TIPS FOR BAR & GRILL SUCCESS

Chicken wings are found at nearly all Bar and Grills, but you have to stand out from the crowd.

• Korean BBQ wings: Up 185.7% over the past 4 years.
• Lemon pepper wings: Up 165.1% over the past 4 years.
• Mango sauces on wings: Up 162.3% over the past 4 years.
• Dry rub wings: Up 135.9% over the past 4 years.
• Smoky wings: Up 133.9% over the past 4 years.

• All flats or all drums. Picky wing lovers should get only the wing type they want (with an upcharge)
• Prep alternatives save you stress. Don’t add labor; make it easy with alternative prep styles like smoked, baked, grilled or roasted wings that won’t crowd the fryer during your peak ticket times
• No bones, no problem. Boneless wings are hot! Serve up these trendy menu alternatives for diners of all ages
• Sauce them up. Upgrade wing sauces with global flavors like Korean BBQ – a growing wing trend up 186% on menus over the past four years!*
• Consider the wing type:
• Bone-in: includes 1st- and 2nd-joint flats and drumettes. They’re a quick and easy appetizer that often increases bar tabs.
• Boneless: breaded, whole muscle cuts of boneless breast meat used for a wide variety of applications. They’re a trendy menu alternative to often higher-priced traditional bone-in chicken wings.
• Consider the cook profile:
• Fully cooked: these items can be fried or baked in an oven and offer labor savings. This option is best for customers when speed is important when it comes to cook times.
• Par-fried: these items have been partially fried to set the breading. They need to be cooked to 165º F.
• Raw: these items have longer cook times and need to be fried. They also tend to be lower in price than fully-cooked items.
• Consider the finish:
• Breaded: these products are pre-breaded and individually frozen for easy prep and labor savings.
• Glazed: offers a range of flavor profiles. Can be cooked from frozen for labor savings.

BACK TO APPETIZERS & WINGS

While burgers top this category, sandwiches are second only to salads on the list of most common appetizers and entrées, making them a great way to introduce trending flavors in an approachable format.

• Customize the classics. Upcharge for an upgrade to Wagyu or for add-ons like fontina cheese or hot honey butter.
• Make more mouths water. Gluten-free buns, plant-based proteins or low-carb lettuce wraps can extend this category to more customers.
• Travel internationally. Appeal to Gen Z diners with street food favorites from banh mi to bao and tortas to tacos.
• Don’t shortchange your bestsellers. We found that 64% of operators had burgers as their best-selling category.
• Traits to evaluate beef patties:
• Waffling or Scoring: Dimpled patty that allows heat to penetrate the patty faster, decreasing the cook time.
• Patty Size: Patties in our Exclusive Brands can range from 2- (sliders) to 8-oz. in size.
• Patty Thickness: The thickness of a patty directly correlates to the length of cook time.
• Patty Shape: Patty shapes include round, oval or home-style, with round being the most common option.
• Traits to evaluate ground beef:
• Lean Level: The lean-to-fat ratio is a good identifier to determine which product works best for specific applications.
• Lean-to-Fat Ratio: 73/27 to 80/20
• Higher levels of juiciness, bind and flavor
• Ideal application: burgers
• Lean-to-Fat Ratio: 85/15 to 90/10
• Lower fat content and less-beefy flavor
• Ideal application: sauces, chilis, pastas, meat loaf and meatballs

• Grind Size: Ground beef is made by controlling the plate size used in a meat grinder, ranging from fine to coarse.

• Fine Grind:
• Popular choice
• Works great for most applications

• Medium Grind:
• Meatier texture and less firm bite
• Ideal application: burgers

• Coarse Grind:
• Heartier and chunky texture
• Ideal application: chilis and sauces

BACK TO HANDHELDS & FRIES

No matter how you say it, potato products are a must-haves for a Bar and Grill, but they don’t have to be forgettable.

• Stand out with a little help. Our Food Fanatics^® Chefs can help you pick the ideal waffle fry that holds up to your nacho toppings or select the tot that has diners of all ages talking.
• Soggy is sad. Avoid those less-than-favorable reviews by carefully selecting the vessel you serve in – from a mini fryer basket to a compostable, vented carryout container.
• Top them off! Loaded fries have grown 46.8% on menus over the past 4 years.
• Traits to evaluate your French fry quality:
• XLF – Extra Long Fancy: Grade A, Great Consistency, Long Length.
• LF – Long Fancy: Grade A, Good Consistency, Good Length.
• F-Line Flow Fancy: Grade A, Low Consistency, Lengths Vary.
• B-Grade: Widest range of product quality, Low.
• Make fries more than just sides. Cross-utilize potatoes on apps like trendy poutines or loaded for breakfast as a brunch main.
• Getting salty isn’t enough. Make your mark with signature seasoning blends, or design a flavorful variety of “taste adventures.”
• Tap into a trend. Reshape your menu to lean into growth like the waffle fry’s 21.7% jump over the last four years.

