For starters, AI technology like ChatGPT can dramatically reduce the time restaurant management spends on common marketing tasks. You can leverage AI to generate social media posts, Google Ads, review responses—even your marketing plan—in a matter of seconds.

In this post, we’ll show you how to prompt ChatGPT to take care of another time-consuming chore: writing effective menu descriptions. We encourage you to check out ChatGPT as you follow along so you can experience the power of AI in restaurants firsthand.

What is ChatGPT?

ChatGPT is a computer program developed by OpenAI that uses machine learning to generate human-like text. It generates responses by predicting what should come next based on the input it receives.

Its primary applications include drafting emails, writing code, creating written content, tutoring in a variety of subjects, translating languages, simulating characters for video games, and even creating poetry. It’s also used to power virtual assistants and answer queries.

Best of all, it’s extremely easy to use. You don’t need to be a programmer to start benefiting right away. You just need to know how to “prompt it”—a.k.a., ask it for what you want. Below, we show you how to do just that.

Please remember to avoid sharing confidential information or trade secrets in conversations with ChatGPT to ensure data security and protect sensitive intellectual property.

Using AI in restaurants to write menu descriptions

We all know how critical menu descriptions are for selling menu items. As an AI language model, ChatGPT has been trained on a broad range of data, including a vast array of food-related language. It can assist in writing creative, engaging, and mouth-watering menu descriptions that can make dishes more appealing to customers while saving you valuable time. Here’s how:

1. Ingredient highlighting: ChatGPT can elaborate on the ingredients used in each dish, emphasizing the quality and freshness of these components to elevate the perceived value of the dish. It can also highlight exotic or unique ingredients that might intrigue customers.

2. Culinary techniques: Whether your dish is slow-roasted, pan-seared, or sous-vide, ChatGPT can articulate these culinary techniques in a way that illustrates the care and expertise that goes into each dish.

3. Sensory descriptions: ChatGPT can craft descriptions that appeal to customers’ senses, painting a vivid picture of the dish’s taste, texture, aroma, and presentation.

4. Storytelling: If your dishes have a story – perhaps they’re based on a grandma’s recipe or inspired by a chef’s travels – ChatGPT can weave these narratives into the descriptions to create a more engaging dining experience.

5. Personalization: Based on the style and tone of your restaurant – be it upscale and sophisticated, casual and homey, or modern and innovative – ChatGPT can tailor the descriptions to match, helping to reinforce your brand identity.

However, while ChatGPT can be a valuable tool for drafting menu descriptions, it’s important to review and fine-tune the AI-generated content. This ensures that the descriptions accurately represent your dishes and resonate with your specific audience. A chef or someone with deep knowledge about each dish should also review the descriptions to ensure accuracy and authenticity.

Writing a successful prompt for menu descriptions involves including key elements that allow an AI language model like ChatGPT to generate creative, engaging, and descriptive text. Here are the main elements to include:

• Type of restaurant: Detailing the type of restaurant (Italian, farm-to-table, vegan, upscale, etc.) allows the AI to understand the context and tailor the descriptions accordingly.
• Dish details: Provide a brief explanation of each dish, including main ingredients, cooking methods, and any unique features. This gives the AI the necessary information to generate a detailed description.
• Tone and style: Describe the desired tone of the descriptions (formal, casual, playful, etc.). The tone should align with the restaurant’s brand identity and the expectations of its target customers.
• Emphasis points: Highlight what you want emphasized in the description. This could be the quality of ingredients, the chef’s expertise, the dish’s origin, health benefits, etc.
• Sensory appeal: Ask for descriptions that appeal to the senses. Good menu descriptions often create a vivid mental picture by appealing to the senses of taste, smell, and sight.
• Length: Indicate how long you want the descriptions to be. Too long can be off-putting, while too short may not convey enough information.

Example prompt for menu descriptions

“Imagine you are creating a menu for an upscale, farm-to-table restaurant that focuses on locally sourced, organic ingredients and innovative, creative dishes. Write descriptive and enticing menu entries for the following dishes:

• Pan-seared sea scallops served with a parsnip purée and garnished with microgreens.
• Slow-roasted, herb-crusted rack of lamb served with a red wine reduction and a side of garlic mashed potatoes.
• Vegan lasagna made with house-made pasta, seasonal vegetables, and almond ricotta, topped with a rich tomato sauce.

