Published January 6, 2015
While the economy is steadily improving, we’re not out of hot water yet and restaurants are still feeling the pressure.
New health care costs are a concern with mandates from the Affordable Care Act that require large restaurants to offer health insurance to full-time employees.
Some restaurants are looking to new technology such as tablets to increase efficiency, though a review and restructuring of back office practices can help too.
Read the full article here: Secrets of Back Office Savings
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Published January 5, 2015
What do you think of when you think of a chain restaurant?
For some people, chains often bring to mind quick service and cut corners while implementing the same theme or idea in multiple locations, sometimes at a loss of food quality. It’s no wonder some restaurants are fighting against the chain stigma.
While Baby Boomers are generally content with chains, Millennials are making their preferences known with the movement toward unique local restaurants. For years the predictability of chains was the essence of their appeal, but stagnancy is bad for business.
A great way for chain restaurants to break away from unappealing stigmas is to connect strongly with the local community. Focus on sustainability and offering a unique local twist. You could implement anything from creative cocktails to changes in decor. Gathering as many ingredients as possible from local sources is sure to get you noticed in a positive way too, no matter if you’re a chain of three or three hundred.
Read the full article here: Restaurants Break Free From the Chain Gang
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Published January 5, 2015
One of the top menu trends of 2014 is a movement toward organic food. People are more interested in knowing where their food comes from and how it was processed than ever before, and restaurants pushing the trend are seeing success.
High quality, healthy, sustainable food with fewer “food miles” is what keeps customers coming back.
Read the full article here: Top 100: Menu Trends – Organic/grass-fed/hormone-free
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Published January 2, 2015
A diner seeks the atmosphere of a fine restaurant not just for the quality and convenience of a served meal, but for the overall experience. Serving wine at the table comes with unique challenges for the server. How do you persuade the customer to indulge? The answer comes from your high school English class – tell them a story.
Over at Nation’s Restaurant News, Washington State Wine Commission marketing director David Flaherty has an eloquent and insightful piece on the subject. Every wine has its own colorful history, and by telling its origin story to the customer you deepen their appreciation and add to their dining experience.
Now more than ever, consumers are interested in where their food and drink comes from. While lower food miles is often indicative of higher quality for much of the menu, alcohol is an exception. Often the more exotic, the better, and if you can craft a story about that wine or beer’s history you’re far more likely to convince diners it’s worth their dollars.
Read the full article here: Selling wine with storytelling
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Published January 2, 2015
When choosing restaurant dinnerware for your establishment you have several options to consider. Does the dish need to go from the oven to the table? Are you looking for something sensible or something elegant? How much can you spend? This list can help you decide.
Bone China is expensive, but elegant and very durable. Ceramic is inexpensive and can do oven to table duty. China offers a variety of colors and patterns. Porcelain and glass are more fragile, while stoneware is versatile and heavy.
Read the full article here: What Are The Different Types of China Dinnerware Material?
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Published January 1, 2015
Many restaurants are embracing self-service POS systems, aka tablet ordering, as a way to increase efficiency and attract the younger generation. Speed and ease of use aren’t the only draws, however. Talking tablet menus can provide a specialized service for people with visual disabilities, or simply those who speak a different language.
Developed by Susan Perry, Menus That Talk is a system housed on a custom Android tablet that reads the menu to the customer. This allows diners with visual handicaps and language barriers to feel included, enriching their dining experience.
Studies show people are more likely to spend more when they order from tablet menus as well, often tempted by the plethora of food photos. Like other tablet ordering systems, Menus That Talk can be programmed with games and other features so they appeal to consumers across the board.
Read the full article here: Talking Menus Are Breaking Barriers
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Published January 1, 2015
Poutine is a popular Canadian dish that has been making its way into U.S. markets in recent years. The combination of fries with gravy and cheese curds is a big hit, with take-out ordering growth at 189 percent.
Many restaurants are putting their own spin on the dish and swapping different ingredients. The Beehive in Boston uses tomato paste instead of traditional vinegar in the gravy. At Alla Spina in Philadelphia the dish is topped with pork hash and an egg.
Read the full article here: The hottest trend in fries
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