients made for foodservice
Speed scratch ingredients aren&rsquo;t just designed to maximize flavor. Many are designed with foodservice in mind, offering exceptional flexibility in addition to their quality. For instance, gravies that offer superior steam table hold, or sauces that work in hot or cold applications, straight from dry storage.
As flexible as you want it to be
One of the best things about speed-scratch solutions is how it empowers the operator. Ultimately, each operation gets to choose what to get ready-made and what to make from scratch. That can unlock a lot of creativity, flavor, and impress guests who want to come back for more.
Want to learn more? All of these insights came from the Nestl&eacute; Professional Solutions report, &ldquo;Working Smarter: Back-of-House Operations&rdquo; &mdash; check it out <a href="https://www.nestleprofessional.us/working-smarter-back-house-operations" target="_blank">here</a>.
Content courtesy of Nestle Professional
1Datassential PULSE Industry Overview: Segment Detail (2024)
2Use Key Ingredients Across Dayparts, Nestl&eacute; Professional Solutions (2025)

In foodservice, how you develop your menu can be as important as the final menu. Speed scratch solutions can maximize efficiency and taste at the same time.

Streamline Menus with Speed-Scratch Creativity

Potatoes are more than just a side, they&rsquo;re a versatile, cost-effective ingredient that works across the menu, from appetizers to desserts. Found on nearly 83% of U.S. restaurant menus&sup1;, formats like mashed potatoes, hashbrowns, and potato-based desserts help operators streamline prep, reduce waste, and boost margins without increasing complexity.
Beyond their strong menu presence, current foodservice trends reveal notable shifts in production and value. Between July 2023 and June 2024, total potato volume in foodservice declined by 1.6%, yet overall market value rose by 2.4%, signaling steady demand despite tighter supply&sup2;.
Potatoes offer operators unmatched versatility. Plain mashed potatoes can serve as a base for entr&eacute;es, a side dish at dinner, or a component in appetizers. Hashbrowns are a breakfast staple, but they also shine in loaded presentations or as shareable small plates. For dessert, potato-based shortbread cookies deliver an unexpected but comforting sweet finish. These strategies resonate with diners: 53% of consumers say they would pay at least five dollars more for a main dish that includes potatoesᶟ.
This ingredient strategy also simplifies back-of-house operations. Kitchens can rely on foundational items, such as mashed or shredded potatoes, to build out multiple menu offerings. Cross-utilization supports inventory control, reduces food waste, eases labor demands, and ensures consistency.
Potatoes also pair easily with emerging flavor trends. Mashed potatoes can be served with globally inspired sauces, herbed hashbrowns with customizable dips, and shortbread cookies with seasonal fruit compotes. Labeling these items as gluten-free, vegetarian, or plant-forward adds diner appeal without adding operational complexity.
With adaptable forms like mashed potatoes, hashbrowns, and shortbread cookies, a single ingredient can anchor multiple menu categories. This streamlined approach boosts efficiency and helps drive profitability in today&rsquo;s competitive foodservice environment.
Content courtesy of Idahoan Foodservice
1Potatoes USA.&nbsp;<a href="https://potatoesusa.com/research-reports/2024-foodservice-menu-trends/" target="_blank">&ldquo;2024 Foodservice Menu Trends.&rdquo;</a> Potatoes USA, 2024&nbsp;
2<a href="https://potatoes.news/u-s-foodservice-potato-trends-2024-declining-volumes-but-rising-value-signals-market-resilience/" target="_blank">&ldquo;U.S. Foodservice Potato Trends 2024: Declining Volumes but Rising Value Signals Market Resilience.&rdquo;</a>&nbsp;Potatoes News, 2024&nbsp;
3<a href="https://spudman.com/article/potatoes-a-profitable-and-popular-menu-item-for-restaurants/" target="_blank">&ldquo;Potatoes: A Profitable and Popular Menu Item for Restaurants.&rdquo;</a>&nbsp;Spudman, 2023&nbsp;

Potatoes are more than just a side, they’re a versatile, cost-effective ingredient that works across the menu, from appetizers to desserts.

