Your Breakfast Menu Can Increase Your Profits
 Breakfast menus, especially in hotels, have long been an afterthought. As long as you had eggs, Danish and coffee, you were all set. However, this is no longer the case. Breakfast is quickly becoming the daypart that operators are looking to for profits, but they aren't relying on just scrambled eggs and bagels anymore.
Today's breakfast consumer is looking for the ultimate combination - nutrition and convenience. Just as with any other daypart, diners need a meal that is going to fit into their hectic lifestyle. According to this article, handheld breakfast options are quickly becoming very popular all across the country. However, diners don't want just anything rolled up to go. They are also looking for nutrition and interesting flavors. In general, today's diners are much more conscious of flavor and ingredients than those of the past. This article talks about some flavorful and healthy breakfast options. |
| Make Second Quarter Exciting With These Great Ideas
- Baseball season is starting all over the country - Take advantage of your home team's opening day by offering a Ball Game Break. Try mini hot dogs, burgers and pretzels to make your guests feel like they are at the park.
- As the weather gets warmer - make your desserts lighter - Your guests don't want to be eating heavy chocolate desserts as the weather heats up. Try lighter mousses and fruit flavors for spring and summer.
- Take advantage of upcoming "holidays" like Mother's Day and Father's Day - Create mom and dad friendly menus, along with cocktail pairings, and a fun event (spa day for the ladies, cigar event for the guys). |
Creating Greener Conventions, One Custom Menu at a Time: A Conversation with Tony Dedek
 Tony Dedek can blame peer pressure for his twenty-five year career in the food industry and his recent move to the Executive Chef position at the J. B. Hynes Veterans Memorial Convention Center.
"I grew up in Ohio and I wanted to hang out with my friends who were taking a culinary voc-tech course and it's been nonstop ever since," he said.
In his new position for just over a month, Dedek is no stranger to producing food for large scale events. After receiving a culinary degree at Johnson & Wales, his early years in the industry were spent in hotels, but he has most recently worked at the Fleet Center, Fenway Park and the Boston Convention & Exhibition Center (B.C.E.C.).
"I was intrigued with sports and food aspect of it when I first started at the Fleet Center - how everything had gone a little more upscale," he said. Read more about Tony...
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