Your Business

Regional Pizza Rising: How Diverse Styles Are Keeping Pizza Popular

Posted by Saputo Foodservice on Mar 18, 2020 3:16:53 PM

An Italian classic, pizza has long been an American favorite. In fact, 43 percent of American consumers surveyed by Technomic say they eat it at least once a week. 

In recent years, many of these frequent eaters have become “pizza connoisseurs,” with nearly half of them expressing a desire for more variety and authenticity in their pizza.

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Something from Nothing: How Zero-Waste Cooking Could Make You More Profitable

Posted by Saputo Foodservice on Mar 9, 2020 1:12:07 PM

Clearly, delicious menu items can help you attract customers. What you might not realize, however, is that the food you don't serve can persuade diners as much as the food you do.

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Earn Customers’ Love on Valentine’s Day with Cheese

Posted by Saputo Foodservice on Feb 5, 2020 6:22:24 AM

Restaurateurs have reason to love Valentine’s Day: It’s typically one of the most popular holidays to dine out. 

In 2018, reservations for Wednesday, Feb. 14, were 433 percent higher compared to other Wednesdays in February. Overall restaurant sales were 32 percent higher, and eateries made 7 percent more on online orders.

In 2019, Americans planned to spend a whopping $3.5 billion on an evening out with their sweetheart, according to the National Retail Federation. Both men and women said their top choice for a Valentine’s Day gift would be a romantic dinner.

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3 Cheese Trends Consumers Will Melt For

Posted by Saputo Foodservice on Jan 22, 2020 1:05:29 PM

Even though cheese is already widely available across menus, customers are still asking for more. From healthy recipes to plant-based options, now’s your chance to get in on this opportunity with three new trends consumers will love.

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A Very Dairy New Year: How to Keep Cheese on Dieters’ Plates

Posted by Saputo Foodservice on Jan 22, 2020 7:52:56 AM

Every new year brings new resolutions, often along the lines of “eat better,” “exercise more” or “lose 10 pounds.” Such good intentions often lead consumers who are restricting their diets to make incorrect assumptions about what they should and shouldn’t eat. And that can make things challenging for foodservice operators—particularly those with cheese-forward menus.

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Inside the Fine Art of Artisanal Cheesemaking

Posted by Saputo Foodservice on Jan 10, 2020 8:18:07 AM

Long ago, a shepherd riding across the desert with milk stored in a vessel made of an animal stomach, may have discovered cheesemaking. Enzymes from the stomach, along with heat, would have converted the milk into cheese. “I can’t imagine [it] was delicious, and that [illustrates] the central advancement of modern cheesemaking,” says Molly Browne, education manager of Dairy Farmers of Wisconsin. “With state-of-the-art technology, equipment, and environmental controls, today we can create cheese that is both nutritious and tasty.”

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Taste the Next Big Global Food Trend: Levantine Cuisine

Posted by Saputo Foodservice on Dec 18, 2019 5:47:17 PM

Americans adore Italian food. They crave Chinese, Thai and Japanese fare. They’re wild about Mexican cooking. And more recently, they’ve fallen in love with Indian, Vietnamese and Filipino flavors. If you’re hungry for the next big ethnic food trend, you’ll need to learn a word you may have never heard before: Levant, which refers collectively to eastern Mediterranean countries such as Cyprus, Jordan, Lebanon, Israel, Iraq, Syria and Egypt, as well as parts of Turkey.

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Four Ways to Drive Sales with Limited Time Offers

Posted by Saputo Foodservice on Dec 4, 2019 8:42:52 PM

Limited time offers (LTOs) keep your menu dynamic, but they also can drive traffic and boost sales—especially after the holidays, which for many restaurants can be the slowest time of the year. Perhaps that’s why so many restaurants are embracing them: in the last five years alone, the number of LTO menu items has increased 64 percent, according to Technomic data reported by Restaurant Business, its sister company.

Although price reduction is an easy and obvious LTO tactic, it’s neither the most common nor the most strategic maneuver. Over half (51 percent) of full-service restaurants approach LTOs with innovative food or beverage offerings, letting their products rather than their prices fuel the buzz.

As your R&D team invents short-term offerings that can generate positive word of mouth and increased foot traffic during seasonal slumps, consider these best practices for developing, implementing and marketing LTOs.

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A Cheese for Every Need

Posted by Saputo Foodservice on Oct 24, 2019 3:25:39 PM

Cheese is a staple in many dishes across every daypart, and for good reason: With roughly 2,000 varieties to choose from, the cheese category truly offers something for everyone.

But balancing consumer expectations and operator profitability in the context of current food and diet trends requires a little imagination—especially if the dairy favorite is at the heart of your business, as it is for Melt Bar and Grilled, a 10-unit restaurant group in northeast Ohio that specializes in gourmet grilled cheese sandwiches.

Melt uses 13 different types of cheese in its sandwiches, but the FSR relies primarily on common cheese types for the sake of cost consciousness. “The other ingredients [in Melt sandwiches] are expensive,” explains owner and founder Matt Fish. “We are a high-volume restaurant, and we want [our offerings] to be affordable to every demographic.” Fish’s customers are seeking “value for the dollar,” he continues, “and to use $9- or $10-a-pound cheese for grilled cheese doesn’t make sense.”

Fortunately, there’s an underexplored world of trendy applications for familiar cheeses.

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