More than Just a Side

Despite dining out less frequently than younger demographic cohorts, the generation of Baby Boomers still holds the largest portion of wealth and provides a reliable consumer base for foodservice&rsquo;s bottom line.
The generation&rsquo;s value proposition comes from Boomers&rsquo; reliability.
&ldquo;Boomers are loyal,&rdquo; said Catalyx CEO Guy White in a conversation with The Food Institute about Boomer purchasing habits. &ldquo;Because they value consistency and familiarity in their food and beverage choices and are far less likely to swap based on price alone.&rdquo;
Moreover, despite opting for familiar, nostalgic foods, there are myriad opportunities to provide Boomer diners with innovations that can entice them to shift their consumption behaviors.
Born in the wake of the World War II population boom, the aptly named demographic has a household net worth of $1,642,898 compared to only $221,209 for Millennials, as of <a href="https://usafacts.org/articles/which-generation-has-the-most-wealth/" target="_blank">2022</a> data. And with more discretionary income, as many of their children are out of the house, they can devote a larger portion of their budget to food and beverage purchases.
Baby Boomers, however, are not the biggest diners. In fact, a recent report from <a href="https://www.hartman-group.com/reports/885385775/eating-drinking-occasions-landscape-at-home-vs-away-from-home-occasions" target="_blank">The Hartman Group</a> found that the generation is tied with Gen Z as among the least likely to make food-away-from-home purchases. Nevertheless, when dining out, they tip more than all other cohorts, an 18% average compared to the 16% benchmark for younger generations; plus, <a title="Consumer-Insights-Motivations-for-reservations_1" href="https://greatmenusstarthere.com/uploads/files/Consumer-Insights-Motivations-for-reservations_1.pdf" target="_blank">they tend to make reservations more often for select occasions</a>.
2025 U.S. Diner Trends Report, TouchBistro
Most importantly, as Boomer consumption behaviors tend to be less elastic, giving a diner of this age group a great dining experience can ensure they continue to frequent the location and engage with the foodservice in multiple ways, leading to potentially higher-spending occasions, such as an anniversary celebration or large group event.
&ldquo;Baby Boomers lead in food and beverage spending due to their wealth, large population, and high per capita spending. While their preferences are certainly not trendsetting &hellip; they shouldn&rsquo;t be completely ignored,&rdquo; depending on the category, CPG Co-Op founding partner Wayne Luciano told FI.
How Restaurants Can Attract Baby Boomers
When dining out, Baby Boomers are emphatically less interested in eatery attributes such as the Michelin star system, opting for familiar or accessible establishments, according to TouchBistro. They&rsquo;re willing to branch out and explore restaurants that offer value alongside an enticing culinary experience.
To attract a Baby Boomer diner, industry stakeholders suggest creating or marketing dishes that appeal to function, such as health-conscious attributes that fit into their special diet lifestyle, and/or offerings that evoke nostalgia.
Although perceptions of the generation would suggest they&rsquo;re reluctant to try new dishes, data suggests otherwise. A recent <a href="https://www.eater.com/press-room/24388888/future-generations-restaurant-dining-survey-research" target="_blank">Eater</a> report found 44% of Boomers are willing to try something new when eating out, compared to the 39% average across generations.
When they do dine out, the generation also craves globally inspired food, a macrotrend consistent across all generations, yet they look for a different set of characteristics than younger cohorts. Where many Millennials and Gen Z tend to prefer fusion or &ldquo;mashup&rdquo; foods, 75% of Boomers prefer traditional preparations, according to a recent report from Datassential titled Authenticity: The Consumer Perspective.
Additionally, 75% of Gen X and Boomers are more likely to trust a restaurant or dish if restaurants describe it as &ldquo;authentic,&rdquo; while many Gen Z claim that label turns them off.
Source: George Hajjar, <a href="https://foodinstitute.com/focus/baby-boomers-a-restaurants-reliable-friend/" target="_blank">The Food Institute</a>

This generation of Baby Boomers still holds the largest portion of wealth and provides a reliable consumer base for foodservice’s bottom line.

Baby Boomers: A Restaurant’s Reliable Friend

Over the past several years, it has become increasingly apparent that dramatic differences exist in the foodservice behaviors and attitudes shown by different consumer age groups.
While it may seem to be common sense that an 18-year-old high school senior and a 72-year-old retiree view foodservice differently, the breadth and depth of differences between each consumer generation is still striking. Understanding these differences can help foodservice distributors better service their customers by highlighting products that fit into that customer&rsquo;s concept and specific target audience.
IFDA and Technomic explore these differences in <a title="Consumer-Insights-10-24-IFDA-Technomic-Quarterly-Brief-2024-Consumer-Generations - pull content to create article" href="https://greatmenusstarthere.com/uploads/files/Consumer-Insights-10-24-IFDA-Technomic-Quarterly-Brief-2024-Consumer-Generations%20-%20pull%20content%20to%20create%20article.pdf" target="_blank">this report</a>.
Source: IFDA

Over the past several years, it has become increasingly apparent that dramatic differences exist in the foodservice behaviors and attitudes shown by different consumer age groups.

Understanding Generational Differences

In high-volume foodservice operations, profitability and consistency are vital. Whether you're managing a healthcare kitchen, catering operation, commissary, or high-volume restaurant, the ability to control costs while delivering flavorful, safe, and high-quality meals is key to long-term success. That&rsquo;s where CookChill bags come in: a smart, scalable solution that helps operators optimize efficiency, reduce waste, and heighten the overall dining experience.
The CookChill Advantage
The CookChill method is a proven system that allows chefs and operators to prepare food in bulk, vacuum seal it while hot, rapidly chill it, and store it under controlled temperatures until it's ready to be reheated and served. This process extends the shelf life of food, preserves flavor and nutrients, and supports strict food safety standards when used as recommended.
Flavor Infusion Like Never Before
CookChill isn't just about efficiency. It's a flavor innovation tool. Because CookChill bags are sealed airtight, marinades, sauces, soups, and semi-viscous mixtures retain and intensify their flavor during the cook and chill process. The sealed environment locks in moisture and prevents evaporation, resulting in richer, more consistent and complex taste profile. Chefs can develop signature recipes with confidence, knowing every portion will deliver the same high quality, regardless of who&rsquo;s working the line.
Why Choose CookChill Bags?
1. Increase Profitability Through Bulk Prep
<ul>
<li>Cook large batches during off-peak hours to reduce labor costs</li>
<li>Portion, label, and store for efficient FIFO rotation</li>
<li>Minimize food waste by eliminating overproduction and spoilage</li>
</ul>
2. Enhanced Food Safety &amp; Shelf Life
<ul>
<li>Seal hot food immediately to prevent contamination</li>
<li>Rapid chilling extends shelf life and maintains freshness</li>
<li>Supports HACCP compliance</li>
</ul>
3. Consistent Flavor Infusion
<ul>
<li>Airtight sealing locks in moisture and seasoning</li>
<li>Marinades and sauces develop complex flavoring</li>
<li>Delivers consistent flavor in every portion</li>
</ul>
4. Versatile and Durable
<ul>
<li>Available in multiple sizes to fulfill various needs</li>
<li>Withstands boiling, chilling, freezing, and reheating</li>
</ul>
Whether you're scaling up for growth, seeking better margins, or simply looking for a more consistent guest experience, CookChill is the smarter way to serve. More than packaging, they&rsquo;re part of a strategy to serve smarter, save more, and deliver better food every time.
Content courtesy of Handgards

In high-volume foodservice operations, profitability and consistency are vital.

