Savor the Experience - OE - skyscraper - 09.29 - 12.28.25

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

Basic American Crispy Craveable Operator banner ad - 12.17

Empress 5-Compartment School Food Tray - 05.22

Wild Alaska Burgers - banner - both - 04.25

This Soup Can Do That Tomato Chicken Tinga and Ratatouille - both - banner - 10.03.25

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

This Soup Can Do That Chicken Noodle - both - skyscraper - 10.03.25

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

Wild Alaska Salmon Burgers - banner - both - 04.25

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

Performance Plus Food Safety - skyscraper - both - 09.21

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Cooper Shreds Have Now Arrived - banner - 02.24

Banner Ad - 3 - OE - Operator - supersized

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

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

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

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

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

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

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

Sugar Foods Barista Blend - skyscraper - both - 04.17

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

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

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

Diamond Crystal Kosher Salt skyscraper - both - 04.23

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

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Banner Ad - 4 - PICs - Operator - supersized

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

Seafood is Better - banner - both - 05.21

Ready to Eat Frozen Vegetables - banner - both - 03.23

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

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Jennie-O No Basic Burger Here - banner - both - 03.20

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

La Ranchera Birria Base - both - 09.24

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

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

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

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

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

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

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

Indiana Packers - Vertical Integration - banner - both - 07.21

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

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

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

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

Reel in Greater Appeal - skyscraper - both - 10.22

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

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

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

Performance Dairy Convenience and Consistency - banner - both - 04.24

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

Simplot Harvest Fresh Avocado - banner - both - 01.20

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

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

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

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

This Soup Can Do That Cream of Chicken Garlic Parm Chicken - both - banner - 10.03.25

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

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

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

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

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

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

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

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

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

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

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Find Fresh Inspiration - skyscraper - both - 08.22

Mini Cinnamon Swirl French Toast - banner - both - 09.23

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

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

Essity - Impress Your Guests - banner - OE - 03.17

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

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

Entree Redi Wild Alaska Pollock - banner - both - 08.25

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

Sugar Foods Deliver It Better - banner - both - 04.20

Savor the Experience - OE - banner - 09.29 - 12.28.25

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

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Performance Dairy Clarified Butter - banner - both - 04.24

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

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

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Reel in Greater Appeal - both - banner - 10.22

Ambrosia Chocolate - skyscraper - both - 03.23

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Diamond Crystal Kosher Salt banner - both - 04.23

The foodservice industry is in the middle of a revolution. Rising costs, labor shortages, and supply chain chaos? Sure, they&rsquo;re challenges&mdash;but they&rsquo;re also the perfect storm for bold innovation. Every year, foodservice professionals gather at the National Restaurant Association Show to uncover what&rsquo;s next. Spoiler alert: the future is all about smarter tech, unforgettable experiences, and purpose-driven dining.
Here&rsquo;s the lowdown on the trends that are flipping the script and how you can ride the wave to success.
1. Value Redefined: Give Guests More Bang for Their Buck Let&rsquo;s face it&mdash;diners are pickier than ever. Nearly 95% of operators say customers are more price-sensitive, but that doesn&rsquo;t mean they&rsquo;re settling for less. Gen Z and Gen Alpha are demanding meals with meaning, personalization, and Instagram-worthy moments. Want to win them over? Make your menu a mix of flavor, flair, and shareable magic.
2. Workforce Woes? Work Smarter, Not Harder Labor shortages got you down? You&rsquo;re not alone&mdash;37% of operators say hiring and retention are their biggest headaches. The solution? Smarter tech and streamlined workflows. Bonus points for smaller, smarter menus that pack a punch with globally inspired flavors.
3. Wellness is the New Flavor Bomb Health-conscious dining isn&rsquo;t just a trend&mdash;it&rsquo;s a movement. With the GLP-1 market set to hit $105 billion by 2030, clean-label, minimally processed foods are taking over. And don&rsquo;t forget sustainability&mdash;nearly 32% of operators say it&rsquo;s the future. If you&rsquo;re not thinking green, you&rsquo;re already behind.
4. Data is the New Secret Sauce You&rsquo;ve got data&mdash;now what? The real game-changer is turning it into insights you can act on. Whether it&rsquo;s tracking menu performance or streamlining workflows, integrated tech is the key to staying ahead.
5. Off-Premise is the New Frontier Dine-in is out, and takeout is taking over. With off-premise orders making up a bigger slice of sales, it&rsquo;s time to rethink the customer journey. Innovations like <a href="https://directory.nationalrestaurantshow.com/8_0/exhibitor/exhibitor-details.cfm?exhid=62523331&amp;_gl=1*120nmt6*_gcl_au*MzE1OTk1MzIxLjE3NTkyMzczNDQ.*_ga*ODc2MzI2MDc1LjE3NTkyMzczNDU.*_ga_6XM43FTVR2*czE3NTkzMjI5MDMkbzIkZzEkdDE3NTkzMzgzMTEkajU0JGwwJGgw&amp;_ga=2.73639579.860184041.1759237345-876326075.1759237345" target="_blank">Kitchenless&rsquo;s Qeamer</a>&nbsp;(hello, high-quality meals in seconds) and Inno-Pak&rsquo;s genius packaging are making delivery faster, fresher, and more profitable. The takeaway? Off-premise isn&rsquo;t just a side hustle&mdash;it&rsquo;s the main event.
Source: Excerpts, <a href="https://www.nationalrestaurantshow.com/home/the-future-of-foodservice-is-here-trends-that-are-shaking-up-the-industry/" target="_blank">National Restaurant Association Show</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

Here’s the lowdown on the trends that are flipping the script and how you can ride the wave to success.

The Future of Foodservice is Here: Trends That Are Shaking Up the Industry

The 2026 Trends Report from Datassential spotlights the biggest trends shaping the year ahead, including major trend themes that reveal where food and beverage are headed next. In the report, you&rsquo;ll also find two lists of foods, flavors, and beverages to know: New Classics for 2026 and Trends for the Future &mdash; items Datassential experts see growing on menus and at retail in the years to come.
Download the preview report <a title="2026-Datassential-Trends-Preview-Report" href="https://greatmenusstarthere.com/uploads/files/2026-Datassential-Trends-Preview-Report.pdf" target="_blank">here</a>.
Source: Datessential

The 2026 Trends Report from Datassential spotlights the biggest trends shaping the year ahead.

