Campbells Culinary Reserve Jerk Chicken - both - skyscraper - 02.26

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Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

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Tyson - Wright Brand Bacon - skyscraper - both - 04.21

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

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When it comes to restaurant staffing issues, we have good news and bad news. Let&rsquo;s start with the good stuff. According to the National Restaurant Association&rsquo;s <a href="https://go.restaurant.org/rs/078-ZLA-461/images/SOI-2025-Report.pdf?version=0&amp;utm_source=backofhouse&amp;utm_medium=website&amp;utm_content=articles&amp;utm_campaign=employees_longer" target="_blank">2025 State of the Industry Report</a>, 32% of restaurant operators say they don&rsquo;t have enough employees to manage current customer demand. Why is that good news? Because it&rsquo;s actually down quite a bit from 2021, when 78% of employers said the same.
Now here&rsquo;s the not-so-great news. According to the same industry report, 77% of restaurant operators still identify restaurant employee retention and recruitment as significant challenges.
<a href="https://backofhouse.io/vendors/yelli" target="_blank">Yelli</a> founder Danielle Casilio tells us that the secret to confronting these challenges is better restaurant onboarding and training. <a href="https://www.yelliapp.com/?utm_source=backofhouse&amp;utm_medium=website&amp;utm_content=articles&amp;utm_campaign=employees_longer" target="_blank">Yelli</a> is a digital training platform that helps streamline initial restaurant staff training, continuing education, menu testing, and more.
As Danielle tells us, this type of centralized, organized, and digitized approach to training can reduce restaurant employee turnover and have far-reaching benefits for your restaurant's internal culture. Let&rsquo;s take a closer look at exactly how.
Is It Time To Modernize Your Restaurant Staff Training Strategy?
As restaurants modernize in so many other areas of their operation, training is often an afterthought. As Danielle explains, &ldquo;Restaurants have scheduling apps, and checklist apps, and of course, everybody's used to having (or has heard about) a POS [point of sale] by now. Training is of one of the pieces that has been left in the dark ages. We talk to these super-modern restaurants, and they tell us, &lsquo;We have our handbook, and that's it.&rsquo;&rdquo;
Danielle argues that this approach just doesn&rsquo;t cut it anymore. And she would know. Before launching Yelli in 2019, she worked as a server and a director of staff training in a number of restaurants. She saw firsthand the frustration and inefficiency that team members experience in environments without a streamlined approach to restaurant staff training.
&ldquo;It was really normal with every restaurant that I worked in to see messy stacks of paper, documents, and files in different places,&rdquo; says Danielle. &ldquo;These fine dining restaurants that were making $20 million a year in revenue and had unlimited resources &mdash; they still weren&rsquo;t tapping into more formal training strategies.&rdquo;
The Connection Between Onboarding, Training, and Turnover
So what does all of this disorder and frustration mean for restaurant employee retention? Danielle explains that it simultaneously makes it harder and less desirable for employees to stick around.
&ldquo;From a staff perspective, if I'm coming into a new job and the onboarding process is disorganized and chaotic and all over the place, I get really frustrated, and I might not stay at that job,&rdquo; says Danielle.
&ldquo;And I hear a lot from operators and managers who tell me &lsquo;We hire people and they don't always make it through training. This is so frustrating, because we spend this money to hire them and we pay people to train them and bring them on, and then they don't even get to one day on the floor.&rsquo;&rdquo;
Danielle points to this as proof that restaurant staff retention issues often begin with failures at the onboarding stage. She adds, &ldquo;Organization, consistency and communication &mdash; those are the big pain points when it comes to training.&rdquo;
5 Key Benefits of Digital Training
So what are a few strategies for treating those pain points? As Danielle tells us, &ldquo;If you want to reduce turnover, and you want your team members to have everything that they need in one place, and you want to get rid of that chaos, then it's worth learning how to use the technology we have at our fingertips.&rdquo;
Below, we highlight a few ways that digitizing your restaurant onboarding and training can improve performance, eliminate chaos, and reduce restaurant employee turnover.
1. Training on the Go
One of the best ways to improve restaurant staff training is to provide employees with opportunities to learn on their terms. And increasingly, your employees are on their smartphones. For many of your employees, hard-copy training material is simply outdated and counterintuitive.
&ldquo;Especially with younger staff members coming in, everybody's on their phone all the time,&rdquo; says Danielle. &ldquo;They don't read the long handouts. If you want them to be able to retain that information and look at it more than once before throwing it in their trunk, then the app-based route is the way to go.&rdquo;
Not only is this approach more intuitive for your younger employees, but it also creates access to training materials anytime and anywhere.
As Danielle explains, &ldquo;We take the traditional training methods that everyone's used to and digitize them. This makes it easier for everybody on the management side to organize, update, and deliver. And it makes it easier for staff to just pull it up anywhere, versus having to log into a computer somewhere.&rdquo;
2. Keeping Up With the Changes
There&rsquo;s a good reason to ensure that your employees have this level of constant, on-the-go access to restaurant staff training materials. As Danielle points out, &ldquo;Things are always changing in restaurants, usually on the menu side, but also sometimes with procedures or guidelines on certain things. That constantly changing information adds this other layer that makes it harder to keep things organized.&rdquo;
If these changes aren&rsquo;t effectively communicated to your entire team, it can be crushing for both employee performance and morale. That can translate directly into reduced restaurant staff retention.
&ldquo;We hear frustration from veteran staff all the time. They&rsquo;ll say, &lsquo;I've been here for X amount of years, but I still get left out of the loop if I don't make it to pre-shift,&rsquo;&rdquo; Danielle tells us. &ldquo;So having one place where all of that information can live, where managers can just go into the app to make a change and notify everybody on the team right away &mdash; that really reduces the amount of errors that veteran team members are making just as much as new hires.&rdquo;
3. Creating Consistency
Digitizing your training strategy also provides assurance that everybody, everywhere has access to the same information. This is just as important for those who provide training as it is for those who receive it.
Speaking from her own experience as a staff trainer, Danielle recalls that &ldquo;it would be stressful for me to not know what was going on. And then once I did know what was going on, and I was training new people, the amount of work it took to make sure they knew everything was really draining.&rdquo;
Not only was it draining, but it was also a deeply inefficient and scattershot way to provide restaurant staff training. As Danielle explains, &ldquo;It&rsquo;s about consistency &ndash; making sure that every server that comes in gets the same training and not something different based on who is training them that day or what manager is working.&rdquo;
Of course, the human element of training remains central. Danielle explains that digital training strategies are meant to &ldquo;supplement in-person training. It doesn't replace in-person training. It just acts as the one source of truth during training, whether that's for the staff, the manager, or the trainer.&rdquo;
4. Simplifying Your Training Program
Danielle observes that another major source of failure for restaurants using old-fashioned staff training methods is the sheer complexity of their approach. As Danielle tells us, &ldquo;One thing that we see over and over again is content that is overly complicated for what it is, or training materials that say the same thing five different ways across a 50-page document.&rdquo;
Neither staff members nor managers have the time to deal with training materials designed this way. And it&rsquo;s also not a very practical way to learn or retain information. Danielle says the focus needs to be on &ldquo;getting that information simplified. Boiling it down to what your team needs to know to go out, serve guests, and give them a good experience. That's it.&rdquo;
That&rsquo;s why Yelli&rsquo;s training materials are designed for maximum ease of use. Danielle explains, &ldquo;Everything is in flashcard format. We really wanted to make it easy for people to learn the information in that bite-sized piece. So everything from the menus to the uniforms to table numbers are all in flashcard format. That makes it easy for everybody on the team to digest or look up.&rdquo;
5. Raising Morale
Internal culture and worker morale are major determinants of restaurant employee retention. Danielle observes that restaurants with inconsistent training models are far more vulnerable to low morale. But with digital training, &ldquo;The biggest thing we hear is the team is happier. We hear how the trainers' lives are better and that new team members are impressed with the training when they come in.&rdquo;
&ldquo;This is an effective way to reduce restaurant employee turnover,&rdquo; Danielle points out, &ldquo;because new hires come in and say, &lsquo;This place has their stuff together. They're going out of their way to give me these tools. Right off the bat, I think my life working here is going to be better for that.&rdquo;
Not only does this lead to improved retention, but Danielle observes anecdotally that quite a few of her own clients have parlayed this improved retention into growth. She explains, &ldquo;We&rsquo;ve seen restaurants that have used us grow faster than they expected and ended up opening new restaurants or new stores.&rdquo;
Choosing the Right Tech for Training and More
This newfound ability to scale upward underscores just how big an impact better restaurant employee retention can have on the bottom line. It also suggests there are other operational benefits that come with improved training methods, including better employee performance, improved customer experiences, and reduced waste.
In addition to digitizing your training strategy, there are a number of other affordable and accessible tools that can help you raise morale, retain employees, and improve your operations
Source: Dave Tomar, <a href="https://backofhouse.io/resources/keep-your-restaurant-employees-longer-with-better-onboarding-training" target="_blank">Back of House</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

