Published September 7, 2015
If you’re struggling to fill seats in your recently-opened restaurant or are having trouble staying ahead of the competition even with your regulars, you may be stressed about your bottom line. Fortunately, there are plenty of ways to market your restaurant to keep people interested, and coming back time after time. This post from FSR Magazine shares some of the best ways to promote your restaurant to draw a bigger crowd.
Read the full article here: 4 Ways to Promote Your Restaurant and Fill Your Seats
Published September 7, 2015
If you’ve ever tasted a French fry, fried chicken, or other deliciously fried morsel of food, then you know how addicting and tasty fried foods can be. So, it comes as no surprise that frying is #2 in the list of most popular food preparation techniques. But lately there’s been a shift away from fattening foods like fried fare and a greater focus on fresh, local and healthful ingredients. This post from Nation’s Restaurant News looks at this shift, and also examines ways to keep fried foods on your menu while making them a little healthier in the process.
The post cites the millennial generation as one of the major impetuses in the increasing demand for healthier, fresher foods with fewer artificial ingredients. And because millennials are so influential with their presence on mobile driving many major business decisions, restaurants are doing what they can to follow suit. Luckily, that doesn’t have to mean doing away with fried foods altogether, especially since many diners still do love their French fries. By using fresh potatoes and cutting them in house, rather than using bagged frozen potatoes, and by experimenting with different oils for frying, restaurants can satisfy the needs for both fresh and fried all at once. For more tips on how to adjust to this shifting mindset, continue reading.
Read the full article here: Fresh Is the Future of Frying
Published September 7, 2015
Happy National Food Safety Month, everyone! The “holiday,” which aims to increase awareness about food safety education, is held each year in September, and this year’s theme is “Let it Flow.” This pos from QSR Web has all the details on this month-long celebration of food safety and more background on this year’s theme, which explores how food flows through a restaurant from receiving to the table.
Read the full article here: ’National Food Safety Month’ Highlights Industry Best Practices
Published September 4, 2015
The good news is, students are making healthier choices at their school cafeterias by putting fruits and vegetables on their trays, but the bad news is they don’t seem to actually be eating it. This post from Food Service Director looks at the results of a recent study about the implementation of new National School Lunch Program standards only to find these disappointing results.
Read the full article here: Students Selecting Produce More Often, But Throwing it Away
Published September 4, 2015
Almost any restaurant can serve good food, but it takes a great restaurant to also provide its diners with a fantastic experience, as well. This post from FoodService.com explains how to provide a memorable experience for your customers, from providing entertainment like wine tastings or live music to making sure your whole staff treats your diners with excellent customer service.
Read the full article here: 5 Ways to a Great Restaurant Experience
Published September 4, 2015
People with food allergies know how frustrating it can be to shop for allergen-free foods at the grocery store, or eat out at restaurants with confidence that they won’t be exposed to potentially harmful food allergens. But every restaurant’s staff should be properly trained to handle food allergens and to help accommodate diners’ food allergies to keep everyone safe from getting sick, making an unexpected trip to the emergency room, or even worse. This post from FSR Magazine lists some expert tips for properly dealing with food allergens, helping to avoid cross-contact and making sure every customer has a great dining experience.
The main thing to keep in mind when it comes to food allergens is to avoid cross-contact between allergens and allergen-free food. One of the easiest ways to do this is to have a separate area of the kitchen where allergens are stored and prepared, as well as distinctly different utensils for chopping, slicing and the like. If different utensils are not used, it’s imperative that your staff not only washes, but also properly sterilizes each utensil that has touched an allergen before using it on any other food product. This helps keep the risk of cross-contact at a minimum, and helps food-allergic guests from getting sick. For more tips on proper handling of food allergens in restaurant kitchens, read on.
Read the full article here: Accommodating Food-Allergic Guests
Published September 3, 2015
Holding a weekly, monthly or even just one-off wine tasting at your bar or restaurant can be an entertaining way to provide an exceptional customer experience, and also to draw in a new kind of crowd. But how do you make sure that the time, energy and financial resources you’ll be putting into the tasting will result in a successful event? This post from Buzztime has some tips for how to host an effective wine tasting, from choosing the right wines to marketing the event to draw in a crowd.
The wine selection process is one the most important components of the tasting, but don’t let it stress you out. People love trying wines they’ve never tasted before, so experimenting with some lesser-known varietals or regions for your tasting event will draw in novices and experts alike. Once you have your wines chose, be sure to choose a few dishes to complement your choices. Work with your chef to determine which of your appetizers or small plates work best with your wine line-up, and come up with a few other passable trays to keep regular customers intrigued. For even more tips on hosting a successful wine tasting event, keep reading.
Published September 3, 2015
Because weather can play such a pivotal role in food availability and pricing, it pays to be prepared for anything Mother Nature might throw at you when you’re budgeting your food costs. If you don’t have a weather-related budgeting plan in place, this post from Fast Casual provides some expert tips for keeping your costs low even when the weather is being fickle.
Read the full article here: 13 Ways to Beat Weather-Related Supply Chain Challenges
Published September 3, 2015
Just because you’re on a tight budget while you’re planning your restaurant opening or strategizing a brand makeover doesn’t mean you can’t make your wildest dreams come true. All it takes is a little help from your friends…and random strangers. This post from Restaurant Hospitality highlights the rising popularity of restaurant owners using crowdfunding platforms to help finance their business ventures.
Read the full article here: Crowdfunding Helps Finance Owners’ Imaginations
Published September 2, 2015
While diners are eating out more than ever before and employee wages could soon be skyrocketing, food prices won’t be following suit. This post from Restaurant Hospitality examines data from the last two quarters and finds a calming result in a stabilization of food inflation, with the coming months to remain consistent with this trend.
Read the full article here: Food Costs Expected to Stabilize
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