Tag: menu development

Menus in 2017, Part 2 | Death of the diet

The second entry in this blog series on Nancy Kruse’s 2017 menu predictions focuses on the latest trends in dieting, or rather the lack thereof, among today’s diners.

Menus in 2017, Part 1 | Keeping it “clean”

At VantagePoint’s Insight2Impact Foodservice Marketing Summit, renowned menu analyst Nancy Kruse highlighted five major trends she foresees coming to dining in 2017. First up: ingredients and “clean” eating.

How to create an LTO: What we can learn from Arby’s latest sandwich

As you might have read in Nation’s Restaurant News, Arby’s has a new limited time offer: a venison sandwich. Maybe that makes your mouth start to water or maybe that’s not your cup of tea; either way, there are some best practices that can be gleaned from the launch of this sandwich.

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