According to an industry report, 77% of restaurant operators still identify restaurant employee retention and recruitment as significant challenges.

Keep Your Restaurant Employees Longer With Better Onboarding & Training

Accountability cannot shift based on mood or circumstance.
Training always starts at the door.
Running a restaurant looks different than a lot of people think. There are relationships with vendors to maintain, reservation management and optimization, staffing, orders, invoicing, and then there is the actual service aspect that most people think is the bulk of our job. Before our service starts, there are about three to four hours of other work that need to happen, so we stay efficient, and our staff can make the most money possible.
I think the General Manager role is misunderstood. We are culture builders, and culture is not just a slogan. It is built through daily decisions and consistent standards.
Here are five ingredients I focus on to create a strong culture as a general manager:
1. Punctuality is a Non-Negotiable
Making sure everyone is on time every day is non-negotiable for me. It sets the tone. When the first standard of the day is clear, everything else builds from there. If we ask our guests to be on time, it is even more important that our employees are on time as well.
2. Make Sure Everyone Is Well Informed
For pre-service lineups, we have a system where we use one sheet that contains all food and beverage notes from all of the guests each evening. This helps us give context to staff so we are not just giving people a ton of information without a reference. Making sure everyone is well-informed reduces confusion and makes service feel intentional rather than frantic.
No one, including myself, wants to walk into a restaurant where everyone is running around frantically, that is usually a sign of a lack of direction. There is a time and place to move fast. But when you see people go one way and then quickly go another and nothing gets accomplished, it normally comes from unclear leadership.
3. Hold Everyone to the Same Standard
Holding people accountable for the standards you set and never backing down from them is critical. Accountability cannot shift based on mood or circumstance.
Early in my career, I made the mistake of not being vocal enough to speak up when I saw things we could improve. I used to mostly concern myself with being liked by my coworkers and worrying about others&rsquo; opinions of me. It is impossible to please everyone. Now I focus on improving our service and operations.
There is a very fine line between authority and approachability. A quote from Kobe Bryant has always stuck with me: &ldquo;Leadership is a lonely place.&rdquo; My job is to run a restaurant as profitably as possible, with the business&rsquo;s interests in mind first. I am open to any and all suggestions from our staff on how we can improve operations or service, but I also have to weigh those suggestions against what the business needs to be successful.
4. Build Systems That Support the Entire Team
One of the most important decisions we made was tip pooling the entire restaurant evenly. Everyone works for the entire group. They understand each person&rsquo;s role in service. We do not have to worry about having even cover counts to give everyone an equal opportunity to make money. If someone has a smaller section, they might be running drinks or filling water pitchers. It creates shared ownership.
Consistency in staffing impacts the guest experience long term. We have the same server take care of the same guest in the same seat to the best of our ability. That allows the guest and the server or bartender to establish a relationship beyond your normal everyday restaurant interaction.
5. Be Available and Proficient
Five small daily things shape our culture: being available, trying to provide what we need to succeed, going out of our way to get what we might need day by day rather than waiting, holding everyone to the same standard, and being proficient enough in each role to step in when needed.
Training reflects that structure. Training always starts at the door. If you can run the host stand in a restaurant, you will have a great understanding of how the entire restaurant operates. Once staff members master the host stand they can move on to running food and server assistant positions. From there they will shadow a server and start with a small section. This is how we have ensured longevity and adaptability in all of our servers throughout the years.
Ultimately, culture is reinforced by trust. Owners have to give their GM the tools they need to succeed and leave some of the decision-making solely in the GM&rsquo;s hands. That trust matters.
The best compliment I have ever received from a guest was simple: &ldquo;You really look like you know what you&rsquo;re doing.&rdquo; For a General Manager, that usually means the culture is working.
Source: Kyle Brown, <a href="https://www.fsrmagazine.com/feature/5-ways-to-strengthen-restaurant-culture-as-a-general-manager/" target="_blank">FSR</a>

