Spooky season is in full effect! How are restaurants celebrating? Here are a few ways big-name chains are modifying their menus to ring in the Halloween spirit.

 

Burger King is introducing a Halloween promotion called Trick or Heat, featuring glow-in-the-dark buckets with ghost and ghost pepper designs. These buckets are available for $1 at select restaurants in Nashville, Las Vegas, Charlotte, and Atlanta starting on October 13. Additionally, they are offering a Trick or Heat meal bundle in celebration of Friday the 13th, which includes a Ghost Pepper Whopper, 4-piece Ghost Pepper Chicken Fries, a small fry, a small drink, and a Hershey sundae pie for $13.

 

Wendy’s is bringing back its “Boo! Book” Halloween coupon book, offering five coupons for free Jr. Frosty treats without any purchase necessary, along with an additional coupon for a $1.99 Kids Meal with any purchase, all for just $1. These coupon books can be purchased at Wendy’s locations, drive-thru windows, online, or in the app until October 31, 2023, or while supplies last. The coupons are valid until December 31, 2023. The Boo! Book also supports a charitable cause, with $0.90 of every dollar spent going to Wendy’s founder Dave Thomas’ Foundation for Adoption.

 

McDonald’s is reintroducing its “Boo Buckets” in four different Halloween-themed designs (monster, skeleton, mummy, and vampire) as part of their Happy Meals, starting on October 17. These colorful buckets come in orange, white, purple, and green, with the purple vampire bucket returning for the first time since its original release in 1986. The Boo Buckets were previously a Happy Meal staple during Halloween and made a comeback in 2022.

 

Now through October 31, Krispy Kreme is offering Scooby Doo Doughnuts. These delightfully decorated doughnuts come in the following flavors: Spooky Monster Cookies n’ Kreme™, Jinkies! Halloween Orange Sprinkle, Mystery Machine and Scooby Dooby Doo Doughnut.

 

Sources:

Restaurantbusinessonline.com
Krispykreme.com
shefinds.com
nbcchicago.com
openai.com

“Eatertainment” is an innovative dining concept that goes beyond the traditional restaurant experience. The meal is just one part of the overall experience in eatertainment establishments. These unique venues aim to blend food with entertainment, offering patrons a chance to savor their meals while enjoying a wide range of captivating activities, immersive themes, interactive performances, or fun games. Where does eatertainment stand in 2023 (and beyond)?

 

Dave & Buster’s, a popular chain of restaurants and entertainment centers, is facing challenges in increasing customer visits post-pandemic, with Q2 2023 same-store sales down 6.3%, attributed to macroeconomic factors beyond their control. The eatertainment industry, including Dave & Buster’s, is experiencing traffic declines as consumers shift toward at-home entertainment. The company has responded with six growth initiatives, focusing on digital marketing and loyalty programs. They plan to roll out a new food and beverage strategy and continue store remodeling. Despite challenges, Q2 2023 revenues increased by 15.7%. Dave & Buster’s is modernizing its stores to improve guest engagement and drive traffic, with remodels planned through 2024.

 

Eatertainment: Emerging and Growing Concepts

Traffic declines aren’t stopping entrepreneurs and investors. Tiger Woods and Justin Timberlake have collaborated to open T-Squared Social, a massive sports bar in Midtown Manhattan. The 22,000-square-foot space offers craft cocktails, upscale pub food, and indoor sports activities. While open to the public, members can access various benefits for $250 per quarter, including reservation privileges and exclusive perks. The bar features golf simulators, duckpin bowling lanes, dart bays, and over 30 TVs, including a 200-inch screen. The drink menu includes craft cocktails and an extensive beer selection, and the food ranges from standard bar fare to gourmet options, with some unique twists.

 

Robert Thompson, founder of Punch Bowl Social, has recently secured over $200 million in investments for his new eatertainment concepts, Camp Pickle and Jaguar Bolera, under parent company Angevin & Co. Investors include industry veterans Bill Allen and Stephen King. Camp Pickle is a pickleball and dining venue designed for a broad age range, featuring indoor and outdoor spaces with pickleball courts. Thompson emphasizes that most emerging pickleball models are paddle clubs, while Camp Pickle integrates eatertainment successfully, leveraging his decades of experience in the industry to attract a wide range of consumers.

