Published December 5, 2014
Business diners are spending more than leisure diners, according to a recent analysis by Concur. Dining is the third largest business expense for US companies, just behind travel and lodging.
The analysis revealed business dining trends that can help restaurants increase their revenue. Wednesday was the busiest day, with Tuesday through Thursday seeing the most traffic. Tech companies were the most frequent diners, though they spent the lowest per check. Financial companies spent the most, though visited restaurants less frequently.
The study also revealed the best cities for business dining: New York City, Chicago, and San Francisco.
Read the full article here: Business diners spend 6% more than leisure diners
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Published December 5, 2014
There are a few perks to working in food service (such as big tip nights), but they’re often overshadowed by the annoying customers (and sometimes coworkers) that wait staff and managers have to put up with day after day.
An impromptu survey on the Facebook page Restaurant Memes reveals some of the most annoying aspects of food service, and you can see some trends.
Customers eating all of their food and then complaining about it is a major peeve, as well as coming in just before closing and expecting full service. Lazy coworkers are annoying, including those who “kill it and don’t fill it.” It’s also obvious servers are getting annoyed with the gluten-free diet craze – it received the most thumbs up.
Read the full FB post here (warning, language): Biggest pet peeve working in the restaurant industry. Go.
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Published December 5, 2014
The Winston CVAP can reduce space in your kitchen and make cooking a variety of items incredibly easy, leaving you with more time to do other things. The machine uses Controlled Vapor Technology, providing precision control over all aspects of food quality.
This video shows a few ways the oven can be used. First, strip steak is cooked to perfection automatically over a long period of time. Eggs are then effortlessly poached in the shell. The CVAP also has a holding area to keep chips hot and crisp.
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