Boost Profitability and Flavor with CookChill Bags

Although managing a successful restaurant can be a gratifying effort, there are many difficulties involved. This is especially true when it comes to controlling running expenditures and expenses. The average annual expenses for all sole proprietorship restaurants in the U.S. was <a href="https://www.projectionhub.com/post/restaurant-industry-financial-statistics" target="_blank">$125,167</a>. Keeping a profit is crucial in a highly competitive sector like food service. Fortunately, there are several efficient tactics that restaurant operators may use to reduce operational costs and increase revenue without sacrificing the caliber of the food or service.
Let's take a look at ten tried-and-true ways to save costs while still running a successful restaurant.
1. Effective Inventory Management:
Inventory is one of the biggest costs for restaurants. Adopting an effective inventory management system can assist in reducing waste, stop food from spoiling, and avoid placing excessive orders. To keep expenses in check, keep an eye on stock levels, use FIFO (First In, First Out) procedures, and bargain good terms with suppliers.
2. Optimally Schedule Staff:
The bottom line of a restaurant can be considerably impacted by labor expenditures. Analyze customer traffic statistics thoroughly to improve staffing. Create flexible schedules that correspond with peak times using technology and software and avoid overstaffing during slower times. All of this can hep reduce operational expenses.
3. Energy Conservation:
Energy conservation lowers utility costs while also benefiting the environment. The use of LED lighting, the purchase of energy-efficient equipment, and staff training on the need to turn off lights and equipment when not in use. Additionally, to efficiently control heating and cooling, think about using programmable thermostats.
4. Engineering for Menus:
Another way to reduce operational costs is by examining your menu to see which foods are most and least profitable. Consider deleting low-margin items that don&rsquo;t make a big contribution to revenue and concentrate on promoting high-margin products. Update your menu frequently with things that are popular with clients and have a higher profit margin, such as seasonal or trending foods.
5. Establishing Supplier Ties:
This will help you bargain better prices for large purchases or long-term contracts. To make sure you are obtaining the greatest costs on ingredients and other supplies, compare pricing from several sellers frequently.
6. Embrace Technology:
Use technology to automate processes and lessen human error. Use a point-of-sale (POS) system to automate invoicing procedures, keep track of sales and inventory, and manage reservations effectively thereby reducing operational costs. Through <a href="https://applova.io/products/online-ordering" target="_blank">online ordering</a> and reward programs, digital solutions can also increase customer involvement.
7. Reduce Food Waste:
Food waste has an influence on prices as well as the environment. Train workers to handle food with care, offer programs to creatively repurpose leftovers, and use proper storage methods. To contribute extra food, think about collaborating with nearby food banks or charities.
8. Cross-Train Employees:
Cross-training workers make personnel more flexible and guarantees that tasks are completed even in times of staff shortages. Multiple-skilled workers may fill many responsibilities, which eliminates the need for additional employees.
9. Implement Cost-control Measures:
Reduction in operational costs can be achieved by routinely reviewing financial records and performance information to locate cost-saving opportunities. Establish precise financial objectives and impose cost-control policies throughout your restaurant.
10. Marketing and Online Presence:
Make targeted marketing investments to draw in new clients and hold onto current ones. Promote deals, events, and offers on your restaurant&rsquo;s website and on social media by interacting with your clientele there.
In conclusion, careful planning, effective operations and wise decision-making are necessary for managing operating costs and expenses in a restaurant. Restaurant operators may build a more financially stable business while still providing outstanding dining experiences to their devoted customers by putting these ten techniques into practice. In this constantly changing market, always be receptive to fresh concepts and technological advancements that can improve your restaurant&rsquo;s productivity and profitability.
Source: <a href="https://applova.io/blog/strategies-to-reduce-operating-costs/" target="_blank">Applova</a>

There are several efficient tactics that restaurant operators may use to reduce operational costs and increase revenue without sacrificing the caliber of the food or service.