Datessential 2026 Trends Preview Report

With menu prices skyrocketing, consumers are dining out less frequently. To entice them back into restaurants, operators are pulling out all the stops. One way they&rsquo;re aiming to appeal to diners is by creating menus they will crave. That includes healthier fare with functional ingredients, globally inspired dishes and many more unconventional offerings.
The key, according to experts, is getting consumers&rsquo; attention and keeping it. With so many options coming at them at once, and from everywhere, the opportunity to capture loyal followers is getting more difficult.
&ldquo;In the past you could launch an LTO (limited time offering) and get some months of traction out of it,&rdquo; said Katie Belflower, manager of menu research and insights at Technomic, during <a href="https://vimeo.com/1121293112" target="_blank">the September episode of the company&rsquo;s podcast</a>.1 &ldquo;Now, [you only get] a few weeks for people to try it on social media, and then they&rsquo;re ready for the next thing. Operators are up against that timeline of having to continually innovate to keep the public&rsquo;s attention. They&rsquo;re always introducing something new and exciting.&rdquo;
Going global with craveable menus
One of the most sustainable trends capturing the public&rsquo;s attention, experts said, is global fare. Most notably, the versatility of Asian cuisine and flavors makes it the most desired because it&rsquo;s adaptable to familiar fare.
&ldquo;We're seeing Asian sauces and toppings on a pizza or a chicken sandwich,&rdquo; Belflower explained. &ldquo;This offers a way for consumers to try something in almost a &lsquo;safer&rsquo; format. It's something they already know and like.&rdquo;
Datassential offered a host of statistics on how well globally focused cuisine performs on menus in its latest Keynote Report, &ldquo;Global Flavors,&rdquo; published this year.2 According to the report, &ldquo;casual and midscale dining restaurants are the segments where consumers are most likely to have sourced their last globally influenced foodservice item.&rdquo;
It goes on to note in detail that since June, consumers are increasingly eating Asian food (23% beyond mainstream Chinese), European food (20% beyond mainstream Italian) and South/Central American food (18% beyond mainstream Mexican) on a weekly basis.
And exactly what are they eating? They&rsquo;re mostly drawn to approachable formats like noodles or rice dishes and tacos or burritos (83%). Additionally, according to Datassential, tacos/burritos garnered more globally inspired interest than pizza/flatbread (78%), sandwiches (75%) and burgers/hot dogs/sausage (73%) when it comes to typically &ldquo;Americanized&rdquo; formats with global flavors.
For example, Velvet Taco does a great job of incorporating global flavors in its menu, particularly Indian and Korean accents. The chain boasts more than 20 locations across the country with offerings like Korean fried rice tacos, fried paneer cheese tacos and spicy tikka chicken tacos on the menu. There&rsquo;s a big audience for those international takes on tacos.
Comfort meets innovation
Technomic&rsquo;s Katie Belflower said during the podcast that &ldquo;global comfort food is very much trending&rdquo; because consumers are leaning into the familiarity.
&ldquo;Absolutely, yes, within sauces and condiments and spices, but also in full formats as well,&rdquo; she stated. &ldquo;Think about an Asian bao that can be stuffed with anything from Philly cheesesteak to maybe something dessert inspired. I think that in general, there's a lot of instability within the industry right now, a lot of uncertainty in our world. That&rsquo;s when consumers tend to fall back on comfort food.&rdquo;
Datassential reported that globally influenced snacks and comfort food may be a lower risk way for consumers to try a new food, plus these items typically have lower price points and portions.
&ldquo;Burgers, hot dogs and pizza provide a familiar and craveable platform to experiment with new global ingredients in a way that can be both approachable AND exciting for consumers,&rdquo; the report said. Additionally, the report noted that 78% of consumers were interested in a globally inspired pizza or flatbread; 75% were interested in snacks, and 73% showed interest in burgers and hot dogs.
Marketing that connects
According to Datassential, there are many reasons why consumers are drawn to globally inspired menus beyond curiosity. Some are looking to spice up the variety in their meals (36%), while others do it because they believe some globally focused menus are healthier (33%).
Other factors to consider: A pleasing aroma (84%) and visual appeal (81%) are the most important aspects when consumers are considering new foods. Meanwhile, pronunciation is the least of their concerns (36%); however, consumers say that a detailed description on the menu is very important (76%).
How operators get the word out about their craveable menus is important. Of course, social media is the top way to promote. Authentic storytelling and vibrant visuals help operators stand out.
&ldquo;Restaurants are the top segment to do this, with nearly half (49%) using social media,&rdquo; Datassential reported. They also use menu board photos (33%) and customer sampling (30%). Further, almost half of operators (44%) find marketing globally influenced foods as &ldquo;authentic&rdquo; to be effective.
Making &ldquo;functional foods&rdquo; more than a buzzword and actually &ldquo;craveworthy&rdquo;
Already a staple in the better-for-you grocery store aisle, functional foods are slowly making their way onto mainstream restaurant menus. Nevertheless, there&rsquo;s a way to execute this effectively while maintaining that craveability factor.
According to Datassential, 61% of consumers are more likely to purchase a product with specific functional benefits called out&mdash;versus a general &ldquo;better for you&rdquo; or &ldquo;functional&rdquo; product. They&rsquo;re looking for labels like &ldquo;heart healthy&rdquo; (34%), &ldquo;immune boosting&rdquo; (32%) and &ldquo;energy&rdquo; (31%) in water (34%), coffee (32%), juice (31%), snack/meal bar (27%) or tea (25%).3 Key ingredients like adaptogens, dietary fiber, protein and prebiotics/probiotics/postbiotics are only a few of the most notable you&rsquo;ll find in packaged goods&mdash;and now on restaurant menus.
With 11% of consumers on GLP-1 medications for weight loss&mdash;with another 27% interested in taking them&mdash;the functional food section will continue to grow.4
&ldquo;The applications for functional foods is boundless,&rdquo; Datassential reported. &ldquo;If there&rsquo;s a health benefit or dietary restriction out there that isn&rsquo;t being served currently, there are opportunities to create food and beverage products around them to meet consumers&rsquo; needs.&rdquo;
Content courtesy of Simplot Foods
1<a href="https://vimeo.com/1121293112" target="_blank">Technomic podcast September 2025</a> 2Datassential Global Flavors Report 2025 3Datassential Functional Foods 2023 4GLP-1 Gut Check, Datassential 2025 Midyear Trends

With so many options coming at them at once, and from everywhere, the opportunity to capture loyal followers is getting more difficult.

