Cajun cook Alzina Toups in Galliano, Louisiana likes to keep life simple and her Jambalaya authentic and plentiful for everyone who comes in to serve themselves. But you can’t walk into Alzina’s Kitchen — housed in a converted welding shop. You must make a reservation (by phone only). Plan on waiting a year for aRead more about Cajun restaurant with one chef, no menu and year-long wait list[…]
Wonder how the “inexpensive” food doesn’t seem to add up when placing an order at one of the large quick-service national chains? Well, there’s a science to that. Involving combo meals, large pictures and purposely complicated menus to drive up the check average. So, as an independent restaurant operator, what can you learn from theRead more about How fast food chains sell more high-priced items[…]
OK, we had to chuckle at the creative genius from the folks at Dawn Foods with their Bunny Butt Donuts. There are incremental sales in Bunny Butt donuts! Take a boring plain donut. Add some frosting and toppings in just the right places. And there you have it… a donut with a rabbit’s hind-end pointingRead more about Maybe the perfect Easter dessert? Bunny Butt donuts[…]
Mondelēz, maker of Oreo and NutterButter cookies and more, is promoting incremental restaurant sales with cheesecake bites, parfaits and more as DIY easy-to-travel desserts for customers. There are significant incremental revenues, the company says, by providing ingredients so consumers can whip up the dessert later at home. DIY desserts are all part of customer demandsRead more about Restaurant meal kits: up the check average with DIY desserts?[…]
Pistachio, fresh raspberry and passion fruit flavored donuts just scratch the sugary surface of The Doughnut Plant selections in NYC. And the fan base keeps growing for the unusual selection ranging from square donuts to gluten-free varieties. All based on an old family secret dough recipe.
Vegetarian and vegan menu options are rapidly becoming mainstays even in traditional meat-loving cities and towns. But where do you turn for ideas if you’re a little queasy just thinking about the idea for your operation? Here are 20 innovators you might want to follow for inspiration and ideas about plant-based cuisine.
Letting patrons create free gingerbread houses started as a way for Boston restaurant 75 on Chestnut to promote its weekend brunch. But the promo was so successful it’s now an annual sold-out holiday event!
More goes into a cup of coffee these days than, well, coffee. Equally important is the perception that your favorite joint has just the right kava blend. But Dunkin’s tongue-in-check “taste” experience shows that perception is reality when serving coffee aficionados their favorite brew!
Enough with the mobile phones at the dinner table. U.K.-based restaurant chain Frankie & Benny’s is offering free kid meals to families who stow away their devices before being served. The result: reconnecting the family with in-person chats!
Ice cream, an old dessert standby, is taking center stage as the 2018 Dessert of the Year across restaurant menus. The frozen favorite is being re-imagined into high-end (and profitable) ways that attract all generations young and old.