Restaurant Industry 2017 – Predictions for the New Year

The beginning of the year is a good time to look at industry trends and predictions. Smart foodservice operators know that constantly reading consumers and adjusting strategies is the key to build a long-term business.

The Sugar Foods marketing team wants to help you identify the trends that face the restaurant industry so you can position yourself for success. The restaurant industry saw sales decline last year… how to turn momentum around? Here are some predictions for 2017:…

‘Tis the Season for Being Thankful

Thanksgiving is around the corner marking the beginning of another holiday season. Thanksgiving is the most American of holidays. In addition to its origin near the founding of our country, Thanksgiving is everyone’s holiday. The celebration is not geared to a religious event, historical figures, or war remembrance – it is for all Americans.

As foodservice professionals, we will take this time to scrutinize the year’s successes and failures and look forward to a new year in which we can …

Sweeteners Offer Healthier, Low-Calorie Alternative

Millions of times a day, consumers throughout the world perform the same exercise around ordering that morning cup of coffee:  They reach into the sweeteners caddie to pick through the different colored packets and select their sweetener of choice.

“Sugar and cream” with coffee has turned into a full slate of options:  Not only are there different sweeteners, but the cream choices have mutated into a refrigerator full of milks and creamers (but that’s another story).

The sweetener world is …

Pancakes and Espresso for Dinner? All-Day Breakfasts are the Rage

Raise your hand if you love having pancakes, French Toast, bacon, eggs and hash browns for dinner? Please, keep them up if you know your customers want more breakfast for dinner, too.

You are not alone. Serving breakfast for dinner is one of the hottest trends in foodservice this year.

That is why biggies, like McDonald’s, have tripled its all-day breakfast selection and Hardee’s has seen breakfast sales, now accounting for more than 50 percent of its overall sales. At …

“Waste Not, Want Not” – Restaurants Adopt the Zero Waste Movement

If you have a restaurant, no matter where you stand on global warming and climate change, recycling, food waste, composting, and just reducing your carbon footprint in some small way, every day, is a noble, feel-good gesture.

Of course, the hope is that consumers will notice and dine there more often, but going green also has bottom line implications: Buying local, reducing packaging, and cutting back on waste can result in savings and economic efficiencies. This is especially true for …

Earth Day: Spread the Word While Saving the World

The saying, “If you are not part of the solution, you are part of the problem,” couldn’t be more apt for restaurants looking to change the world for the better.

Earth Day on April 22 offers restaurant owners an ideal way to spread the good word about improving the environment, while simultaneously putting in effect new efficiencies and policies that reduce their overall carbon footprint.

Earth Day, which counts more than one billion participants worldwide, is the largest civic observance …

The Coffee Quiz: How Much Do You Know about the Coffee You Sell?

It doesn’t matter if you are walking down a rural Main Street or tony Fifth Avenue, there seems to be a coffee shop on every corner these days and sometimes one or two in the middle of the block.

Throw in home brewing machines and drive-through java huts and all the restaurants with a percolator and U.S. coffee consumption is at record highs.  How high? About 64 percent of Americans have a daily cup and the average per drinker is …

New Eco-Packaging Sends Strong Message to Consumers

“Help us change the world.” That is a message that more and more companies are sharing as they turn to eco-friendly, “green” packaging and shun wasteful non-biodegradable options.

The reasoning behind these changes coincides with the public’s desire to do good and technology innovations that have created new packaging concepts.

Utilizing efficient packaging that cuts weight without losing strength or degrading design is no longer the future – it is the present.…

The Move Toward Greater Sustainability and Efficiency

In designing the sleek packaging for EcoSticks, Sugar Foods also had to redesign the caddy that displays the sweeteners on restaurant tables and counters.

With a longer, thinner look, the new EcoSticks wouldn’t fit neatly into the standard rectangular caddy. As a result Sugar Foods is offering a more futuristic and practical design. The new compartmentalized caddy rises up from back to front, sporting a modern curvaceous style that is both appealing and functional.…

Five Menu Trends for the Future

In the movie, “Sleeper”, Woody Allen takes a shot at our never-ending paranoia about certain foods when his futuristic characters happily chow down on milkshakes and hamburgers.  “We have found they are actually very good for us,” they say.

In addition to making fun of us, Woody proposed that we never know what the future will bring when it comes to our diets.…

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