2019 was a year of innovation for many restaurant operators across the country. Several changes in consumer eating habits, most notably the establishment of plant-based foods as a mainstream option, have pushed operators to review their menu to satisfy more customers. The end of the year offers a terrific opportunity
August is a transitional month for restaurants, caterers, cafés, and foodservice operators. Summer dining is still in full swing, but operators are also beginning to look ahead to Labor Day, back-to-school schedules, and the early stages of fall menu planning. This makes August a valuable time to evaluate menu offerings,
Cotati Food Service is a proud partner of the Golbon foodservice network.