Puttery, an eatertainment venue featuring indoor mini-golf, food, and craft cocktails, has just opened on Kansas City’s Country Club Plaza after a year and a half of anticipation. The 24,000-square-foot space has three nine-hole mini-golf courses with different themes, including nods to art and urban landscapes. Owned by Drive Shack, with an investment from golfer Rory McIlroy, Puttery plans to have 50 locations by the end of next year. The menu includes entrees like Sticky Ribs and Ahi Tuna Bowl, and appetizers and pizzas. The venue also has three bars and space for private parties.

 

It will be interesting to see how these concepts fare. In the meantime, if you’re seeking to open your own eatertainment venue and need expert consultation from branding to menu engineering, please contact Synergy.

 

Sources:

Nrn.com
Kansascity.com
openai.com

The FDA’s Food Traceability Final Rule establishes new recordkeeping requirements for those involved in producing and handling of specific foods listed on the Food Traceability List (FTL). This rule, part of the New Era of Smarter Food Safety Blueprint and the FDA Food Safety Modernization Act (FSMA) aims to enhance food safety by enabling quicker identification and removal of potentially contaminated products from the market.

 

Does this Rule Apply to Restaurants?

Starting January 20, 2026, restaurants must adhere to new food traceability rules for specific items listed on the Food Traceability List. These items include fresh fruits, vegetables, shell eggs, nut butters, cheeses, and seafood products. Restaurants must keep records detailing the origins of these food products. They will have to track Key Data Elements (KDEs) related to Critical Tracking Events (CTEs), primarily focusing on received goods and food products. Suppliers are expected to collaborate with restaurant operators to facilitate compliance, although this may increase costs for restaurants.

Restaurants will be required to maintain records showing essential information about traced items, such as their source, acceptance date, traceability lot-code source information, and reference document data. Additionally, restaurants must develop an electronic traceability plan outlining their record-keeping procedures. In the event of a foodborne illness outbreak, restaurants must be prepared to provide requested traceability records to the FDA within 24 hours or within an agreed-upon reasonable timeframe.

The new rule applies to all restaurants that sell food and beverages totaling over $250,000 annually, impacting most small restaurants. Restaurants selling between $250,000 and $1 million may have different reporting requirements and may not need electronic records but can submit receipts and invoices. Restaurants with over $1 million in annual sales will be mandated to maintain electronic records. The restaurant industry will continue to work with the FDA to ensure smooth implementation of the Food Traceability Rule, providing operators with the necessary information for compliance.

Preparing for the Food Traceability Rule

As the 2026 compliance date approaches, the food industry must take several steps to prepare to implement the new food traceability rule. Firstly, firms should thoroughly understand the rule, its applicability to their specific businesses, and whether any total or partial exemptions are relevant. They should also identify the critical tracking events they are involved in and the required Key Data Elements (KDEs). Some businesses may have multiple critical tracking events to manage.

Secondly, companies should assess their existing data and data management systems to determine what information they currently possess and receive from their supply chain partners. This includes evaluating their internal data systems.

Thirdly, firms must initiate discussions with their supply chain partners to ensure a mutual understanding of compliance requirements. Questions to address include whether contract amendments are necessary to ensure data sharing among partners, the methods for sharing data, and how to support smaller suppliers, including foreign entities, in meeting their obligations under the rule.

Get more help and resources at FDA.gov

 

Sources:

Fda.gov
restaurant.org
foodsafetynews.com

The restaurant industry is experiencing a seismic shift driven by the rapid advancement of Artificial Intelligence (AI) technologies. In this era of innovation, two significant developments are poised to transform restaurant operations and prepare the industry for a dynamic AI-driven future.

DoorDash, a prominent player in the food delivery landscape, is spearheading a groundbreaking initiative that promises to redefine customer service in the restaurant sector. Their AI-powered phone answering system is designed to streamline order processing, reservations, and customer inquiries, creating unparalleled efficiency. Here’s how this innovation can benefit restaurant operators:

• Operational Efficiency: By automating phone interactions, restaurant staff can redirect their focus from managing orders to delivering exceptional in-house dining experiences. This newfound efficiency leads to shorter wait times and faster service, improving customer satisfaction.
• Order Accuracy: AI systems excel at understanding and processing orders with remarkable precision, significantly reducing the likelihood of order errors, which can tarnish a restaurant’s reputation.
• 24/7 Accessibility: With AI, customers can place orders and make inquiries at their convenience, even outside regular business hours. This accessibility can enhance customer loyalty and drive revenue.

