The data is clear: the American consumer is ready to ditch breakfast cereal for the umami-rich warmth of ramen, pho, and miso soup. As diners from the United States become more globally aware, they’re recognizing that brothy meals have long been the gold standard for breakfast in vast swaths of the world. This migration of […]
In many US states, a Class B (Beer and Wine) license is significantly less expensive, easier to obtain, and subject to fewer operational restrictions than a Class C (Full Liquor) license. For restaurants and cafes that only hold beer and wine licenses, agave wine provides a direct, compliant pathway to significantly expanding adult beverage programs. […]
Used cooking oil (UCO) has long been a key operational byproduct in the restaurant world. Historically, its removal was a simple, often cost-neutral, waste management task. Now, UCO (also called ‘yellow gold’ or ‘yellow grease’) is a commodity with a high market value, directly tied to the renewable energy sector: the production of biodiesel and […]
In recent years, chefs and foodservice operators have increasingly turned to South Korea for bold new flavor ideas and inspiration. For instance, Korean BBQ, Korean fried chicken, kimchi, gochujang, bibimbap, bulgogi, and tteokbokki are all building a huge fan base in the United States. Riding this wave of K-influence, adding Dalgona coffee to the menu […]
Carbon labeling on menus has moved beyond pilot programs into an increasingly common feature across hotels, contract catering, and, to a lesser extent, restaurants. Driven by both corporate sustainability commitments and growing consumer demand for transparency, operators are testing different approaches to signal which dishes carry a lower carbon footprint. Hotels Lead, Restaurants Follow Hotels […]
If you’re seeking a new income stream for your restaurant, operators are finding success in the resilient business dining segment. Business diners are among the most profitable customers: they order more courses, purchase premium beverages, and often return with different clients or colleagues if they are happy with their first visit. Business Dining Is Always […]
Remember when you were a kid and your parents asked you, “What do you want to be when you grow up?” and you replied, “water sommelier”? No, we don’t remember that either. However, times are changing and water menus are becoming more prevalent in upscale dining. What Is a Water Menu? A water menu is […]
In 2024, the US Mint incurred a gross cost of $117 million to produce 3,172 million pennies, resulting in an estimated loss of $85.3 million. Due to the economic inefficiency of minting a coin that costs significantly more to produce than its face value, the US government is actively phasing out the penny. In this […]
Consumers are more informed and intentional about their food choices than ever before. Diners in 2025 seek restaurant menus that resonate with their personal values, placing a high premium on health, sustainability, and transparency. Thoughtfully selected plateware is a strategic investment, capable of subtly communicating a restaurant’s commitment to these consumer values—whether through designs that […]
Understanding the ins and outs of different types of ice is a necessity for foodservice teams who want to serve truly fantastic drinks, keep food perfectly fresh, and provide a pleasant experience for their guests. Knowing the ins and outs of ice also ensures a much smoother operation, protecting equipment and making the most of […]
This Pride Month, we’re calling out six incredible LGBTQ-owned-and-operated establishments around the United States for locals and visitors to support all year long. Bake Me Happy Columbus, OH Established in 2014, Bake Me Happy is an LGBTQ+, women, and Black-owned bakery that serves the best in gluten-free desserts. The secret behind their mouth-watering flavors and […]
Want to add foraged ingredients to your restaurant’s menu? It’s an exciting idea, but it comes with its own set of challenges. We’ll reveal the top three hurdles you’ll face, as well as the top three amazing benefits that make it all worthwhile. Three Foraging Challenges Restaurant Operators Face Imagine a menu brimming with hyper-seasonal […]
The average franchise relationship is 7‒20 years plus, meaning that these are long-term partnerships driving growth from both sides. When the economy is thriving, an equitable relationship between franchisees and franchisors comes easily … or easier. However, it’s how each party handles themselves during difficult times that really defines the relationship. When a franchisee‒franchisor relationship […]
Millions of people in the United States are currently prescribed GLP-1 receptor agonists for weight loss. Experts have predicted that there will be an estimated 40 million people taking GLP-1s by 2029. Our new reality has ushered in a paradigm shift of dietary habits, which is impacting the restaurant industry. Individuals on these medications experience […]
One of our favorite culinary trends is a practice that dates back millennia: fermentation. Once primarily used for preservation, fermentation is now recognized for its ability to transform flavors, textures, and even the nutritional profile of food. In this article, we look at the fundamentals of fermentation, exploring various techniques and applications relevant to the […]
Transparency within the foodservice industry is a significant differentiator in 2025. Today’s diners, particularly millennials and Gen Z, prioritize ethical sourcing and environmental responsibility when making decisions about where to eat. Part One of our series provided details into how restaurants can begin their transparent supply chain efforts. For Part Two, we look at how […]