10 Strategies To Reduce Operating Costs And Expenses At Your Restaurant

Generation Z is moving away from traditional search engines and opting instead for social media platforms like TikTok, Instagram and Reddit to find information. A desire for visual, fast and community-driven content drives this shift, resulting in search marketers adapting their strategies to optimize content on these platforms to remain visible to younger audiences.
Social search is Gen Z&rsquo;s Google: Are you visible where it matters?
From TikTok to Reddit, Gen Z is redefining how search works. Here&rsquo;s why social search is winning and what it means for brands.
The way people search for information is changing, and Gen Z is leading the shift.
Instead of turning to Google, they&rsquo;re searching on <a href="https://searchengineland.com/tiktok-seo-the-ultimate-guide-439795" target="_blank">TikTok</a>, Instagram, <a href="https://searchengineland.com/youtube-seo-what-you-need-to-know-449431" target="_blank">YouTube</a>, <a href="https://searchengineland.com/reddit-seo-453406" target="_blank">Reddit</a>, and Discord for everything from product recommendations to restaurant reviews and how-to guides.
This isn&rsquo;t just a trend &ndash; it&rsquo;s a fundamental shift in digital discovery.
<ul>
<li>Google usage among Gen Z has <a href="https://www.forbes.com/advisor/business/software/social-media-new-google/" target="_blank">dropped by 25%</a>&nbsp;compared to Gen X, a 2024 Forbes study shows.</li>
<li>eMarketer <a href="https://www.emarketer.com/content/search-behavior-being-redefined-thanks-generational-shifts" target="_blank">reports</a>&nbsp;that 46% of Gen Z and 35% of millennials prefer social media over traditional search engines.</li>
</ul>
Why?
They crave fast, visual, and community-driven content rather than sifting through traditional search results and ads.
For search marketers, this means <a href="https://searchengineland.com/guide/what-is-seo" target="_blank">SEO</a> is no longer just about Google &ndash; it&rsquo;s about being visible wherever audiences search.
This article breaks down Gen Z&rsquo;s evolving search habits, why social platforms are winning, and how brands can adapt to stay discoverable in this new search landscape.
The democratization of search
For years, Google dominated search.
For Gen X and early millennials, &ldquo;googling&rdquo; was synonymous with searching.
But Gen Z searches differently &ndash; they don&rsquo;t use &ldquo;google&rdquo; as a verb in the same way, and it&rsquo;s reshaping how brands approach discoverability.
Gen Z &ldquo;googles&rdquo; 25% less than Gen X, turning instead to social platforms where search is more visual, trend-driven, and real-time.
Even Google has acknowledged this shift &ndash; Prabhakar Raghavan <a href="https://searchengineland.com/tiktok-search-engine-ux-vs-semantics-437349" target="_blank">noted</a> that &ldquo;nearly 40% of young people prefer TikTok or Instagram over Google Search or Maps&rdquo; for local recommendations.
This isn&rsquo;t just about preference. It&rsquo;s a shift in search behavior.
Instead of scrolling through links and ads, Gen Z engages with short-form videos, peer recommendations, and user-generated content.
They trust social platforms for their authenticity, immediacy, and personalized experience &ndash; something traditional search engines struggle to match.
Opinions on this shift vary. Some claim &ldquo;Google is doomed,&rdquo; while others argue it will continue to dominate.
<ul>
<li>SparkToro <a href="https://sparktoro.com/blog/new-research-google-search-grew-20-in-2024-receives-373x-more-searches-than-chatgpt/" target="_blank">reports</a>&nbsp;that Google Search grew by 20% in 2024.</li>
<li>Ofcom found that <a href="https://www.ofcom.org.uk/siteassets/resources/documents/research-and-data/online-research/online-nation/2024/online-nation-2024-report.pdf" target="_blank">8 million U.K. adults</a>&nbsp;stopped using it for searches that same year.</li>
</ul>
The reality likely lies in between.
The takeaway is clear: search is no longer just about Google.
If your content isn&rsquo;t optimized for TikTok, Instagram, Reddit, or YouTube &ndash; where Gen Z actively searches &ndash; you&rsquo;re missing a massive audience.
The future of search isn&rsquo;t tied to one platform; it&rsquo;s about showing up wherever your audience is looking.
Sometimes, Google will win.
Other times, a TikTok post will.
If you want to succeed, you must create an effective content loop across multiple channels.
A look into social search
Social search has transformed social media from engagement-driven spaces into full-fledged search destinations.
TikTok, Instagram, and Reddit now shape how users find information, products, and experiences.
Up to <a href="https://www.adobe.com/express/learn/blog/using-tiktok-as-a-search-engine" target="_blank">41% of users</a> use TikTok for search, while <a href="https://capitaloneshopping.com/research/social-media-shopping-statistics/" target="_blank">76%</a> have discovered brands and products through social media.
This shift means users aren&rsquo;t just consuming content &ndash; they&rsquo;re actively searching for answers, recommendations, and solutions.
A changing search funnel: Social trigger, social discovery, conversion
Social search is compressing and reshaping the traditional search funnel.
Instead of bouncing between multiple touchpoints, users can explore, evaluate, and decide all within a single platform &ndash; turning Google&rsquo;s &ldquo;messy middle&rdquo; into a fluid discovery flywheel.
A TikTok review might lead to an Instagram deep dive, followed by a Reddit thread for credibility &ndash; all before a Google search even happens (if at all).
Success in search is no longer about a single platform but about understanding user intent across multiple channels.
Winning in this evolving search landscape requires a presence where searches actually happen &ndash; by optimizing content for a multichannel, search-everywhere experience.
Why Gen Z prefer social to search 
Unlike previous generations who relied on Google to type queries and sift through blue links, Gen Z expects faster, more engaging, and more authentic results.
Social search delivers exactly that.
Here&rsquo;s how their approach differs &ndash; and what brands need to consider.
1. Faster, more visual results
Raised in a digital world of instant gratification, Gen Z doesn&rsquo;t want to read lengthy blog posts or scroll through endless search results.
