February is the season of love and Tacodeli has been celebrating with its new red-hued Short Rib Tacos.
Tacodeli is a "farm to taco" concept that offers a rotating menu of healthy, ethically produced food. For February, the chain has launched its Specials of the Moment dishes in all locations. The star of the new menu is the Short Rib Tacos, which are made with Heartbrand Beef short ribs that have been braised in guajillo-pasilla adobo and garnished with a flavorful jalapeño escabeche. The result is a red-hued dish that's perfect for February. The meat in the tacos comes from Heartbrand Beef, which is located in Harwood, Texas, and aims to bring high-quality Japanese Akaushi beef to American consumers.
Seasonal Short Rib Tacos
Tacodeli is Serving Up Red-Hued Short Rib Tacos This February
Trend Themes
1. Seasonal Menu Items - Restaurants offering limited-time menu items to celebrate holidays or seasons can drive customer excitement and increase sales.
2. Farm-to-table Fast Food - Quick service restaurants incorporating fresh, locally sourced ingredients into their menus can appeal to health-conscious consumers and capitalize on the farm-to-table trend.
3. Ethical Protein Sourcing - Consumers are increasingly seeking out restaurants that source their proteins from ethical and sustainable sources. Restaurant owners can capitalize on this trend by prioritizing ethical sourcing and emphasizing it in their marketing.
Industry Implications
1. Fast Casual Restaurants - Fast casual restaurants that pivot their menus and offerings based on seasonal trends can differentiate themselves from fast food competitors and drive customer excitement.
2. Beef Farming and Ranching - Beef farmers and ranchers who prioritize the ethical and sustainable production of high-quality beef can differentiate themselves in the marketplace and appeal to consumer demand for ethical sourcing.
3. Food Distribution and Wholesale - Food distributors and wholesalers who specialize in locally sourced, sustainably produced ingredients can cater to the growing demand for fresh, ethically sourced food from restaurants and consumers alike.