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 …

Sustainability Tops 2016 Food Trends

It’s December and the time for us to make predictions for hottest food trends in the restaurant business for the coming year, but it may not be an actual food that leads the way in 2016.

Rather, it may be the way restaurants do business that will count the most. Customers are looking beyond the menu and the kitchen to learn more about the food they’re served and how the chef and owner run their operation. As a result, factors …

Five Big and Beautiful Reasons to be Sustainable

Sustainable is one of those trendy words that can be overused, but most people don’t quite understand its full meaning and the tremendous value it provides.

Sustainability is all about minimizing the negative impact of your operation on the world and local community. It is not enough to give lip service to having a sustainable business, especially if you run a foodservice operation. That is because it is food which sustains us, and the way the food is purchased and …

Merry Crispiness! Musso’s Cheese Crisps Inspire Holiday Foods

It’s the Holiday Season when hearts, minds and stomachs turn to one thing – the food we can’t wait to eat.  One holiday favorite is cheese and restaurant operators should consider all the ways to incorporate it into recipes through Musso’s Cheese Crisps.

We have seen dozens of ways to use cheese crisps to add flavor to appetizers, side dishes and entrees. For example, imagine baked cheese crisps with jalapenos and cheese, or a kale salad with almonds and apples …

Hotels Go Upscale in Coffee Service

Artisanal coffees are the new hip way to present our favorite beverage and with them come a creative and progressive mindset about how food-service operators present themselves to the public.

Hotels in particular have taken to serving better and unique coffee in order to compete with the army of coffeehouses on their block. Coffee drinkers are more sophisticated and demanding when it comes to their morning Joe. That preference goes beyond just ordering a Flat White with soy-milk to the …

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