Editorial: Encourage Healthy Eating with Good Food, Not Strict Rules

Posted by kellyb on March 25, 2010 under Nutrition | Comments are off for this article

See how you can join the movement towards a healthier America…..In the drive toward encouraging healthier eating in America, innovation and leadership can–and…
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P.F. Chang’s China Bistro Launches Expanded Gluten Free Menu

Posted by kellyb on March 11, 2010 under Industry News | Comments are off for this article

Check out these Gluten Free Menu Ideas……Enhanced offering includes five new beef entrees and a total of 28…
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Chefs Answer Consumers’ Calls for Healthy Breakfasts

Posted by kellyb on March 4, 2010 under Uncategorized | Comments are off for this article

Expand your menu to health conscious breakfast eaters……..Operators across dining segments are delivering a broad array of appealing options for consumers…
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Special Report: Selling Healthy to Consumers

Posted by kellyb on under Industry News | Comments are off for this article

Learn how to incorporate healthy menu items to appeal to consumer demand….Using the word “healthy” on menus once succeeded in turning off consumers. Not so now. More…
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By the Numbers: Healthful and Not-So-Healthful Eating in America

Posted by kellyb on March 1, 2010 under Industry News | Comments are off for this article

Learn if and how you should adapt your menu for  health conscious Americans……..Data from R&I’s 2010 New American Diner Study, The Culinary Institute of America’s Worlds of…
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Centerplate Caters to Global Olympic Fans in Vancouver

Posted by kellyb on under Industry News | Comments are off for this article

Find out what Olympians are eating …
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Emerging Restaurant Chain Plans High-Energy Growth

Posted by kellyb on February 24, 2010 under Nutrition | Comments are off for this article

Eliminate calories not flavor………Health-oriented fast-casual chain Energy Kitchen plans to grow outside New York via franchising,…
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Helpful Tips For Your Restaurant Menu

Posted by kellyb on under Menu items | Comments are off for this article

When you are running a restaurant, the menu is one of the most important things that you should worry about. Try and fix a menu with utmost care ensuring that in no way does it disappoint the customers.

Here are a set of things that should go into the construction of your menu:

• The Design of the Menu: This is once again very important. Your menu has to be soothing to look at. Position the pictures featured on the menu carefully. It should also be easy to flip through. The paper quality has to be good. Spelling and grammatical mistakes are a strict no. Your professionalism should shine through your menu. Graphics that you choose also have to look professionally done and not shabby. The staff has to go through it to approve the descriptions. The colors and the font have to go with the theme and style that you have chosen. Three different fonts are all you can use and noting more than that and they should be big enough. Try and get the design reviewed by a professional. Prices of all the items should be printed.

• Style and Theme Concerns: The restaurant’s vision and style are two of the things that you have to keep in mind when fixing the menu. The menu should also be unique and thus qualify your unique theme. This will surely help your place stand out. Do not go for similar items like the rest of your competitors. You might think you can beat them at their own game but an easier way to attract customers is making a unique menu. The prices also have to be listed on the menu and try and fix prices which do not drive away customers to begin with.

• Description: Descriptions of the food you are selling should be accurate and stimulating. Along with this try and emphasize your breakfast, lunch and dinner menu separately. The appetizers, the beverages, the main course and the desserts should all be marked out and described separately. Special items, if there are any have to be described with precision and style to make them attractive enough.

• Print: It is advisable to avoid plain paper when you are printing your menu. The print should have some kind of glossy or mat finish. Take professional help with this. Get a professional company to handle it for you.

• Organization of the Menu: The prices that you fix cannot be out of the world as we advised you before. Also arrange your menu in such a way that the most expensive stuff does not catch the immediate attention of the customers. Try and also tune in the organization of the menu with the kind of customer base you are looking for- family, professionals, youngsters, vegans, fast-food eaters, etc.

All this requires some amount of involvement and patience. Try and not overdo things. Keep a calm head and some amount of aesthetic sense always help. If that is lacking there are always professionals to help you out.

The Food-Safety Implications of Sourcing Locally

Posted by kellyb on February 19, 2010 under Food Safety | Comments are off for this article

Potential food-safety issues to your restaurant…..Sourcing products from small local producers poses unique sets of challenges, not the least of…
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Share Our Strength Plans 2010 Great American Dine Out

Posted by kellyb on under Charity | Comments are off for this article

Find out how your restaurant  can contribute to hungry children in America….Share Our Strength’s Great American Dine Out, now in its third year, rallies chain, franchise…
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