Spring Menu Planning: Cost-Saving Strategies for a Profitable Season
[vc_row][vc_column][vc_column_text] Adapting to Rising Food Costs and Industry Challenges 1. Embrace Seasonal Produce Top Spring Produce for Your Seasonal Menu 2. Design Your Menu Efficiently Use Cost-Effective Ingredients Reduce Waste Consider Labor Costs Prep Ahead for Peak Times 3. Adapt to Customer Demands Healthy Options Creative Flavors Speed & Convenience 4. Experiment With Spring Beverages Include Low-Alcohol / Non-Alcoholic Options 5. Prep for Patio Season 6. Stay Ahead of Spring Holidays Spring Holidays in 2025 Maximizing Holiday Profitability Keep Your Kitchen Stocked with Valley View Produce As the days continue to grow longer and the weather starts to warm up, the restaurant industry still continues to face unprecedented challenges that make turning a profit in 2025 harder than ever. Some of the issues operators must try to navigate are rising ingredient prices, ongoing labor shortages, changes in legislation, and shifting customer
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