Culinary Canvas - skyscraper - OE - 09.30 - 12.29.24

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Banner Ad - 1 - MM - Recipes - Operator - supersized

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

Chef-mate - Save Time without Sacrificing Quality - banner - both - 06.23

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

TNT Burgers - Learn More - banner - both - 03.23

Catch of the Season - skyscraper - both - 07.22

Essity - Clean Dry Hands - banner - OE - 03.17

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Chef-mate We Can Better - skyscraper - both - 06.23

Potato Perks App - banner - both - 05.22

General Mills - Gluten Free Options - banner - both - 03.18

Performance Dairy Clarified Butter - banner - both - 04.24

V8 - Give Customers Steady Energy with the Drink that Drives Sales - both - 01.24 - 12.31.24

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Basic American Crispy Craveable Operator banner ad - 12.17

Diamond Crystal Kosher Salt banner - both - 04.23

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Sugar Foods Barista Blend - skyscraper - both - 04.17

Dixie Ultra Surface Systems - banner - both - 02.23

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Find Fresh Inspiration - skyscraper - both - 08.22

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Seafood is Better - banner - both - 05.21

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Basic American Shred Competition operator banner ad - 12.17

Your Partner for Flavor - banner - both - 01.23

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Rich's Plant Based Cooking Creme - banner - both - 02.18

Durable Safety Edge Foil Lids skyscraper ad - both - 10.17

Simplot GoodGrains - banner - both - 01.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Simplot RoastWorks - banner - both - 01.20

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Simplot Harvest Fresh Avocado - banner - both - 01.20

Sugar Foods Barista Blend - banner - both - 04.17

Rich's Plant Based Cooking Creme - skyscraper - both - 02.18

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Roland Foods - Discover the Roland Foods Pantry - skyscraper - both - 11.20

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

McCain Free Takeout and Delivery Guide - banner - both - 05.20

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Skyscraper Ad - MM - Cook - Operator

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

America's Original Seafood Family - banner - 02.24

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

A Family of Fine Cheeses - skyscraper - both - 08.22

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Reel in Greater Appeal - skyscraper - both - 10.22

Sunny Fresh Egg Bake Bites - banner - both - 03.23

V8 - Put Pep in Their Step and Profit in your Pocket - both - 01.24 - 12.31.24

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Simplot Sidewinders - Make Waves - banner - both - 01.20

Essity - Impress Your Guests - banner - OE - 03.17

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Catch of the Season - banner - both - 07.22

McCain - Feed and Comfort Your Community with Family Sized Favorites - skyscraper - both - 05.20

Indiana Packers - Vertical Integration - banner - both - 07.21

Wave of Inspiration - skyscraper - both - 05.22

Performance Plus Food Safety - skyscraper - both - 09.21

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Honest Earth - Better Potatoes for a Better World - banner - 05.23

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Tater Tumblers Unseasoned Mix Free Sample - banner - both - 10.11 - 12.31.24

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Wave of Inspiration - banner - both - 05.22

Future Menus 2024 - both - 08.01 - 12.31.24

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

At its recent virtual Marketing &amp; Sales Conference,&nbsp;IFMA hosted a session on the association&rsquo;s latest 2024 and 2025 Food Away-From-Home (FAFH) Industry and Segment Projections.
<ul>
<li>The International Foodservice Manufacturers Association predicts the total restaurant segment will <a href="https://www.prnewswire.com/news-releases/cautiously-holding-steady-ifma-releases-industry-and-segment-forecast-for-food-away-from-home-302215667.html" target="_blank">grow 0.5% compared to 0.8% last year</a>&nbsp;in terms of operator purchases in dollars.</li>
<li>Quick service restaurants are expected to grow 0.7% while fast casual will be up 1.3%, an upward revision of the organization&rsquo;s 0.9% growth projection for fast casuals issued in February.</li>
<li>IFMA slashed its inflation projection for 2024 from its February prediction of 5% to 3.8%.</li>
</ul>
IFMA began this year projecting that the FAFH industry would grow 0.9%, on a real basis. It takes into account that the industry&rsquo;s on-site segments (like colleges &amp; universities and healthcare foodservice with their built-in clientele) look to remain traditionally steady - outpacing growth of the more volatile restaurant segment.
Looking at specific restaurant categories:
QSR (2024: +0.7%; 2025: +1.0%) is expected to finish with a good 2024 and to have a solid 2025 relative to other segments (though lower than pre-pandemic average growth). QSR of course relies heavily on its value proposition with consumers, and despite headlines about how many consumers now consider fast food a &ldquo;luxury,&rdquo; the reality is that the segment has the lowest price point among restaurants.
Fast casual (2024: +1.3%; 2025: +1.6%) operators have done a masterful job of pivoting to suburban locations and dinner occasions, which has helped them bounce back from their pre-pandemic reliance on urban locations and daytime work populations consuming lunch. They have also successfully leveraged their heavy reliance on technology to improve digital ordering, which has in turn improved their loyalty programs and repeat business. The segment benefits from a more well-perceived workplace environment and culture than QSRs, which has helped it compete in a very tight labor market.
Midscale (2024: -0.7%; 2025: -0.5%) continues to struggle and is forecasted to have some of the lowest projected real growth of all foodservice segments in 2024 and 2025. Consumers learned to cook more at home during the pandemic and so midscale offerings, which tend toward comfort foods and familiar items, have had less appeal as consumers returned to restaurants. The lower price point for a dine-in experience will be a positive for the segment as consumers face continued food-away-from-home inflation that is higher than at-home inflation. Lower income consumers have cut back the most on their foodservice spend so far in 2024 and that is directly impacting midscale restaurants as their patron base skews toward lower- and middle-income households.
Casual dining (2024: 0.0%; 2025: +0.3%) continues to prove it is the segment that doesn&rsquo;t give up and consumers continue to view these types of restaurants as desirable venues for recognizing life events, celebrations, and socializing (which we are more eager to do now than ever after having endured a pandemic). The segment continues to get additional revenue from off-premise offerings with increased curbside, delivery, family meals and off-premise alcohol though the share of revenue from off-premise has peaked and is likely to continue to fall in 2024 and 2025.
Fine dining (2024: +0.2%; 2025: +0.5%) operators are benefiting from the fact that consumers are eager to get back to experiences and many have pent up demand and the disposable income to pay for them. Lower-income consumers are cutting back the most with their dining at restaurants but are a small share of fine dining patrons. Labor shortages have impacted fine dining, though not as badly as other full-service segments since workers and waitstaff generally have more experience and are paid higher wages.
When it comes to these last few months of 2024, IFMA feels confident in its February industry predictions. Overall, FAFH should see 0.9% growth for the year.
Source: <a href="https://www.restaurantbusinessonline.com/food/forecasting-slow-growth-positive-future-food-away-home" target="_blank">Restaurant Business</a>