Remember to emphasize the quality of the ingredients, the skillful preparation, and the unique flavors of each dish.”

Resulting AI-generated menu descriptions

• Ocean’s Bounty: Dive into a taste of the sea with our Pan-seared Sea Scallops. Each morsel is carefully seared to golden perfection, bringing out the natural sweetness and succulence of the scallops. Paired with a creamy, subtly sweet parsnip purée and garnished with vibrant microgreens sourced from local farms, it’s a captivating blend of oceanic and earthy flavors.
• Herbivore’s Delight: Experience a feast for the senses with our slow-roasted herb-crusted Rack of Lamb. The lamb, locally sourced and ethically raised, is slow-roasted to preserve its juicy tenderness, then encrusted with a blend of aromatic herbs that complement its rich flavor. Served with a robust red wine reduction and a side of velvety garlic mashed potatoes, this dish is a testament to our commitment to quality and flavor.
• Garden Harvest Lasagna: Who said vegan dishes lack flavor? Our Vegan Lasagna defies expectations. Freshly made pasta sheets layer with seasonal vegetables harvested at the peak of freshness and creamy almond ricotta. A hearty ladle of rich, house-made tomato sauce adds the final touch. It’s a colorful, nutritious, and delectable ode to the bounty of the garden.

Those are great descriptions, but let’s say you’d like to make them more concise. In your next prompt, just ask ChatGPT to “limit these to 20 words or less.”

Revised AI-generated menu descriptions

• Ocean’s Bounty: Savor succulent pan-seared scallops paired with creamy parsnip purée and garnished with local, fresh microgreens.
• Herbivore’s Delight: Taste slow-roasted, herb-crusted lamb served with a robust red wine reduction and velvety garlic mashed potatoes.
• Garden Harvest Lasagna: Enjoy our vegan lasagna with house-made pasta, fresh seasonal vegetables, almond ricotta, and rich tomato sauce.

If you’re unhappy with the results, click the “Regenerate response” button, and ChatGPT will rewrite the descriptions.

Start using AI in your restaurant today

The digital age has brought innovative solutions to the restaurant industry, including artificial intelligence, particularly ChatGPT. Leveraging this powerful tool can revolutionize your marketing strategies.

Just remember, artificial intelligence is not a replacement for human creativity and insight but a tool to enhance it. Embrace this technology to refine your marketing efforts, attract a broader customer base, and elevate your restaurant business to new heights of success.

Content courtesy Operators-Edge.com

In today’s competitive restaurant industry, rising inflation poses significant challenges for restaurant owners. Higher costs of goods and reduced customer spending can impact profit margins. However, by making strategic changes to their menus, restaurant owners can combat these challenges and maintain profitability. This article explores three effective strategies for menu optimization in the face of inflation: identifying and emphasizing best-selling items, eliminating poor-performing dishes, and adjusting the menu layout for higher profits.

1. Identifying and Emphasizing Best-Sellers: One of the most effective ways to combat inflation is by identifying and emphasizing a restaurant’s biggest sellers on the menu. By prominently featuring these items, restaurant owners can guide diners toward ordering more profitable dishes. Here’s how to implement this strategy:

1. 1. Menu Placement: Position the best-selling items strategically, such as at the top of the menu or in a highlighted section. Use visual cues like borders, icons, or bold font to draw attention to these dishes.
   2. Descriptive Language: Craft compelling descriptions that highlight the unique qualities of the best-sellers. Use descriptive words to create an enticing narrative that appeals to diners’ senses and increases their desire to order these dishes.
   3. Visual Appeal: Include high-quality photographs or illustrations of the most popular dishes. Visual representations can evoke cravings and create an emotional connection, encouraging customers to choose these items.

1. Eliminating Poor-Performing Dishes: To mitigate the impact of inflation on costs, restaurant owners should consider eliminating poor-performing dishes from their menus. Streamlining the menu not only reduces operational complexity but also helps cut back on expenses. Here are the steps to follow:

1. 1. Analyze Sales Data: Review sales data to identify dishes with consistently low demand or low profitability. Evaluate factors such as food costs, preparation time, and popularity among customers to make informed decisions.
   2. Regular Menu Review: Conduct regular menu reviews to assess the performance of each dish. Remove items that consistently underperform or do not align with the restaurant’s overall concept or target audience.
   3. Seasonal Menu Offerings: Consider offering seasonal menus that showcase new, innovative dishes or capitalize on ingredients that are cost-effective during specific times of the year. This approach allows for increased profitability and keeps the menu fresh and exciting for customers.

