Menu Innovation: PUMPING UP, Paring Down
Confronted with labor shortages, spiraling prices, and cost-conscious consumers, foodservice operators are streamlining and simplifying while staying focused on creative solutions.
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From pandemic lockdowns to disrupted supply chains to skyrocketing inflation, restaurant operations have been steadily and substantially bombarded with challenges in the past few years. The pressure is on foodservice operators and the companies that supply them with food and beverage products and ingredients to adjust to the current market challenges without compromising on the quality of menu offerings.
The National Restaurant Association reports that 59% of restaurant operators surveyed have ch…
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