At its recent virtual Marketing & Sales Conference, IFMA hosted a session on the association’s latest 2024 and 2025 Food Away-From-Home (FAFH) Industry and Segment Projections.

Forecasting Slow Growth & Positive Future for Food Away from Home

As we look ahead to 2025, the food industry trends are becoming increasingly dynamic. With technology shaping the way we dine, the landscape for restaurants is evolving rapidly. From sustainability to digital innovation, here are the top 10 restaurant trends that are set to dominate the scene in the coming years.
1. Emphasis on sustainability
Sustainability has become an essential. Consumers are more aware of their environmental impact, and restaurants are responding by adopting greener practices. Expect to see more plant-based menus, zero-waste initiatives, and locally sourced ingredients. This shift not only appeals to eco-conscious diners but also enhances a restaurant&rsquo;s brand image, making it an essential aspect of restaurant trends for 2025.
2. Enhanced dining experiences
The modern diner seeks more than just a meal; they desire an experience. This trend will see restaurants focusing on creating immersive dining environments, utilising decor, lighting, and music to elevate the overall experience. Whether it's themed dining nights or interactive culinary sessions, enhancing customer engagement will be a priority in the restaurant industry.
3. Rise of ghost kitchens
Ghost kitchens, or virtual kitchens, are gaining traction as a cost-effective solution for food delivery. These kitchens focus only on online orders. This trend aligns with the increasing demand for convenience, making it one of the key food industry trends as we move into 2025. Restaurants can streamline their operations using POS for restaurants&nbsp;along with other devices and reach a broader customer base without the overhead costs of a physical location.
4. Integration of AI and automation
Technology continues to reshape the dining experience, and artificial intelligence (AI) is at the forefront of this revolution. From chatbots handling reservations to AI-driven menu suggestions based on customer preferences, the integration of technology will enhance operational efficiency. Expect to see more restaurant technology trends involving automation in kitchens and customer service to improve speed and accuracy.
5. Personalization through data
Personalization is becoming a crucial element of the dining experience. With data analytics, restaurants can understand customer preferences and tailor their offerings accordingly. From personalized menus to targeted marketing campaigns, leveraging data will help restaurants create a more tailored dining experience, making it one of the most exciting food tech trends of 2025.
6. The growth of plant-based options
As more people adopt plant-based diets for health or ethical reasons, the demand for innovative plant-based dishes is on the rise. Restaurants are responding by expanding their vegetarian and vegan menus, making them more enticing and diverse. This trend is not just a passing phase; it&rsquo;s a fundamental shift in how we think about food, and it will be central to restaurant trends in the coming years.
7. Focus on health and wellness
With health consciousness on the rise, restaurants are adjusting their menus to cater to this trend. Expect to see more offerings that highlight nutritional benefits, with clear labelling for allergens and dietary requirements. This focus on health aligns with the broader food industry trends we&rsquo;re witnessing, where diners are becoming more selective about their food choices.
8. Innovative payment solutions
Contactless payments, mobile wallets, and even cryptocurrency are becoming more mainstream. Restaurants will need to adapt to these changes, offering a range of payment options that cater to tech-savvy customers. This shift not only improves customer convenience but also enhances the overall dining experience.
9. Remote dining and meal kits
The pandemic accelerated the shift towards remote dining, and this trend is set to continue. Meal kits, offering the convenience of cooking at home with restaurant-quality ingredients, are gaining popularity. Restaurants that can offer these kits alongside their regular menu will likely attract a new customer base, further blurring the lines between dining out and eating in.
10. Community and local engagement
Finally, as people seek connection, restaurants are becoming community hubs. Engaging with local events, supporting nearby suppliers, and creating a sense of community will be essential for restaurants aiming to thrive. This focus on local engagement will not only build loyalty among customers but also enhance the restaurant&rsquo;s reputation as a community-oriented establishment.
Conclusion
As we embrace 2025, these restaurant technology&nbsp;and food tech trends will shape the future of the dining experience. Restaurants that adapt to these shifts will not only survive but thrive in an increasingly competitive landscape
Source: <a href="https://blog.foodhubforbusiness.com/blog/top-10-restaurant-industry-trends-to-expect-in-2025">Foodhub for Business</a>

Here are the top 10 restaurant trends that are set to dominate the scene in the coming years.

