Spring Menu TrendsBy FestivalNet, posted 04/17/19 15:10:22
3 Trends To Consider When Developing Your Spring 2019 Menu
By Richard Myrick for Mobile Cuisine
Open Up Your Options
Your customers are looking for ways to personalize their meals. What this means for food concession owners is that you need to provide options to your existing menus that appeal to everyone from gluten-free eaters to vegetarians and vegans to paleo-diets and healthy eaters.
Menu items should be swapped out as dining trends come and go because this will help your menu to stay fresh and exciting for your regular customers. This is a great way for you to appeal to a larger portion of your local community. This doesn’t mean that you need to create a menu with 10 to 15 entrees, but you can still offer 4 to 6 items with various options for each. The key is that any option changes work with your food business brand.