96. Power of suggestion: Avoid calling dishes healthy or nutritious. Instead, descriptions like veggie-forward, fresh, or flavorful will entice more orders.
87. Avocado: It’s become the little black dress of the restaurant scene.
There's no question ethnic cuisine is a hit with consumers.
68. Find flavorful (and profitable) beauty in ugly foods—like those aquatic bottom feeders or bruised produce.
36. Mead: Served solo or as a beer topper, this Old World staple is a new-day charmer.
29. Restaurants that cater or that offer home-baked goods can find value in operating their kitchens virtually 24-7.
17. Open inside hotels, but bring an energized business model that connects multiple dining concepts and serves all dayparts.
6. Aloha! Hawaiian cuisine gains traction in restaurants across the U.S.
1. Chops may rule in upscale settings, but lamb burgers have gained dominance on menus every year for the last decade, up 17 percent in 2016.