The Top 10 Restaurant Industry Trends to Expect in 2025

The National Restaurant Association's 2025 What&rsquo;s Hot Culinary Forecast is here, revealing top trends set to shape the nation's menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today's diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite.
The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options.
In the "top ingredients" category, diners are expected to be 'shrooming in 2025. Well, not exactly, but functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey&mdash;a sweet-and-spicy sensation&mdash;is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for "top dishes". Korean, Vietnamese, and Filipino cooking are capturing Americans' attention for their unique, bold profiles that balance flavor and wellness.
"This year's forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet," said Dr. Chad Moutray, Vice President of Research and Knowledge for the National Restaurant Association. "As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences."
Top 10 Overall Trends for 2025:
1. Sustainability and Local Sourcing &ndash; Eco-friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste-reducing efforts that support the planet and local farms. 2. Cold Brew &ndash; Cold brew beverages are cooler than ever, satisfying those seeking energizing, smooth, and refreshing drinks without the bitterness. 3. Korean Cuisine &ndash; With its spicy, tangy, and umami-rich flavors, Korean cuisine is sizzling in popularity, satisfying diners' thirst for adventurous and bold meals. 4. Hot Honey &ndash; Sweet with a kick! This honey variation is heating up dishes, adding a spicy buzz to everything from fried chicken to ice cream. 5. Vietnamese Cuisine &ndash; Light, herbaceous and packed with fresh flavors, Vietnamese food is ideal for health-conscious diners who love a balanced, flavorful meal. 6. Hyper-Local Beer &amp; Wine &ndash; These drinks put the "cheers" in local flavors, connecting customers to regional brews and supporting nearby craft producers. 7. Fermented/Pickled Foods &ndash; From kimchi to pickled veggies, these zesty, tangy flavors are in a pickle to please diners who love a unique flavor punch. 8. Wellness Drinks &ndash; Functional beverages packed with ingredients like vitamins and probiotics are taking center stage, offering a sip of wellness in every glass. 9. Creative Spritzes &ndash; Refreshing, light and often low-alcohol, spritzes are sparking up the beverage scene, delivering a bubbly experience without the buzz. 10. Value Deals &ndash; With inflation still on consumers' minds, value-focused deals are keeping dining out accessible for budget-conscious patrons.
"Macro trends reflect the bigger-picture priorities of today's consumers, extending beyond just what's on the plate to convenience, creativity, and efficiency," Moutray added. "As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year's forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience."
Source: National Restaurant Association
The National Restaurant Association surveyed nearly 300 culinary and industry professionals in the United States in October 2024.

2025 What's Hot Culinary Forecast from the National Restaurant Association predicts top menu trends for next year.

The New "Fun Guys": 'Shrooms, Hot Honey & Southeast Asian Flavors to Spice Up Restaurant Menus in 2025

