The past few years haven’t been all sugar and spice for dessert menus. https://lnkd.in/emEY3_c3
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🍰✨ Desserts are taking center stage in restaurants, and the latest Restaurant Business article spills the delectable details on the rising wave of dessert innovation. 📈🍨 Stay in the loop with the hottest restaurant trends – dive into the article now! 🔗 #PeddlersSon #DessertInnovation #RestaurantTrends
Restaurants are suddenly all about dessert
restaurantbusinessonline.com
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Pasta, pasta, pasta! It’s one of the most versatile dishes in the restaurant industry. Here’s an article just for you, presenting the top 10 pasta menu ideas that will have you rolling in the dough. #PartsTownTips #Pasta #NationalNoodleMonth #PastaDish
Top 10 Pasta Menu Ideas That Will Maximize Your Profit Margin
https://www.partstown.com/about-us
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Seattle and Bellevue Foodies: Check out some restaurant, café, and foodie recommendations. Link: https://lnkd.in/es94aSFw From thai to seafood to yogurt drinks, we live in a pretty delicious area. Have a place you recommend? Message me or comment below. #foodblogger #foodblog #seattlefoodblog #seattleblog #foodbloggers
Seattle Foodie Recommendations - Sweetness In Seattle Blog
sweetnessinseattleblog.com
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Acclaimed chef and founder of Kitchen Theory, Jozef Youssef, conducted a special survey at the Ambiente fair to explore how colored tableware affects the perception of food. The survey involved six colored plates, three delicious desserts, and hundreds of tasters from four continents. For this study, Youssef selected three commonly known desserts: fruit and yogurt granola, fruit salad with ice cream, and sliced chocolate cake with ice cream. These desserts were served on plates in blue, yellow, green, white, and red colors from Bonna, Maham Studio Revol, Rosenthal, Steelite International, and Villeroy & Boch. The participants evaluated the desserts served on these colorful plates based on their appetite, healthiness, and sweetness. At the Hoteliers’ Day event at the HoReCa Academy, Youssef shared his findings on how colored plates stimulate appetite, influence the perception of food’s healthiness, and affect the perception of sweetness. The analysis of the survey revealed that red plates increased the perception of sweetness, particularly for the chocolate cake. Yellow plates were described as stimulating and appetizing, especially for fruit desserts. Blue, green, and white plates were found to make all the dishes appear healthier. Dishes served on black plates received the lowest ratings for appetite appeal, healthiness, and sweetness. Youssef concluded that the color of tableware can enhance the visual appeal and appetite appeal of meals, as demonstrated by the results of this survey. Jozef Youssef #visualmerchandising #color #food
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Next time you’re in a restaurant, take a second look at the menu. Menu engineers cleverly influence your choices with the weight of the menu, the binding, the font, and of course, the food descriptions! “Giving dishes descriptive names can increase sales by up to 27% in some cases.” Naming the farmer who grew the vegetables or the breed of pig can add authenticity to a menu option. https://lnkd.in/gi_t5NUP
How restaurant menus play tricks on you
bbc.com
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According to www.restaurantdata.com: Top 5 new restaurant openings by cuisine week of 11/6/23 - 11/10/23. #datatrends #popularcuisine #bakery #pizza #asiancuisine #mexicancuisine #restaurantdata #newopenings #newrestaurants #foodandbeverage #hospitalityindustry #foodandbeverageservice #hospitalitymanagement #restaurantsupply #restaurantnews
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Menu and Coaster in one! Let us help you create these convenient items for your restaurant or next event. #food #foodie #instafood #dinner #foodies #restaurant #cooking #lunch #chef
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Are you a restaurant, hotel, or catering company looking to enhance your dessert offerings? Here is how Sweet Nothings can help: - Choose from our existing menu: We create a unique menu for every season and every holiday. Our offering include both individual/plated desserts, and buffet/bite-sized treats - Custom Recipe Replication: Have a signature dessert that your patrons can't get enough of? We've got you covered. Our skilled bakers can recreate any of your existing recipes with precision and care, ensuring that the flavor and quality remain consistent with your original creation. - Tailored Dessert Creation: Looking for something truly unique to complement your menu or special event? Let our bakery team work closely with you to develop a one-of-a-kind dessert that perfectly matches your culinary vision. Whether you're aiming for a specific flavor profile, dietary requirement, or thematic element, we'll collaborate with you every step of the way to create a dessert that's as memorable as it is delicious. Let us help you with your dessert needs!
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Gourmet food is typically served in smaller, more expensive servings and may describe a class of restaurant, cuisine, meal, or ingredient of high quality, special presentation, or high sophistication. In essence, gourmet food dist
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Contracts, Sausages and Philosophies The "contract" we and our businesses offer to our customers is essentially a promise displayed on restaurant menus for example, in the form of ingredients or flavors. When we go to an ice cream shop, for that matter, and see a sign for cookie dough ice cream, we expect certain flavors and textures. In this case, we would likely expect vanilla ice cream, soft, possibly salty bits of cookie dough, and maybe chocolate chips. I personally see this as an unwritten "contract" that the ice cream place has offered me as a customer. Once I choose this flavor, it means that I have "signed" the contract, and now it’s their turn to "deliver the terms of the contract." What often happens is that there is no correlation between the promised terms and the delivery. It's clear why— it's easier to promise things and harder to execute them perfectly, exactly as promised. Similar to a restaurant menu, when you read a description of a dish, you form a subjective expectation in your head, and now it's the restaurant's turn to at least meet your expectations and ideally exceed them, using many different tools. One of the most important processes my team and I have developed over the years is to deeply analyze and carefully craft the "contract" that we offer with each macaron. We constantly check and make sure that we exceed it by many factors, whether it's by arranging the components to be eaten in a specific order or by using surprising elements (like popping candy within a Champagne cream for the bubble effect). Our analysis is very detailed and takes into consideration many factors about our customers, such as food trends, childhood memories, reactions to uncommon ingredients, and of course - their personal perspectives. The sign that our process was effective was the trust we gained from our customers. They trust us so much that on one April Fools' Day, we posted (as a joke, or so we thought) a "special macaron for the weekend" with a filling of ketchup cream, a slice of German Bratwurst sausage in the core, and a dusting of curry powder (based on the famous Berliner Currywurst). The number of people who came by all excited and demanded to try the new "special" was greater than the amount of those who got the joke. For us, it was a clear sign that we have definitely gained the trust of our customers and that they follow our ideas and the culinary experiences we offer almost blindly. What is your approach for delivering your contracts?
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