Tips for Creating a Craveable Menu

Small improvements to things like quote times and order accuracy could go a long way with consumers, data shows.
Here&rsquo;s the good news: Consumer approval ratings of third-party delivery are pretty darn high.
A <a href="https://www.restaurantbusinessonline.com/technology/restaurant-customers-really-their-delivery-services" target="_blank">recent secret shopper survey</a> by researcher Intouch Insight found that 91% of customers reported being satisfied with their experience using DoorDash, Uber Eats and Grubhub. That&rsquo;s a very strong rating, all things considered.
That being said, the survey also identified some areas for improvement. During a presentation at the FSTEC conference Thursday, consumer data specialists Cameron Watt of Intouch Insight and Robert Byrne of Technomic analyzed a few of those opportunities.
They are mainly on the margins. Some of them are things restaurants can do a bit better, while others fall under the purview of the apps themselves. Here&rsquo;s a look.
1. Don&rsquo;t be fast; be on time
The vast majority of delivery orders arrived either too late or too early. Just 3% of DoorDash orders hit the quoted time exactly, vs. 2% for Uber Eats and 1% for Grubhub.
Late orders are obviously not good because customers are hungry and food quality can suffer as time goes on. But orders that arrive earlier than expected can also be a problem, said Byrne, who leads consumer insights for Technomic. He pointed out that a customer might be in the shower or coming home from work and not ready to receive a premature delivery.
His broader point was that delivery apps should focus more on providing accurate estimates than speedy delivery.
&ldquo;It&rsquo;s important to be accurate with your timing, but the actual quickness of it is somewhat overstated,&rdquo; he said.
In general, 30 minutes was the sweet spot for customers.
2. Hone in on accuracy during off-peak hours
The vast majority (90%) of customers in the study received exactly what they ordered. That&rsquo;s a good mark, although it still means that 1 in 10 orders were wrong, so there is room for improvement.
The real area of opportunity is when business is slowest. In the late afternoon (1:31 to 4 p.m.), accuracy dipped to 87%, and late at night (8:01 to 11 p.m.) it was 86%.
These are periods when restaurants tend to have fewer workers who are juggling more responsibilities. That can have a negative impact on order accuracy.
&ldquo;You have to be really careful on those off-peak parts when you&rsquo;re a restaurant,&rdquo; said Watt, the CEO of Intouch Insight.
3. Say yes to customization
Overall, 93% of customers were able to customize their delivered meal. But the ability to do so differed somewhat by menu segment. For instance, 91% who ordered pizza were unable to customize it, which is surprising given that pizza is known as a highly customizable food.
When a customer calls their local pizza place directly, they expect to be able to get a pizza made exactly to their specifications, down to individual quarters of the pie, Byrne said. But that level of customization is not always an option on delivery apps. It&rsquo;s something for restaurants and apps to work on, he said.
&ldquo;Consumer expectations in foodservice are that you can customize,&rdquo; Watt added.
4. Watch those delivery fees
Delivery fees across all three apps were lower on average than their more nebulous counterparts, service fees. And consumer satisfaction seemed to hinge more on the former than the latter.
&ldquo;People do not have the same visceral reaction to a high service fee than to a delivery fee,&rdquo; said Watt, who noted that many people have become accustomed to free delivery thanks to Amazon Prime and other services.
Overall, satisfied customers saw an average delivery fee of $1.23, while unsatisfied customers paid an average of $2.35&mdash;a difference of more than $1.
Apps would do well to keep those delivery fees low. Fortunately for consumers, combined delivery and service fees have come down by nearly $1 over the past two years, from $6.87 in 2022 to $5.96 this year, according to Intouch Insight.
Source: Joe Guszkowski, <a href="https://www.restaurantbusinessonline.com/technology/4-ways-restaurant-delivery-can-get-little-better" target="_blank">Restaurant Business</a>

Small improvements to things like quote times and order accuracy could go a long way with consumers, data shows.

4 Ways Restaurant Delivery Can Get a Little Better

Ready to take your delivery operations to the next level? Let’s explore the best strategies to elevate your restaurant’s delivery sales.

How to Increase Restaurant Delivery Sales: 10 Key Strategies

Frying in beef tallow is the way fries used to be made &ldquo;back in the day&rdquo;. Today, restaurants are rediscovering what made this prep method so popular to begin with. Beef tallow is seen as premium, indulgent, and nostalgic, bringing back the flavors guests remember.
A Bold Opportunity
<ul>
<li>62% of consumers (and 74% of younger consumers) are likely to visit a restaurant just for a unique fry offering1</li>
<li>Consumers say they&rsquo;re willing to pay more for fries with better flavor (57%) and crunchier texture (44%), even higher among younger diners1</li>
<li>53% of consumers are interested in a fry made with beef tallow, even higher among younger consumers (61%)1</li>
</ul>
Content courtesy of Simplot Foods
1Datassential Consumer and Operator Omnibus Results August 2025