1. Adjusting the Menu Layout: A well-designed menu layout can significantly impact customers’ ordering decisions. By making strategic adjustments, restaurant owners can highlight the most profitable dishes and improve readability. Here are some effective changes to consider:

1. 1. Visual Hierarchy: Use font sizes, bold formatting, or colors to create a visual hierarchy that directs customers’ attention to high-profit items. Ensure that the most profitable dishes stand out and are easy to locate.
   2. Boxed or Highlighted Sections: Create special sections or boxes to draw attention to signature dishes, chef recommendations, or high-margin items. This helps customers quickly identify the standout options and increases the likelihood of ordering them.
   3. Simplified Language and Organization: Use clear and concise language to describe dishes, avoiding jargon or excessive detail. Organize the menu into logical sections to facilitate easy navigation and understanding.

In the face of inflation’s challenges, restaurant owners must be proactive in making menu changes to maintain profitability. By identifying and emphasizing best-selling items, eliminating poor-performing dishes, and adjusting the menu layout, restaurant owners can effectively combat rising costs and reduced customer spending. These strategies not only improve profitability but also enhance the overall dining experience, leading to increased customer satisfaction and loyalty. By staying agile and adapting to the changing economic landscape, restaurants can thrive despite inflationary pressures.

By Taylor Kelly

The most powerful tool in restaurant marketing is your menu. Learn how to take your restaurant menu online and use it as an effective marketing tool…

Restaurant owners are always looking for ways to get more business, earn a higher profit, and attract new customers. Marketing strategies, like social media campaigns and local advertising, are great ways to get the word out about your business. But your most powerful restaurant marketing tools already exist in your restaurant menu. Learn how to take your restaurant menu online and use it as an effective marketing tool.

Restaurant Marketing Tools to Know

Let’s face it, customers are looking at menus long before they sit down at a restaurant table. 93% of people view online restaurant menus before dining out and what you’re offering to eat is a huge contributing factor in whether or not someone decides to dine with you. If your menu isn’t online, you’re behind the times. People want to know what kind of food and drinks you offer before they step into your establishment.

It’s great to get your restaurant menu on your website and to have a website at all, but a website isn’t the best way to bring in new customers. If you’ve never heard of a business before, it’s not likely you’ll head directly to their website. Attracting new customers is all about the discovery process, which includes the use of search engines, review sites, and mobile apps. 93% of online experiences begin with a search engine, so don’t miss out on opportunities for hungry diners to discover you. That’s why it’s important to create a sleek, multi-functional website.

How can you gain visibility on these external sites, like the search engines, travel, review, and social platforms people are using to do research? You can try the DIY approach to claiming your business and uploading your menu to each search site an app yourself. However, you may find some bumps in the road. Some of these publishing sites require businesses like your restaurant to work with a third party. This is a requirement because these sites want to ensure the information they’re ingesting is correct.

Menu management companies take the stress out of online menu and business information management. They do all the heavy lifting for you so you can focus on running your business. Depending on the offering, some companies will even make menu updates for you.

Today, your in-house menu just isn’t enough to win new business. You need to have your menu and the essential information about your restaurant online where hungry people are searching. When it comes to hungry potential customers, your online menu as a marketing tool will speak for itself.

Make sure it’s accurate

Accuracy is extremely important, especially when it comes to hungry (or sometimes even hangry) diners. And research supports that notion. According to a new survey by Small Business Trends, 80% of consumers lose trust in a business if listing contact details or business name is inaccurate. The last thing you want is for a customer to lose trust in your business and in turn, to boycott your restaurant altogether.

Each detail about your business, including the name, address, phone number, and menu, should be accurate across the web. Whether someone is discovering you from a Google search or reading up on your restaurant on TripAdvisor, they should be provided with the correct business details. This helps your restaurant not only to gain trust but loyalty.

Further, your restaurant may be a concept that offers seasonal menus or special menus dedicated to holidays and events. With a menu management tool, you can post multiple menus online and update them whenever necessary to keep customers in the know. You can also have them removed when the event or special is over to avoid any confusion, again upholding the accuracy of your online presence.

