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4 Sure-Fire Ways to Elevate Your Menu
While on-premise dining has steadily increased since the pandemic, so have prices, shortages and guests’ expectations. By rethinking your item descriptions, pricing and layout, you can get consumers more excited about ordering and even inspire them to order more items. Here are the four best ways to respond to industry challenges while taking your menu...
https://www.butterballfoodservice.com/resources/4-sure-fire-ways-to-elevate-your-menu/
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Prepping for a Successful Summer: Two Steps Restaurants Can Take Now
As the weather starts to turn in many areas of the country, operators are tweaking their menus to align with summer flavors. At the same time, many are also preparing for outdoor dining, which will be especially in demand this year. While these efforts certainly make for a busy spring, they can help drive a...
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This Little Cabbage-Like Veggie is a Menu Must-Have
Why brussels sprouts Once maligned as a bitter side veggie that parents tried to feed their reluctant kids, brussels sprouts have taken off as a menu mainstay. The cruciferous vegetables have enjoyed a triumphant comeback, thanks to plant breeding efforts by Dutch scientists to reduce their bitterness and occasional sulfurous aroma. Since the 1990s,...
https://www.butterballfoodservice.com/resources/this-little-cabbage-like-veggie-is-a-menu-must-have/
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3 Menu Approaches to Maximize Patron Loyalty
It turns out many diners are creatures of habit, as a recent Technomic survey reports that 48% of consumers prefer to revisit familiar restaurants versus taking a chance on a new place. Yet many of those returning guests will welcome the chance to switch up their usual to try a new dish, since 46% of...
https://www.butterballfoodservice.com/resources/3-menu-approaches-to-maximize-patron-loyalty/
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Take Brunch Above and Beyond for Younger Diners
As a Google search term, “brunch” has been trending upward since 2004. Despite a slight dip during the pandemic, it continued to increase in popularity over the past two years. For younger diners, there’s something extra appealing about the late-morning meal. More than 50% of consumers 18–34 report that they eat brunch at least...
https://www.butterballfoodservice.com/resources/take-brunch-above-and-beyond-for-younger-diners/
Press Release
Turkey Products Benefitting From Foodservice Breakfast Market Growth
Consumers See Turkey as a More Healthful and Flavorful Menu Option Breakfast remains the industry’s fastest growing daypart, with Mintel expecting the market to grow by more than $10 billion in the next five years.1 Increasing competition for consumer food-away-from-home dollars is driving the need for more patron-pleasing breakfast choices. One such trend is a...
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Turkey Talk: Busting the Myths
Turkey is a versatile protein, and some beliefs about it are just as varied as its uses. To help you get more out of turkey, we’re clearing up the most common misconceptions we’ve heard about this ingredient. Myth #1: It’s Only for Thanksgiving Some people think turkey has one place—and that’s the Thanksgiving table. At...
https://www.butterballfoodservice.com/resources/turkey-talk-busting-the-myths/
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Over time, turkey has had increasingly different uses on menus. Here at Butterball, we’ve seen significant changes in the preparation and serving of turkey, particularly over the last decade. It’s no surprise to us that more and more operators are recognizing that this versatile protein works across all dayparts, menus and foodservice segments. Nowadays, there’s...
https://www.butterballfoodservice.com/resources/the-evolution-of-turkey/
Press Release
Consumer Trust in Butterball Brand Can Benefit Foodservice Operators
When Dining Away From Home, People Are More Likely To Order Turkey Items Made with Butterball Products July 28, 2015—As the largest producer of turkey in the United States, Butterball is a trusted, recognized brand that inspires confidence among diners. Recent industry studies confirm 62% of consumers over 35 years old prefer Butterball turkey to...
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Adapting by Replacing: How Tweaking Proteins on Your Menu Could Boost Margins
As if hesitant customers and labor shortages weren’t enough for restaurant operators to be dealing with in the midst of a global pandemic, rising food costs and supply shortages are now presenting a real challenge. In June of 2021, the National Restaurant Association’s analysis of Bureau of Labor Statistics data indicated that food prices were...
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