A GM shares his five ingredients to build teams and elevate performance among staff.

5 Ways to Strengthen Restaurant Culture as a General Manager

With menu prices skyrocketing, consumers are dining out less frequently. To entice them back into restaurants, operators are pulling out all the stops. One way they&rsquo;re aiming to appeal to diners is by creating menus they will crave. That includes healthier fare with functional ingredients, globally inspired dishes and many more unconventional offerings.
The key, according to experts, is getting consumers&rsquo; attention and keeping it. With so many options coming at them at once, and from everywhere, the opportunity to capture loyal followers is getting more difficult.
&ldquo;In the past you could launch an LTO (limited time offering) and get some months of traction out of it,&rdquo; said Katie Belflower, manager of menu research and insights at Technomic, during <a href="https://vimeo.com/1121293112" target="_blank">the September episode of the company&rsquo;s podcast</a>.1 &ldquo;Now, [you only get] a few weeks for people to try it on social media, and then they&rsquo;re ready for the next thing. Operators are up against that timeline of having to continually innovate to keep the public&rsquo;s attention. They&rsquo;re always introducing something new and exciting.&rdquo;
Going global with craveable menus
One of the most sustainable trends capturing the public&rsquo;s attention, experts said, is global fare. Most notably, the versatility of Asian cuisine and flavors makes it the most desired because it&rsquo;s adaptable to familiar fare.
&ldquo;We're seeing Asian sauces and toppings on a pizza or a chicken sandwich,&rdquo; Belflower explained. &ldquo;This offers a way for consumers to try something in almost a &lsquo;safer&rsquo; format. It's something they already know and like.&rdquo;
Datassential offered a host of statistics on how well globally focused cuisine performs on menus in its latest Keynote Report, &ldquo;Global Flavors,&rdquo; published this year.2 According to the report, &ldquo;casual and midscale dining restaurants are the segments where consumers are most likely to have sourced their last globally influenced foodservice item.&rdquo;
It goes on to note in detail that since June, consumers are increasingly eating <a href="https://www.simplotfood.com/recipe/asian-collection" target="_blank">Asian food</a> (23% beyond mainstream Chinese), European food (20% beyond mainstream Italian) and South/Central American food (18% beyond mainstream Mexican) on a weekly basis.
And exactly what are they eating? They&rsquo;re mostly drawn to approachable formats like noodles or rice dishes and tacos or burritos (83%). Additionally, according to Datassential, tacos/burritos garnered more globally inspired interest than <a href="https://www.simplotfood.com/recipe/sweet-pizza" target="_blank">pizza/flatbread</a> (78%), sandwiches (75%) and burgers/hot dogs/sausage (73%) when it comes to typically &ldquo;Americanized&rdquo; formats with global flavors.
For example, Velvet Taco does a great job of incorporating global flavors in its menu, particularly Indian and Korean accents. The chain boasts more than 20 locations across the country with offerings like Korean fried rice tacos, fried paneer cheese tacos and spicy tikka chicken tacos on the menu. There&rsquo;s a big audience for those international takes on tacos.
Comfort meets innovation
Technomic&rsquo;s Katie Belflower said during the podcast that &ldquo;global comfort food is very much trending&rdquo; because consumers are leaning into the familiarity.
&ldquo;Absolutely, yes, within sauces and condiments and spices, but also in full formats as well,&rdquo; she stated. &ldquo;Think about an Asian bao that can be stuffed with anything from Philly cheesesteak to maybe something dessert-inspired. I think that in general, there's a lot of instability within the industry right now, a lot of uncertainty in our world. That&rsquo;s when consumers tend to fall back on comfort food.&rdquo;
Datassential reported that globally influenced snacks and comfort food may be a lower risk way for consumers to try a new food, plus these items typically have lower price points and portions.
&ldquo;Burgers, hot dogs and pizza provide a familiar and craveable platform to experiment with new global ingredients in a way that can be both approachable AND exciting for consumers,&rdquo; the report said. Additionally, the report noted that 78% of consumers were interested in a globally inspired pizza or flatbread; 75% were interested in <a href="https://www.simplotfood.com/blog/5-tips-on-how-to-develop-a-late-night-snack-menu" target="_blank">snacks</a>, and 73% showed interest in burgers and hot dogs.
Marketing that connects
According to Datassential, there are many reasons why consumers are drawn to globally inspired menus beyond curiosity. Some are looking to spice up the variety in their meals (36%), while others do it because they believe some globally focused menus are healthier (33%).
Other factors to consider: A pleasing aroma (84%) and visual appeal (81%) are the most important aspects when consumers are considering new foods. Meanwhile, pronunciation is the least of their concerns (36%); however, consumers say that a detailed description on the menu is very important (76%).
How operators get the word out about their craveable menus is important. Of course, social media is the top way to promote. Authentic storytelling and vibrant visuals help operators stand out.
&ldquo;Restaurants are the top segment to do this, with nearly half (49%) using social media,&rdquo; Datassential reported. They also use menu board photos (33%) and customer sampling (30%). Further, almost half of operators (44%) find marketing globally influenced foods as &ldquo;authentic&rdquo; to be effective.
Making &ldquo;functional foods&rdquo; more than a buzzword and actually &ldquo;craveworthy&rdquo;
Already a staple in the better-for-you grocery store aisle, functional foods are slowly making their way onto mainstream restaurant menus. Nevertheless, there&rsquo;s a way to execute this effectively while maintaining that craveability factor.
According to Datassential, 61% of consumers are more likely to purchase a product with specific functional benefits called out&mdash;versus a general &ldquo;better for you&rdquo; or &ldquo;functional&rdquo; product. They&rsquo;re looking for labels like &ldquo;heart healthy&rdquo; (34%), &ldquo;immune boosting&rdquo; (32%) and &ldquo;energy&rdquo; (31%) in water (34%), coffee (32%), juice (31%), snack/meal bar (27%) or tea (25%).3 Key ingredients like adaptogens, dietary fiber, protein and prebiotics/probiotics/postbiotics are only a few of the most notable you&rsquo;ll find in packaged goods&mdash;and now on restaurant menus.
With 11% of consumers on GLP-1 medications for weight loss&mdash;with another 27% interested in taking them&mdash;the functional food section will continue to grow.4
&ldquo;The applications for functional foods is boundless,&rdquo; Datassential reported. &ldquo;If there&rsquo;s a health benefit or dietary restriction out there that isn&rsquo;t being served currently, there are opportunities to create food and beverage products around them to meet consumers&rsquo; needs.&rdquo;
Content courtesy of <a href="https://www.simplotfood.com/blog/tips-for-creating-a-craveable-menu" target="_blank">Simplot Foods</a>
1<a href="https://vimeo.com/1121293112" target="_blank">Technomic podcast September 2025</a> 2Datassential Global Flavors Report 2025 3Datassential Functional Foods 2023 4GLP-1 Gut Check, Datassential 2025 Midyear Trends

