Ongoing supply-chain strains and rising food costs have pushed more restaurants to adopt slimmed-down menus with local, readily available ingredients. While it’s been an adjustment for many, working on a smaller scale can help you become more nimble with ingredients and, in the process, weave some creativity and surprise into your menu. This all can elevate the experience you provide guests – something people are looking for from their discretionary spending right now. This summer, how can you take the foods that your region of the country is known for and create an experience around them that drives guests to your restaurant?
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