However, restaurant operators must be prepared to address integration challenges and customer privacy and data security concerns. Embracing this innovation can position restaurants as industry leaders in customer service and operational excellence.

 

Preparing for an AI-Driven Future

Do you feel the urgency to adopt AI-driven solutions to thrive in the quickly changing industry landscape? AI has the potential to optimize various aspects of restaurant operations, including:

• Menu Engineering: AI can analyze customer preferences and ordering patterns to optimize menu offerings, ensuring that restaurants offer items that resonate with their target audience.
• Demand Forecasting: AI-driven algorithms can predict fluctuations in customer demand, enabling operators to adjust staffing and inventory accordingly, reducing waste and costs.
• Inventory Management: AI can monitor inventory levels in real-time, automating reordering processes and preventing stock outs or overstocking.
• Customer Engagement: AI-powered systems can personalize marketing efforts, providing customers with tailored promotions, offers, and recommendations based on their preferences and past interactions.

Understanding AI’s capabilities and limitations will be crucial for restaurant operators looking to harness its full potential. Investing in employee training and adapting existing workflows to accommodate AI-driven tools will be essential steps in preparing for an AI-driven future.

AI emerges as a formidable ally as the restaurant industry navigates a transformative technology period.  DoorDash’s AI phone answering system and the broader AI-driven landscape offer restaurant operators a unique opportunity to enhance efficiency, improve customer experiences, and stay competitive. By embracing AI technologies and proactively addressing challenges, restaurants can position themselves for long-term success in an industry where innovation is the key to thriving.

In an era of technological advancement, restaurant operators face a dual challenge: ensuring food safety while optimizing their workforce for peak efficiency. What is the role of technology in addressing these critical aspects of restaurant management?  Read on for valuable insights for industry professionals.

Technology and Food Safety

Food safety is non-negotiable in the restaurant industry. Technology is now a powerful ally in this quest, with innovations like IoT sensors, data analytics, and real-time monitoring systems redefining how restaurants maintain the highest hygiene and safety standards..

• IoT Sensors: These devices enable continuous monitoring of food storage temperatures, alerting staff to any deviations, thus preventing spoilage and ensuring compliance with food safety regulations.
• Data Analytics: Advanced analytics tools analyze vast amounts of data, identifying potential issues early on, streamlining food safety audits, and minimizing risks.
• Real-time Monitoring: Technology offers real-time insights into food safety, allowing for immediate corrective actions when needed, preserving food quality, and safeguarding customer health.

Workforce Optimization through Technology

Restaurant operations have also benefited immensely from technology-driven workforce optimization. Automation, AI-driven scheduling, and employee training platforms revolutionize how operators manage their staff efficiently.

• Automation: Tasks like inventory management and order processing can be automated, reducing manual labor requirements and human error.
• AI-Driven Scheduling: AI algorithms consider factors like historical data, weather, and customer trends to create optimized staff schedules, improving labor cost management and ensuring a well-staffed establishment during peak hours.
• Employee Training Platforms: Technology-driven training programs enhance the skills and knowledge of restaurant staff, promoting consistency in service and food preparation.

Key Takeaways

1. Invest in Food Safety Technology: Embrace IoT sensors and data analytics to ensure food safety compliance, reduce waste, and safeguard your brand’s reputation.
2. Embrace Workforce Optimization Tools: Implement AI-driven scheduling and training platforms to streamline operations, reduce labor costs, and enhance staff performance.
3. Stay Informed: Keep an eye on technological advancements in food safety and workforce management, as they can provide your restaurant with a competitive edge.

By embracing technology in food safety and workforce optimization, restaurant operators can navigate the changing landscape with confidence, ensuring both operational efficiency and customer satisfaction in an increasingly competitive industry.

It always starts like this.