With so many options coming at them at once, and from everywhere, the opportunity to capture loyal followers is getting more difficult.

Tips for Creating a Craveable Menu

Summer means patio dining, catering orders and diners craving lighter, brighter flavors. But switching things up for the new season doesn&rsquo;t have to be a major overhaul. With some smart tweaks, you can match summer energy with your menu while keeping labor, inventory management and food costs in check.
1. Shift formats, not ingredients.&nbsp;As temperatures rise, guests naturally gravitate toward lighter builds with vibrant produce and citrusy vinaigrettes or herby marinades. These <a href="https://www.butterballfoodservice.com/recipes/banh-mi-turkey-wraps/" target="_blank">Banh Mi Turkey Wraps</a> are the perfect appetizer or small plate for summer diners. Try turning entr&eacute;es into grain- or greens-based bowls using center-of-plate proteins, like in this <a href="https://www.butterballfoodservice.com/recipes/green-goddess-pasta-salad/" target="_blank">Green Goddess Pasta Salad</a>. It features <a href="https://www.butterballfoodservice.com/products/roast-serve-skin-on-turkey-breast/" target="_blank">Roast &amp; Serve Turkey Breast</a> over vegetables such as asparagus, haricot verts and watercress with gemelli pasta in a cooling, flavorful bowl.
2. Create special summer sauces.&nbsp;Pair a versatile protein like turkey with a rotating lineup of seasonal sauces to create variety. Think fresh, herbaceous, citrus-forward or layered profiles like sweet-spicy or globally inspired. Chimichurri is a great example, or a lemon-basil aioli, such as in this <a href="https://www.butterballfoodservice.com/recipes/citrus-herb-turkey-ciabatta/" target="_blank">Citrus-Herb Turkey Ciabatta</a>. Mediterranean flavors are also a great choice for warmer weather. Try this grab-and-go-friendly <a href="https://www.butterballfoodservice.com/recipes/mediterranean-power-salad/" target="_blank">Mediterranean Power Salad</a>, featuring a blood orange vinaigrette with mint, basil and blood orange zest.
3. Go casual. From patio seating and festivals to travel season and on-the-go occasions, summer guests tend to look for menu items that feel approachable, shareable and portable. Offer easy handhelds like this <a href="https://www.butterballfoodservice.com/recipes/turkey-fig-panini/" target="_blank">Turkey and Fig Panini</a>, layering fig jam, Granny Smith apple slices and creamy brie on walnut bread. This <a href="https://www.butterballfoodservice.com/recipes/late-summer-harvest-turkey-burger" target="_blank">Late Harvest Turkey Burger</a>&nbsp;combines sweet and savory with cherry jam, a caramelized onion goat cheese spread and Swiss cheese on a brioche bun.
Your summer menu is a great place to get creative by using ingredients in unexpected ways or offering seasonal sauces to refresh entr&eacute;es. Keep it light, make it colorful, and don&rsquo;t forget to have some fun&mdash;and your diners will, too!
Content courtesy of Butterball Foodservice

Summer means patio dining, catering orders, and diners craving lighter, brighter flavors.