Put yourself if your diners’ shoes. Would you want to drive to a new bistro or bar that you found online only to discover an empty parking lot because the address listed was wrong? Of course not, which is why it’s so crucial to give your customers the correct information they need in order to pay you a visit.

Make it the best it can be

This statement goes for both your online and in-house menu. Your menu is the backdrop to your business and sets expectations for your customers’ experience. Make sure it’s not only a clear reflection of your brand but descriptive enough to make people want to dine with you.

If you serve a porterhouse steak with potatoes, don’t just say that. Describe it to the fullest. Are the potatoes locally sourced from a nearby farm? Include the name of the farm or farmer who made them available. How do you cook the steak? Is it pan-seared or grilled? Let diners know. The more description you include will help to paint a picture in the minds of your customers.

Remember, customers will be looking at your menu online before coming to your restaurant and again when they sit down at the table. Making sure you’re giving cohesive information is essential and providing delicious descriptions can help seal the sale.

Tying it all together

Your restaurant marketing strategy relies heavily on both online and offline efforts. You’re aware of your social media presence, do some local advertising, and get involved in your community at events. You’re always thinking of new and exciting ways to market your restaurant so you can bring in new customers and boost profit. But your menu may just be the most important marketing tools of all. With most people searching for menus online before choosing where to dine out, you should have yours available everywhere they’re searching

Source: Taylor Kelly, 7Shifts via Operators-Edge.com

By Luke LaBree
CMO, Dennis Paper & Food Service

Whether you were driven to QR codes by the touchless adaptations of the pandemic or attracted by the convenience, customization, and extended business engagement offered to anyone with a smartphone in their pocket—you’ve decided it’s time. You are ready to use QR codes in your restaurant. Just one question remains. What the heck is a QR code?

Maybe you’ve scanned one with your smartphone camera. You might even use QR codes regularly. If you’ve scanned a mobile boarding pass to fly, you are transferring the information contained within the QR code to the airline’s computers. But using them doesn’t explain how a QR code works or how to make them. So first, let’s discuss what a QR code is and what it does–to understand better how your establishment can effectively start using them.

A Quick Response Code, aka QRC or QR code, is a machine-readable matrix barcode. Say what? … It’s a standardized symbol with a short message hard-coded into it. Typically, QR codes are a grid of squares that can be “read” by a camera or scanner from any orientation. Whether it is upside down or at an angle, a QR code will be read by a scanner perfectly and without error.(1) The key difference between a QR code and its predecessor, the barcode, is its ability to hold more information. Where a standard barcode can hold around 20 to 80 characters depending on the format, a QR code is capable of holding 4,269 characters.*

*If you’re fascinated by the history of the QR code and its journey into the widespread use we see today, you can read more about it here: The History of the QR code, https://www.qrcode.com/en/history/

What began as a means of simplifying retail and manufacturing processes has found many applications in the public sector, primarily driven by the widespread adoption of smartphones. The most recent surge in QR code use came during the pandemic, where they provided an ideal solution for quick, touchless access to information, menus, and ordering.

QR codes can perform a wide variety of actions. For this article, I will focus on the two actions your restaurant might utilize, 1) viewing a menu and 2) placing an online order.

This is certainly oversimplifying the capabilities of a QR code (given its ability to hold over 4,000 characters), but an easy way to think about using one is to consider it a shortcut to a website address. A QR code is an easy way to send someone to your online menu or ordering page without needing to type in a long website address. If you recall the days of manually typing in long website addresses, you will understand how speed and simplicity make QR codes an attractive solution.

Your restaurant menu might exist as a page on your website or as a PDF; maybe it’s saved on a 3rd party website like Facebook or MenuPix. QR codes make “what your menu is” and “where it is” irrelevant. This is because a QR code can take the user who scans it to any website address. It doesn’t matter if you point it to a webpage, a PDF, or an online ordering site. All the “instructions” to get there are contained in the code, with the user’s device handling the opening of whatever is on the other end. And, because you can host a litany of file types on your website, your menu can be everything from a standard webpage to a pdf, jpeg, or even video file.

What do you mean “point to?”… Pointing to something is another way of saying, “where is this going to take me?” The URL, or website address, you provide your QR code generator will be where the code is pointing to… where it will take the user. It’s the link, the destination, and the thing you want to share. Creating a QR code that points to a specific URL is like getting in a taxi and telling the driver where you want to go. QR codes are an easy way to take a user to a destination. The QR code doesn’t care where you’re going, just like the taxi driver doesn’t care; their purpose is to bring you to a destination.