They prefer quick, digestible answers in visual formats like short-form videos, carousels, and captions.
TikTok, Instagram, Snapchat, and YouTube are their go-to search tools.
<ul>
<li>A TikTok search for &ldquo;best foundation&rdquo; instantly serves up video tutorials, reviews, and comparisons &ndash; far more engaging than a traditional article.</li>
<li>A YouTube Short on &ldquo;quick meal-prep ideas&rdquo; delivers step-by-step cooking guidance in seconds, skipping the recipe pages cluttered with ads, bios, and affiliate links.</li>
</ul>
2. Authenticity and trust
Gen Z doesn&rsquo;t trust traditional brand marketing.
Instead, they rely on peer recommendations, real experiences, and unfiltered opinions from communities.
Unlike Google, which prioritizes search-optimized content and paid ads, social platforms surface real conversations from actual users.
<ul>
<li>Instead of reading a blog on the &ldquo;best budget travel destinations,&rdquo; Gen Z watches TikTok vlogs of real people documenting their trips.</li>
<li>Rather than trusting company-written product descriptions, they seek out TikTok creator reviews, Instagram UGC testimonials, or Reddit discussions.</li>
</ul>
This peer-driven content feels more honest, transparent, and credible &ndash; making social search more trustworthy than traditional search engines.
3. Algorithm-driven discovery
Unlike traditional search engines, where users actively search for answers, social platforms push relevant content before users even realize they need it &ndash; re-engaging them in their search journey.
<ul>
<li>TikTok&rsquo;s For You page surfaces content based on past engagement, introducing users to products and trends before they search.</li>
<li>Instagram&rsquo;s Explore tab curates recommendations based on browsing behavior, making discovery seamless.</li>
<li>Reddit threads and Discord servers expose users to niche discussions, organically driving awareness of brands and products.</li>
</ul>
This shifts discovery earlier in the customer journey.
Users aren&rsquo;t just searching when they&rsquo;re ready to buy.
They&rsquo;re being passively introduced to brands, leading to high-intent searches later.
This blurs the lines between search and social, inspiration and intent &ndash; reshaping the role of search marketing.
The role of community
For Gen Z, an aspect of search is about finding answers from people they trust.
That&rsquo;s why Reddit, Discord, and private forums are becoming go-to search engines, offering unfiltered insights, recommendations, and real experiences.
Unlike traditional search engines, which prioritize algorithm-ranked web pages, community-driven search thrives on peer-to-peer discussions that feel authentic, specific, and reliable.
These platforms provide what Google and mainstream social media often can&rsquo;t: deep, real-time conversations shaped by lived experience.
<ul>
<li>Reddit functions as a crowdsourced knowledge hub, where users explore niche topics, ask for advice, and share product reviews. Many even add &ldquo;Reddit&rdquo; to the end of Google searches to bypass promotional content and go straight to authentic discussions.</li>
<li>Discord servers act as private search engines, with dedicated communities &ndash; spanning gaming, crypto, fashion, and professional industries &ndash; offering real-time advice and recommendations. These closed-loop spaces create powerful, organic brand discovery opportunities that brands have yet to fully tap into.</li>
</ul>
Community-driven search is shifting the landscape. 
Gen Z trusts real people over polished marketing.
Failing to engage with these communities might mean missing out on an audience that prioritizes authenticity over ads.
Why community search matters
Simply put, traditional SEO doesn&rsquo;t work in these spaces &ndash; and you need to accept that.
While TikTok and YouTube offer optimization opportunities, forums and communities operate differently.
You can&rsquo;t rank No. 1 in a Discord conversation or a Reddit thread.
Instead, you must embed yourself naturally within these communities to stay relevant.
Be present where conversations happen
<ul>
<li>Actively engage in discussions &ndash; whether through creators, users, or employees.</li>
<li>This builds credibility and trust in a way traditional search marketing often struggles to achieve.</li>
</ul>
Influence through community members
<ul>
<li>Gen Z doesn&rsquo;t trust ads &ndash; they trust real people.</li>
<li>The most effective way to influence brand perception is through engaged community members, influencers, and subject-matter experts who are already part of the conversation.</li>
</ul>
Create valuable, non-promotional content
<ul>
<li>The key to success isn&rsquo;t pushing products &ndash; it&rsquo;s offering real insight.</li>
<li>Providing helpful answers, sharing expertise, and engaging meaningfully are more likely to be remembered and recommended organically.</li>
</ul>
Not sure where to start? Try this
A simple first step is to use Google Trends and the Glimpse Chrome extension to uncover where your audience is actually searching:
<ul>
<li>Install Glimpse for Google Trends to unlock additional insights.</li>
<li>Search for a key term related to your brand.</li>
<li>Check the Channel Breakdownchart to see which social platforms your term is most popular on.</li>
<li>Explore top-ranking content on those platforms using tools like TikTok Creator Search Insights, Reddit Pro Trends, and Pinterest Trends.</li>
<li>Build a content strategy that aligns with the platform&rsquo;s format, trends, and user intent.</li>
</ul>
This approach ensures your brand shows up where your audience searches &ndash; not just where you assume they are.
The future of search is everywhere
Gen Z is redefining what it means to search.
Social, visual, and community-driven discovery is shifting the landscape, and traditional SEO alone is no longer enough.
Search marketers must move beyond Google rankings and embrace multi-platform search strategies.
If your audience searches on TikTok, YouTube, or Reddit more than on Google, do you really have visibility?
Brands that recognize search as an omnipresent, multi-platform experience will gain a competitive edge.
Those that don&rsquo;t? They&rsquo;ll struggle to stay seen.
Source: <a href="https://searchengineland.com/social-search-gen-z-visibility-453502" target="_blank">Search Engine Land</a>

