FoodPower explores Foods with Benefits and Menu Money Makers
FoodPower explores Foods with Benefits and Menu Money Makers
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.


How restaurant menus are attracting guests was the topic at hand when Nancy Kruse, the Food Trends columnist with Nation’s Restaurant News, spoke at the National Restaurant Association’s Annual Convention. Here are some of her ideas with FoodPower’s take on the subject from our experience with helping restaurants make more money!

Everybody’s talking about Noma in Copenhagen. Named again in 2014 by Restaurant Magazine as the world’s best restaurant, your dinner will be 20 courses of food focused on terroir. Locavore Chef Rene Redzepi  helms Noma, and will likely serve you foraged roots, nuts, and seeds.
Eleven Madison Park in New York City showcases carrots with a tableside tartar, created with an antique hand-cranked grinder clipped onto your table, finely shredded by your server who then ceremoniously presents an array of dipping sauces.
Creative Chefs are searching for clever ideas with the WOW factor, pleasing the guests and have struck gold by going back to roots.