Performance Dairy Clarified Butter - banner - both - 04.24

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Ready to Eat Frozen Vegetables - banner - both - 03.23

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

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

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Main Exchange - OE - skyscraper - 01.30 - 04.27.25

Tork Compact Foodservice Cloths - banner - both - 07.17

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

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

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

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

Skyscraper Ad - MM -  Beat - Operator

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

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

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

Skyscraper Ad - MM - Cook - Operator

Reel in Greater Appeal - both - banner - 10.22

Simplot RoastWorks - skyscraper - both - 01.20

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

TNT Burgers - Learn More - skyscraper - both - 03.23

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

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

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

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

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

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

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

Sugar Foods Deliver It Better - skyscraper - both - 04.20

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

Basic American Crispy Craveable Operator banner ad - 12.17

Ambrosia Chocolate - banner - both - 03.23

Essity - Clean Dry Hands - banner - OE - 03.17

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

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

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

Campbells- Cream of Mushroom Soup - Bring Better-for-You to Every Bowl - both - banner - 03.05 - 07.31.25

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

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

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

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

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Savor Imports - banner - both - 06.24

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

Performance Plus Food Safety - skyscraper - both - 09.21

Find Fresh Inspiration - skyscraper - both - 08.22

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

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Simplot Sidewinders - Make Waves - banner - both - 01.20

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Simplot Harvest Fresh Avocado - banner - both - 01.20

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

Alaska Cod and Pollock: Crispy, Craveable, Comforting - skyscraper - both - 01.25

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

Basic American Shred Competition operator banner ad - 12.17

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

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

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

Empress 5-Compartment School Food Tray - 05.22

McCain - Maintain Your Restaurant's Unique Identity - skyscraper - both - 05.20

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

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

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Simplot GoodGrains - banner - both - 01.20

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

Mains Exchange - OE - banner - 01.30 - 04.27.25

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

La Ranchera Birria Base - both - 09.24

Hellmann's Vegan Dressing & Spread - skyscraper - OE - 10.22

Cooper Shreds Have Now Arrived - banner - 02.24

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Battered Alaska Cod Alaska Pollock Alaska Haddock banner - both - 01.25

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

Ambrosia Chocolate - skyscraper - both - 03.23

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

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

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

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

Campbells - Make Irresistible Flavor a Menu Staple - both - banner - 03.05 - 07.31.25

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

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Mini Cinnamon Swirl French Toast - banner - both - 09.23

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

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

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

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

Reel in Greater Appeal - skyscraper - both - 10.22

Skyscraper Ad - MM - Heat - Operator

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Culinary Reserve - Flex with Big Flavor - banner - both - 03.05 - 07.31.25

