Restaurants face a tough operating climate that requires innovation and an on-going commitment to research and development. Manufacturers looking to better serve their foodservice partners—and bolster their own bottom line—should focus on a few key areas.
After tightening their belts during the recession, consumers are once again clamoring for the end-of-the-meal treat. New twists on traditional desserts, ethnic flavors and mini-portions define today’s most popular items.
Ethnic cuisines are a popular part of American menus. Lately, one can see more Mediterranean, Indian and Caribbean foods appearing in restaurants. They are ready to take their place in the restaurant spotlight.
