Even in this season, Americans are still eating. What has changed is how they eat. More trips to the grocery store and take-out now take precedent over dining out. So, how do we keep a restaurant running in this season? At this point, there are many unknowns, but one thing still rings true: Food brings comfort, and we can all use a bit of comfort right now. That’s where you come in!
Offer Comfort with Classics
Every year, comfort food pops up on our radar. Comfort food transcends cuisine; the French have their stews, Italians their pasta, and Americans have their cheeseburgers. The familiarity of these dishes brings us back to our childhood tables. They bring forth memories of simple times and family recipes. We are all craving the safety of those times. This is your chance to offer meals like stews, shepherd’s pie, and macaroni and cheese –basics that bring comfort and familiarity.
Health-Conscious Options
There are still local farms that offer fresh meats and produce looking to get their products on your menu. Consumers want to feel good about their purchases, and knowing that they are buying meals with local ingredients ensures a freshness that is not always found at the grocery store. If you’re not buying local, utilize ingredients with labels like “organic” or “packed with antioxidants”. Food should feel safe and beneficial.
Our Promise to You: We know that you have enough to think about. When it comes to restaurant industry technology, healthy dining options, and innovation that still matters, Menu Innovator is here. We have the tools. We have the knowledge. We have your back.
Eat well.
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Tony Lagana
Chef Tony is a 42-year veteran of the food industry and is often known by his peers as “The New Product Guru.” Throughout his illustrious culinary career, he’s earned several notable titles and positions including Acquisition International’s “Most Influential Product Development Expert, U.S.” in 2019.
In 1997, Tony also founded Culinary Systems Inc., a group of culinary consultants that assist with culinary training, restaurant start-ups, concept development, and more. Since then, Tony and his team have generated over two billion dollars in sales for their clients in restaurants, retail, and manufacturing.
The strategic, technical, and culinary skills of Tony and his team can be seen on the menus of national chains, in the portfolio of national food manufacturers, and on the grocery shelves of products produced by major retail companies.