Every January is trend-predicting time. Foodservice and restaurant professionals everywhere look back and forward to try to figure out how they can best compete for popularity in the coming months as the competition grows for every food dollar.
FoodPower learns best from working closely with its clients. I watch the local scene and also travel to other areas for comparison. One thing remains the same, regardless of location: all restaurateurs dream of a line out the door and all are vying to attract happy people while tempting them with irresistible menu items as the check averages climb. Here are a few simple ideas we think worthy of consideration.