You slide into your favorite local bistro’s last open bar seat after another grueling day behind your corporate desk. After the bartender slides you a 9-ounce pour of inky Cabernet, you drink in the scene with your first few sips. The place is packed, even on this Tuesday night. Servers gracefully weave through clusters of bar patrons with trays laden with craft cocktails destined for diners’ tables. The dining room is as crowded as the bar, with more eager customers waiting in the lobby. But the busiest spot in the whole place? The register where the servers ring up checks. All. Night. Long.

The music, vibe, energy, and money in the place are as intoxicating as that Cabernet in your hand.

“I can do this. I want to do this. I want to open my own restaurant. How hard could it be?”

Anyone can open a restaurant. Rent a space, get some equipment, hire some cooks, and post a neon “open” sign you picked up from Costco in the window. Done. But to succeed in the restaurant business — to stand out in a teeming crowd of competitors, to be known for something unique in the marketplace, and to make money — you need more than passion and some second-hand equipment.

If you’re determined to turn your passion into profits by starting your first restaurant, avoid these all-too-common pitfalls:

 

• You Are Not Your Customer

Place your hand on a stack of leather-bound cocktail menus and repeat after me — “I am not my customer. I am NOT my customer!” Yes, this is your restaurant, your idea, your passion. But if you shape your vision into a concept that appeals to an audience of one, you won’t be in business long. Before you pick out colors or get a logo designed, decide who you’re building your concept for and study them. Are they adventurous foodies? Moms who need a quick and healthy meal solution for their family? Women who want a cozy place with a great cocktail menu so they can hang with friends after work? Why do they want to visit your restaurant, and how do you want them to feel? You must answer these questions fully to have a complete and targeted concept. This is the first step in separating your passion from the business, which is critical to success.

• Don’t Start Shopping for Real Estate

Once the idea of opening your restaurant has swallowed you up, your first urge is to run out and look for a location. Must make this thing real right away! Pump the brakes. There are plenty of landlords and brokers out there who are eager to have you take over their vacancy and sign their lease. Know this — it’s infinitely easier to develop a restaurant and find the right location than to find a location and shoehorn your concept into it. You wouldn’t go car shopping by hitting every dealership in town and buying the fanciest, shiniest vehicle that someone puts you in, would you? (If you would, I want to go car shopping with you). No, you’d decide on details like gas mileage, number of seats, all-wheel drive, and, of course, price. Hold off on looking at real estate until you know what you need and what you can spend.

• Get Your Funding in Order

Creating a new restaurant concept from scratch and opening that first location costs money. Besides developing the concept, menu, and identity, there’s equipment, construction, interior finishes, signage, licenses, and permits; you get the idea. Depending on your concept and where you set up shop, you can expect to secure funds in the mid to high six figures. Think about it — you’re building a retail and manufacturing business rolled into one. Lack of adequate start-up funding will kneecap an otherwise strong restaurant idea. Money can come from banks, family, crowdfunding, or even your own pocket. Just make sure you have enough stockpiled in advance.

• Hone in On Your Concept

Now we get to the fun stuff — creating your brand and menu concept! At this stage, passion takes over, and many people start piling on the menu ideas. I love pasta, so let’s make it fresh! My husband loves mushrooms, so let’s put them on everything! I hate seafood, so I don’t want shellfish on the menu! When you start designing a menu, let the ideas flow, but don’t fall prey to the “gotta have” disease. Some of the most successful restaurant chains — think In-and-Out or Chik-Fil-A — have less than a dozen items on the menu. Why? They focus on making a few amazingly good menu items exceptional instead of a bunch of mediocre ones. Keeping your concept and your menu focused means your restaurant will cost less to open and require less labor to operate.

• Know Your Lane

When starting a restaurant, most entrepreneurs dream of owning that elegant bistro down the street that they can waltz into any night, command the best table, and impress their friends. A grand vision indeed, if you have the funds to hire an expert (read: expensive) managers, chefs (see #6), servers, and cooks to run the place. More often than not, the new restauranteur will need to play a role in day-to-day operations to control labor costs. As you’re putting that focused concept together, think carefully about the work you’ll do. General manager? Kitchen manager? Front-of-house operations? Bookkeeper? Pick a role for yourself, write a thorough job description for that role, and educate yourself to be successful. Don’t try to do everything —that’s a sure-fire recipe for burnout. But do have a role in the operation. If you leave everything up to your employees, you might create a runaway train that will be difficult (and expensive) to stop.

