Menu Innovator Blog

A Twist on Classics

By Kevin Abrams / August 28, 2020

Standout Dishes and Flavor Concepts; what makes the best dish? In the restaurant business, there is this constant quest to create standout dishes that keep the customers coming back for more. Two notable restaurants seem to have “found the recipe” (pun intended) for creating the best chicken. Featured in September’s Media Spotlight, both start by…

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The Power of Snacks

By Kevin Abrams / August 6, 2020

Return of the Snack “95% of US adults snack daily, and 70% do so 2+ times per day, making snacking a huge opportunity for connecting with consumers. The percentage of “super snackers” (those who snack 4+ times per day) is increasing, and the fact that busy lifestyles result in the skipping of meals (or replacing…

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Canlis, Seattle, WA (Seafood)

By Kevin Abrams / July 20, 2020

Canlis is a family business. Originally opened by Peter Canlis in 1950, the goal was to create a restaurant that felt like home. After many years, and three generations later, Mark and Brian Canlis have made it their mission to keep Canlis the same as it has been throughout the years; a restaurant where people…

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Capitalizing on the Limited-Time Offer

By Kevin Abrams / July 13, 2020

Limited time offers normally appear on national chain restaurant menus. You see them advertised on TV commercials all of the time. Whether it’s a shrimp sampler at a seafood chain or all you can eat pasta, these menus are often so popular that they are brought back once a year. And each year, customers expect…

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Classical Cooking Methods

By Kevin Abrams / July 6, 2020

For those of us in the culinary field – whether owner, operator or chef – remaining current and competitive in our field must never come at the sacrifice of value or quality. Consider French and Italian cooking methods as a surefire way to ensure attention to detail and method. While some may consider these cuisines…

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The Mark, New York, NY (Eclectic)

By Kevin Abrams / July 2, 2020

Regarding Chef Jean-Georges Vongerichten, the New York Times writes “No chef working in America is quite his equal. Many, like him, have created multiple restaurants. A very few, like him, are considered among the best. Even fewer are both. Mr. Vongerichten is able to do more, and he is able to do it better, his…

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Health and Eco-Conscious Restaurants Matter to Diners

By Kevin Abrams / June 24, 2020

Healthy, better-for-you and functional foods have been trending for quite some time now and are expected to continue into the foreseeable future. As consumers grow more health-conscious and become increasingly more interested in flexitarian diets, they are eating less meat and consuming more fruits and vegetables than ever before. Additionally, consumers have concerns about sustainability,…

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Plant-Based Food

By Kevin Abrams / June 22, 2020

It is quite apparent that the ‘Plant-Based Movement’ is not going away anytime soon and is not only going to be a longtime food trend, but a driving factor in the expansion of diverse dietary choices. Although, veganism and vegetarianism make up the smaller minority of diets, it has greatly impacted the way we view…

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The Rising of the Phoenix, Restaurants Rise from the Ashes of COVID-19

By Kevin Abrams / June 17, 2020

Restrictions are Lifted As stay at home orders are lessening and our country is opening back up from the coronavirus, consumers are excited and cautious about getting back to visiting their favorite restaurants, retail stores, and friends. Dining out is rated as one of the top three occasions to look forward to, along with being…

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Budget-friendly Beverage Trends

By Kevin Abrams / June 12, 2020

Finding Profit In Beverages Today, the beverage menu is expanding as coffee, botanical, and dessert-based drinks continue to grow and evolve. Perhaps one of our favorite parts of this beverage trend is the profitability that it brings. As consumers are seeking non-alcoholic mixed drinks to accompany their meals, and the ability to replace liquors with…

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