Let’s Go Bold School with Beef Tallow

Limited-time offers are a powerful strategy for restaurant operators seeking innovative ways to attract customers and increase revenue. With the number of LTOs in the food service industry <a href="https://www.axios.com/2024/05/29/restaurants-limited-time-offers-increase-swicy-menu" target="_blank">skyrocketing by 53%</a> in the past four years, it's clear that these special promotions work wonders. To truly leverage their potential, LTOs need to be rolled out strategically, customized to your audience, and tracked for success.
Here are some tips to help your team implement LTOs that not only excite your guests but also drive real results for your bottom line:
1. Tailor limited-time offers to reflect your brand
For LTOs to stand out, they should feel like a natural part of your restaurant's brand. Whether your focus is on fresh, healthy meals or quick, flavorful dishes, your special offers need to reflect what your restaurant is known for. If your concept revolves around fresh ingredients, create an LTO featuring seasonal flavors. If convenience is key, consider offering grab-and-go items that cater to your guests' busy schedules. The goal is to introduce something new and exciting while staying true to your brand, ensuring it appeals to both regulars and new customers.
2. Tap into market trends and consumer preferences
Instead of offering arbitrary dishes, build your LTOs around what's currently trending with consumers. For example, if there's a growing demand for plant-based meals or sustainable proteins, introduce a limited-time dish that fits these trends. Tools like restaurant analytics and social media can help you pinpoint what's popular with your target audience, whether locally or nationwide. By offering trend-driven options, you show customers that you're in tune with their preferences&mdash;keeping your menu fresh and giving them a reason to visit during your promotion.
3. Test future menu items with limited-time offers
LTOs provide a low-risk opportunity to introduce new menu items and see how they perform. During the promotion, track sales and gather customer feedback to assess the item's popularity. Post-purchase surveys and social media monitoring can help you gauge reactions. If the dish consistently resonates with customers, it might be worth considering for your permanent menu. This lets you fine-tune your menu based on real customer responses, keeping things fresh and appealing.
4. Enhance the dining experience
Make your LTO more than just a new dish &mdash; create a whole dining experience around it. Consider redesigning the atmosphere to match the theme of your limited time offer. For example, if you're introducing a summer dish, you could brighten up the space with beach-inspired decor and play tropical music to set the mood. By engaging multiple senses, you not only elevate the dining experience but also make the LTO more memorable, encouraging guests to come back for more.
5. Reward early adopters and build loyalty
LTOs are a great way to show appreciation to your loyal customers. Think about giving early access to your most dedicated guests, those in your rewards program, and local influencers. By allowing them to be the first to try the new item, you create a sense of exclusivity and excitement that can lead to positive word-of-mouth. These loyal guests can turn into brand advocates, sharing their experiences on social media and attracting new customers. Plus, consider offering loyalty points or rewards for purchasing the LTO, encouraging repeat visits even after the promotion is over.
6. Leverage technology to optimize performance
To ensure the success of your LTOs, it's important to keep track of how they're performing and their cost. Use your restaurant management software to check real-time sales, gather customer feedback, and assess how efficiently things are running during the promotion. Advanced analytics can help you see which items are popular and why, giving you insights to shape future offers. On top of that, technology can improve communication between your kitchen and front-of-house staff, keeping everyone in the loop about daily specials, stock levels, and customer comments.
7. Build urgency with dynamic pricing
To create excitement and urgency around your limited time offers, think about using dynamic pricing. You might offer a special discount for the first 50 customers who order the item or gradually increase the price as the promotion comes to a close. This approach taps into the concept of scarcity, encouraging customers to act quickly to get the best deal. It works particularly well with online ordering systems or mobile apps, where customers can see real-time updates on the availability and pricing of your limited time item.
8. Introduce LTO-specific pairings or combos
Increase your average ticket size by offering your limited time offer as part of a meal bundle or combo. For instance, if you're launching a new burger, consider creating a combo that includes a special drink, side, or dessert that pairs perfectly with it. By packaging your LTO with other popular items, you enhance the perceived value of the offer and encourage customers to treat themselves.
Leveraging LTOs for long-term success
Limited-time offers can do more than just generate quick revenue &mdash; they can also enhance your brand, attract new customers, and build loyalty among your regulars. By aligning your offers with market trends, testing new ideas, and rewarding customer engagement, you can ensure that each LTO drives immediate sales while contributing to your restaurant's long-term success. With the right tools and strategies, these offers can become a vital part of your growth plan, ultimately increasing both customer satisfaction and your bottom line.
Source: Katie Fairchild, <a href="https://www.fastcasual.com/blogs/8-ways-for-restaurants-to-maximize-limited-time-offers/" target="_blank">Fast Casual</a>

Katie Fairchild, CMO of Restaurant365, reveals eight marketing tips for LTO launches.

