Sysco Minnesota

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The essence of a diners restaurant experience is, of course, the food. But first come the words that describe the food. Operators know the importance of employing the right buzzwords on their menu or menu boardand then following through with items that truly fulfill the promise implied by the words.

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As the clich goes, Real men dont eat quiche. They want meat and potatoes and beer. Women, on the other hand, prefer salads, colorful cocktails and lighter, fussier food and drink in general. Consumer research confirms part of this conventional wisdom and challenges other parts of it. After all, most stereotypes have some truth to them.

Host a series of themed evenings at your establishment in the weeks leading up to Halloween. Encourage your guests dress up and award a winning costume from each evening.

Everyone gets pumped up the week before the big game, so why dont you too? Plan a week of fun festivities to help students and alumni get ready to show support for their team.

As spring turns into summer, weekends are punctuated by a new cycle of celebrations: graduations, family reunions, Memorial Day outings and festive Fathers Day meals. When consumers crave hearty, flavorful comfort food at this time of year, its probably picnic-friendly, traditional American heritage fareabove all, barbecue.

Then solicit personal testimonials and recommendations from those hotel staff behind the front desk or concierge desk.
Identify the hotels that are close to your restaurant and conveniently accessed.

Combine Earth Day awareness with donating to your local food bank. Sponsor a can drive week or weekend and donate one can of food per dozen or two dozen empties collected for recycling. Run a contest to determine who is the champion recyclist and award with a gift certificate for a dinner for four at your restaurant.

The generations that populate todays America grew up on entirely different planets.
Senior citizens personalities and desires were formed in an era of scarcity and war. For those born before 1946, caution and frugality are built into their DNA.

Take Advantage of Take Out
Challenged by competition from retail supermarket prepared foods, Take Out menus need to offer consumers a different experience while delivering on quality, convenience and value.