What are some ways restaurants can adjust their menus to accommodate diners who are not always eating on-premises?
Off-premises dining is one of the hottest industry topics, and the trend is here to stay. With consumers on the go more than ever before, operators need to find new ways to match their active lifestyle while driving sales for their restaurants. Adding grab-and-go items to menus is a great way operators can adjust their menus to accommodate diners.
Summer Scoop features several snack and dessert grab-and-go products. These items help reduce labor and preparation costs, and offer retail solutions that can grow a restaurant operator’s business. Products include the Chef’s Line Lemon Loaf Cake Slice and the Chef’s Line Chocolate Banana Swirled Loaf Cake Slice. Both cakes come pre-sliced and pre-wrapped for grab-and-go usage, and are made with ingredients that comply with the Unpronounceables List initiative, which develops products with simple, more recognizable ingredients. Additionally, the Chef’s Line Buttermilk Biscuit is made with real butter, buttermilk and no artificial flavors, colors or preservatives, and also complies with the US Foods Unpronounceables List initiative.
Why should restaurants be more conscious when choosing to-go packaging? What are the benefits of using sustainable products?
According to the Culinary Visions Panel (2018), 65 percent of customers are concerned with the environmental impact of take-out containers and to-go packaging. With carryout dining and the push for compostable disposables on the rise, Summer Scoop features an assortment of sustainable options, including the Monogram Molded Fiber Bowl, which is BPI certified 100 percent compostable.
The benefits of using sustainable products include reducing waste while offering versatile, sustainable options for operators to help meet consumer demand for eco-friendly products.