Winter may be known as a long stretch of cold weather, but the months of December, January, and February are also the perfect time to get cozy and warm up with new seasonal menu items. As temperatures drop, anticipation rises for limited-time offers (LTOs) with comforting flavors and warm, hearty ingredients.
Thirty-two percent of consumers associate the winter with special flavors, according to the market research firm Datassential, and 41% say seasonality is a strong draw when <a href="https://www.campbellsfoodservice.com/4-tips-for-successful-ltos/" target="_blank">considering new items and LTOs</a>.1 
While consumers expect flavors like eggnog and gingerbread during the winter holidays, it takes some creativity to develop concepts that stand out in the blur of seasonal LTOs. <a href="https://coffeebean.com/" target="_blank">The Coffee Bean &amp; Tea Leaf chain</a>, for example, brewed up a successful LTO with its Cookie Butter Iced Latte, which Datassential cited as a unique, top-performing menu item.1
Here are five seasonal ideas to help get your winter menu on a hot streak of sales and customer satisfaction.
1. Unique Ways to Use Citrus
Oranges, lemons, and other citrus fruits are often associated with warmer months, but winter citrus fruits like blood and mandarin oranges, Meyer lemons, and grapefruits present palate-pleasing possibilities for winter menus.
These fruits are great not just for desserts (think: mandarin orange cheesecake). Versatile enough for both sweet and savory dishes, they can add brightness and a twist of flavor to salads and heavier winter meals, including turkey and chicken dishes.
2. Creative Bread Offerings
There are few things more comforting and satisfying than a loaf of fresh bread to enjoy on its own or as part of a meal. Artisan bread varieties with unique flavors and textures, such as sourdough made with ancient grains or breads infused with herbs and spices, can be especially appealing and lend themselves to a variety of culinary applications.
During the winter months, a steaming bowl of soup with a slice or two of homemade bread for dipping can be especially appealing. Or, consider an elevated grilled cheese with all the fixings between two slices of homemade sourdough and served with a hot bowl of soup.
Bread baskets are also a nice complement to a meal. The casual comfort restaurant chain <a href="https://www.elliebirdva.com/" target="_blank">Ellie Bird</a> elevates its bread basket by featuring items like pineapple buns and house-made focaccia with grilled scallion butter.
3. Comfort Food with Global Flair
Bring diverse flavors and textures to winter menus with winter dishes from various cuisines around the world, such as Indian curries, Japanese hot pots, and chicken tagines.
Also consider adding plant-based recipes that combine comfort and global flavor. Bear in mind that customers are gravitating toward the trends of plant-based comfort foods and bold global flavors, as shown at this year&rsquo;s Natural Products Expo West in Anaheim, California.2 
4. Braising and Slow-Cooked Meals
Braising brings a feast of possibilities to the table when it comes to comforting, hearty dishes that you can serve all winter long. From a braised short rib dinner or pot roast to chicken thighs, lamb shanks, and more, braising combines wet and dry heat to add flavor and make meat extra tender and juicy.
Braising has always been a go-to cooking technique when it comes to creating cohesive winter dishes, but a new protein, oxtail, is gaining popularity, according to a report from Datassential. &ldquo;A nice seared steak is still a crowd favorite, but many are looking to braise cuts that take a long while to get to tenderness,&rdquo; reads the report. &ldquo;Short ribs have been the darling here, but oxtail is starting to have a moment.&rdquo;
According to a Datassential report from 2020, oxtail penetrated only 2% of U.S. restaurant menus, with 25% of consumers having ever tried it.3 Popular with Black Americans for generations, more restaurants are adding braised oxtail to their offerings.
The <a href="https://armitagealehouse.com/wp-content/uploads/AAH-FoodCocktail-Menu-06-08-22.pdf" target="_blank">Armitage Alehouse</a> in Chicago, Illinois, added an Oxtail and Red Wine Pot Pie with bone marrow and root vegetables to its arsenal of comfort foods. The New York City restaurant <a href="https://www.tatiananyc.com/menus/" target="_blank">Tatiana</a>, by Chef Kwame Onwuachi, introduced a shared plate for two of Braised Oxtail with rice, peas, thumbelina carrot, and chayote squash to high acclaim. In addition, the <a href="https://www.blueribbonbrasserie.com/" target="_blank">Blue Ribbon Brasserie</a> in New York is taking its braising technique a step further by creating a condiment in its Beef Marrow and Oxtail Marmalade, which is made with both Port and dry red wine.
Beyond oxtail and beef, restaurants are finding success with braising other proteins. <a href="https://www.tedsmontanagrill.com/menu-bison.html" target="_blank">Ted&rsquo;s Montana Grill</a>&mdash;which has locations throughout the U.S.&mdash;offers slow-braised Bison Short Ribs with garlic mashed potatoes and buttered carrots. The Plato de Barbacoa (Lamb Barbecue Plate) at <a href="https://www.aquiestexcoco.com/" target="_blank">Aquis es Texcoco</a> locations in California features meat slow-roasted for more than seven hours in an underground fire pit covered with leaves from the maguey plant.
5. Festive, Nostalgic Desserts and Drinks
Fifty-seven percent of consumers are interested in nostalgic desserts&mdash;a percentage that jumps to 62% for Gen Z, who hanker after old-school desserts like Viennetta ice-cream cake, a &rsquo;90s hit that returned to U.S. stores in 2021.4 
During the winter months, desserts featuring seasonal fruits like pears, apples, or cranberries can be big winners. You can also offer comforting treats like bread pudding, warm fruit crisps, or spiced cakes to evoke a sense of nostalgia.
Named &ldquo;America&rsquo;s Best New Restaurant&rdquo; at the 2023 James Beard Foundation Awards, <a href="https://kannrestaurant.com/" target="_blank">Kann,</a> in Portland, Oregon, has had great success with Baked Haiti, a twist on nostalgic baked Alaska. The recipe includes cinnamon-spiced meringue, star anise, vanilla, and an airy, charred coconut custard studded with lime and covered in meringue. The dessert has become a classic on the restaurant&rsquo;s winter menu.5
The same line of thinking can be applied to holiday-inspired beverages. According to a survey, 90% of Americans say they like to indulge in hot chocolate around the holidays. A close second was tea (78%), followed by apple cider (67%) and eggnog (55%).6
For winter menus, as with all seasons, a balanced mix of traditions and taste adventures is a recipe for success.
Content courtesy of Nestle Professional
1Datassential, Seasonal LTOs Report, 2020
2Good, Kate, &ldquo;<a href="https://plantbasedfoods.org/latest/6-plant-based-trends-at-expo-west-2024" target="_blank">Convenient Comfort, Plant-Forward Protein, and Indulgent Creamers: 6 Trends at Expo West 2024</a>,&rdquo; Plant-Based Food Association, March 20, 2024
3Datassential, Trend Watch: Oxtail, November 2020
4Datassential, FoodBytes: Dessert Decadence, 2023
5Datassential, <a href="https://reportpro.datassential.com/details/13826" target="_blank">Top 10 Innovative Operators</a>, 2024
6Sanders, Linley, &ldquo;<a href="https://today.yougov.com/consumer/articles/44840-hot-chocolate-americans-favorite-holiday-beverage" target="_blank">Hot Chocolate Is Americans' Favorite Holiday Beverage</a>,&rdquo; YouGov, December 22, 2022

As temperatures drop, anticipation rises for limited-time offers (LTOs) with comforting flavors and warm, hearty ingredients.