Sugar Foods Deliver It Better - banner - both - 04.20

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

Banner Ad - 4 - PICs - Operator - supersized

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

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

Wave of Inspiration - skyscraper - both - 05.22

A Family of Fine Cheeses - skyscraper - both - 08.22

It&rsquo;s a sound business practice to operate with the core belief that no prepared food product brought in house should have just one use. Corned beef hash has a lot more muscle to it than as a breakfast staple topped with eggs. Shaped into a patty and griddled, it&rsquo;s a terrific base for eggs Benedict. Built into a toasted English muffin or brioche bun and further tricked out with toppings, that same crisped-up patty is rock solid as a breakfast burger. Encased in phyllo or egg roll wrappers, the unbeatable mix of spiced meat, potatoes, and onions gets new life with a crispy exterior and playful dipping sauce, either cheese-based for richness or spiced-up honey-mustard for a flavorful kick. And why not use it in soup, quiche, or dip, either as a daily special or menu mainstay?
There are many operational upsides to paring down inventory, getting maximum mileage from each item that populates pantry, walk-in, and freezer. Overly long menus don&rsquo;t make sense when tight labor and food costs hang in the balance. Creative eyes turned toward the inventory list will find benefits to paring down food orders and doubling or tripling up on key SKUs that add endless culinary opportunities. Along with cost, food spoilage and waste are trimmed, ordering and inventory are simplified, and storage space requirements shrink.
Eyeballing on-hand staples quickly opens options for cleverly disguised cross-utilization. For example:
<ul>
<li>Fried chicken breasts that go solo as an entr&eacute;e can be elevated with parmesan cheese and marinara sauce for the perennially popular chicken parm; sliced for salads; stacked into sandwiches; and used to crown waffles. Grilled boneless chicken and rotisserie chicken can easily be transformed into many strong-selling uses</li>
<li>The menu appeal of chili never wanes&mdash;cups and bowls sure sellers. It&rsquo;s equally grand as a topping for burgers, chili cheese dogs, French fries, tots, or baked potatoes; layered into Tex-Mex lasagna, corn tortillas swapped in for pasta; and as the eye-opening basis for breakfast and lunch bowls with wheat berries, a poached egg, shredded cheddar, avocado, and salsa</li>
<li>Cheese sauce has all sorts of culinary personas along with an agreeable nature quick to accept flavor enhancements and added ingredients. Sure, drape it over vegetables, but then add it to quesadillas, omelets, nachos, or pasta dishes; stir it into soup and ramen. Create dips such as chili-cheese, buffalo, and cheesy crab. Baked pasta dishes and casseroles, too, benefit from its creamy enrichment. Depending on the end goal, condiments such as dry or prepared mustard, Worcestershire, hot sauce, spices, fresh or dried herbs, and aromatics are easy adds</li>
<li>Both bartenders and cooks should be encouraged to borrow inspiration and product from coffee and tea stations. Coffee, both instant and brewed, brings deep flavor nuances to hot and iced cocktails, cakes, pastries, sauces, frappes, and dessert toppings. Flavored tea, too, is game to move into the main kitchen for use in smoothies, breakfast and fruit bowls, tarts, pastries, and pies</li>
</ul>
Content courtesy of Nestle Professional
The information provided is based on a general industry overview and is not specific to your business operation. Each business is unique, and decisions related to your business should be made after consultation with appropriate experts.

Prepared food products should do double duty in your kitchen. Learn how to make them work harder for you. It’ll save time, money, and pantry space.

