Published May 6, 2015

After his cousin left a bad tip, this man made things right

Some customers still don’t understand that tips are a necessary part of a server’s income, and are happy to leave a snarky comment in place of a tip even when service is good. A couple dining at Joe’s Crab Shack wrote “find sour cream” on the tip line because apparently the restaurant was out, so he decided to punish the server. Then his cousin stepped in.

After the receipt was posted online by the server, a family member of the restaurant patron saw it and took it upon himself to confront the rude customer, who was his cousin. He then went to the restaurant and gave an apology, a card, and $20 to the server to make up for his cousin’s rude gesture. How nice!

Read the full article here: Man Who Leaves a Terrible Tip Gets Totally Owned by His Cousin

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Food Service is Going Green
Published May 6, 2015

Food Service is Going Green

Sustainability is the biggest movement to hit food service in some time, with restaurants across the nation making changes that not only benefit the environment, but also increase efficiency, save money, and boost profits. Everybody wins!

This article from QSR Web highlights five green trends that are changing the food service game for the better, including the use of natural and sustainable food, transparency in where the food comes from, management of waste and resources, ethical treatment of animals raised for food, and using more efficient technology.

Focusing on sustainability, transparency and efficiency in your restaurant will keep savvy customers coming back and increase your profits over time, while decreasing your expenses. Quality products and quality service make all the difference!

Read the full article here: Food revolution: 5 eco-friendly trends radically transforming foodservice

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Published May 6, 2015

Chipotle banishes GMO foods from its menu

Chipotle has been focused on sustainability and meeting its customers’ requests for transparency and quality food for years, and now it has taken things to the next level by discontinuing its use of GMO food products.

The debate over the risks of GMO foods is ongoing, but Chipotle is dedicated to providing only the highest quality ingredients.

Read the full article here: Chipotle Becomes the First National Restaurant Company to Use Only Non-GMO Ingredients

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Published May 5, 2015

Roll Call – The Top Hamburgers of America

The hamburger is one of the quintessential American cuisines, a staple of our culture. From the basic beef burger with cheese and condiments to the most exquisite bistro burger, there’s something for every taste. This article at Eater features twenty one hamburger joints that make America king of the burger.

Read the full article here: The 21 Essential Hamburgers of America

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Giving Thanks to the Back of House
Published May 5, 2015

Giving Thanks to the Back of House

Working in a restaurant is like being part of a family. Everyone is part of a team, and when everyone is doing their jobs the restaurant runs like a machine. The relationship between servers and the back of house is strong, and they totally have your back.

The back of house is the heart of the restaurant. It’s where the food is made, and food quality is the biggest factor in getting customers to keep coming through the doors. Your job as server is important too, and establishing a good working relationship with the BOH is super important.

This article from Shiftgig lists eight things the BOH does that makes a positive impact in your day. They work fast, they stay out of the way, they make all those annoying special requests, and they’ll take the blame in stride even when you totally messed up that table’s order (it’s okay – it happens!).

Read the full article here: 8 Times the BOH is a Server’s Best Friend

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Published May 5, 2015

How to protect customers who use mobile payments

Mobile pay is becoming more and more popular, especially with technology-savvy Millennials, but is it safe? Security is important when talking about any technology, especially those dealing with money, and your customers need to know their data is in good hands.

This article from QSR Web features five ways you can protect your customers who pay with their phones or other devices, including knowledge of Wi-Fi security, receipt management, PCI compliance and more.

Read the full article here: Lock it up: 5 ways to protect customers using mobile payments

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Published May 4, 2015

The March performance index shows restaurants are right on track

Signs of economic recovery are still all over the restaurant industry. The National Restaurant Association’s Restaurant Performance Index is still hovering above 100, with 8,700 new jobs added in March.

Operator outlook has decreased a little, though many restaurants have recently or plan to engage in some capital spending. Wholesale prices for some foods has dropped, such as dairy and cheese, though beef prices continue to rise.

Read the full article here: Restaurant Performance Index Remained Positive in March

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Funny Restaurant Names Full of Puns
Published May 4, 2015

Funny Restaurant Names Full of Puns

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Naming your restaurant is a big decision. You want something that fits your location and the food you serve, and your customers have to love it. Many restaurant owners are turning to popular culture for inspiration, and the results are hilarious!

This article from Diply features sixteen restaurants with very punny names. Bread Zeppelin is a great homage to the famous rock band Led Zeppelin, while Game of Scones entices hungry Game of Thrones fans, paired with the phrase, “Breakfast is coming.” Then there’s Wok This Way, an Asian take on Aerosmith’s hit song.

I think my favorite of the bunch is Just Falafs. How can you not smile at that?

If you’re seeking inspiration for a restaurant rebranding or a new business, you’ve got to check this out! They might be a little groan-worthy, but you know they’ll bring people to your door!

Read the full article here: 16 Restaurant Names That Are Extremely Punny

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Published May 4, 2015

Female chefs are cooking up a storm in commercial kitchens

Many jobs are subject to gender bias, and chef as a career has traditionally been one of them. Far more men than women occupy top executive chef positions, but that doesn’t mean women are any less capable of doing the job well.

Because the work is demanding with long hours and alternative schedules, many women prefer to devote themselves to family life and don’t continue climbing the ladder to executive chef status.

Some women are able to juggle the responsibilities of motherhood while holding a prestigious chef position, but it’s not for everyone!

Read the full article here: Being Head Chef AND Having a Family? Totally Doable

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Published May 1, 2015

The public demands more seafood and vegetarian options

Recent studies show that over half the American population goes without beef, pork, chicken or turkey at least once weekly, favoring vegetarian or seafood meals instead. Restaurants that add more vegetarian and seafood menu options will be in a great position for future success because of the general public’s association with the foods as being healthier.

Read the full article here: Health concerns driving seafood, vegetarian menu innovations, Technomic says

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