Can you believe the oldest millennials are now 37? That means it’s time to retire the tired jokes about millennials killing mayonnaise, breakfast cereal and casual dining, and discover the new truths: What is Generation Z eating? And how can restaurants win them over?
Topics: Featured, gen z food trends, Generation Z food preferences, Gen z trends, generation z core values
Next in our series of interesting applications for an in-chamber vacuum sealer -- did you know that you can use it to preserve the freshness and color of baby greens and herbs?
Topics: Featured, PrimaVac, ebook, herbs, greens, hydroshocking
QSRs were built on consistency. Now, people crave novelty.
Limited-time offerings can give sales a short-term boost, earn media mentions, build social buzz and even entice lapsed customers to return. Nearly half of all consumers try LTO menu items every month, QSR magazine reports. 
It makes sense. Not only are people programmed to crave novelty (new flavors, new dishes), but they respond strongly to scarcity, perceiving scarce items as more valuable and conferring status on those who possess them. But how can you ensure an LTO is a success? First, consider these five factors.
Topics: Featured, LTO, limited time offer, restaurant marketing, unicorn frappuccino
Next in our series of interesting applications for an in-chamber vacuum sealer is experimental cooking. The effects that vacuum sealing has on food mean that you can play and create new presentations of old favorites.
Topics: Featured, PrimaVac, ebook, experimental cooking
Next in our series of interesting applications for an in-chamber vacuum sealer is curing. Typically this technique involves applying some combination of salt, sugar or spices to a protein -- such as fish or pork -- and letting those spices draw out moisture and change the texture and flavor.
Next in our series of interesting applications for an in-chamber vacuum sealer -- did you know that you can use it to accelerate the pickling process for fruits and vegetables?
You might be familiar with the various applications that an in-chamber vacuum sealer like our PrimaVac™ line make easier, such as sous vide cooking and food storage. You might also know what it takes to successfully age something like beef or cheese.
But did you know that you can combine vacuum sealing and aging to get even better results?
Topics: Featured, PrimaVac, ebook, aging beef, aging cheese
Your walk-in is texting you. Your fryer is demanding new oil. And your vent hoods are turning themselves on.
Welcome to the era of IoT in restaurants. “For years equipment manufacturers and designers have been predicting the arrival of the internet-of-things connected restaurant kitchen,” Restaurant Hospitality reports, “one where appliances sync to the cloud, equipment is accessed remotely, the daily grind of temperature monitoring is fully automated, and ovens that are about to fail send warnings to management or message for replacement parts.” But for restaurant operators, is the switch to IoT systems worth it?
Topics: Featured, IOT restaurant, IoT in Restaurants, Automated restaurant, Restaurant automation system
Restaurant operators are tired of flat traffic numbers. In the 12 months ending February 2018, lunch traffic was flat, according to The NPD Group, and dinner traffic dropped 1 percent.
The one bit of sunshine: Breakfast. Restaurant traffic for breakfast and morning snacks rose 1 percent in that time period. How can you capture a piece of the early-bird action? The old standbys, like egg and bacon, may not be enough. Here are five creative menu offerings that will attract and satisfy your breakfast customers.
Topics: Featured, menu trends, breakfast trends
Fresh food. Fast service. Local sourcing. Craft beer. Juicing. The place where all these trends intersect is the grocerant.
What, exactly, is a grocerant? It can be defined as a grocery store that incorporates a restaurant experience, inviting customers to dine and drink in-store. The grocerant trend turns a grocery store from a destination for errand-running into a “third place” where people gather between home and work.
Grocerants boost stores’ bottom lines as well. A 2016 study from the Food Marketing Institute (FMI) and Technomic suggests that 64 percent of stores saw prepared foods category growth of nine percent or higher in 2014. In addition to freshly prepared foods, what does a store need to offer to become an appealing grocerant?
Topics: Featured, grocery store restaurant, grocerant