How do you make your QR code? The internet is saturated with QR code generators. Most want you to pay, which doesn’t need to be the case. Remember, it’s just a bunch of pixels, a matrix of squares, that tells the user’s smartphone where to go. One of the best QR code generators I’ve found is qrcode-monkey.com. It’s a professional QR Code Management platform to create, track and edit all your QR codes in one place. “QRCode Monkey is one of the most popular free online QR code generators with millions of already created QR codes. The high resolution of the QR codes and the powerful design options make it one of the best free QR code generators on the web that can be used for commercial and print purposes.” (3)

I prefer QRCode Monkey over other platforms because it unobtrusively allows you to generate and download a free code. In my opinion, this is what you want. There are pros and cons to the alternative paid services, which I will touch on in a bit, but true QR codes will always contain the information they were created with.

Let’s recap. A QR code points to a destination URL you provide. Scanning the QR code tells the user’s smartphone to go to that destination. Once at the destination, the smartphone displays the content for the user.

“But, my menu isn’t on my website…”

If you don’t have a website, there are options like Facebook or MenuPix as temporary hosting solutions for your QR code’s destination. See: “How to add your menu to Facebook“, or “How to add your menu to MenuPix“. However, using your actual business domain is the preferred practice as it provides stronger branding and better-perceived trust/security.

If your menu is already on your website, congratulations! You’re only a few copy-paste steps away from a QR code that takes people there. All you need to do is copy the URL from the address bar and paste it where indicated in the QR code generator of your choice.

If your menu is not yet on your website, you can put it there. Most restaurant websites will fall into one of three scenarios.

1. Self-hosted: you registered the domain, paid for hosting, created the website, and make the updates.
2. DIY-hosted: you used a Wix or SquareSpace style platform where you dragged-and-dropped your way to a new website.
3. Agency-hosted: you opted to have professionals bring your big, bold, custom website vision to life.

The option to create a dedicated page for your menu exists within each of the above scenarios. The hardest part might be finding that feature or typing out your whole menu. When published, the URL of your menu might then look something like this… www.myrestuarant.com/menu or www.myrestuarant.com/menu.html. Page-based menus load fast, provide search ranking benefits (SEO) to your site, work on the widest variety of device types and screen sizes, and are generally more accessible.

An alternative method for sharing your menu online is to provide a standalone file such as a PDF, Jpeg, or PNG. In this instance, the menu file should be hosted on your website’s server (which is how you will get a URL to point to.) Perhaps you’ve identified which category of website user you fall into, and the process of how you might upload a file is bubbling forth in your mind. Whether uploaded through an FTP program, a drag-and-drop feature in your DIY platform, or through your agency’s content management system, once uploaded, the URL of your menu file might look something like this… www.myrestaurant.com/uploads/restaurant_menu.pdf or www.myrestaurant.com/library/images/restaurant_menu.jpg.

There are advantages to providing your menu as a file; it’s easier for a user to save the menu on their device, it can be easier to print and share, it can be easier to convey small details, and it can better communicate your visual branding. Plus, if your menu is professionally printed, there’s a good chance the printer can provide you with a PDF copy of your menu for use online.

My recommendation, use both. If you’ve got the time, resources, or relationships to accomplish it–there’s no reason you couldn’t offer users both options. A page-based menu provides speed, ease of use and SEO benefits, while a downloadable menu file maintains branding and is easily shared or printed. And the most straightforward approach for providing both menus is to offer a page-based menu and a link for your “downloadable” menu.

Why PAY for QR codes? As I said, there are plenty of ways to get charged for using QR codes… but why? Some platforms offer advanced options, including linking to different media types, tracking the number of scans, and more. And there are platforms specifically for restaurants to build advanced QR code-based menus. This platform seems to offer nice features and is very reasonably priced: https://qrmenu.my The important thing to remember is that once you stop paying for these services, the QR codes you created with it will likely stop working. This, again, is why I prefer and recommend free, hard-coded QR codes – they’ll work for as long as the destination you’re pointing to exists.