Hot Tips: 5 Seasonal Ideas for Winter Menus

To target niche markets for your restaurant, you can identify a specific customer group based on factors like dietary restrictions, cultural cuisine, lifestyle, or a unique dining experience, then tailor your menu, ambiance, marketing, and promotions to cater specifically to their needs; this can involve conducting market research to understand your local demographics, analyzing competitors, utilizing social media to target specific audiences, and building loyalty programs to retain niche customers.
Key strategies to target niche markets:
1. Identify your niche:
<ul>
<li>Cuisine specialization:&nbsp;Focus on a specific cuisine like authentic Ethiopian food, high-end molecular gastronomy, or plant-based dishes.</li>
<li>Dietary needs:&nbsp;Cater to specific dietary restrictions like gluten-free, keto, vegan, or paleo.</li>
<li>Lifestyle focus:&nbsp;Target health-conscious diners with calorie-counted menus, athletes with high-protein options, or business professionals with quick lunch options.</li>
<li>Community-based:&nbsp;Cater to a particular cultural group or neighborhood with cuisine relevant to their heritage.</li>
</ul>
2. Market research and analysis:
<ul>
<li>Local demographics:&nbsp;Understand the demographics of your area to identify potential niche markets.</li>
<li>Competitor analysis:&nbsp;Identify gaps in the market where your restaurant can stand out.</li>
<li>Customer feedback:&nbsp;Listen to your existing customers to understand their preferences and potential niche areas.</li>
</ul>
3. Targeted marketing strategies:
<ul>
<li>Social media marketing:&nbsp;Utilize social media platforms to reach your desired niche audience with relevant content and targeted ads.</li>
<li>Influencer marketing:&nbsp;Collaborate with influencers who cater to your target niche.</li>
<li>Email marketing campaigns:&nbsp;Segment your email list to send targeted promotions to specific customer groups.</li>
<li>Local partnerships:&nbsp;Collaborate with local businesses that cater to your niche market.</li>
</ul>
4. Menu and ambiance customization:
<ul>
<li>Unique menu items:&nbsp;Develop signature dishes that align with your niche focus.</li>
<li>Atmosphere design:&nbsp;Create a dining space that resonates with your target audience.</li>
<li>Special events and promotions:&nbsp;Host themed events or offer exclusive deals for your niche customers.</li>
</ul>
5. Loyalty programs and customer engagement:
<ul>
<li>Tiered rewards:&nbsp;Create a loyalty program that rewards frequent customers with exclusive benefits.</li>
<li>Personalized communication:&nbsp;Interact with customers on a personal level through email, social media, or in-person.</li>
</ul>
Source: AI-generated content

What are the key strategies needed to target niche markets?

How to Target Niche Markets for Your Restaurant

Health inspectors are tasked with inspecting restaurants to ensure your establishment is following proper food-safety guidelines. These inspectors, usually employed by state and local health departments, can show up without warning&mdash;even in the middle of a busy rush&mdash;so they really see how a restaurant operates. Typically, they&rsquo;re looking for common food-safety violations, such as pest control issues, unintended contamination, lack of hand washing, poor sanitization, and improper temperature controls. &ldquo;Guests don&rsquo;t always know about the many food-safety practices you and your employees follow in your kitchens,&rdquo; says Patrick Guzzle, the Association&rsquo;s vice president of Food Science, and a former health inspector. &ldquo;They&rsquo;ll often rely on local or state health department inspection reports, which are usually public record.&rdquo; Though health inspections can feel stressful for both operators and their employees, there are steps beyond following the proper safe food protocols that you can take to score well. Here are 7 tips to follow during your next inspection:
1. Communicate to the inspector anything out of the ordinary that&rsquo;s taking place during the inspection. For example, if you&rsquo;re preparing a large order for a catered event, dealing with a supply issue, or are short staffed, explain the issues clearly up front.
2. Accompany the inspector during the walk-through so you can offer thoughts and answer questions on what they&rsquo;re seeing and why it might be a problem. Never argue; just be prepared to take mental and/or physical notes for follow-up fixes.
3. If you&rsquo;ve already implemented good food-safety practices, you shouldn&rsquo;t have to change your normal practices during the inspection. Nevertheless, you might want to tell your staff to be prepared to answer any questions the inspector may have.
4. Demonstrate your knowledge of good food-safety practices. Ensure everyone is washing their hands frequently (make sure your handsinks are clear, equipped and operating), checking temperatures, and taking other measures to help show the inspector you and your employees practice good food safety controls.
5. Make sure you know proper health and hygiene practices if asked, including when to restrict or excuse an employee from work because of health concerns.
6. Ask the inspector any questions you may have about what he or she is finding. If they identify problems, ask how soon the issue has to be fixed.
7. At the end of the inspection, ensure you know what you&rsquo;re signing off on. Will the inspection report call for follow-up visits or reports? Take the inspector&rsquo;s contact information in case you have additional questions.
Source: <a href="https://www.foodsafetyfocus.com/blog/2022/june-2022/7-tips-to-ensure-your-health-inspection-makes-the" target="_blank">Food Safety Focus</a>

Take these steps to meet guidelines and receive the right score!