Social search is Gen Z’s Google: Are you visible where it matters?

Gen Z Shifts Habits to Social Media Platforms

Taste Tracker: Wahlburgers, Taco Bell, White Castle, Rubio&rsquo;s, Baskin-Robbins, Church&rsquo;s, &amp;pizza, Fogo de Chao, Togo&rsquo;s and more headline restaurant menu trends.
Menu developers don&rsquo;t seem to be in summer vacation mode. New items and limited-time offers keep rolling out at chain restaurants, with early July seeing another bump in menu activity. Here&rsquo;s a look at recent food and drink launches. Hint: Pineapple is big.
The new Crispy Chicken Slider debuted at White Castle, which the fast-food chain claims to be bigger and crispier. It&rsquo;s made with white meat chicken coated in a buttermilk breading and drizzled with new honeycomb mustard sauce, all layered between two soft slider buns. For 20 cents more, customers can order a Deluxe Crispy Chicken Slider topped with American cheese, lettuce, tomato and the same mustard sauce.
Taco Bell fans in Detroit can be first to try the chain&rsquo;s new Steak &amp; Cheese Tacodilla. The taco-quesadilla mashup is made with an extra-long yellow corn and flour shell filled with grilled steak, melted cheese and red chile sauce, then grilled for a crisp, golden finish. Price ranges from $4.99-$6.99 depending on location.
An island-inspired menu launched at Rubio&rsquo;s, highlighting three summery items. The Island Vibe Original Fish Taco fills a warm tortilla with Alaska pollock topped with cabbage, Taj&iacute;n, pineapple salsa, wasabi lime crema and a soy drizzle, while the Island Vibe Burrito &amp; Bowl features grilled chicken, steak or seafood with citrus rice, guacamole, cabbage, pineapple salsa, wasabi crema and a soy drizzle. For dessert, there&rsquo;s a Pi&ntilde;a Colada Churro.
Pineapple also shows up in the limited-time Teriyaki Pineapple Smashburger at Wahlburgers. It&rsquo;s a build of two Certified Angus Beef patties, white cheddar cheese, sliced pineapple, lettuce, teriyaki sauce and mayo. Guests can pair the burger with a WahlStreet Spritz, a mix of Aperol, prosecco, strawberry syrup and pineapple juice. There&rsquo;s also a new Strawberry Shortcake Shake topped with a Twinkie; it can be ordered as is or spiked with vanilla vodka.
Pineapple seems to be the &ldquo;it&rdquo; fruit of summer. Pi&ntilde;a Colada Knots just debuted at &amp;pizza, fashioned from the chain&rsquo;s pizza dough, packed with pineapple and finished with a coconut drizzle and toasted coconut flakes. The bite-sized baked knots are on the menu for $6 for a limited time.
And Pineapple Matcha joins the beverage lineup at Broken Yolk Caf&eacute;. The blend of iced matcha, coconut milk and pineapple juice makes a refreshing accompaniment to the Pastrami Burger, a half-pound Angus beef burger topped with chopped pastrami, Swiss cheese, dill pickles, and Thousand Island dressing on a pretzel bun. For those who prefer to start the day with something sweet, there&rsquo;s Strawberry Cheesecake Stuffed French Toast, and to sip on the side, a Red Bull Mangonada made with mango juice and Red Bull yellow edition, rimmed with Chamoy and Taj&iacute;n and finished with a pineapple slice.
Pastrami is also making news at Togo&rsquo;s with the return of the Pretzelrami. Made to order, the sandwich is stacked with four ounces of pastrami, melted provolone cheese, yellow mustard and dill pickles on a soft pretzel roll. The upgraded roll is 25% larger than the one used previously on the signature sandwich.
The Fresh Tomato Pie returns to Frank Pepe Pizzeria Napoletana for the summer. The New Haven-style pizza has a signature crispy, chewy and slightly charred crust topped with fresh tomatoes, sliced mozzarella, garlic, basil, grated Pecorino Romano cheese and a touch of the brand&rsquo;s olive oil blend.
Texas-Style Rubbed Smokehouse Chicken is back at Church&rsquo;s Texas Chicken through Sept. 24. The Smokehouse recipe, first introduced in 2017, features a half chicken that&rsquo;s marinated for 12 hours and coated with a proprietary rub. The bone-in pieces are then fried and paired with a Honey-Butter Biscuit and jalape&ntilde;o for $5.99. Combo meals are available for $9.99.
Charley's Cheesesteaks has introduced Nashville hot sauce as an option for its wings and cheesesteak. The LTO sandwich features grilled white meat chicken seasoned with Nashville hot sauce and layered with melted American cheese, ranch dressing, lettuce, tomato and pickles on a toasted roll.
Steak is the newest protein added to the menu at Protein Bar &amp; Kitchen, available in salads, wraps, burritos and a breakfast bowl. Cool Ranch Steak features seared steak, hard-cooked eggs, romaine, arugula, cucumber, grape tomatoes, quinoa, crispy chickpeas and ranch dressing, while Steak &amp; Seoul is a Korean-flavored bowl or burrito with steak, Bitchin&rsquo; Sauce, kimchi, pickled red onion, rainbow carrots, baby spinach, brown rice and green onions. Each goes for $13.99. Steak &amp; Eggs, ordered as a breakfast bowl or burrito, is a combo of scrambled eggs, steak, avocado, black beans, salsa roja and parsley.
Sydney Sweeney teamed up with Baskin-Robbins on a limited-time Sweet on Sydney menu featuring the celeb&rsquo;s favorite order. Sydney&rsquo;s Signature Scoop is rainbow sherbet topped with gummy bears in a chocolate-dipped waffle cone with sprinkles. The menu also includes a new drink&mdash;Sydney&rsquo;s Signature Fizz&mdash;which blends rainbow sherbet with Starry lemon-lime soda topped with gummy bear minis.
A summer tradition, the Graham Cracker S&rsquo;Mores Pizookie, is back at BJ&rsquo;s Restaurant &amp; Brewhouse. The campfire-inspired dessert is layered with Ghirardelli chocolate, toasted marshmallows and graham cracker crumbles, then topped with two scoops of vanilla bean ice cream. It&rsquo;s the finale to a summer lineup which includes an All-American Burger and three beverages: BJ&rsquo;s Sweet Sin Chocolate Porter, BJ&rsquo;s Hard Root Beer and BJ&rsquo;s Co-Hoperate Hazy Pils.
Fogo de Chao is also spotlighting a beverage with the limited-time Hot Brazilian. The sweet-citrusy-spicy cocktail blends tequila, Tempus Fugit liqueur, fresh lime juice and a splash of mango habanero; it&rsquo;s finished with a black lava salt rim and mint garnish.
Several new flavors and frosty treats are on hand at Andy&rsquo;s Frozen Custard, starting with the Lemon Bar Concrete and Shake, a mix of vanilla frozen custard with pieces of lemon bar cookies. The Blackberry Waffle-Jack Jackhammer celebrates the season&rsquo;s best berries by combining them with pieces of waffle cone for a contrast in textures. There&rsquo;s also a Blackberry Concrete, Strawberry Shortcake Sundae, and Black Raspberry Chocolate Chip, available by the pint.
Source: Patricia Cobe, <a href="https://www.restaurantbusinessonline.com/food/hot-weather-specials-heat-menus" target="_blank">Restaurant Business</a>

Here’s a look at recent food and drink launches.