(1) QR Code Data Size: How Much Data Can a QR Code Hold? – https://www.qrcode-tiger.com/qr-code-data-size

(2) Wikipedia / Adoption – https://en.wikipedia.org/wiki/QR_code

(3) QR code Monkey – https://www.qrcode-monkey.com/

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Perhaps that’s why Meal Kits were the second most popular new entrée item added in late 2020, according to Technomic. Meal kits for multiple people are proving especially popular among busy families who want to get lunch and dinner on the table quickly with minimal effort.

In fact, Technomic data reveals that about one-third (34%) of 18- to 34-year-olds are likely to purchase family meal bundles, including meal kits. By offering multiportion kits that feature comfort foods (including items such as sliders, fried chicken, pasta dishes, and pizza) operators can leverage the fact that consumers are continuing to turn to these family favorites—especially when they’re updated to add interest and appeal.

From an operational perspective, meal kits help with cross-utilization and the search for new sales. Ingredients and prep can have multiple applications, while the kits themselves can be promoted across varied dayparts, menu categories, or service modes (including takeout, delivery, and grab-and-go).

In addition, meal kits can put house specialties or other customer favorites in the hands of more patrons, including those who prefer to dine at home rather than on-premise. These DIY meal packages provide a chef-quality experience that helps build and maintain customer loyalty.

Pairing the entrée with the diner’s choice of side(s) and an appetizer, dessert, and/or beverage creates a diverse meal kit that builds sales and satisfies any craving.

Many large chains have created meal kits around popular existing menus, such as Blaze Pizza’s DIY Pizza Kits with dough, sauce, and toppings for one, two, or four people; and Lazy Dog’s Backyard BBQ “pantry kit,” which includes steaks, hot dogs and buns, ingredients for a hot dog toppings bar, red potatoes, and coleslaw fixings.

Meal kits also offer an opportunity to innovate. Though known for its sandwiches, last spring Chik-fil-A introduced a Chicken Parmesan meal kit for two, featuring pre-measured and ready-to-heat ingredients (two seasoned, breaded, and pressure-cooked Original Chick-fil-A Chicken filets, marinara sauce, Italian-style cheeses, and creamy garlic and lemon pasta) and an easy, step-by-step recipe to prepare a meal for two in 30 minutes. The kit could also be customized upon request by substituting the Original Chicken filets for Grilled or Spicy filets.

In addition to providing food and beverages, meal kits that include an experience component, such as a theme or shareability, are apt to be more appealing.

1. Add a kit component, such as a salad that can be tossed with dressing or a dessert to reheat and finish, to a larger fully prepared takeout meal package.
2. Curate a full dinner experience with DIY cocktails, multiple courses, wine, and a chef-guided prep video so that customers can enjoy a restaurant-level meal at home.
3. Pack cold cuts, cheeses, and condiments for DIY sandwiches into a returnable picnic basket or a branded tote bag for an outdoor adventure.
4. Portion and price meal kits by the person for families, coworkers, groups of friends, and other large orders.
5. Create beverage kits—smoothies, fortified or enhanced juices, and batchable cocktails—for multiple services. For example, a sangria kit could include a bottle of wine, cut fruit and other garnishes, and brandy for a group.
6. Develop one-size-fits-all modular meal kits, such as basic pasta or pizza that can be customized with various proteins, sauces, and other toppings.
7. Put meal kits in the grab-and-go case along with prepared, ready-to-eat items.
8. Consider family-style breakfast and brunch kits with all the ingredients needed for favorites like pancakes or hash.
9. Add meal kits to online ordering systems to make them more convenient.
10. Be sure to provide clear, easy-to-follow instructions for all meal-kit offerings.
11. Investigate in-house or third-party delivery services or partner with an online marketplace, in addition to more usual takeout/pickup.
12. Observe all safety protocols including not only sanitation and food safety but also touch-free options like pay-ahead and curbside pickup.

Sources: Technomic, New Item Trends, U.S., Q3 2020 – Technomic (November 2020); Technomic, August 2020 Off-Premise COVID-19 Menus: Food & Beverage Report

Content courtesy of Nestle Professional

These conversations have reignited the need for healthful eating because it is one of the most important ways to improve our overall health and well-being.

According to Datassential’s COVID-19 Health at Home report, 78% of consumers agree that diet has a major impact on how your body fights/protects against illness, and 44% of consumers say they have been eating healthier in response to COVID-19.

The foundation to any healthful eating pattern is consuming an ample amount of plants, specifically fruits, and vegetables. Restaurants have a unique and important opportunity to provide consumers with a variety of plants to support healthful eating and their overall wellness.

