Chef & CULINARY Insights
At Hard Rock Stadium, in Miami Gardens, choices beyond hot dogs, burgers, and fries are available. With Miami being so diverse, it only makes sense that transplant concepts, like Fuku— a fast-casual concept featuring spicy fried chicken from New York’s popular Momofuku Group — would also be featured at the stadium.
One thing that remains consistent in the quest for authenticity in cuisine is the use of spices. While “spicy” never seems to fall far on industry flavor trends and forecasts, “spices” are continuing to trend upwards. It is the deep understanding and deliberate use of each one that offers guests a truly authentic experience.
These days many customers want healthier options on the menu. Diners seek delicious flavors and hearty plates that will fill them up without bringing on the guilt. Many fine dining establishments offer healthier options, along with fast casual concepts, giving hungry guests plenty of options.
Today, many people want healthier meal options at home and they also want to see healthier options at restaurants. And one big aspect many customers want to see are sustainable proteins on the menu. Why? Because they want food options they feel good about, whether it’s due to their outlook on the local ecosystem or their view on healthier ways to fuel their own bodies.
Enter Everytable, the Cali-based brand with four stores near the LA area providing healthy, yet affordable prepackaged meals to the local market. Each Everytable store is priced according to their specific neighborhoods and the local demographic.
There are about three billion pizzas sold in the U.S. every year, proving that consumers certainly will dish out that dough for the beloved pizza pie. There used to be a sharp divide between the QSR and casual dining chains in the pizza category, but an influx of pizza-focused fast casuals have emerged.
By Donald Burns, Foodable Industry Expert
Take a look at your menu. Go ahead. Take a look as if you were casting your eyes upon it for the first time. It is making a statement that supports your brand identity or a cry for help? Being self-critical for some is just downright difficult. It's so easy to point out the flaws in other restaurant menus and hard to see the flaws in our own.
Your menu is the one thing that every guest will look at. It's so important, yet why do so many not give it the full measure of respect it deserves? Let's fix that. Now, in order to give your menu a real chance at change, you will need to leave your ego at the door. Don't worry, you can pick it up later — but you must be objective on what is best for the brand.
Get some blank paper and pencils. We are going to construct a visual mind map that will set you up for success. If you are ready, then here are the 10 steps for a total menu makeover.
Below, we share some of our favorite shots from our travels around the country. Enjoy!