7 Tips to Ensure Your Health Inspection Makes the Grade

Creating a restaurant business plan is a critical step in launching a successful dining establishment. This document serves as a roadmap for your business, outlining your concept, target market, financial projections, and strategies for growth. Whether you're opening a casual caf&eacute; or a high-end restaurant, a well-crafted business plan will help you secure funding, attract partners, and navigate the challenges of the foodservice industry. Here&rsquo;s a step-by-step guide on how to write a comprehensive restaurant business plan.
1. Executive Summary
The executive summary is the first section of your business plan but should be written last. It provides a concise overview of your entire plan, highlighting the most critical points. This section should include:
<ul>
<li>Business Concept: A brief description of your restaurant, including its name, location, and the type of cuisine you'll offer.</li>
</ul>
<ul>
<li>Mission Statement: Define your restaurant&rsquo;s purpose and core values.</li>
</ul>
<ul>
<li>Goals and Objectives: Outline your short-term and long-term goals.</li>
</ul>
<ul>
<li>Keys to Success: Identify the factors that will contribute to your restaurant's success.</li>
</ul>
Though this section is brief, it is crucial as it sets the tone for the rest of the document and is often the first thing investors will read.
2. Company Description
In this section, provide a detailed description of your restaurant. This should include:
<ul>
<li>Legal Structure:&nbsp;Describe the legal structure of your business (e.g., sole proprietorship, partnership, corporation).</li>
</ul>
<ul>
<li>Ownership:&nbsp;Introduce the owners of the restaurant and their roles.</li>
</ul>
<ul>
<li>Concept and Theme:&nbsp;Explain the overall concept, theme, and atmosphere you plan to create. This includes your restaurant&rsquo;s design, d&eacute;cor, and any unique selling points (USPs).</li>
</ul>
<ul>
<li>Location:&nbsp;Detail the location of your restaurant, including why you chose this area and how it fits with your target market.</li>
</ul>
This section is where you establish your restaurant's identity and differentiate it from competitors.
3. Market Analysis
A thorough market analysis is essential for understanding the competitive landscape and identifying your target customers. This section should cover:
<ul>
<li>Industry Overview:&nbsp;Provide an analysis of the <a href="https://www.agilysys.com/en/solution-studios/restaurants/" target="_blank">restaurant industry</a>, focusing on trends, growth rates, and market size.</li>
</ul>
<ul>
<li>Target Market:&nbsp;Define your target audience, including demographic information such as age, income level, lifestyle, and dining preferences.</li>
</ul>
<ul>
<li>Competitive Analysis:&nbsp;Identify your direct and indirect competitors. Analyze their strengths and weaknesses, and explain how your restaurant will stand out.</li>
</ul>
<ul>
<li>Market Needs:&nbsp;Discuss the unmet needs in the market that your restaurant will address.</li>
</ul>
A well-researched market analysis demonstrates that you understand your customers and the competitive environment.
4. Menu and Services
The menu is the heart of any restaurant. In this section, provide a sample menu that showcases your offerings. Include:
<ul>
<li>Menu Items:&nbsp;List the dishes, beverages, and any special items you plan to serve. Consider including pricing to demonstrate the perceived value.</li>
</ul>
<ul>
<li>Menu Design:&nbsp;Describe the visual and conceptual design of the menu, emphasizing how it complements your restaurant&rsquo;s theme.</li>
</ul>
<ul>
<li>Special Services:&nbsp;Outline any additional services you&rsquo;ll offer, such as catering, delivery, or private events.</li>
</ul>
Your menu should reflect the overall concept of your restaurant and appeal to your target market.
5. Marketing and Sales Strategies
Your marketing and sales strategies will determine how you attract and retain customers. This section should include:
<ul>
<li>Branding:&nbsp;Describe your branding strategy, including your logo, color scheme, and brand voice.</li>
</ul>
<ul>
<li>Promotion:&nbsp;Detail the promotional tactics you&rsquo;ll use to generate buzz, such as social media campaigns, influencer partnerships, or local events.</li>
</ul>
<ul>
<li>Sales Strategy:&nbsp;Explain how you plan to increase sales, such as offering loyalty programs, special promotions, or upselling techniques.</li>
</ul>
<ul>
<li>Pricing Strategy:&nbsp;Discuss your pricing strategy and how it aligns with your market positioning.</li>
</ul>
An effective marketing plan will help you build a strong brand and drive traffic to your restaurant.
6. Operations Plan
The operations plan outlines the day-to-day management of your restaurant. This section should cover:
<ul>
<li>Staffing:&nbsp;Detail your staffing needs, including the number of employees, their roles, and any training programs you&rsquo;ll implement.</li>
</ul>
<ul>
<li>Suppliers:&nbsp;Identify your key suppliers for ingredients, equipment, and other essentials.</li>
</ul>
<ul>
<li>Technology:&nbsp;Discuss any technology you&rsquo;ll use, such as point-of-sale (POS) systems, online reservation platforms, or kitchen management software.</li>
</ul>
<ul>
<li>Health and Safety:&nbsp;Outline the health and safety protocols you&rsquo;ll follow to comply with local regulations.</li>
</ul>
A solid operations plan ensures that your restaurant runs smoothly and efficiently.
7. Management Team
Investors want to know that your restaurant is in capable hands. In this section, introduce your management team:
<ul>
<li>Owner/Founder:&nbsp;Provide a brief biography, including your experience and expertise in the restaurant industry.</li>
</ul>
<ul>
<li>Key Personnel:&nbsp;Introduce key members of your management team, such as the head chef, general manager, and marketing director. Include their qualifications and roles within the business.</li>
</ul>
<ul>
<li>Advisors:&nbsp;Mention any advisors or consultants who will contribute to your restaurant&rsquo;s success.</li>
</ul>
Highlighting a strong management team can build confidence in your ability to execute the business plan.
8. Financial Plan
The financial plan is one of the most critical sections of your business plan, especially for potential investors. It should include:
<ul>
<li>Startup Costs:&nbsp;Outline the initial costs of launching your restaurant, including rent, equipment, licenses, and marketing.</li>
</ul>
<ul>
<li>Revenue Projections:&nbsp;Provide detailed revenue projections for the first few years, broken down by month or quarter.</li>
</ul>
<ul>
<li>Profit and Loss Statement:&nbsp;Include a projected profit and loss statement, showing expected revenues, costs, and profits.</li>
</ul>
<ul>
<li>Break-Even Analysis:&nbsp;Calculate the point at which your restaurant will become profitable.</li>
</ul>
<ul>
<li>Funding Requirements:&nbsp;If you&rsquo;re seeking investment, specify how much capital you need and how you plan to use it.</li>
</ul>
Accurate financial projections demonstrate the viability of your business and its potential for growth.
9. Appendix
The appendix is where you can include any additional information that supports your business plan. This may include:
<ul>
<li>Resumes of Key Personnel</li>
<li>Sample Menus</li>
<li>Market Research Data</li>
<li>Legal Documents</li>
<li>Floor Plans</li>
</ul>
The appendix provides supplementary material that gives investors a deeper understanding of your business.
Writing a restaurant business plan requires careful planning and research. By following these steps, you&rsquo;ll create a comprehensive and compelling plan that will guide your restaurant&rsquo;s growth and attract potential investors. Remember, a well-thought-out business plan is not just a tool for securing funding; it&rsquo;s a roadmap for your success in the competitive restaurant industry.
Source: <a href="https://www.agilysys.com/en/how-to-write-a-restaurant-business-plan/" target="_blank">Agilsys</a>