Restaurants have been instrumental in exposing people to fruits and vegetables and providing consumers with a delightful, delicious plant-forward experience,” says Wendy Reinhardt Kapsak, president and CEO of the Produce for Better Health Foundation. “Restaurants are often the first exposure, or point of entry, to trying — continuing to try — new fruit and vegetable consumption behaviors,” says Reinhardt Kapsak.

Popular fast-casual chain restaurants Roti Modern Mediterranean, Panera Bread, Noodles and Company, and Chipotle Mexican Grill have put fruits and vegetables at the core of their healthful menu development.

• The majority of Roti’s entrée toppings are colorful nutrient-dense vegetables such as red cabbage slaw, cucumber, and tomato, and fresh seasonal vegetables roasted in-house.
• Panera Bread added plant-based grain bowls with a variety of produce such as corn, tomatoes, avocado, arugula, and cucumbers. These new bowls are a warm complement to Panera’s produce-centric salad menu that features strawberries, edamame, and blueberries.
• Noodle’s and Co. introduced “Zoodles,” zucchini cut into noodle shape, that boost its entrée’s vegetable quotient.
• Chipotle has a long history of offering vegetarian entrées with guacamole and introduced plant-forward lifestyle entrées that introduced supergreens to its menu. According to Chipotle’s VP of Marketing Stephanie Perdue, “Chipotle has the opportunity to bring more vegetables to the center of the plate. Chipotle customers are looking for simple, plant-based food now more than ever, especially as people look for convenient ways to eat healthier at home,” she says.

As consumers gain more exposure to fruits and vegetables from popular fast-casual chain restaurants, they will look to all types of restaurants to offer and innovate with more fruits and vegetables. Here are a few ways to incorporate fruits and vegetables into the menu.

• Let the vegetable be a flavor carrier: Kale, cauliflower, and Brussels sprouts rose to popularity because they were paired with a variety of unique, familiar, and slightly indulgent flavors such as parmesan, balsamic, curry, and bacon.
• Allow fruits to be the star flavor: The natural, vibrant flavors of fruit can enhance any part of the menu. Fruit salsas made from mango, pineapple, peaches, and watermelon can top chicken, pork, beef, or seafood. Purée fresh or frozen fruits into dressings or sauces, add fresh fruit to salads and bowls and add to trendy pizza, flatbreads, or tacos.
• Add simple fruits and vegetables to family meals: As families continue to stay-at-home and prioritize healthy eating, ensure newly developed family meals are well-rounded with fruits and vegetables. These can be everyday items like salads, mixed veggies, and fresh fruit.

Source: National Restaurant Association

Technically there is no “red meat season”, but if I had to pull one out of thin air, the kickoff would be July.

Summer is the season for grillin’, chillin’ and letting your internal carnivore come to the dinner party.

What did the perfectly-rested steak say to the prematurely-sliced steak?
You need a rest… you’re bleeding.

“What cut should I use?”

There is no good answer. I could tell you what cuts of beef you should use & those you should steer clear of – however, it is simply a matter of personal likes vs. product use vs. your grocery budget. Other considerations include how you will be using the product. Will you be using a slow cooking technique, like braising or smoking? Are you going for a quick seared steak presentation? Will you be roasting and shaving for sandwiches? Once a clear path of production/use has been paved, your account executive (or myself) can better assist in steering you in the right direction.

There is no bad cut of beef, but there is improper product handling that can lead to unsatisfactory finished product. The rule of thumb is to choose heavily used muscles (higher use of muscle + stronger protein structure with less marbling) for longer cooking methods, such as slow smoking, braising and slow roasting. On the opposite side, a lesser used muscle (better marbling due to muscle inactivity) is suitable for quick cook techniques such as grilling, searing and slow roasting.

Be sure to place careful consideration when choosing the perfect cut for your platform. Beef is a big expense, so don’t overspend on a tender cut if you plan to treat it like a tough cut. On the flip-side, don’t use a tough cut like a tender cut and expect a suitable outcome.

If you choose wisely, season well and use proper cooking techniques, you will be hitting menu home runs all day long.

For more information about Beef from Dennis, check out these pages:

BBQ Foodservice   Rangeline Meat & Provisions   Premium Beef Products

Chef Tim’s Surf & Turf