No Green Beer
For many, a restaurant with even the most tenuous Irish connection to St. Patrick’s Day can mean only one thing– a pretty raucous party. Green beer, cheap and ever flowing. Grab those diners who are looking for an Irish meal instead of an Irish brawl.
Beyond Beef Tenderloin
The well known cuts (Filet, NY Strip, Ribeye and the like) are in high demand and demand higher prices. If the rest of your menu hovers around $20 for an entree, a $30 steak is going to cause a little sticker shock.
Give French Fries the Spotlight
These days you can find fries as a full blown appetizer, especially good to share, or as the star component of an entree. So, how do you move a staple dish out of the shadows and into the limelight?
Perfect Pasta for Non-Italian Restaurants
Pasta dishes have long been found in places other than Italian restaurants. The problem, many of these pasta dishes mean overcooked spaghetti with a sauce that’s taste could be best described as “red.” Times have changed and consumers now demand something a little better. Al dente is the buzz word and sauces aren’t there to drown the pasta, but rather to gently accentuate it either alone or as the backdrop for exciting and interesting fresh ingredients. It doesn’t hurt that, whether house-made or dry packaged, pasta is inexpensive and a boon to razor thin margins. So, if Italian isn’t your thing, how do you get a great pasta dish in front of your diners?
Serve Seasonal Sweets
As customers get more into the holiday spirit, they look for flavors that really celebrate the season. In fact, serving fall- and winter-inspired dishes can inspire sales—customers will be more likely to indulge in a flavor they might not get again after the next month or two. Luckily, we have a variety of desserts in festive flavors. Add a few to your menu for instant seasonal success.
The holiday season is big business for restaurants. To make sure you're prepared we've gathered some of our best articles with tips and tricks to get you through the madness. Browse below for serving ideas, tips for attracting holiday business, easy-but-special serving ideas and all sorts of inspiration to boost you through the end of the year.
Gourdes for Days
As the days grow shorter and a little chillier, tastes shift from summer’s light and refreshing to fall’s heavier, denser flavors. Squash immediately comes to mind, but far too often only as a dusty display on the credenza. A plate is really where a squash belongs, the trick is figuring out what to do with it.
Superfoods. Some claim these ingredients have extraordinary, restorative powers—able to detoxify while providing the body with all manner of vitamin and mineral is substantive doses. Others say, meh, they’re good but not magical. Regardless of which theory you ascribe to, there’s no denying some of these so-called superfoods are hot menu items, especially among those who are more diet conscious.
Fried, grilled or tossed into a colorful salad, squid is versatile and affordable while lending itself perfectly to platter size dishes to share with family and friends. Not to mention, with a little imagination, it’s better tasting and better for your customers during half time than that old plate of fried mozzarella sticks.
Your Menu Needs Pork Belly
Diners today are much more health conscious. Leaner cuts with less fat are all the rage. So, of course, one of the hottest cuts of meat these days is… pork belly. Serve indulgent West Creek Pork Belly across your menu for flavor success in a variety of dishes.