Year after year, consumers, and foodies alike obsess over a new trend that drives where they are going to eat. For bars and restaurants, these trends can be determined by the demographics of recurring visitors, national trends, or advances in technology. Almost halfway into 2018, Foodable has determined the top 2018 trends for bars and restaurants.Read More
The weather shifts again and guests will soon be clamoring for all things autumn.
Higher octane and fuller-flavored brews paired with bold-flavored dishes that keep the menu offerings clean and satisfying, should round out seasonal menu changes.
The savvy guests visiting your establishment will be expecting seasonal flavors, prepared in ways that incorporate spices and ingredients from all over the world. Guests have moved beyond the American fall classics and are ready for your interpretation of a world-influenced fall dish.Read More
The craft beer trend has become so popular that breweries are getting especially creative to get consumers to try their new craft brews. Dogfish Head Brewery will be brewing a scrapple beer for their Beer for Breakfast event on Dec 5. The brew will consist of scrapple, which is leftover fried pork parts, maple syrup, coffee, and applewood smoked barley.
Do you think consumers will want to try the strange brew? Is this a great marketing ploy to bring out the masses to the event? Will this craft brew appeal to the daring millennial crowd? According to Technomic's 2014 BeerTab Report, the millennial generation spends the most on beer, especially craft beer. Read More