All Posts By

Emily Nordee, PR Director

Seasonal Menu Marketing Food Advertising LTO EvansHardy+Young
Food
November 29, 2018

Successful LTO Menu Strategies You’ll Want to Consider This Year

With Pumpkin and Peppermint mania upon us, we’re reminded of how a short-term menu offering provides instant excitement at our favorite restaurants. Limited-Time Offers (LTOs) are a powerful tactic to reengage loyal customers as well as reach new ones. The positive impact of an LTO menu on traffic and same…
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Foodservice Technology Food Marketing EvansHardy+Young
Food
August 21, 2018

New Foodservice Technology You Have to See to Believe

From mobile delivery to robotics to self-serve kiosks to cashless dining, automation and mechanization are changing the way foodservice professionals work across the front and back of house. As technology and artificial intelligence (AI) creep into more and more applications within the mainstream foodservice space, it’s clear to see the…
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Food
April 3, 2018

Chef and Dietitian: Healthy Foods You’ll Actually Crave

Over the years, chefs and dietitians have approached their crafts with very different mindsets. A chef would create recipes for maximum flavor, favoring savory, high-fat ingredients. Alternatively, a dietitian would focus primarily on a food’s nutritional value. Recently, however, consumer demand for healthful food that doesn’t compromise on flavor has…
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Jackfruit Company NRA 2017
Food
June 20, 2017

NRA 2017 Foodservice Trend Watch: Consumers Desire Healthful Diet

Equal parts educational, exciting, and overwhelming, the National Restaurant Association (NRA) show once again proved a great opportunity to learn about foodservice trends and to network with like-minded peers and influencers. More than 2,000 companies displayed their products last month in Chicago during the largest annual gathering of the restaurant, foodservice, and hospitality industry. I…
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Food
January 27, 2017

6 Ways Commodity Boards Build Relationships With Foodservice Operators

When I was starting out in my career, I vividly remember walking into my first menu ideation session with a large-scale foodservice operator. Despite my nerves, I felt a rush of energy getting a glimpse behind the magic of a brand I had known since childhood. I had the opportunity…
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