One Sauce Doesn’t Fit All
Marking a trend in foodservice, QSR’s online magazine recently profiled the growing push for individualized meals for customers and highlighted how restaurant owners are creatively meeting this need by looking beyond the main course.
Side dishes made for customer’s specific tastes allows take out restaurants to serve a tailored dining item and still control cost.
“Restaurants are increasingly using various sauces and dips to provide customers with the ability to construct their own flavor profiles built around existing menu items,” the QSR author writes.
According to QSR, restaurants owners need to strike a balance between cost-effective meal choices and serving the specific needs of a customer. Restaurant owners have found a solution, QSR reports, in disposable packaging in portion sizes for sauces and side dishes.
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