A Thinking Person's Menu

Menu fads come and go but intelligence seems to stick. More consumers are starting to think with their conscious as well as their palate when it comes to menu content. Whether it's supporting local farms, sustainable agriculture, fair labor practices, good animal husbandry, or environmentally fished seafood - it's not just a hippie fad anymore. It will take a movement to make it happen but it is slowly but surely happening. One of the country's largest distributors, Sysco, is incorporating local farm pick-ups in their plan. It costs a bit more but these costs can be made up through menu engineering techniques such as menu paring and portion sizes. Most of us would choose quality and intelligence over quantity. Growing your business can come in many different forms-appealing to the intelligence of your guest is a no-brainer!