8 Ways for Restaurants to Maximize Limited-Time Offers

A proper limited-time offer strategy can mean great gains for a restaurant organization, but only when implemented correctly.&nbsp;Before we get started, let&rsquo;s talk about the meaning of restaurant limited-time offers.
Limited Time Offer Definition for Restaurants
A limited-time offer, often referred to as an LTO, is a special menu item or set of menu items available for a clearly defined short period of time.
Why Do Limited Time Offers At All?
LTOs offer a few different benefits for a restaurant. These are the most notable benefits as we see them.
<ul>
<li>Product testing. Before making long-term investments into an unusual dish or drink, give it a whirl and see what your customers say during an LTO. In addition to consumer research done before you launch an LTO, your sales numbers will tell you if the special menu items are worth a long-term <a href="https://www.foodanddrinkresources.com/increase-restaurant-profits-menu-engineering/" target="_blank">addition to the menu</a>&nbsp;or to roll out again for a future LTO.</li>
<li>New food and flavor news. An LTO gives you something out of the ordinary to talk about. That hype is a chance to get new-to-you customers in the door. We see this often, especially with Millennials, because today&rsquo;s consumers want to know the story behind their food. Did the food come from a local ranch? Were the sheep that produced the cheese massaged to sleep and given red wine from Napa that was produced from grapes that were hand-selected by the Pope?</li>
<li>Make it part of the marketing mix.You are no doubt juggling a few marketing strategies to attract customers, like two-for-one coupons and social media campaigns. An LTO fits into many other marketing strategies nicely. More bang for your buck, right?</li>
<li>Please your tribe. We all love a good deal and something special. If you can create something special AND offer a good price, your avid fans will take notice&hellip;and hopefully, tell their friends.</li>
</ul>
The Elements Of A Successful LTO Strategy
Most successful LTOs include some of the same elements, which we outline here.
LTOs Reflect What&rsquo;s Happening In Real Life
LTOs typically last for two to three months or for a particular event. The dish could be a seafood dish during Lent, a decadent, shareable dessert around Valentine&rsquo;s Day, or a ridiculous cheeseburger with a hot dog, potato chips, and a freshly baked bun during the summer. (By the way, <a href="https://www.foodanddrinkresources.com/produce-chef-hacks/" target="_blank">we have a soft spot for Valentine&rsquo;s Day</a>.)
An LTO could be a smaller menu versus just a single dish. Whatever it is, the LTO falls in line with the customer&rsquo;s real-time reality outside of your restaurant.
Gotta Go Now!
Consider the treats offered by many food or beverage establishments &mdash; Shamrock shake or Pumpkin Spice Latte anyone? This type of LTO appeals to people because they know the goods will only be available for a short period every year and they can&rsquo;t miss out!
The fear of missing out (FOMO) trigger is one of the top reasons limited time offers work. By stressing the fact that the offer is for a limited time, you make your customers feel special while imparting the message that they must act quickly to enjoy the savings you&rsquo;re offering.
You Won&rsquo;t Find Another Like It
In the case of both the Shamrock Shake and Pumpkin Spice Latte, it&rsquo;s not only about the time frame. The two companies behind these beverages have done an excellent job of making the drinks synonymous with their brand. And that, friends, is the goal for any restaurant. How can your limited-time offer (or any menu item for that matter) become exclusively yours? Others may imitate but never conquer.
We&rsquo;ll talk more about how your brand and LTO work together in a bit.
What? You&rsquo;re Out?
&ldquo;While supplies last.&rdquo; &ldquo;First come, first serve.&rdquo;
It&rsquo;s called scarcity. When you create it, consumers fuel urgency.
The Price Is Right
Customers will feel compelled to make a quick buying decision based on the opportunity to purchase a product or service at a special price, but prospective and returning customers will also feel compelled to take advantage of a great offer.
Now, This Is a First
Play with something new and exciting that might be edgier, more global, or uniquely seasonal. This is where a brand can experiment with food/drink trends without huge financial or customer loss risk. This is the time to have your chefs be creative or bring in creative experts to expand your everyday brand thinking.
LTOs are a wonderful opportunity to wow your customers.
Tried And Tested
Up above, we did say that LTOs are an opportunity to test a menu item with your customers without the risk of changing your full menu. However, that doesn&rsquo;t mean you shouldn&rsquo;t do <a href="https://www.foodanddrinkresources.com/why-fdr-for-consumer-research/" target="_blank">consumer research</a> before launching an LTO. Market research isn&rsquo;t always a &ldquo;yes or no&rdquo; question. Outside input can get the juices flowing in a new and relevant way that your daily exposure at the restaurant may be missing. A taste test, focus group, or survey will give you insight into subtle recipe, menu, or marketing changes you could make for huge rewards.
Will Your Customers Care? Does It Reflect Your Brand?
Having said that we want you to take risks, we also want you to keep your target demographic and true north in mind when developing an LTO. If your restaurant chain caters mostly to families, then a shareable appetizer is a better LTO strategy than summer cocktails. Don&rsquo;t go too far off the mark. If you are an expert in pizza and salads, now is not the time to explore Asian noodle bowls.
Your customers have a set of expectations based on your brand promises. An LTO is not an opportunity to deviate from that.
To recap, here are the 8 pieces most successful LTOs include.
1. Seasonal&ndash; The LTO fits into what is happening in the world at large. 2. Urgent&ndash; Limited-time offers don&rsquo;t last forever. Act now! 3. Exclusive&ndash; You can only get it here, folks. 4. Scarce&ndash; If you limit the amount available, you&rsquo;ll amplify urgency. 5. Priced right&ndash; Customers love a good deal. 6. Unusual&ndash; Get crazy! (But not too crazy &mdash; see #7 below.) Try something a bit off the mark to really wow your guests. 7. Tested&ndash; Use consumer research to launch a promising LTO. Then, pay attention to sales and customer feedback to decide on repeat offers or, possibly, menu changes. 8. On-target&ndash; Stay true to your brand. Your customers expect a certain type of food from you. Give it to them in your LTO, too.
Source: <a href="https://www.foodanddrinkresources.com/limited-time-offer-strategy-restaurants/" target="_blank">Food &amp; Drink Resources</a>

A proper limited-time offer strategy can mean great gains for a restaurant organization, but only when implemented correctly.