3 Ways to Refresh Your Summer Menu

Today&rsquo;s senior living residents are arriving with greater expectations for their dining experiences, and a taste for meals that feel <a href="https://www.butterballfoodservice.com/resources/4-ways-to-elevate-senior-dining/" target="_blank">fresh and modern</a>. Check out three ways to meet a variety of dietary needs while keeping up with current food culture trends.
1. Update classics with modern builds. How? Get creative with your preparation methods. Try <a href="https://www.butterballfoodservice.com/resources/why-you-should-love-marinades-and-rubs/" target="_blank">herb rubbing</a>, slow roasting, experimenting with caramelization and infused oils. Add <a href="https://www.butterballfoodservice.com/resources/elevated-nutrition-for-your-senior-living-menu-globally-inspired-turkey-recipes/" target="_blank">international intrigue</a>&nbsp;to your menu with dishes that reflect the broader experiences and backgrounds of your residents. Try this Korean-style <a href="https://www.butterballfoodservice.com/recipes/sliced-turkey-rice-bowl-with-bulgogi-sauce/" target="_blank">Sliced Turkey Rice Bowl with Bulgogi Sauce</a>, a <a href="https://www.butterballfoodservice.com/recipes/moroccan-spiced-turkey-salad-sandwich/" target="_blank">Moroccan Spiced Turkey Salad Sandwich</a> with apricots and almonds, or Chinese-inspired <a href="https://www.butterballfoodservice.com/recipes/turkey-sausage-link-steamed-bao-buns/" target="_blank">Turkey Sausage Link Steamed Bao Buns</a>. You won&rsquo;t just make a good meal&mdash;you&rsquo;ll inspire great conversation!
2. Prioritize personalization. According to a Tastewise report, demand for portion <a href="https://www.butterballfoodservice.com/resources/serve-flexibility-and-convenience-at-senior-living-facilities/" target="_blank">flexibility</a>&nbsp;has increased 20% among baby boomers. Also, offer residents more meaningful menu choices to help them retain a sense of autonomy and engagement at mealtime.
3. Recreate a restaurant experience. Modern senior residents have become accustomed to <a href="https://www.butterballfoodservice.com/resources/keep-it-fresh-why-and-how-to-rotate-your-senior-living-menu/" target="_blank">dining out</a>. Bring the appeal of that lifestyle to your dining program with recipes that align with modern culinary trends, thoughtful plating and presentation, and using versatile and nutritious proteins like turkey across dayparts.
Updating your senior living menu to move with the times isn&rsquo;t about dramatic reinventions. With a few tweaks and expanded offerings, you can create a dining experience that feels vibrant, relevant and satisfying for residents. How will you modernize your menu?&nbsp;
Content courtesy of <a href="https://www.butterballfoodservice.com/resources/3-ways-to-modernize-senior-living-menus/" target="_blank">Butterball Foodservice</a>
Source:
&ldquo;2026 Trend Forecast&rdquo; &ndash; 2025 &ndash; Tastewise

Check out three ways to meet a variety of dietary needs while keeping up with current food culture trends.

3 Ways to Modernize Senior Living Menus

Severe weather can shut down a restaurant in minutes. The financial impact depends on how long it takes to reopen.
Weather-related disruptions are not rare events. According to the National Restaurant Association, nearly one in five (19.1%) foodservice and accommodation businesses reported monetary losses due to extreme weather disruptions during a recent survey period conducted by the U.S. Census Bureau1.
For restaurants operating on tight margins, even a short closure can mean lost revenue, spoiled inventory, disrupted labor schedules, and delayed return of guest traffic.
The question is how prepared foodservice establishments are to recover quickly.
The Real Delay: Restoring Sanitary Conditions
After a storm, structural damage is not always what keeps doors closed. More often, reopening timelines are driven by sanitation requirements.
Even limited water intrusion can introduce contamination into drains, equipment edges, and storage areas. Before food preparation can safely resume, kitchens must be cleaned, sanitized, inspected, and reset. Cleanup is not simply maintenance - it is a food safety event, and it often becomes the most time-intensive part of recovery.
Until those conditions are fully restored, revenue remains paused.
Recovery Depends on Readiness Before the Storm
Restaurants that reopen faster typically share one advantage: they are not improvising in the middle of the disruption.
Recovery is most efficient when teams already have the right supplies organized and the right procedures pre-trained by staff.
That includes building an emergency sanitation kit in advance and training staff in what recovery steps look like in practice.
Reusable gloves made from resilient materials such as nitrile can support extended cleaning during storm recovery, particularly when working in wet environments or handling cleaning agents for prolonged periods. Options with extended&nbsp;cuff coverage may also be useful when reaching into drains, sink areas, or deep equipment zones where splash exposure is more likely.
Having durable cleaning tools readily available allows teams to work methodically, rather than losing valuable time sourcing supplies or reacting without structure.
Preparedness includes stocking the correct products and ensuring staff know how to use them effectively within a defined recovery plan.
Continuity Planning Protects More Than Revenue
Severe weather preparedness is often framed as seasonal. In reality, it is a business continuity issue.
Operators who plan ahead - through sanitation readiness, clear recovery roles, and staff training - reduce uncertainty during high-pressure events. A structured approach helps shorten downtime, supports safer reopenings, and protects operational momentum.
Resilience Is Measured in the Reopening Window
Severe weather is unpredictable, but downtime doesn&rsquo;t have to be. Storms test more than infrastructure &mdash; they test brand reliability. Guests notice who reopens with confidence.
Restaurants that build sanitation readiness into their continuity plans return to service faster. In foodservice, resilience is measured in hours.
Content courtesy of Handgards, Inc.
1National Restaurant Association. &ldquo;Census Survey Affirms Extreme Weather Causes Major Disruptions for Restaurants.&rdquo; Reporting that 19.1% of foodservice and accommodation businesses experienced monetary losses due to extreme weather disruptions.