A well-thought-out business plan is not just a tool for securing funding; it’s a roadmap for your success in the competitive restaurant industry.

How to Write a Restaurant Business Plan

If you feel that digital marketing isn’t giving your local restaurant the results you need, then it's time to explore more targeted strategies.

The Ultimate Guide to Local Restaurant Marketing 2025

Catering is becoming a major off-premise revenue driver for many restaurants. This is especially true for restaurants that successfully build menus to attract sizable orders from workplaces. Workplace catering is not only lucrative, but it can provide an ongoing revenue stream during periods when restaurants are traditionally less busy&mdash;the 9-to-5 work week.
The numbers don&rsquo;t lie: Catering is on the rise with the average ezCater order over $400, and 39 percent of corporate clients ordering weekly in 2024 (a 22 percent increase from the previous year). Plus, nearly half of these orders serve groups of 20 or more.
With 53 percent of business orderers planning to increase their workplace food spend, it&rsquo;s worth crafting a standout menu that meets the needs of workplaces. To help curate the optimal catering menu that will satisfy diverse palates and significantly boost the bottom line, start with these tips.
Create Customized Catering Packages 
Corporate orderers love customizable catering packages like build-your-own bars, bundles, and buffets with options for sides and desserts. It allows them to pick and choose a mix of items to appeal to their diverse workforce. On the restaurant side, it allows for pairing premium items with lower-cost sides to optimize profit margins while still providing affordable signature dishes.
Offer Grab-and-Go Convenience Items and Boxed Lunches 
Boxed lunches represented 30% of ezCater orders in 2023. Simple and convenient individually-packaged catering is a staple of worksite dining and having those selections available on the menu can help expand a restaurant&rsquo;s customer base.
Individual meal options could include things like sandwiches, salads, or bowls, along with all the necessary condiments and utensils for added convenience.
Include and Promote Dietary-Friendly Items 
Companies are being more mindful about accommodating diverse dietary needs, from vegan and vegetarian to gluten-free. In fact, restaurants on the ezCater platform that include items that accommodate dietary restrictions see an 8% increase in average order size.
When restaurants don&rsquo;t cater to different dietary needs, it could result in missing out on a catering order entirely. On the other hand, including dietary-friendly options and making them easy to identify in the menu, could help elevate a restaurant to become a client&rsquo;s caterer of choice. Take Potbelly, for example. Since adding vegetarian and vegan options to its menu in late 2023, those options have been ordered thousands of times.
Expand to Breakfast, Beverages, and Desserts
Rounding out a catering menu with options for day parts beyond lunch is another way to increase revenue and become a one-stop caterer for business customers. Why not start with breakfast? Considering that breakfast is the #1 searched cuisine type and the #1 searched term on ezCater.com, it&rsquo;s a growing segment worth exploring.
The Texas-based barbecue restaurant, McKenzie&rsquo;s Barbeque &amp; Burgers, decided to do just that, and the cooks were already working early hours because of the &ldquo;low and slow&rdquo; cooking methods required for their signature meats. McKenzie&rsquo;s adjusted its opening hours on ezCater to accommodate earlier meal times, and it has since seen an uptake in orders.
Other upselling opportunities can come from prominently displaying a selection of desserts and popular beverages on ordering pages. Think cookie and brownie trays, bottled water, assorted sodas, gallon iced teas, and breakfast drinks like boxed coffee and orange juice. These sweet treats and drinks can complement meals and help boost average order value. In fact, one in three ezCater orders include beverages and one in five include desserts.
Add Visuals to Make Your Menu Mouth-Watering 
Photos can influence customers more than descriptions and reviews, which is why savvy restaurants are putting their best food photos forward. Share images of best-sellers, high-margin items, and dishes aimed at those with specific dietary needs. Just be sure to keep menu photos realistic to what customers will receive.
Sharing photos of its DIY taco spreads on its menu pages has been integral in helping bartaco&rsquo;s catering sales grow rapidly.
Stick with Standardization 
For restaurants with multiple locations, maintaining a standardized catering menu can ensure consistency while also simplifying the management of menu modifications for when new or seasonal items must be added.
For customers, particularly those who travel, being able to expect the same quality and choices no matter where they are enhances their overall customer experience with a brand.
This standardization also provides valuable data to gauge how various menu items perform and ensures that top-selling items are featured on all menus.
Commit to a Profit-Driving Catering Menu
Success in catering goes beyond simply tweaking a take-out menu. A strategic approach that incorporates customizable packages, individual options, and dietary diversity is critical. Coupled with visually appealing menus featuring professional photography, these tactics not only meet the current market demand, but can help set a restaurant apart as the go-to choice for corporate catering.
Source: Michelle Smart, <a href="https://www.fsrmagazine.com/feature/8-proven-tips-for-optimizing-your-restaurants-catering-menu/" target="_blank">FSR</a>

The sales channel is playing an increasingly critical role in restaurant growth.