A Limited Time Offer Strategy for Restaurants

No two restaurant inspections are exactly alike, and depending on the type of operation, the inspector may focus on different priorities. They may include specialized requirements for health-care-related kitchens or how hot-holding practices are dealt with at operations such as buffet restaurants or cafeterias.
How inspections work in the real world
During the <a href="https://restaurant.org/" target="_blank">National Restaurant Association&rsquo;s</a> recent talk, <a href="https://event.on24.com/wcc/r/5040988/C8A6DFD96A15DD347611D265DB34726E?partnerref=restaurant" target="_blank">&ldquo;Food Safety in Focus: How Context Shapes Inspection Priorities,&rdquo;</a>&nbsp;Patrick Guzzle, Association Vice President of Food Science and Industry; Craig Geddes, Consultation and Training Officer for the Oregon Health Authority; and Cassandra Thompson, Environmental Health Supervisor for the Mecklenburg County Government in Charlotte, N.C., discussed how inspections work in real-world environments and what they mean for restaurant operators. They covered three main points:
<ol>
<li>How inspection protocols are applied across different settings</li>
<li>Common pitfalls operators should avoid; and</li>
<li>Context-specific considerations that every kitchen should be prepared for</li>
</ol>
&ldquo;The concept of food safety shouldn&rsquo;t change whether you&rsquo;re in the biggest city or in the most isolated, rural town,&rdquo; Guzzle said. &ldquo;They are the same, but what can change is the context in which that inspection takes place.&rdquo; He further noted that it depends on whether the inspectors are seeing a lot of food prep and cooking activity going on in the kitchen or not.
Taking the right approach
According to Thompson, during restaurant inspections, the county of Mecklenburg uses a risk-based approach featuring guidance provided by the U.S. Food &amp; Drug Administration. It consists of a 2- to 5-minute walkthrough of the kitchen where the inspector prioritizes the risk factors he or she has observed, from highest risk to lowest. &ldquo;When we first walk into a restaurant, we introduce ourselves, take a quick look at the menu, and wait on the person in charge or the manager to come and greet us,&rdquo; she said. &ldquo;Then, we start asking questions. &lsquo;Are you cooking anything today? Are you cooling anything? Is anything in the process of reheating? Did you receive any food today?&rsquo; If the answer to any of these is yes, that becomes our top priority and then we can prioritize everything else we see during the quick walkthrough. Later, as part of a general, final sweep through the facility, we identify and address the less critical violations.&rdquo;
She added that the biggest food safety risk factors are:
<ul>
<li>Poor personal hygiene</li>
<li>Improper food holding times or temperatures</li>
<li>Contaminated equipment</li>
<li>Lack of protection from contamination</li>
<li>Inadequate cooking or food obtained from unsafe sources.</li>
</ul>
Geddes noted that in Oregon, restaurant inspectors are required to score their inspections so points are typically taken off on priority, high-risk issues rather than basic, general ones. &ldquo;What we find, is that operators are really eager to fix things that cost them points on their inspections,&rdquo; he said. &ldquo;If an operator scores an &lsquo;85&rsquo;, he or she wants those fixed and the score to go back to 100. We still write up core violations, but we try to prioritize our inspections. It&rsquo;s really a matter of focus. If an operator sees the inspector is spending half the time in dry storage, then they&rsquo;ll go and fix everything in dry storage. If the inspector spends half the time on the cookline, watching cooling and cooking temps and those kinds of things, then that&rsquo;s where the operator is going to make necessary adjustments. I think it really does help for them to know what to focus on.&rdquo; Thompson advised operators to think of inspections as a collaborative effort for continual quality improvement. She said inspection feedback is an opportunity for improvement, not a penalty. &ldquo;I know we're issuing points and grades, but the process should be a collaborative effort to improve your food safety and prevent a foodborne illness outbreak from occurring,&rdquo; she said. "I also want to urge operators to ask questions during their inspections to clarify the risk of whatever the violation on the grade sheet is, and to gather ways of mitigating that risk. Ask your inspector why it&rsquo;s a problem and what can help solve the problem long term.&rdquo; Geddes added that his biggest piece of advice to operators is to see inspectors as food safety partners, and to ask them questions so they understand why a certain practice is high risk, or why a certain rule is in place. &ldquo;We don't expect an operator to be a passive part of the process,&rdquo; he said. &ldquo;We&rsquo;re here to help. I always say I'm the most inexpensive food safety consultant they&rsquo;ll ever have, so take advantage of that. The focus is to build relationships and get to a safe place with our food.&rdquo; Learn more about <a href="https://www.servsafe.com/" target="_blank">ServSafe</a>
Source: National Restaurant Association

During an inspection, the inspector may focus on different priorities, including specialized requirements at various operations.

At Any Restaurant, Context Impacts an Inspector’s Focus

Inspection-Ready: Proactive Food Safety for Every Shift
Health inspections are a critical part of maintaining food safety in restaurants, but with the right practices, operators can stay inspection ready and be proactive instead of reactive - helping ensure compliance and safety every day.
Glove Safety &amp; Hygiene
&ldquo;Good hand hygiene practices, including handwashing and minimizing bare-hand contact with ready-to-eat food, reduce contamination risk and are thus critical to preventing foodborne illness and outbreaks.&rdquo; &ndash; ScienceDirect, Food Control (2023)1
Providing disposables isn&rsquo;t enough; employees must know how to put on, remove, and dispose of gloves correctly. Gloves should always be worn when handling ready-to-eat foods, changed when switching tasks or when soiled, and replaced at least every four hours. Hands should always be washed before putting on a fresh pair.
To stay inspection-ready, schedule random training and compliance checks. Simulating an inspection lets staff practice proper glove use under real conditions and reinforces food safety habits, making actual inspections smoother and less stressful.
Traceability &amp; Product Rotation
Traceable products and proper labeling help operators show inspectors that every item meets safety standards.
Maintaining accurate labeling and following FIFO (first-in, first-out) helps older inventory to be used first and reduces the risk of serving expired items. Random internal audits of traceability practices can help identify gaps and reinforce proper labeling and rotation.
In addition, using color-coded products makes compliance easier while improving kitchen efficiency. By establishing these procedures in advance, operators can build compliance into daily operations, so inspection readiness is automatic rather than a last-minute concern.
Sanitation &amp; Training
Consistent cleaning, organized storage, and staff training make inspection readiness part of daily operations, not a last-minute task.
Clean, organized workspaces are essential. Daily sanitation of prep surfaces, storage areas, and equipment helps prevent contamination and demonstrates commitment to safety. Well-trained staff understand proper glove use, hand hygiene, cross-contamination prevention, and safe handling of cleaning agents, making compliance consistent rather than reactive.
Incorporating random compliance checks and mock inspections helps staff practice these routines under realistic conditions, reinforcing daily habits and reducing stress when a real inspection occurs.
Conclusion
By combining proper glove use, traceable products, and consistent sanitation routines, operators can maintain kitchens that are safe, efficient, and inspection-ready every day.
Content courtesy of Handgards, Inc.
1Hoover, Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-Contamination &ndash; ScienceDirect, 2023

With the right practices, operators can stay inspection ready and be proactive instead of reactive - helping ensure compliance and safety every day.