• Don’t Hire a Chef

Hold on, aren’t we selling food here? Don’t we need a chef to make the food? Not necessarily. Of course, thousands of restaurants are successfully owned and operated by remarkably talented chefs. But a chef may not be the right solution when you’re looking for someone to run your restaurant kitchen. A “capital C” chef expects to make their food their way. They demand full creative control of the menu and assume they will operate the kitchen how they see fit. And since they’re the person in charge of the back of the house, they’ll likely want to be hands-off and hire a bunch of line cooks they’ve worked with to work the heavy shift. All that’s fine if their culinary vision matches your concept, but it’s highly unlikely. After taking the time (and money) to develop your brand and menu, you want a kitchen manager instead — someone who will follow your direction and make the restaurant operate to your standards and expectations.

We are almost in the last quarter of this year, and two recent reports give insights on 2023 general dining habits.

The Restaurant Online Ordering Trends report offers insights from a survey of 1,505 US consumers and DoorDash data on changing restaurant consumer habits. Key findings include:

In 2023, food delivery and takeout are more popular than dining at restaurants, with 77% ordering delivery, 76% ordering takeout, and 61% dining in.

• Curbside pickup is favored, especially by parents, making it a convenient option.
• Due to their busy lifestyles, delivery is often a last-minute solution, especially for Gen Z and Millennials.
• Ordering restaurant food has become a weekly habit for almost half of consumers, with many using third-party apps.
• Consumers prefer ordering from local restaurants, with menu selection options a significant factor.
• Third-party apps like DoorDash are the preferred way to browse and order food.
• Social media and food photography influence younger consumers’ restaurant choices.
• Off-peak orders, including late-night and breakfast, are growing in popularity.
• Generational differences exist, with Gen Z and Millennials cooking less and Baby Boomers preferring home-cooked meals.
• Fries are the top food ordered on DoorDash, followed by burgers, tacos, salad, and pizza.

 

Another recent survey conducted by US Foods® on over 1,000 Americans in 2023 reveals changing dining-out habits and preferences:

• Americans increasingly opt for casual convenience, with takeout and delivery orders surpassing dine-in occasions. On average, they order takeout or delivery 4.5 times a month compared to eating at a restaurant three times a month.
• The top reasons for dining out include avoiding cooking (75%), convenience (51%), and socialization (44%).
• More than half (57%) prefer ordering takeout for its comfort and convenience.
• 54% are willing to wait 30 minutes or more for takeout, with fast food, fast-casual, casual dining, contemporary casual, and bar and grills being popular choices.
• 63% go out for the restaurant experience, including atmosphere and socialization.
• Better food quality, no cleanup, and socialization are key reasons for dining out over dining at home.
• Casual dining is the most popular restaurant type, followed by fast food, fast-casual, contemporary casual, and bar and grills.
• The shift from physical menus to QR codes due to the COVID-19 pandemic is not universally well-received, with 76% preferring physical menus.
• Cost is a significant factor, with half of Americans spending less than $20 per person when dining out, averaging $166 per person per month.
• Tipping habits vary, with some now tipping 20% or more for excellent service.
• “Bar and grills” are a popular dining choice, with booths and TVs contributing to their appeal.

In 2023, Americans appreciate the dining-out option for its convenience, experience, and diverse restaurant choices. They use apps like DoorDash to order meals during off-peak hours, and older generations prefer home-cooked meals. It will be interesting to see if these trends continue into 2024.

Sources:

Doordash
usfoods.com
Openai.com

Fast food companies and labor groups in California have reached a deal leading to a $20 minimum wage beginning in April for service industry workers in the state, pending approval by state lawmakers. This agreement prevents a costly confrontation between the companies and labor organizations, with the latter agreeing to withdraw a proposed ballot referendum and abandon a provision in Assembly Bill 1228 that would have held companies accountable for labor violations by franchisees.

The legislation also establishes a Fast Food Council with the authority to increase the minimum wage annually by up to 3.5% or based on the change in the U.S. consumer price index.

While labor groups and workers applaud this agreement, some businesses express concerns about additional regulations and higher wages potentially leading to increased consumer prices and restaurant closures.

 

What Does This Mean for Restaurant Owners?

