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Kathleen Furore
It doesn’t seem that long ago that I started my editor’s note with this simple line: “Summer is over.” But that was exactly one year ago — and now, here we are, with summer on the way out as I write this and the start of fall just a few days away.
The new season, which this year starts on September 22 and exits on December 21, presents a wealth of opportunities restaurateurs can tap to drive business. It’s time to announce new food and drink menus, host Hispanic Heritage Month and Day of the Dead celebrations, create take-out party packs and family meal offers for Thanksgiving and Christmas, and promote any catering and in-house party options your restaurant offers.
We hope the stories in this issue will help as you plan for the months ahead.
Our cover story, The Dish on Fish, dives into ways to add more fish dishes to your menu — something industry data shows consumers want restaurants to do. The Culinary Trends story about Chiles en Nogada offers tips on preparing this classic fall dish that celebrates Mexican independence and makes a perfect, celebratory LTO for Hispanic Heritage Month, which runs from September 15 through October 15. ¡Buena Idea! shows how Salena’s Mexican Restaurant in Rochester, New York, is educating customers and building business in the process with Tequila Tasting Seminars with themes including Tequila & the Day of the Dead, Fall Into Tequila, and Holiday Cocktails. At the Bar showcases 10 Mexican wines now available in the U.S. that you can add to your menu — vintages you can promote throughout the holiday season. And our Business Basics story explains how you can show customers, current and prospective, everything you’re doing by tapping the TikTok trend.
Enjoy the issue…and the fall season ahead.
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