Summer menus should feel like a shift in mood as much as a shift in ingredients. Guests want food and drinks that feel lighter, brighter, and more transportive this time of year. They are looking for dishes that bring freshness, color, and energy to the table, along with flavors that
Fancy and refreshing ingredients and techniques are in this spring. Yerba mate, and advanced cocktail techniques like fat washing are trending (Datassential), while bartenders report continued growth in low-ABV serves, refined no- and low-alcohol hospitality, and more savory depth in the glass. Below are some ideas. Spring menus should feature:
The most successful lunch programs are engineered from the inside out. Prep overlap, ticket-time discipline, packaging that travels well, and pricing that feels approachable without functioning like a discount are all vital areas to plan. A strong lunch menu focuses on what your kitchen can execute flawlessly in volume and
Guests are eating lighter, ordering smaller dishes, and looking for higher-protein options that still feel like a treat. Many restaurants are adjusting service windows, running fewer dayparts, or pausing between lunch and dinner. These shifts are about what earns the most per hour, with the team you actually have. Menu
Shareables are popular right now, and we wanted to create some inspiration for adding more to your menu. 1) Dip and Drag A bold dip or spread plus the right vehicle, but make it feel like an event. Think hummus with charred lemon, herb oil, and toasted seeds, served with
Here are the 2026 consumer trends we’re seeing, and how to navigate them without making your operation complicated.
The holiday season gives people an excuse to try new restaurants and experiences. They walk in with open minds and open wallets. They want to be surprised. They want to feel something. Your job is to design moments that stay with them long after the holidays and makes them want
September is California Wine Month, which makes this the perfect time to refresh your wine list with bold, local reds that pair with the heartier fare of the season. California reds bring depth and warmth to cooler nights while supporting the vineyards right in our own backyard. They’re also a
When school starts up again, so do the weeknight time crunches. Families are racing between pick-ups, practices, homework, and dinner. Restaurants that offer a well-designed family meal can become a go-to solution for these households. A thoughtful offering gives customers a break during the chaos and creates a dependable revenue
Pumpkin spice gets all the attention, but fall ingredients have much more to offer. The season is rich with opportunities to refresh your menu, surprise your guests, and drive sales. With cooler temperatures and shifting appetites, now is the perfect time to experiment with warm flavors, comforting textures, and bold
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