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Today, there’s more to a menu than breakfast, lunch and dinner. Snacks and small plates are becoming increasingly popular restaurant options. In three years, mentions of “small plates” on menus have increased by more than 800%. Consumers are snacking more than ever. Snacks at restaurants often give diners lower-calorie, lower-priced options, as well as the...
https://www.butterballfoodservice.com/resources/snacking-expands/
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Humanely Raised Makes a Difference
Healthy foods are important to consumers. Natural, clean-label products make a difference, but it doesn’t end there. Consumers care about the treatment of animals, and over the years, their concern has continued to increase. 74% of consumers said they’re paying more attention to animal welfare in 2016 than they were in 2011. Animal welfare affects...
https://www.butterballfoodservice.com/resources/humanely-raised-makes-a-difference/
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Diners Say Yes to No Antibiotics
Consumers want to know what they’re eating—and they expect brands and businesses to tell them. They’re not only looking for great-tasting meals. They’re also looking for information about ingredient statements, sourcing, manufacturing processes and animal welfare. Transparency is key to building trust with diners. Now more than ever, diners are keeping an eye out for...
https://www.butterballfoodservice.com/resources/diners-say-yes-to-no-antibiotics/
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Breakfast Sandwiches Break the Mold
The breakfast sandwich is AF&Co.’s dish of 2017. While this popular dish is anything but new to the American palate, chefs across the nation are reinventing the breakfast sandwich with twists of their own. Chefs recognize that diners have an affinity for breakfast sandwiches—so much so that they’re moving these portable morning options into other...
https://www.butterballfoodservice.com/resources/breakfast-sandwiches-break-the-mold/
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Rethink Your Menu for the New Year
Diners are adventurous. They want new flavors. According to Technomic, 40% of diners are more likely to visit a restaurant that offers innovative dishes. It’s time to push the limits of your menu to attract new customers and keep them coming back for more. You can innovate by using existing menu items in a different...
https://www.butterballfoodservice.com/resources/rethink-your-menu-for-the-new-year/
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Reducing Food Waste in Your Operation
Earth Day is quickly approaching on April 22. That makes now a better time than ever to focus on conservation and recycling to decrease food waste. According ReFED research, foodservice operators throw away 4–10% of the food they purchase before it has a chance to make it to the menu. Get inspired by these examples...
https://www.butterballfoodservice.com/resources/reducing-food-waste-in-your-operation/
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College and university dining has come a long way over the years. With innovative menu items, unique eating spaces and tech-driven service, many of today’s dining halls and on-campus eateries are on par with the nation’s trendiest restaurants—if not one step ahead. Commercial operations can start taking cues from the C&U segment to prepare for...
https://www.butterballfoodservice.com/resources/the-evolution-of-cu-dining/
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Blended Meals: Where At-Home Dining and Foodservice Meet
Consumers are becoming more and more interested in creating restaurant-quality meals in the comfort of their own homes, but they’re not willing to sacrifice convenience entirely. This is where the blended meal comes into play. Instead of shopping at the grocery store and making meals from scratch, consumers are ordering meal components from their favorite...
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Dish Out Flavor with On-Trend Curries
Curry dishes are popping up on menus nationwide—19% of restaurants are now serving curries. These boldly flavored meals are often made with a mixture of spices such as cardamom, cumin and turmeric. Indian curries typically include spiced vegetables and meat, and they’re traditionally served alongside rice or naan bread. As consumer demand for Indian food...
https://www.butterballfoodservice.com/resources/dish-out-flavor-with-on-trend-curries/
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Bloomberg predicts Filipino dishes will move into foodservice’s culinary forefront in 2017. Influenced by Chinese, Spanish and an array of Southeast Asian flavors, Filipino foods are already trending in cities such as Washington, D.C.; Los Angeles; New York; and Chicago. In 2014, the Filipino Food Movement organization hosted the country’s first Filipino food festival in...
https://www.butterballfoodservice.com/resources/filipino-flavor-trends/
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