Learn why severe weather readiness belongs in every restaurant’s continuity plan.

Recovery Time Is Revenue Time

The remarkable shift of predictive analytics in the operations of restaurants is profound as it uses data from the past to project trends. With precise forecasts, restaurants can finely tune inventory, enhance staffing decisions, and adapt marketing tactics that will lead to overall growth. The use of data-led insights has allowed restaurants to elevate the experiences of their customers while simultaneously simplifying operations thus realizing greater profitability.
Understanding Predictive Analytics 
Predictive analytics is a method that uses historical data, statistical models, and machine learning to give a glimpse into future outcomes. In the restaurant industry, it means the assessment of past sales patterns, customer behavior, and seasonality to arrive at sound judgments.
With the knowledge of what items customers are likely to order &amp; when they will come, restaurants can efficiently allocate their resources and boost the quality of service. For instance, a restaurant can apply predictive analytics to find out which of the dishes will be most popular in a specific season.
By examining data from previous sales, the system can suggest increasing stock for popular dishes while reducing orders for less popular items. The restaurant can stock on the prescribed popular dishes and the above-mentioned indie or less-curated ones can have their stock reduced.
How Predictive Analysis Transforms Restaurant Sales
Predictive analytics is applied to the process of restaurant marks not only in regulating prices but also in serving them by helping businesses rectify their actions. Restaurant service managers can take advantage of the data they have to set prices optimally, adjust menus accordingly, and find out the best resource allocation.
Forecasting Sales With Precision
By employing past sales patterns in predictive analytics, a restaurant is capable of the future projecting the specific menu items more accurately. This means hotel managers will be sure to deal with dishes that the guests want which will also provide them with the ingredients and workforce needed.
Accurate forecasting means no excessive stock affects waste too and no lack of goods counts for extra money also satisfied patrons. For example, if a restaurant indicates there is an increase in burger sales on Fridays, it would be prepared enough to buy extra stock along with more financiers on the day.
Reducing Food And Waste
Another difficulty the restaurant sector faces is the efficient management of inventory. Predictive analytics can help them by tracking the consumption of the ingredients altogether with making predictions about the amount of inventory needed which thus reduces waste and saves money.
Restaurants can analyze previous ordering trends by using analytics to:
<ul>
<li>Reduce food wastage&nbsp;by ordering only what is essential thus preventing spoilage.</li>
<li>Attain slow-moving figures&nbsp;and adjust the menu accordingly to provide less stock.</li>
<li>Reach better supplier agreements&nbsp;through the understanding of the purchasing former years' data.</li>
<li>Minimize stock shortages&nbsp;by predicting which items will be in high demand beforehand.</li>
</ul>
In cases where the restaurant makes use of ingredients that are available during certain times, predictive analytics would be of use in ensuring that the restaurant only orders what it needs but no more. With the help of the analysis of data and with certain specific products being relatively expensive, businesses can go for extrapolative goods instead.
Enhancing Customer Experience Through Data Analysis
The comprehension of customer tastes is important in constructing a remarkable restaurant experience. The implementation of predictive analytics enables restaurants to analyze clientele behavior leading them to self-promote personalized recommendations, promotions, and custom menus.For example, if the results show that many customers are in favor of plant-based foods, the restaurant can introduce more vegetarian and vegan options. In addition, predictive analytics would ease the design of such campaigns to specific customers/segments to a greater extent, both of which would therefore lead to increased engagement along with repeat business.
Why Predictive Analytics Is Crucial For Restaurants
The use of predictive analytics comprises a very good quality of the product and a very high level of competition in the restaurant industry, which is why businesses need every truck to move ahead. Actionable operational intelligence is generated by predictive analytics so that it heightens productivity, customer service, and profitability. Restaurants deploying predictive analytics can:
<ul>
<li>Use data-driven decision-making&nbsp;that directly raises sales and numbers of satisfied clients.</li>
<li>Optimize processes&nbsp;through the balancing of labor, inventory, and marketing efforts.</li>
<li>Cut costs&nbsp;by getting rid of unproductive outages and improving the management of resources.</li>
<li>Lead&nbsp;to competitors being left behind due to faster adjustments to market fluctuations.</li>
<li>Improve the menu&nbsp;by designating dishes that are trendy or not selling well.</li>
</ul>
Steps To Implement Predictive Analytics For Forecasting Restaurant Sales
Implementing predictive analytics is a systematic process. Restaurants can follow these steps toward incorporating data-driven forecasting into their business:
<ol>
<li>Make data collection a priority:&nbsp;Collect relevant sales records, customer preferences, inventory usage, and seasonal trends.</li>
<li>Select the right tools:&nbsp;Invest in predictive analytics software that is tailored to the needs of the restaurant.</li>
<li>Data Analysis:&nbsp;Use the software to analyze and find stripping patterns, then generate forecasts.</li>
<li>Disseminate the use of insights:&nbsp;Apply the determined changes in staffing, inventory, and marketing.</li>
<li>Exercisesiter Follow up on Taxes:&nbsp;Keep checks on performance and update strategies to improve accuracy.</li>
<li>Train Staff:&nbsp;Ensure that employees are aware of when they should be making use of the predictive analytics tools.</li>
</ol>
How To Choose The Right Software For Your Restaurant
<ul>
<li>Budget&nbsp;is the main concern in the choice of software for predictive analytics. The restaurant management should consider the money they can invest and choose a tool that is best suited for this amount.</li>
<li>Consider essential features such as forecasting, inventory management, and customer insights.</li>
<li>User-friendliness&nbsp;is another parameter for the software selection, as it should be simple to navigate and should integrate well with existing systems.</li>
<li>The customer service&nbsp;you can expect to receive from your provider is another determinant in your decision-making process.</li>
<li>Quick tests of various products&nbsp;through trials can assist the restaurant in identifying which software suits them best.</li>
</ul>
Real-Life Examples Of Predictive Analytics Success In Restaurants
The success of many restaurants in the introduction of predictive analytics is evident in the operational efficiency that has been gained. In one case study, <a href="https://www.itsacheckmate.com/case-studies/sobol" target="_blank">SOBOL</a>, a food and beverage outlet, saw the benefits of predictive analytics by simply using it as a tool for ingredient sourcing optimization and waste reduction. The results of the analysis of sales patterns led to a charge in order accuracy, which increased, as well as cost terminals.
The Future Of Predictive Analytics In Restaurant Sales
Due to the ongoing technological changes, the use of predictive analytics in restaurants will be even more refined and useful. Machine learning together with AI will bring promotions that are more accurately tracked making it possible to fine-tune strategies simultaneously. Convenient advancements would embrace:
<ul>
<li>Customer-oriented menu optimization aided by suggestions based on their likes.</li>
<li>Immediate forecast of product demand for efficient management of supply.</li>
<li>Modification of marketing on autopilot to enhance the conversation with the client.</li>
</ul>
Source: <a href="https://www.itsacheckmate.com/blog/predictive-analytics-for-restaurant-sales-drive-growth-with-data" target="_blank">Checkmate</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