8 Proven Tips for Optimizing Your Restaurant’s Catering Menu

The holiday season is full of opportunities for family, friends and co-workers to celebrate, but a celebration can quickly turn to tragedy when someone has overindulged in alcohol beverages. That tragedy can quickly extend to your business if that overconsumption can be traced back to your establishment. You and your staff can help prevent over-service and reduce the risks associated with serving alcohol. Here are some basic tips to help you serve alcohol safely. Get trained. Programs like <a href="https://www.servsafe.com/ServSafe-Alcohol" target="_blank">ServSafe Alcohol</a>&reg; prepare managers and all service staff members including bartenders, servers, bussers, bouncers, hosts and valets to safely and effectively handle difficult real-world situations that will protect your guests and your operation. Flexible online and on-site training is available in English and Spanish and is state-specific to meet regulatory requirements. Check IDs. Check the identification of anyone who looks younger than 35. Refuse service to anyone who can&rsquo;t provide a valid form of ID. Learn how to verify ID:
<ul>
<li>by type</li>
<li>for valid expiration date</li>
<li>for signs of modification or alteration</li>
<li>for valid birthdate</li>
<li>by matching physical traits</li>
</ul>
Know how to predict intoxication. Learn how to estimate a guest&rsquo;s BAC (blood alcohol content), and, based on an estimation of a guest&rsquo;s weight, how many standard drinks of wine, beer or liquor will cause a guest&rsquo;s BAC to rise above 0.08%, the legal limit of intoxication in most states. Measure and count drinks. Understand strategies for measuring and pouring drinks carefully, counting how many drinks a guest has had, and knowing how much alcohol is in each type of drink. Enforce a one-drink rule. Allow your guests only one alcohol beverage at a time. Discourage drinking games, competitive drinking or rapid drinking. Pace your service. Since most people are able to metabolize only one drink per hour at most, try to pace beverage service so guests don&rsquo;t imbibe any faster than that. Keep your guests hydrated. Alcohol dehydrates the body. Provide a glass of water with each drink, and offer soft drinks, juice, and coffee as alternatives to beverage alcohol. Non-alcohol drinks, including cocktails, wine and beer, also are big business these days. Consider including non-alcohol versions of each on your drinks menu. Know how to spot signs of intoxication. Every staff member on the front lines should actively look for signs of inebriation from the moment guests arrive (they may have been drinking somewhere else beforehand). Maintain this awareness throughout their stay. Your care and concern will not only ensure your guests get great service and have a good time, but will help to keep them safe, too. Look for behavioral clues that suggest a guest has been overserved:
<ul>
<li>Relaxed inhibitions&mdash;loud conversation, laughter and rude comments, and being overly friendly, for example.</li>
<li>Impaired judgment&mdash;switching to stronger drinks or complaining about drink strength, drinking more rapidly, and making irrational or aggressive statements.</li>
<li>Slowed reaction time&mdash;moving or talking more slowly, losing a train of thought, apparent drowsiness all suggest impairment.</li>
<li>Diminished motor coordination. Staggering, swaying, stumbling, slurring and spilling are classic signs of impairment. Take their darts away (please!) and stop service.</li>
</ul>
Offer the right kinds of food. How much and what kinds of food a guest eats an affect their BAC. High-fat and high-protein foods are better choices for preventing intoxication, while foods high in carbohydrates and salt are likely to increase a guest&rsquo;s chances of becoming intoxicated. Identify designated drivers. Find out if the party you&rsquo;re serving has a designated driver. If so, you may even wish to offer non-alcohol beverages to that individual free of charge. Offer transportation when necessary. Provide alternate transportation for impaired guests, either through a shared ride service or by enlisting the help of sober friends. Use our resources. The Association offers a host of resources on how to serve alcohol safely and diffuse difficult situations. Check out&nbsp;the&nbsp;<a href="https://www.servsafeservitup.com/resource-center/" target="_blank">ServItUp library</a> of resources. Holiday celebrations should be as safe as they are joyful. You can help make that happen by knowing how to serve alcohol safely.
Download the&nbsp;<a title="Toolbox_NRA_Understanding_How_Alcohol_Affects_the_Body_ebook" href="https://greatmenusstarthere.com/uploads/files/Toolbox_NRA_Understanding_How_Alcohol_Affects_the_Body_ebook.pdf" target="_blank">ebook</a> here.
Source: National Restaurant Association

Help your guests celebrate the holiday season safely with these ServSafe ServItUp alcohol service tips.

Serve Alcohol Safely during the Holiday Season

Archives

The 2025 Issue

Forecasting Slow Growth & Positive Future for Food Away from Home

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About the Menu

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Consumer Insights

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