Published December 10, 2014
Mall restaurants see the highest amount of traffic during the holidays, especially on Black Friday.
Sales in mall restaurants are strongly linked to the holiday season, receiving a large portion of their revenue during a short period of time.
Gift cards are also a big draw during the holidays. Starbucks alone made $1.4 billion in gift card sales last year. Other ways to increase revenue during the holidays are offering catering, dining specials, and marketing locally.
Read the full article here: ‘Black Friday’ a boon to restaurants, too
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Published December 10, 2014
I was sitting around a table with friends at a Chinese restaurant I frequented, sipping soup and chatting about the latest video games we’d been playing, when I looked down and did a double-take.
There was a large bug in my soup.
This event would have sent most people to the bathroom hurling, right? Not me. My first thought was, “Is this supposed to be here?”
Of course it wasn’t, and I ate free that night (they insisted). However, I have purposely eaten bugs on more than one occasion in other establishments that actually featured them on the menu.
I find insects fascinating. They outnumber us on this planet two hundred million to one. They’re highly adaptable, and they look like tiny aliens. They’re also an economical and environmentally sound source of protein. So why aren’t more people eating them? Maybe it’s because we associate them with garbage and dirty places, or maybe it’s just because they’re creepy.
Exo is looking to change public perception and introduce insects as a viable source of nutrition. Their protein bars are packed with 40 crickets each. The crickets are cooked and processed into a powder before being mixed with other ingredients.
Crickets are inexpensive to keep and take up very little space, making them a superb environmentally friendly protein option. Consider them for your restaurant and get ahead of the game! I expect we’ll be seeing far more insect-based products on the market in the near future, and I for one can’t wait to try them.
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Published December 10, 2014
Food allergies are common, so what can you do to make sure guests with food allergies are served with care?
At the third annual AllergyEats Food Allergy Conference for Restaurateurs and Food Service Professionals, AllergyEats addressed this question.
Food allergy training was recommended for all staff. The approach could be customized in a way that works best for the establishment, including the use of technology and interactive menus.
Since guests often don’t state their allergies at restaurants, it’s good practice to ask. Becoming allergy-friendly can boost profits up to 24 percent.
Read the full article here: AllergyEats Educates on Serving Food-Allergic Guests
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