From Gloves to Traceability: Preparing Your Restaurant for Health Inspections

Creating a restaurant business plan is a critical step in launching a successful dining establishment. This article serves as a roadmap for your business, outlining your concept, target market, financial projections, and strategies for growth. Whether you're opening a casual caf&eacute; or a high-end restaurant, a well-crafted business plan will help you secure funding, attract partners, and navigate the challenges of the foodservice industry. Here&rsquo;s a step-by-step guide on how to write a comprehensive restaurant business plan.
1. Executive Summary
The executive summary is the first section of your business plan but should be written last. It provides a concise overview of your entire plan, highlighting the most critical points. This section should include:
<ul>
<li>Business Concept:&nbsp;A brief description of your restaurant, including its name, location, and the type of cuisine you'll offer.</li>
<li>Mission Statement:&nbsp;Define your restaurant&rsquo;s purpose and core values.</li>
<li>Goals and Objectives:&nbsp;Outline your short-term and long-term goals.</li>
<li>Keys to Success:&nbsp;Identify the factors that will contribute to your restaurant's success.</li>
</ul>
Though this section is brief, it is crucial as it sets the tone for the rest of the document and is often the first thing investors will read.
2. Company Description
In this section, provide a detailed description of your restaurant. This should include:
<ul>
<li>Legal Structure:&nbsp;Describe the legal structure of your business (e.g., sole proprietorship, partnership, corporation).</li>
<li>Ownership:&nbsp;Introduce the owners of the restaurant and their roles.</li>
<li>Concept and Theme:&nbsp;Explain the overall concept, theme, and atmosphere you plan to create. This includes your restaurant&rsquo;s design, d&eacute;cor, and any unique selling points (USPs).</li>
<li>Location:&nbsp;Detail the location of your restaurant, including why you chose this area and how it fits with your target market.</li>
</ul>
This section is where you establish your restaurant's identity and differentiate it from competitors.
3. Market Analysis
A thorough market analysis is essential for understanding the competitive landscape and identifying your target customers. This section should cover:
<ul>
<li>Industry Overview:&nbsp;Provide an analysis of the <a href="https://www.agilysys.com/en/solution-studios/restaurants/" target="_blank">restaurant industry</a>, focusing on trends, growth rates, and market size.</li>
<li>Target Market:&nbsp;Define your target audience, including demographic information such as age, income level, lifestyle, and dining preferences.</li>
<li>Competitive Analysis:&nbsp;Identify your direct and indirect competitors. Analyze their strengths and weaknesses and explain how your restaurant will stand out.</li>
<li>Market Needs:&nbsp;Discuss the unmet needs in the market that your restaurant will address.</li>
</ul>
A well-researched market analysis demonstrates that you understand your customers and the competitive environment.
4. Menu and Services
The menu is the heart of any restaurant. In this section, provide a sample menu that showcases your offerings. Include:
<ul>
<li>Menu Items:&nbsp;List the dishes, beverages, and any special items you plan to serve. Consider including pricing to demonstrate the perceived value.</li>
<li>Menu Design:&nbsp;Describe the visual and conceptual design of the menu, emphasizing how it complements your restaurant&rsquo;s theme.</li>
<li>Special Services:&nbsp;Outline any additional services you&rsquo;ll offer, such as catering, delivery, or private events.</li>
</ul>
Your menu should reflect the overall concept of your restaurant and appeal to your target market.
5. Marketing and Sales Strategies
Your marketing and sales strategies will determine how you attract and retain customers. This section should include:
<ul>
<li>Branding:&nbsp;Describe your branding strategy, including your logo, color scheme, and brand voice.</li>
<li>Promotion:&nbsp;Detail the promotional tactics you&rsquo;ll use to generate buzz, such as social media campaigns, influencer partnerships, or local events.</li>
<li>Sales Strategy:&nbsp;Explain how you plan to increase sales, such as offering loyalty programs, special promotions, or upselling techniques.</li>
<li>Pricing Strategy:&nbsp;Discuss your pricing strategy and how it aligns with your market positioning.</li>
</ul>
An effective marketing plan will help you build a strong brand and drive traffic to your restaurant.
6. Operations Plan
The operations plan outlines the day-to-day management of your restaurant. This section should cover:
<ul>
<li>Staffing:&nbsp;Detail your staffing needs, including the number of employees, their roles, and any training programs you&rsquo;ll implement.</li>
<li>Suppliers:&nbsp;Identify your key suppliers for ingredients, equipment, and other essentials.</li>
<li>Technology:&nbsp;Discuss any technology you&rsquo;ll use, such as point-of-sale (POS) systems, online reservation platforms, or kitchen management software.</li>
<li>Health and Safety:&nbsp;Outline the health and safety protocols you&rsquo;ll follow to comply with local regulations.</li>
</ul>
A solid operations plan ensures that your restaurant runs smoothly and efficiently.
7. Management Team
Investors want to know that your restaurant is in capable hands. In this section, introduce your management team:
<ul>
<li>Owner/Founder:&nbsp;Provide a brief biography, including your experience and expertise in the restaurant industry.</li>
<li>Key Personnel:&nbsp;Introduce key members of your management team, such as the head chef, general manager, and marketing director. Include their qualifications and roles within the business.</li>
<li>Advisors:&nbsp;Mention any advisors or consultants who will contribute to your restaurant&rsquo;s success.</li>
</ul>
Highlighting a strong management team can build confidence in your ability to execute the business plan.
8. Financial Plan
The financial plan is one of the most critical sections of your business plan, especially for potential investors. It should include:
<ul>
<li>Startup Costs:&nbsp;Outline the initial costs of launching your restaurant, including rent, equipment, licenses, and marketing.</li>
<li>Revenue Projections:&nbsp;Provide detailed revenue projections for the first few years, broken down by month or quarter.</li>
<li>Profit and Loss Statement:&nbsp;Include a projected profit and loss statement, showing expected revenues, costs, and profits.</li>
<li>Break-Even Analysis:&nbsp;Calculate the point at which your restaurant will become profitable.</li>
<li>Funding Requirements:&nbsp;If you&rsquo;re seeking investment, specify how much capital you need and how you plan to use it.</li>
</ul>
Accurate financial projections demonstrate the viability of your business and its potential for growth.
9. Appendix
The appendix is where you can include any additional information that supports your business plan. This may include:
<ul>
<li>Resumes of Key Personnel</li>
<li>Sample Menus</li>
<li>Market Research Data</li>
<li>Legal Documents</li>
<li>Floor Plans</li>
</ul>
The appendix provides supplementary material that gives investors a deeper understanding of your business.
Writing a restaurant business plan requires careful planning and research. By following these steps, you&rsquo;ll create a comprehensive and compelling plan that will guide your restaurant&rsquo;s growth and attract potential investors. Remember, a well-thought-out business plan is not just a tool for securing funding; it&rsquo;s a roadmap for your success in the competitive restaurant industry.
Source: <a href="https://www.agilysys.com/en/how-to-write-a-restaurant-business-plan/" target="_blank">Agilysys</a>

This article serves as a roadmap for your business, outlining your concept, target market, financial projections, and strategies for growth.