BACK TO HANDHELDS & FRIES

Our study respondents noted that entrées make up almost half of their food and beverage sales.

• Now and forever. US Foods has Limited Time Offer (LTO) choices, as well as items you can add to your permanent menu.
• Looks good, doesn’t it? Increase perceived customer value with sustainable ingredients, and offer labor-saving options that make your kitchen staff happy too.
• Make entrées more profitable. 47.28% of sales come from entrées for Bar and Grill operators, but only 35.51% of profits come from that category.
• Keep classics coming. Make sure you’ve got both the classic favorites and what it takes to be innovative and interesting.
• Go global. Don’t be afraid of trying a new international dish or mashing up an old favorite with global flavors.
• Think big veggies. Main choices can go beyond meats. Try big flavor vegetables as a new option to wow your diners.

BACK TO ENTRÉES, SALADS AND SIDES

Salads feature on more than 90% of U.S. Bar and Grill menus.** Make sure yours aren’t just an afterthought.

• Greens are growing. Nearly half of diners (46%) have increased their salad consumption in just the last year.
• Spread the savings. Repurpose ground beef and fry up tortillas for an easy Mexican-inspired salad. Plus, upsell costly ingredients as premium protein add-ons!
• Upsell salad additions. Salads are highly versatile and allow for a variety of upsell opportunities – from a higher-scale vegetable assortment to protein toppers.
• More diners are eating their greens. Nearly half of diners (46%) have increased their salad consumption in just the last year.
• Add upsells on the protein. Premiums like steak, tuna and shrimp are salad additions diners are willing to pay extra for.
• Dress for the best. Make a standout salad menu with unique dressings that will become repeat customer favorites.
• Get ahead of the bowl curve. Trending bowls feature seasonal veggies, interesting visual appeal and can satisfy hungry patrons even as a dinner option.

BACK TO ENTRÉES, SALADS AND SIDES

Bar and Grill operators told us 9.38% of their sales come from their sides, but 11.18% of their profits** come from this category.

• Rise above the basics. Modern Bar and Grill menus treat sides as thoughtfully as mains and see profits as a result.
• Elevate expectations. Unique side dishes can elevate your customers’ value perception of the entire dish, benefiting your profit margin.
• Let them choose. Let diners select their side (or maybe two) instead of attaching one choice to an entrée.
• Think beyond the fryer. Bar and Grills don’t have to deep fry their veggies. Try modern, well-being pleasers like quinoa and wheatberries.
• Side sampler, anyone? Inspired by charcuterie boards, platters of multiple sides can feed a table or serve as a standalone meal.

BACK TO ENTRÉES, SALADS AND SIDES

In our Bar and Grill operator study, we found that 66% of bar and grill operators are focused on selling as many desserts as possible, and more than half of those operators said that desserts are real profit drivers.*

• Have a little treat. Mini desserts and individual portions are now preferred over the jumbo desserts diners used to crave.
• Don’t forget the cake! We heard loud and clear that cake is great (more than 44% of menus featured it), and you can make it personal with our single-serve cakes.
• Try sweets to take home. Satisfy diners without holding up a table (while still increasing profits) with to-go dessert options.
• Save time with sweets. Add prepared desserts – pre-sliced or individually wrapped – that you simply thaw and serve to grow profits, not increase labor time

BACK TO DESSERTS & DRINKS

Bar and Grill operators reported 20.97% of sales, but 28.67% of profits come from drinks.

• Make it picture-perfect. When you think beyond a simple drink, you can make your sips something diners will order for the flavor and to share on social media.
• Mocktails are winners! Kombucha, once considered a brief trend, had more than 100% growth over the past year.
• Glasses to match, of course. US Foods has what you need to make cocktails or mocktails and the glassware to mark any occasion.
• Try ready-to-drink. Please customers with packaged cocktails – perfect for carryout or delivery.*** Try a mango margarita or bloody mary in a customized, tamper-evident beverage pouch.

^{***Local rules regarding cocktails and alcohol to go can vary, please be sure that you are familiar with the local requirements in your area.}

^{*Custom study conducted in partnership with Datassential, 2023.}

BACK TO DESSERTS & DRINKS