How to Avoid Menu Fatigue at Your Restaurant

January 25, 2017

During the fall and winter months, it’s easy to feel as if restaurant operators are merely jumping onto the “pumpkin spice” or “peppermint” trends of the season. While incorporating these flavors can certainly be crowd-pleasers, the strategic implementation of seasonal menu items can have a measurable impact on a restaurant’s business all year long. The Turkey Cranberry Panini available at Nature’s Table, for example, a dish that sounds as if it can only be served in November and December, can be found on the menu any day of the year.