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4 Tips to Send Appetizer Sales Soaring

4/18/2018

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Author: McCain Foods USA

Take a look at these four tips for boosting sales of appetizers and sides.


Why More Restaurants are Turning to Mobile Ordering

4/18/2018

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Author: McCain Foods USA

A growing number of consumers want to use mobile ordering options to fulfill their off-premise dining desires, making this an area of opportunity for operators.


4 Tips to Send Appetizer Sales Soaring

3/26/2018

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Author: McCain Foods USA

A customer comes to a restaurant for a flavorful, notable entree, but that’s not necessarily where the restaurant makes the bulk of its profit. In fact, the most profitable menu items for a restaurant or bar are the appetizers and premium side dishes. Take a look at these four tips for boosting sales of appetizers and sides.


Infographic: Boosting Sales with Appetizers and Sides

3/22/2018

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Author: McCain Foods USA

For operators looking to increase ticket averages and sales, menuing unique, craveable starters and sides is an area of opportunity.


Make Sure Your Food Delivers - The Takeout & Delivery Guide

3/22/2018

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Author: McCain Foods USA

Takeout and delivery orders are on the rise, and with check averages that are typically higher than dine-in orders, these opportunities are great ways to add new revenues and profits. Download this guide to help prepare your menu, marketing and operations for success.



Craveable takes on breakfast favorites

2/20/2018

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Author: McCain Foods USA

As the only growing daypart, breakfast—and its cousin, brunch—present a unique opportunity for operators. Aside from the standard first-meal-of-the-day diner, this meal attracts “second-breakfast” customers, as well as the all-day breakfast eater. And with the stretching definition of what breakfast foods are, it’s not surprising to see more expansive breakfast menus featuring both savory and sweet options as well as varied portion sizes.


3 ways to create menu items that SELL themselves

2/20/2018

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Author: McCain Foods USA

Here are three areas of focus for operators who want to create a more-profitable menu that consumers will clamor for.


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