Restaurants are facing pressures on multiple fronts right now. Federal and local government regulations are impacting how restaurants market and develop their menus. The potential for rising ingredient and labor costs is an annual threat to the balance sheets. Also, a weaker than expected economic recovery has hampered restaurants’ ability to thrive or even survive coming out of the recession. These pressures are taking place against the backdrop of ever-changing consumer tastes and marketplace trends, making the restaurants’ job more difficult.
To that end, restaurants need to have clear direction in their menu and concept development. Just listing menu items that have traditionally worked is not a guarantee for success anymore. As more pressure is applied to operators to stay on top of consumer and flavor trends, foodservice manufacturers play a critical role in helping customers and clients ensure what is listed on the menu moves. It is not just about pushing product into kitchens; it is about delivering the right kind of food with the right insight on menu development. For those manufacturers focusing on the right side of the menu, specifically entrees and sandwiches, the opportunities for new product development are balanced by the challenges facing operators and consumers.