The result of this legislation would undoubtedly raise menu prices for consumers as business owners pass on the cost to patrons. But is that always the right solution?

Raising menu prices can deter customers due to perceived lower value, price sensitivity, budget constraints, competition, psychological barriers, potential loss of customer loyalty, economic conditions, negative word of mouth, and the impact of inflation on affordability.

To mitigate the potential negative effects of raising menu prices, restaurants must carefully consider the timing and magnitude of price increases. They may also need to communicate any changes effectively to customers, emphasizing improvements in quality or service to justify the higher prices and minimize customer backlash.

Look for Cost-Saving Opportunities

Increasing your menu prices should be one of many potential solutions to consider with such economic changes. There are plenty of opportunities to enhance your restaurant’s efficiency that would help decrease costs associated with labor, hiring, menu sourcing and more. Times are more challenging than ever for operators, and Synergy has affordable tools to help your business thrive. Our three-day Operations Assessment will pinpoint improvements to your business and ensure its ongoing success. Reach out to us today to learn more: 1-888-861-9212 or email info@synergyconsultants.com.

 

Sources:

Patch.com
kcra.com
pressenteprise.com
openai.com

AI-assisted voice ordering is a trending topic in the restaurant industry. It refers to using artificial intelligence (AI) and voice recognition technology to facilitate and enhance the process of placing orders or making purchases using voice commands.

DoorDash is launching AI-powered voice ordering technology to help restaurants answer all incoming customer calls, addressing the issue of unanswered calls, which can lead to potential revenue losses. This innovation combines AI with live agents to ensure quick response times. It also provides personalized recommendations to customers and allows for orders in multiple languages, offering a seamless and efficient ordering experience. Additionally, DoorDash offers a white-label solution for restaurants to facilitate the delivery of phone orders, enhancing the overall customer experience. This initiative aims to help restaurants grow their sales and meet customer expectations.

Restaurant chain Wingstop is testing an AI solution to streamline voice ordering. In a pilot program, they use ConverseNow’s voice-AI virtual assistants to handle phone orders at select locations. These virtual assistants aim to provide a natural, conversational, and personalized phone ordering experience. The AI also processes phone orders like online orders, allowing employees to fulfill AI orders without additional training. The virtual assistants use machine learning to offer automated, dynamic, and personalized upselling offers based on Wingstop’s menu items. This technology aims to eliminate missed calls and hold times during peak hours, freeing up staff to serve in-person customers. Wingstop offers phone orders in English and Spanish, allowing customers to speak to a live person if preferred.

 

In What Ways Can AI Assisted Voice Ordering Help Your Restaurant?

 

Implementing AI-assisted voice ordering in a restaurant setting can greatly enhance efficiency, improve customer service, and boost sales. Here’s how you can use this technology effectively:

 

Personalized Recommendations: Implement AI algorithms to provide personalized meal recommendations based on customer preferences, order history, and current promotions.

Order Customization: Customers can customize their orders using voice commands, specifying ingredients, portion sizes, and special instructions.

Order Tracking: Provide real-time order tracking through voice updates or an online platform so customers can monitor the status of their orders.

Multilingual Support: AI systems can understand and respond to orders in multiple languages to accommodate diverse customer bases.

Voice-Based Customer Support: Implement a voice assistant for customer support, addressing inquiries, resolving issues, and providing information about the restaurant, such as hours of operation.

Drive-Thru Efficiency: If your restaurant has a drive-thru, AI voice ordering can streamline the process, reduce wait times, and enhance accuracy.

Accessibility Features: AI voice ordering systems may be able to provide more accessibility features to individuals with disabilities, offering options like voice commands or touch interfaces.

Data Analytics: AI can analyze customer order data for insights into popular items, peak ordering times, and customer preferences, which can inform menu updates and marketing strategies.

Marketing and Promotions: Utilize the AI system to promote special deals, loyalty programs, or new menu items to customers during ordering.

 

What Do You Need to Consider Before Implementing AI-Assisted Voice Ordering at Your Restaurant?

