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TABASCO® Brand

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How to prioritize flavor on limited menus

Operators can also re-evaluate current dishes to determine whether their condiments or sauces would work equally well on other menu items. Such a move can help operators stretch their food costs and boost menu appeal.

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Keeping up with consumer cravings

Instead of tweaking recipes or adding new dishes to their menu, operators can effectively accommodate the flavor and heat preferences of all guests through condiments.

Fries are a tasty and often-ordered side on their own. But fries with a signature dipping sauce?

Consumers’ tastes and preferences are changing. They still want to eat great-tasting foods, but they’re increasingly likely to want those foods to be better for them and have quality ingredients.

Today’s college students range from Gen Zers to millennials, but they might as well be called the snacking generation.

No doubt about it: It’s vegetables’ time to shine. In fact, according to recent Menu Monitor data from Technomic, vegetable mentions in the add-on menu category alone increased 15 percent in the last year. But that doesn’t mean that plain old steamed broccoli or a baked potato is enough anymore.

Stations where students can add flavor and customize their meals represent a very effective way for operators to keep engagement levels high.

Focusing on breakfast foods that pop with flavor is an effective way for operators to engage today’s college students.