Hot Weather Specials Heat Up Menus

The national chains have the money to develop store layouts that accommodate multiple production lines and dedicated delivery entrances for takeout and delivery service. That is not the case for the typical independent operator. Most independent restaurants were not designed to combine on- and off-premises dining.
Many operators seek to minimize the footprint of their restaurants as a cost-saving measure. Thus, it would be no surprise if your back-of-the-house (BOH) space is at a premium. The good news is there are some strategies you can adopt that will help your operation support offsite dining orders. And without spending a lot of money.
1.&nbsp;Decide when you&rsquo;ll accept orders for pickup. As much as we might like to think that delivery orders trickle in at a steady pace all day, the reality is that most orders come in at peak dining hours, right when your kitchen is at its busiest.
Patrick Service, managing partner of Las Casuelas Terraza in Palm Springs, CA believes delivery orders should take a back seat to in-house dining. &ldquo;When guests have taken the trouble to come in, maybe wait for a table, and spend the evening with us, we want to be able to focus our attention on them.&rdquo;
Rather than compromise the guest experience onsite, Service turns off their third-party delivery tablets during peak hours so that the kitchen can stay on top of demand. Some managers may be concerned that being offline will jeopardize their positioning with the delivery apps&rsquo; algorithms, but Service feels it&rsquo;s more important to provide hospitality to his onsite guests. &ldquo;When people go to a restaurant, they are paying for more than food. Delivery is just paying for food.&rdquo;
2.&nbsp;Be selective about what you will offer for delivery. There is no point trying to sell items that will arrive at their destination cold or disheveled. Pizza is an ideal off-premises menu item. The reason that pizza has always worked for delivery service is that it can be prepped in advance of the order, be finished in an oven without much supervision, and travels well. The preparation is not labor-intensive and it holds up well on the trip from the restaurant&rsquo;s kitchen to the customer&rsquo;s table. Consider the items on your menu that have these qualities.
Only offer items that your current production line has the capacity to deliver on top of what you typically serve in-house. The kitchen equipment that most commonly causes bottlenecks are fryers, saut&eacute; ranges, and grills. Items that don&rsquo;t rely on these stations are better candidates for delivery.
The exception are items that you can cook in advance and then hot-hold, provided that you have holding equipment such as a CVap (Controlled Vapor Technology commercial kitchen equipment that uses heated water vapor to precisely control food temperature and texture). Also consider menu items that can be par-cooked and then finished very quickly to order.
Once you decide what items you will make available for offsite dining, take stock of your available assembly space. It doesn&rsquo;t take too many delivery orders to clog up your usual expo station. Most operators designate a separate area to get delivery orders ready for pickup. This is ideally a prep area adjacent to the line that isn&rsquo;t heavily utilized during service.
Early versions of Dig Inn in New York City wedged a mobile assembly station into a small space at the end of the cooking line where one team member worked off a countertop bain-marie food warming appliance, designed to gently keep pre-cooked food ready to eat for extended periods. It was perched on top of a narrow sandwich unit to get takeout orders ready to go. Subsequent buildouts of the chain have created a more permanent and ergonomically sound assembly station in roughly the same location.
The goal is to keep the delivery assembly area as close to where the food comes out as possible, without getting in the way of dine-in orders. This saves steps and can save on labor if the same line is preparing every order.
3.&nbsp;If you have the space, create an entire second line using another part of the kitchen, even if it is only set up for peak delivery periods. Many restaurants have a &ldquo;back line&rdquo; where bulk production equipment like tilt skillets or convection ovens produce large quantities, but are not utilized heavily in the middle of service.
Consider whether some of this equipment and the space around it can be repurposed for preparing delivery orders during the rush. For example, a tilt skillet can do almost anything from cooking chili to making pancakes. Add a portable bain-marie or a countertop refrigerated prep station in this area. You may need to add shelving and/or power nearby to support order tablets and ticket printers.
Operations that are really constrained for space have no choice but to have all orders come to the same expo station. If this is your situation, a good option is to position a small mobile cart perpendicular to the pass to hold delivery orders separate from what&rsquo;s going out to diners.
The cart should have shelves below that can be stocked with pre-prepped packaging and/or bags and a heavy tape dispenser or stapler close at hand to attach tickets to the bags. One of my favorite places has gone so far as to chain a stapler to the leg of its mobile expo cart so that the stapler doesn&rsquo;t get &ldquo;borrowed&rdquo;.
4.&nbsp;Regardless of what space you are using to process offsite orders, figure out how to do as much of processing in advance. Old-school pizza places have used pre-assembly strategies forever. Pizza boxes are folded and stacked up at the start of each peak period and speed racks of pre-sauced pizza blanks are at the ready to be topped and baked off to order. Borrow some of these ideas for your concept.
Stack pre-measured portions of sandwich fillings between deli sheets, ideally color-coded by sandwich type, and have a batch of bags already opened and preloaded with napkins and other service items. Pre-portion and pack cold items like coleslaw or dressings.
Create salad &ldquo;blanks&rdquo; with everything ready to go except hot proteins or sensitive garnishes. Some pre-assembly tasks like getting packaging ready can be assigned to front-of-house staff as side work, while tasks that require culinary skill can be completed in early morning or mid-afternoon before the mealtime order rush begins.
5.&nbsp;As with planning any part of the restaurant, consider wall space as a third dimension when carving out assembly space for delivery orders. In my experience, many independent restaurants do not make good use of wall space. Mount 18-inch-wide shelving at about five feet above floor height anywhere that you can find the room so that you can store light items or place pre-assembled boxes or bags ready for orders.