• Is the quality of the voice interaction natural and conversational, avoiding clunky robotic experiences? Voice AI should mimic normal speech patterns and allow fluent conversations.
• Can the technology perform well in challenging physical conditions, including noisy environments, rain, wind, and snow? Quality microphones and speakers are crucial.
• How quickly can the system integrate with your menu data? Look for voice tech that integrates easily and swiftly with your point-of-sale (POS) system.

Read more from NRN.com.

 

Sources:

Techcrunch.com
Chainstoreage.com
Nrn.com
Openai.com

Entice customers to visit your restaurant this fall with a delicious, season-forward menu. In the realm of gastronomy, where flavors dance and ingredients harmonize, the profound significance of embracing the changing seasons cannot be overstated. As the days grow shorter and a gentle chill graces the air, a palpable anticipation that stirs in the hearts of food enthusiasts everywhere. It’s the time of year when the culinary world undergoes a captivating transformation, unveiling a tapestry of uniquely autumnal flavors.

 

How are Restaurants Embracing Fall on Their Menus in 2023?

From Dunkin’ to Starbucks, the competition to launch fall menu items is fierce, given the over $500 million industry that pumpkin spice has become. With a wide array of options, ranging from beverages to baked goods, these limited-time treats are capture customers’ hearts and taste buds. Chains like 7-11, Caribou Coffee, Krispy Kreme, and more are introducing pumpkin spice-inspired concoctions, including lattes, doughnuts, ice cream flavors, and even savory items.

Dairy Queen (DQ) is introducing its fall 2023 Blizzard Treat menu, commemorating the year of the Blizzard’s inception in 1985. To celebrate, DQ is offering limited-time 85¢ pricing on these frozen delights throughout September. The fall Blizzard Treat selection, available from August 28 at participating US locations, includes enticing flavors like the “Pumpkin Pie Blizzard Treat,” merging pumpkin pie pieces with the renowned soft-serve ice cream.

 

Not Just Pumpkin: Other Fall Flavors for your Menu

 

Fall flavors offer diverse options to elevate your restaurant menu and capture the essence of the season. Here are some popular fall flavors you can consider incorporating on your menu that aren’t just pumpkin spice!

 

Apple: Apples evoke memories of orchard visits and warm pies. They can be featured in dishes such as apple crisps, apple salads, or even as a glaze for meats.

 

Cinnamon: This spice embodies coziness. Use it in beverages like spiced lattes, desserts like cinnamon rolls, and savory dishes for added warmth.

 

Cranberry: Cranberries provide a tart and vibrant touch to both sweet and savory dishes. Consider incorporating them into sauces, chutneys, and cocktails. Tim Horton’s recently unveiled three fresh additions for enthusiasts of the season to relish, one of which is the Cranberry Refresher.

 

Maple: Maple syrup adds a rich sweetness to dishes. It can be drizzled on pancakes, used in marinades, or incorporated into sauces and glazes.

 

Nutmeg: This spice brings warmth and depth to dishes. It’s commonly found in pumpkin spice blends and can be used in both sweet and savory recipes.

 

Ginger: Ginger adds a hint of warmth and spice to dishes. Incorporate it into beverages like ginger-infused cocktails or ginger tea, as well as in sauces and desserts.

 

Squash: Varieties like butternut and acorn squash can be roasted, pureed, or used in soups, adding a hearty and comforting element to your menu.

 

Pear: Pears offer a subtle sweetness that pairs well with cheeses, salads, and desserts like tarts and cobblers.

 

Caramel: Caramel provides a rich and indulgent flavor. Incorporate it into desserts like caramel apple pie, caramel macchiatos, or drizzled over ice cream.

 

 

Sweet Potato: Sweet potatoes can be used in various ways, from fries and casseroles to pies and even as a base for savory dishes.

 

Cider: Whether hot or cold, apple cider can be a refreshing and seasonal addition to your beverage menu. It can also be used as a base for cocktails.

 

Caramelized Onion: The sweetness of caramelized onions can be used in various dishes, from savory tarts to sandwiches and burgers.

 

Sage: Sage has an earthy and aromatic flavor that pairs well with fall dishes like roasted meats, stuffings, and even pasta dishes.

 

Whether adding a touch of warmth to your beverages, creating comforting soups, or reimagining classic desserts, these fall flavors can infuse your menu with the season’s spirit.

 

Sources

Franchisewire.com
masslive.com
Mashed.com
OpenAi.com