Food safety training and certification solutions
Seasonal menus are often more enticing to customers than menus that don’t change throughout the year, and they give diners a reason to keep coming back throughout the seasons. In order to keep you menu offerings current, showcase some of fall’s best fruits, like apples and pears, shown here in Full-Service Restaurants.
Read the full article here: Fruits of Fall
If you’ve ever been in the frustrating position of spending tiring weeks or months looking for the perfect employee, only to have turnover months later leaving you frustrated, you may want to change your hiring strategy. According to this post from Food Service Director, the faster you hire, the longer your new hires might end up lasting.
Read the full article here: Faster Hiring Means Longer Retention, Ill. University Finds
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Not sure if your menu is “on-trend” or not? This post from Fast Casual reveals some of the current and upcoming menu trends, with one of the most valuable trends being that of unprocessed menu items. Consumers are more interested in ever in where their food comes from, and what goes into it and having that information available to them on a menu is an important factor in choosing a meal or a restaurant.
Read the full article here: Does Your Menu Reflect This Year’s Top Menu Change?
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If you’ve ever sat down to a taco at Taco Bell and wish you had a margarita, or dreamed of sipping a cold brew while enjoying a burger at Burger King, all your alcohol-related hopes and dreams may soon be coming true. This post from Restaurant Hospitality details a new interest in included alcoholic beverages on the menus of QSR and fast-casual restaurants, and how this experiment may impact business for the better. As the article points out, adding adult beverage options can not only bring in a larger and potentially more well-off crowd, but it can help draw in customers later at night, and can even provide an opportunity for a sales-boosting happy hour where it might not have been offered before. Fast casual restaurants are more likely to benefit from the addition of a beverage program than QSRs, if only because they tend to have less corporate red tape to deal with in getting the program off the ground, but both categories could see a boost in sales from this new trend. Having a selection of alcoholic beverages may also help attract greater crowds of millennials, which can help business and engagement in a number of ways.
Read the full article here: Fast Casual Restaurants Get a Bump From Alcohol Service
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If you want to attract families to your restaurant, you can’t just make your menu appealing to adults; you also need to have some kid-friendly options on there to help sway the younger ones. This post from QSR Magazine suggests that you just may make that happen with frozen frappes, a fun and indulgent option that kids (okay, and some adults) will love.
Read the full article here: Capture Family Diners With Frozen Frappes for Kids
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These days, diners aren’t content with just any old chicken wing flavor. Many national chains that feature these delicious pieces of poultry are experimenting with adventurous flavors, like cinnamon maple, sriracha, or Asian ginger. This post from Fast Casual has the whole scoop on this growing trend, and how they’re coming up with the funky flavors.
Read the full article here: Now Trending: Why Unique Chicken Wing Flavors Are Hot
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Veganism and vegetarianism have taken off in recent years, whether their followers are devout or just occasional. The restaurant industry has seen a trend towards healthier options that lean towards the vegan/vegetarian route, even if it means just an occasional vegetarian dish or two, or a menu focused towards seasonal produce, at a renowned restaurant. This post from Restaurant Hospitality references Equinox in Washington D.C. as a prime example of the potential of offering high-quality (and delicious!) vegan or vegetarian menu options. Todd Gray and his wife, the owners of Equinox, saw a 250% increase in popularity in their vegan dishes at a previous restaurant they owned, and kept the trend going with a vegan tasting menu and vegan Sunday brunch at Equinox. These offerings not only appease fervent followers of health food movements like veganism and vegetarianism, but they also expose other diners to more healthy, fresh and natural options than they might otherwise choose while dining out. While vegetarianism, or its more extreme cousin, veganism, aren’t the perfect lifestyle choices for everyone, the elements of each movement have environmental and ethical components, so its no wonder why many well-known restaurants nationwide are experimenting with their offerings and providing vegan-friendly versions of many of their most beloved dishes.
Read the full article here: Build a Better: Vegetarian-Friendly Menu Choice
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Part of being a great manager is training your employees well enough to be able to take over your position someday, or at least cover for your managerial duties if you’re on vacation. But deciding who to promote to a managerial or supervisory position is more than just choosing the person who’s worked for you the longest, or who puts in the most hours. So how do you know what to look for when making important promotion decisions? This list from Nation’s Restaurant News will help you look for some key characteristics or behaviors that could prove an hourly earner would make a great manager. One of the most important signs to look for? If they’re able to manage themselves. If you don’t have to constantly remind them of shift changes, or what their tasks and to-do lists should consist of, it’s safe to say they’ve gleaned a lot of useful information from you and are putting it to good use. Some other key traits that would help an hourly employee easily transition to a more influential role are: the ability and desire to go above and beyond their tasks for the greater good of the team, and a willingness and ambition to constantly learn on the job.
Read the full article here: 10 Signs an Hourly Employee is Ready to Be a Manager
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It’s no surprise that even a minor infraction on a potential employee’s prior criminal record can hurt them when it comes to hiring time, but that’s beginning to change in many states around the nation. This post from Food Service Director explores the choice to ban the “prior misdemeanors or felonies” box from employment applications in order to take steps forward in hiring reform.
Read the full article here: What Employers Should Know About ‘Ban the Box’
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If you’ve ever experienced an afternoon lull at your restaurant, you may be getting a sudden surge of business during your downtime, thanks to Google. This post from Mashable details a new feature from Google that shows a restaurant’s busiest times on their location page, which could prompt diners to visit during your slower hours, and help boost your business during those previously quiet times. Win, win!
Read the full article here: Google Now Shows You How to Avoid Lines at Restaurants and Coffee Shops
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