America’s interest in mini foods has grown considerably over the past decade1. Everything from pintsize versions of menu mainstays (think sliders and mini tacos) to smaller plates and portion sizes to tiny kitchens cooking tiny foods on Instagram and TikTok. Why is small becoming such a big deal? We dug into this trend to better understand what it means. For you and your menu.
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Sweeten Your Profitability with Simple Desserts
No matter what, desserts will always be on trend. Coveted menu staples that offer comfort to diners and operators alike. For dessert lovers, they can feed the need for a little indulgence. For you, they can increase check size, making them the perfect way to add to your bottom line. If you want to sweeten your menu, here’s what you need to know.
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4 Simple Ways To Make Your Sandwiches Stand Out
Sandwiches are a tried and true menu staple. People will always love them. And you can be more profitable by offering them. Seriously. Of the 3.3 sandwiches consumers eat every week, 60% are purchased away from home1. The challenge is how do you make your sammies stand out? Here are 4 simple ways to add more excitement to your sandwich menu.
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5 Ways to Add More Adventure to Your Cocktail Menu
Looking to make your happy hour even more fun and delicious? Here’s how you can do it with just one or two ingredients. (Yep, it’s really that easy.) These authentic Mexican flavors will spice up your cocktail menu in all the unexpected ways your diners expect.
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Top Your Menu Items with the Flavor of Mexico
Ethnic flavors are showing up more and more on menus across the nation. This exciting change can be attributed to consumers’ shifting tastes and hunger for new food experiences. Impress guests looking for new flavors by adding Mexican-inspired toppings to familiar fare.
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Make It a Bueños Días and Spice Up Your Menu
Consumers are looking not only for convenience but for exciting new ethnic flavors to add to their morning routine. Operators can capitalize on this by incorporating Mexican cuisine on their breakfast menu.
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