Multitasking Foods Save Money, Time, Space

Restaurants can set themselves up for sustained growth by meeting diners where they are.
Weekends may still be the most popular days for dining out, but a real plot twist in restaurant reservations is happening early in the week. According to <a href="https://pos.toasttab.com/news/2024-reservation-trends?srsltid=AfmBOoqczNDsWUqE7ftnaBjPigjFSNmkTiYPaev_m5AjHJZCAbQgmtms" target="_blank">Toast&rsquo;s Q3 2024 Trends Report</a>, same-store reservations have jumped on Mondays and Tuesdays (11 percent) and Wednesdays (8 percent) compared to the year prior&mdash;turning once-quiet nights into unexpected hot spots for diners.
These numbers signal a meaningful opportunity for restaurants to boost revenue early in the week. This is especially true as weekend reservations plateau; Toast&rsquo;s Restaurant Trends Report found Saturday reservations stayed relatively flat in Q3 2024 (negative 1 percent) compared to Q3 2023.
For operators, the takeaway is clear&mdash;adjusting your strategy to capitalize on these changes could help you thrive in a rapidly evolving industry. Let&rsquo;s dive into the factors fueling this trend and how operators can turn it to their advantage. Dining out is now an every-evening occasion
What&rsquo;s driving this shift in reservation patterns? One explanation for the uptick in Monday and Tuesday reservations could be the growing appeal of a quieter dining experience. Guests may be avoiding the hustle and bustle of weekends in favor of more relaxed evenings out during the workweek. Others may seek relief from the post-work grind, opting to eat out rather than cook at home after a long day.
Saturdays still account for 27 percent of all reservations&mdash;the highest of any day, according to the Toast Trends Report. Meanwhile, Sunday (6 percent), Thursday (2 percent), and Friday (2 percent) saw modest increases in Q3 2024, reinforcing the idea that diners are spreading their reservations more evenly throughout the week.
Another influencing factor is that 38 percent of guests surveyed, per an additional 2024 Toast survey of 1,571 adult U.S. consumers, said that a loyalty or rewards program is a &ldquo;must-have&rdquo; technology for restaurants. Early-week promotions and loyalty offerings could further drive this dining behavior, creating an ideal window for operators to attract guests on slower nights.
The growing importance of online reservations
As diners&rsquo; habits shift, an intuitive online reservation system has become a non-negotiable for many restaurants aiming to stay competitive. In fact, Toast&rsquo;s 2024 consumer survey found that 20 percent of diners reported going directly to a restaurant&rsquo;s website to book reservations rather than using third-party platforms.
This trend underscores the importance of maintaining a user-friendly website with a seamless booking interface for operators. Online systems also allow operators to analyze reservation data, identify trends, and adjust strategies.
Beyond meeting customer expectations, this direct channel can offer restaurants greater control over guest interactions. For example:
<ul>
<li>If 6 p.m. reservations are growing, restaurants can plan kitchen prep and staffing accordingly.</li>
<li>If late-night reservations are declining, operators might shift their marketing efforts earlier in the evening or explore ways to draw in a nighttime crowd.</li>
</ul>
Optimizing for time slots
Reservation trends aren&rsquo;t just shifting by day&mdash;time slots are evolving, too. According to the Toast Trends Report, 6 p.m. and 7 p.m. still dominate the dinner rush (accounting for 27 percent and 21 percent of reservations, respectively), earlier dining times are quietly gaining momentum. Reservations at 4 p.m. are up 3 percent, and 5 p.m. has seen an impressive 8 percent boost.
What does this mean for operators? It&rsquo;s a chance to get strategic and make the most of these earlier hours. For starters, why not entice guests with Happy Hour deals or early bird special menus to fill those 4 and 5 p.m. slots? These incentives can draw in diners and help spread out the evening rush.
And let&rsquo;s not forget table management. With these clearer peaks in demand, restaurants can fine-tune scheduling, modify inventory, and align staffing to keep the flow of reservations smooth&mdash;and keep the tables turning.
Making the most of changing trends
So, how can restaurants turn these early-week gains into operational wins? First, there&rsquo;s huge potential to grow those Monday-to-Wednesday numbers. Per the Toast Trends Report, Monday and Tuesday account for 6 percent and 8 percent of weekly reservations, respectively, which means there&rsquo;s plenty of room to lure in more diners. How? Start by spotlighting limited-time seasonal dishes or free items for early diners. According to Toast&rsquo;s 2024 consumer survey, 73 percent of guests surveyed ranked receiving free items from loyalty programs as their top reward preference. Pair that with messaging that emphasizes the perks of midweek dining: quieter dining rooms, faster service, and a more relaxed vibe.
Next, everyone knows that no one likes to wait too long for a table, and the numbers prove it&mdash; the average time spent on a waitlist was nine minutes in Q3 2024, up from six minutes in Q3 2023. In Q3 2024, guests also canceled their waitlist reservation after about 20 minutes, compared to 17 minutes in Q3 2023. That&rsquo;s where smart tech and proactive communication come in, as an automated, well-managed waitlist can mean the difference between happy, loyal customers and empty tables
Looking ahead in 2025 and beyond
As reservation trends evolve, one key focus for restaurants in 2025 will be flexibility. Leveraging digital tools to adapt to new patterns, promoting the benefits of reservations, optimizing staffing and inventory, and delivering a standout experience for both early-week diners and weekend crowds can set restaurants apart in a competitive landscape.
With data suggesting that Monday and Tuesday reservations rising and limited-time specials influencing booking behavior, operators have a chance to turn what were once quiet nights into bustling opportunities. By meeting diners where they are&mdash;whether that&rsquo;s on a Tuesday evening or through a seamless online booking experience&mdash;restaurants can take steps to set themselves up for sustained growth in the year ahead.
Source: Julie Powell, <a href="https://www.fsrmagazine.com/feature/early-week-reservations-are-on-the-rise-how-restaurants-can-adapt-and-grow/" target="_blank">FSR</a>

As diners’ habits shift, an intuitive online reservation system has become a non-negotiable for many restaurants aiming to stay competitive.

Early Week Reservations Are on the Rise: How Restaurants Can Adapt and Grow

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Early Week Reservations Are on the Rise: How Restaurants Can Adapt and Grow