Reaching up to get packaging is generally easier on the body than continually reaching or bending down, and even shorter team members can comfortably reach a shelf that is less than a foot above their heads.
Packaging also takes up valuable room in your storage areas. Aim to have as few different types of packaging as possible and only order items that neatly stack. Because packaging isn&rsquo;t perishable, it can be stored almost anywhere that you have room and where it will be safe from dampness.
6.&nbsp;You might need a different solution for each kind of off-premises customer. Producing and packaging orders is only half of the design problem that comes with adding delivery services to your operation. The other half relates to how those orders end up in the hands of the person who will carry them away. This includes the guest who comes in to pick up an order or a third-party delivery person who arrives by car or bike.
Most of the time, guests picking up their own orders will come in your front door. If your operation is full service, your hosts will need to be trained in greeting these guests and directing them to where they can pick up their order. Avoid using the host stand as an order pickup location.
Instead, have guests collect orders from the end of the bar or have them wait off to the side while a team member runs the order out to them. Assign one front-of-the-house team member on each shift to this role which can be done as part of other duties or, if you are busy enough, as a dedicated position.
7.&nbsp;Do not just line up completed orders on a table or counter and ask takeout guests to help themselves. Doing so misses an opportunity to make a personal connection with the guest which can encourage more orders or future visits as a dine-in guest. Create a pleasant spot with seating for these guests to wait for their orders and always have a team member hand the order to the guest and thank them for coming in.
For counter service restaurants, the principles are the same. Provide a clear location for guests to pick up their orders and have a team member hand off each order to the guest. Some operations have adopted a &ldquo;cubby&rdquo; approach for order pickup but these can be a problem on several fronts.
Kids, wheelchair users, and others of shorter stature may not be able to see or reach items in higher cubbies, and the barrier presented by a wall of cubbies makes it harder for guests to get verbal confirmation about dietary constraints or ask for any amendments. Cubbies also create a psychological barrier between guests and staff, leading some guests to wonder about the cleanliness of the prep areas and some team members to lapse in their professionalism.
Also consider guest psychology when designing takeout pickup areas. Even when guests can get order alerts on their devices, the majority of people will still hover near to the order pickup area, watching like a hawk to see if their order is ready.
Part of this behavior is a concern about fairness. Guests want to make sure that they get what they have paid for and are served in roughly the same order in which orders were placed. Old-fashioned ticketing systems &ndash; even if they are now mostly digital &ndash; still make a lot of sense as they allow guests to manage expectations about their position in the service queue.
If your operation has a lot of pickups, consider incorporating this kind of numbering system. Some operators prefer to use guest names to call out when an order is ready which is a nice touch as long as guest names are always pronounced loudly, clearly, and correctly.
Las Casuelas Terraza uses a different approach. It has the luxury of having a back entrance to the restaurant that is marked specifically for takeout orders. A dedicated team member dressed in the same uniform as front-of-house employees greets these guests, helps the BOH staff to assemble orders, and extends the same sense of hospitality that dine-in guests receive on the other side of the restaurant. Between orders, these employees help with preparing simple items like salsas or salads as well as pre-portioning and packaging items for offsite dining.
This position is part of the training rotation for all front-of-house staff before they can become full-fledged servers. Managing partner Patrick Service likes this approach because it gives front-of-house employees a better understanding of &ndash; and appreciation for &ndash; how the kitchen works and emphasizes the team aspect of everything that happens in the restaurant.
8.&nbsp;Keep these delivery order pickups away from guest areas as much as you can. In many operations, the majority of offsite dining orders are coming through the delivery apps. Orders being collected by a third-party delivery driver should be directed to a back door entrance whenever possible. Setting up a mobile table with completed orders near this door is enormously helpful as is having a designated BOH team member to serve as expo for delivery pickups if volume permits.
If your operation doesn&rsquo;t have a back door, consider using another entrance to your restaurant that is separate from the one that dining guests use to enter. If you can, mark one or two parking spaces directly in front of this door as &ldquo;delivery pickup only&rdquo; spots either permanently or with removable cones or stanchions. Just make sure you do not violate fire codes by blocking exits with millwork or equipment.
If your delivery pickup door isn&rsquo;t already made of glass, replace it with one that is or at least add a window so that restaurant staff can see delivery drivers arrive. You may want to include a short bike stand for e-bikes immediately beside the pickup door, making sure that these are always in the line of sight while the driver is making the pickup.
Having multiple entrances or a designated pickup area means you will need signage that clearly indicates where to wait or where to collect orders. Do not skimp on this. Having a sign at the entrance to direct guests as well as signage directly above pickup locations is the bare minimum. It goes without saying that any signage you post should reflect your concept&rsquo;s brand. Hastily written signage printed out on photocopy paper sends the message that you do not value your takeout guests.
Do Not Push Without a Plan
Offsite dining service is a sustainable source of added revenue if you can manage it with minimal disruption to dine-in guests. Use your space, equipment, and staffing to decide what you can readily support. Pushing takeout and delivery sales without an effective operational plan in place can hurt on-premises business, burn out your kitchen staff, and create havoc that will even hurt guest satisfaction for takeout and delivery patrons.
Source: Stephani Robson, <a href="https://restaurantowner.com" target="_blank">RestaurantOwner.com</a>

Eight effective and inexpensive pointers for supporting takeout and delivery business from your dine-in concept

Adapting for Off-Premises

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