The National Restaurant Association declared “sustainable seafood” to be number nine on its list of the “Top 20 Food Trends” for 2016. Also making the cut? “Locally sourced meats and seafood,” as well as “environmental sustainability”.
All three add up to one major takeaway for forward-thinking restaurant owners and managers. If you’re not aiming to show off your commitment to serving up sustainable seafood, you’re falling short of fulfilling some key requirements among today’s diners.
From digital menus to data security, an abundance of tech trends continues to disrupt the restaurant industry. But how do you know when to get on board or wait out what may be a passing fad or flop?
Let’s take a closer look at one of the most popular trends sweeping the restaurant world: third-party food delivery, along with four reasons why getting on board with this innovative enterprise may make smart sense for your establishment.
With winter weather upon us and spring still months away, nothing warms the body and soul quite like a bowl of soup. And while chicken noodle may be the first to come to mind, there are many different kinds of soup worth sipping.
We’re counting down six of our favorite soups perfect for keeping winter’s chill at bay.