With precise forecasts, restaurants can finely tune inventory, enhance staffing decisions, and adapt marketing tactics that will lead to overall growth.

Predictive Analytics for Restaurant Sales: Drive Growth with Data

Social media offers operators a visual way to share what's on the table. 44% of consumers have purchased a food, beverage, or ingredient just because they saw it on social media&mdash;meaning they are hungry for a sneak peek of your menu on their favorite scrolling platform!1 Here's some advice to help you make the most out of your social media accounts:
5 key takeaways to keep your customers&rsquo; social appetites fed 
<ol>
<li>Choose the right social platform for your audience.</li>
<li>Showcase your operations personality and unique menu items.</li>
<li>Use bold, trendy, and clean presentations to boost engagement.</li>
<li>You don&rsquo;t have to create the next brilliant dish, simple with a flair can still influence.</li>
<li>Promote your limited-time offers on social media to influence customer decisions.</li>
</ol>
Consider your platform
Between Boomers, Gen X, Millennials, and Gen Z, here is how use of social media platforms rank.1 As you look at which platform to post your content on, consider who your target audience is.
<table>
<tbody>
<tr>
<td style="text-align: center;" width="104">&nbsp;</td>
<td style="text-align: center;" width="104">
Total
</td>
<td style="text-align: center;" width="104">
Gen Z
</td>
<td style="text-align: center;" width="104">
Millennials
</td>
<td style="text-align: center;" width="104">
Gen X
</td>
<td width="104">
Boomers
</td>
</tr>
<tr>
<td width="104">
YouTube
</td>
<td width="104">
77%
</td>
<td style="text-align: center;" width="104">
82%
</td>
<td style="text-align: center;" width="104">
86%
</td>
<td style="text-align: center;" width="104">
77%
</td>
<td width="104">
61%
</td>
</tr>
<tr>
<td width="104">
Facebook
</td>
<td width="104">
75%
</td>
<td style="text-align: center;" width="104">
58%
</td>
<td style="text-align: center;" width="104">
78%
</td>
<td style="text-align: center;" width="104">
82%
</td>
<td width="104">
73%
</td>
</tr>
<tr>
<td width="104">
Instagram
</td>
<td width="104">
56%
</td>
<td style="text-align: center;" width="104">
76%
</td>
<td style="text-align: center;" width="104">
71%
</td>
<td style="text-align: center;" width="104">
51%
</td>
<td width="104">
27%
</td>
</tr>
<tr>
<td width="104">
TikTok
</td>
<td width="104">
36%
</td>
<td style="text-align: center;" width="104">
65%
</td>
<td style="text-align: center;" width="104">
44%
</td>
<td style="text-align: center;" width="104">
27%
</td>
<td width="104">
12%
</td>
</tr>
</tbody>
</table>
Show off your personality
Showcase your signature dishes in a format that excites customers and watch your traffic grow. Keep authenticity in mind for a share-worthy post. Show off the distinctive items that make your menu unique and stay true to your operation.
Go for a bold and trendy presentation
Bold presentations pay off big-time. When a dish looks delicious, it encourages consumer engagement on your social media platform. That kind of buzz can attract local traffic while giving your customers the perfect opportunity to share their experience on social media.
Simple pops!
You don't have to add fireworks to get foods noticed. Use white dishware to contrast with colorful food. Go with a thoughtful presentation that highlights a few distinctive elements, like a perfectly paired Caesar salad and crispy fries for girl-dinner, or a cheese-pull to a perfectly cooked burger. There's no need for fancy lighting, stick to natural light when taking pictures for the best results.
The value of promoting your limited-time offers on social media
More customers are planning which LTOs to try ahead of time, while impulse buys have dropped 12% since 2022.2 That&rsquo;s the power of showing up on social. When operators share their upcoming LTOs on social, customers can build excitement for the dining experience, especially when budgets are tight and every choice matters. Posting your LTOs isn&rsquo;t just promotion, it's a smart way to guide decisions, build confidence, and drive traffic with intent.
Happy Posting!
Content courtesy of Simplot Foods
1Like-worthy Insights, Social Media Sensations (March 2025) 2Datassential, Limited Time Offers (November 2025)

Here's some advice to help you make the most out of your social media accounts.

