If you're having trouble viewing this email, you may see it online.

Share this:
The Secret Ingredient for Staying Popular & Profitable | FoodPower is a restaurant consulting firm that coaches industry leaders to leverage strengths, create concepts, refine menus & identify opportunities to increase revenue & capatalize on the changes in today's dining out patterns.


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.
From Cupcakes to Cake Pops, and Doughnuts to Cronuts, it's all about impulse foods that folks have gotta have! Food Writer for the OC Register, Nancy Luna, confirms in her column on trends to watch for in 2014 that carbs are back. The bread basket is in demand, smart restaurateurs are adding biscuits to the appetizer list, pizzas are on every corner from build-your-own to Neapolitan, waffles are carriers for a variety of fillings, wraps of every cuisine are part of Grab & Go, and there is a war on for who has the best burger bun... BUT sweet pastries rule as the favorite naughty luscious snacks! 

In Southern California, we're at the forefront of something great with the introduction of the Ensaymada Project. The Ensaymada is a Filipino delicacy that is handmade, soft-as-a-pillow bun, now only available online, but about to pop! You heard it here first.