2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the industry that we hope choose to flourish and maybe we will even have a chance to help some of our clients with some of these amusing trends. Expanding to Fast Casual Instead of growing a restaurant group […]
In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, and Panera all committed to the end of
How to Make Positive Changes Towards Food Sustainability (And What Not to Do) Read More »
How many times did we hear “eat your vegetables” or more specifically, “eat your Brussels sprouts” and immediately respond with a sighed, “EWW”. The idea of eating chicken liver, or any other kind of organ, was disgusting, cruel and inconceivable in our past. Now it seems that our pallets are almost immediately drawn to the
Oldies, but Goodies Read More »
We’ve talked about cronuts and the farm-to-table movement before. We loved and embraced them, but along with a few others, it’s time to say goodbye and move on to some bigger and better things in 2016. We aren’t saying that we need to take steps back from the farm-to-table movement, but like we stated in
Food Trends that Won’t Make it in 2016 Read More »
From sit-down dining to “create your own” fast food concepts, bowls are popping up everywhere. Chipotle has been featuring bowls for quite some time now as a lighter alternative to their burrito. Instead of getting everything wrapped up in a massive flour tortilla you get it in a bowl, saving you the mess and extra
Bowl Control: Balancing Portions in a New Way Read More »
Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a sore thumb. The wave of gluten free menus and low carb options are slowly fading and we aren’t complaining. Menus in general are moving towards accommodating diet demands without having the “healthy” section stick out like a
Carbs are Making a Comeback Read More »
Is it possible to make everything in your kitchen from scratch? Yes, of course it’s possible, but does it make sense for your kitchen? The term housemade on your menu requires extra time, hands, money and equipment…are you ready for that? We like to tell you as your restaurant consultant, with that same wish in
“Housemade” – Five Items You Should be Making In-House Read More »
“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you
The Best Approach to Fast Casual Booze Read More »
Hand crafted mixed drinks have been the driving force behind the evolution of most metropolitan area bars for the last six or seven years with no sign of letting up. The movement comes from the resurrection of pre-prohibition mixology using real juices, house made mixers, big ice, and layered flavors. Instead of going away as
New Life from Old Spirits Read More »
Whether working in a garage, on Wall St. or in an operating room, we all need fuel when we’re away from the nest. Around, oh say 11:30, we want something fast, easy to eat, cheap, and most of all, tasty. Since I can remember, the usual hand-to-maw fare has been burgers, pizza, bar-b-que, fried chicken,
Why Hand Food (for Dinner) is Here to Stay Read More »