Using Social Media to Drive Traffic

Mother's Day is a prime opportunity for your restaurant to shine. Make it a hit with these key strategies:
<ul>
<li>Special Menus:&nbsp;Offer a unique Mother's Day brunch or a curated prix fixe dinner. Think elegant comfort food, seasonal ingredients, and a special dessert. Try some tried and true recipes from General Mills Foodservice like <a href="https://www.generalmillsfoodservice.com/recipes/turkish-eggs-with-toasted-biscuits/d619e967-6744-43d2-9ee9-d313805c1d83" target="_blank">Turkish Eggs with Toasted Biscuits</a>, <a href="https://www.generalmillsfoodservice.com/recipes/bacon-and-biscuit-wrapped-asparagus/56dbae28-9f47-4c85-b1f2-8cab893fbbbc" target="_blank">Bacon and Biscuit-Wrapped Asparagus</a> or <a href="https://www.generalmillsfoodservice.com/recipes/fried-blondie-and-maduro-sundaes/893da68c-b689-4417-96a9-7a6104577209" target="_blank">Fried Blondie and Maduro Sundaes</a>.</li>
<li>Make Moms Feel Special:&nbsp;Go beyond the meal. Consider a complimentary flower, a special treat, or personalized service. Create a warm, inviting atmosphere to truly celebrate them.</li>
<li>Streamline Reservations:&nbsp;Use online booking to manage capacity efficiently. Send confirmations and reminders. Stagger seating times to ensure smooth service and avoid bottlenecks.</li>
<li>Easy Customer Pick-Up:&nbsp;For take-out, create a dedicated, well-marked pick-up area. Ensure robust, temperature-appropriate packaging. Offer special meal kits or family bundles for convenience.</li>
</ul>
By focusing on these areas, you'll create a memorable and profitable Mother's Day for your restaurant and your guests!
Content courtesy of General Mills Foodservice

Mother's Day is a prime opportunity for your restaurant to shine. Make it a hit with these key strategies.

A Quick Guide to Mother's Day Success

Looking ahead, delivery kitchens will garner less attention in 2022, but that doesn&rsquo;t mean they are going anywhere. In fact, ghost kitchens will most likely retain a permanent place in the industry, even if it&rsquo;s a return from a pandemic high to a pre-COVID place in the market1. By 2030, ghost kitchens are expected to be a $1 trillion global market opportunity2.
<a href="https://www.lambweston.com/content/dam/lamb-weston/en/sales/foodservice/takeout-and-delivery/LWFS-N0378b-GhostKitchens_8.5x11_rev5.pdf?utm_medium=Paid-Content-Syndication&amp;utm_source=Distributor&amp;utm_campaign=FSBU_F2022Q4_Mar-Unipro-Operators-Edge-Ghost-Kitchens_Eng-US&amp;utm_content=Guidebook-Ghost-Kitchen-Guide" target="_blank">Ghost kitchens</a> are commercial kitchen facilities that have no on-site dining experience and function purely as a back-of-house kitchen. They can be used to launch a new food concept or expand the delivery range of an existing food concept, which has been appealing to operators as consumer demand for takeout and delivery options continues to grow.
With 75% of operators considering off-premise dining to be their best growth opportunity1, operators are finding new and innovative ways to deliver food to their guests, which includes utilizing ghost kitchens.
When it comes to delivery and takeout, offering the menu items your guests are craving most is key, along with providing the best eat-at-home experience possible.
During the height of the pandemic, comfort foods such as burgers, chicken sandwiches, and chicken wings were some of the most popular items ordered for delivery3. During that time, there were also more servings of fries per order4.
With fries being included more often in delivery orders, guests&rsquo; expectations of receiving crispy fries are also becoming more apparent. It turns out, 62% of consumers are looking for better delivery fries5, so it&rsquo;s important to consider menuing a <a href="https://www.lambweston.com/products.html?utm_medium=Paid-Content-Syndication&amp;utm_source=Distributor&amp;utm_campaign=FSBU_F2022Q4_Mar-Unipro-Operators-Edge-Ghost-Kitchens_Eng-US&amp;utm_content=Product-Page-Takeout-and-Delivery#takeoutAndDelivery=true" target="_blank">fry that holds up to delivery</a>.
Fries can be one of the most versatile, craveable, and profitable items on any menu. And because premium frozen fries have greater consistency, require less back-of-house storage space, and involve less labor, they are the perfect solution for a ghost concept menu.
Content courtesy of Lamb Weston
1 Technomic 2022 Global Restaurant Trends Forecast
2 Euromonitor
3 Grubhub Taste of 2020
4 NPD Seasonality Report
5 Datassential, LW US AmpliFRY Study 2019

During the height of the pandemic, ghost kitchens gained a lot of traction as operators were looking for innovative ways to downsize and cut back on costs.

Delivery-Optimized Fries are Key for Ghost Kitchen Concepts