If you are wondering what the most popular foods are during quarantine and which takeout menu items customers are craving in the wake of the coronavirus, you have come to the right place. In this guide, we will reveal the key ingredients to restaurant menu success during COVID-19 and provide specific tips, strategies, and recipe ideas that will help your food-and-beverage operation not only stay afloat but rise above the competitive pack and even thrive and grow.
As with many other businesses world-wide, the restaurant industry has been deeply impacted by the outbreak of the novel coronavirus (COVID-19). In a global milieu where work from home, self-quarantine, traffic restrictions, and rampant business closures have become the norm, restaurants have been thrust into an unprecedented limelight.
If you are looking for a way to boost restaurant profits, instead of thinking new foods, think: Tea, Glorious Tea! In addition to the fact that tea is the world’s second-most popular drink (next to water), and that tea represents a $10 billion industry in the U.S. alone and a $38.8 billion industry globally, specialty teas are the new cash bonanza.
From cakes, puddings, and parfaits to salads, entrées, and main courses, mason jar desserts and meals (aka food-in-a-jar) have become some of the hottest-selling items in the restaurant and catering service businesses. Taking the concept of canning jars to new and highly imaginative heights, professional chefs and bakers are jumping aboard the mason jar bandwagon, creating single-serving, portable, convenient, and highly Instagram-able servings of their customers’ favorite recipes.
The battle for breakfast is on, and if you work in foodservice, prepare to update your restaurant and catering service menus with the latest rising star in the food industry: Hot oatmeal. That’s right! Not only have all-day breakfast menus and brunch become a financial boon for eateries that rise to the occasion, but hot cereals, especially oats, are proliferating and claiming the unlikely top spot.
In this guide for foodservice professionals, you will get the full 411 on all things ‘champagne,’ including types of the world’s favorite bubbly, champagne styles, grapes, regions, sweetness levels, temperature, age, how to pour the perfect glass of champagne, the best champagne glassware, and more.
Every year, the food industry, along with myriads of other business entities, hungrily await the grand announcement from the trend-setters at the Pantone Color Institute: The Pantone Color of the Year. Setting the tone for and influencing product development, packaging, design, and purchasing decisions for a wide range of merchandise, the color experts have declared that Classic Blue will be the Pantone Color of the Year for 2020.
The global oats and oatmeal markets are booming, with no signs of slowing down anytime soon. Boasting a plethora of delicious and nutritious benefits, hot oatmeal for breakfast is one of the hottest ticket items in today’s food industry, with all the major suppliers reporting unprecedented sales growth.
It’s breakfast time, America, and it’s a new day for restaurant owners, caterers, chefs, and the food industry. Responding to consumer demand, the global breakfast and brunch markets are expected to grow exponentially. Attributed in part to rising concerns for healthy diet, breakfast is once again being promoted as the most important meal of the day.
If wine appears on your eatery’s menu, then put “get know your bubblies” at the top of your to-do list! Although more global wine varieties exist than you or your bartender can count, the good news is that becoming familiar with the top three in-demand sparkling wines (aka sparklers) will put you and your restaurant, catering business, or other eatery in good standing. The mighty threesome are: Champagne, Cava, and Prosecco.