How to Write a Restaurant Business Plan

To use social media effectively, you need to connect social listening with menu intelligence and consumer behavior data — not just scroll through feeds for hours.

How to Use Social Media Data in Foodservice: A Guide for Restaurant Operators and Food Brands

The holiday season is upon us, bringing with it the promise of increased foot traffic and revenue. But with rising costs and persistent labor shortages, maximizing this opportunity requires a strategic approach. This spotlight offers actionable tips to help you navigate these challenges and create a holiday season that's both merry and profitable.
Driving Foot Traffic: More Than Just Decorations
While twinkling lights and festive d&eacute;cor are essential, driving foot traffic requires a multi-faceted approach:
<ul>
<li>Embrace the Power of "Limited Time Only":&nbsp;Create a sense of urgency with limited-time holiday menu items and promotions. This encourages customers to visit sooner rather than later, fearing they'll miss out.</li>
<li>Partner with Local Businesses:&nbsp;Cross-promote with nearby retailers or community organizations. Offer discounts to their customers or host joint events to expand your reach.</li>
<li>Leverage Social Media:&nbsp;Run targeted ads showcasing your holiday offerings. Host contests and giveaways to generate excitement and encourage sharing. Don't forget to highlight your safety protocols and any special accommodations you're making.</li>
<li>Don't Underestimate Email Marketing:&nbsp;Segment your email list and send personalized holiday greetings with exclusive offers or early-bird specials.</li>
<li>Community Engagement:&nbsp;Sponsor a local holiday event or offer a discount to community members. This builds goodwill and attracts new customers.</li>
</ul>
Marketing Magic: Spreading Holiday Cheer (and Awareness)
Effective marketing is crucial for cutting through the holiday noise:
<ul>
<li>Highlight Value &amp; Savings:&nbsp;Emphasize affordable options and special deals. Consider offering family-style meals or bundled packages to cater to larger groups.</li>
<li>Tell a Story:&nbsp;Connect your holiday offerings to meaningful traditions or charitable causes. This adds emotional resonance and differentiates you from the competition.</li>
<li>Visual Appeal is Key:&nbsp;Invest in high-quality photos and videos of your holiday dishes and ambiance. Use these visuals across all your marketing channels.</li>
<li>Mobile-First Approach:&nbsp;Ensure your website and online ordering system are mobile-friendly. Many customers will be searching for dining options on their phones.</li>
<li>Track Your Results:&nbsp;Use analytics to monitor the performance of your marketing campaigns and make adjustments as needed.</li>
</ul>
Menu &amp; Recipe Ideas: Festive Flavors on a Budget
Crafting a compelling holiday menu doesn't require breaking the bank:
<ul>
<li>Focus on Seasonal Ingredients:&nbsp;Utilize readily available and affordable seasonal produce like squash, cranberries, and root vegetables.</li>
<li>Elevate Classic Dishes:&nbsp;Put a holiday spin on your existing menu items. For example, add <a href="https://www.generalmillsfoodservice.com/recipes/turkey-and-brie-stuffed-croissants-with-lingonberries/06cf53f2-b805-422f-88d4-94f9d0366f3a" target="_blank">Lingonberry jam to your turkey sandwich</a> or offer a <a href="https://www.generalmillsfoodservice.com/recipes/pumpkin-spice-stuffed-cinnamon-rolls/abf44b74-6ab6-48c2-a9d0-a71337abfd0a" target="_blank">special pumpkin spice dessert</a>.</li>
<li>Consider Family-Style Options:&nbsp;Offer large-format dishes that are perfect for sharing, reducing individual plating time and food waste.</li>
<li>Embrace Vegetarian and Vegan Options:&nbsp;Cater to a wider range of dietary preferences with creative plant-based holiday dishes.</li>
<li>Pre-Portioning:Pre-portion ingredients to save time and reduce waste.</li>
</ul>
By implementing these strategies, you can navigate the challenges of the holiday season and create a festive and profitable experience for both your customers and your team. Remember, a little planning and creativity can go a long way in making this holiday season your best yet.
Content courtesy of General Mills Foodservice

This spotlight offers actionable tips to help you navigate challenges and create a holiday season that's both merry and profitable.

Deck the Halls (and Your Tables): A Guide to a Festive & Profitable Holiday Season

Customer expectations are higher than ever. Guests want faster service, personalized interactions, and consistent experiences&mdash;across every location and every channel. Restaurants that meet these demands see higher ratings, more repeat visits, and stronger revenue growth.
Discover how leading restaurants are using AI to increase satisfaction, streamline operations, and grow repeat visits. In this report, you'll learn how AI helps restaurants:
<ul>
<li>Deliver personalized guest experiences that drive loyalty and spending</li>
<li>Automate reviews, support, and feedback to reduce staff workload</li>
<li>Turn customer insights into marketing actions that boost visibility and revenue</li>
<li>Learn from real-world success stories like Caribou Coffee</li>
</ul>
Download the whitepaper <a title="Toolbox_Fast_Casual_AI_whitepaper" href="https://greatmenusstarthere.com/uploads/files/Toolbox_Fast_Casual_AI_whitepaper.pdf" target="_blank">here</a>.
Source: Fast Casual

Discover how leading restaurants are using AI to increase satisfaction, streamline operations, and grow repeat visits.

Using AI to Increase Restaurant Revenue by Improving Customer Satisfaction and Operational Efficiency

Archives

The 2026 Issue

The Future of Foodservice is Here: Trends That Are Shaking Up the Industry

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About the Menu

Datessential 2026 Trends Preview Report

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8 Ways for Restaurants to Maximize Limited-Time Offers

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At Any Restaurant, Context Impacts an Inspector’s Focus

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Money Matters

How to Write a Restaurant Business Plan

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How to Use Social Media Data in Foodservice: A Guide for Restaurant Operators and Food Brands

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Deck the Halls (and Your Tables): A Guide to a Festive & Profitable Holiday Season

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