Ready to innovate again, operators meet the moment.
January 12, 2022
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Sponsored by Clemens Food Group
The pandemic-induced supply challenges have made it infinitely more complex to run a restaurant, especially in terms of menu development. After nearly two years of reactionary menu shrinking and rethinking, whiplashed restaurant operators are more than ready to reclaim their creativity in the kitchen.
How will operators make menu innovation a reality amid continued disruption?Clemens Food Group, along with Nation’s Restaurant News, conducted a survey to discover exactly how operators plan to deal with supply chain challenges and how they will innovate moving forward.
Download the Industry Insights today to find out:
Primary menu development challenges
Most (and least) important product values (hint: quality is still king)
Shifts in animal protein purchasing practices
Top items/trends driving customers return to restaurants (from comfort foods to pork-centric dishes)
Greatest menu development challenges ahead
