Monthly Archives: October 2015

Published October 16, 2015

Why Chick-fil-A Service is so Darned Pleasant

A new book by Chick-fil-A executive Dee Ann Turner called It’s My Pleasure explains how the chain’s corporate culture encourages employee retention and creates a positive environment for customers. The book distills the business philosophies of Chick-fil-A founder S. Truett Cathy, including his commitment to bringing a personal touch to business relationships and creating surprising […]

Read More: https://premierfoodsafety.com/blog/why-chick-fil-a-service-is-so-darned-pleasant/

Farm-to-Table Now Coming to Public Schools

Published

Farm-to-Table Now Coming to Public Schools

At a symposium about the future of the food service industry, academics presented studies about farm-to-table and local food initiatives by public school districts. Although many public school districts want to go local, concerns about costs and viability have prevented a lot of districts from implementing programs.

Read More: https://premierfoodsafety.com/blog/farm-to-table-now-coming-to-public-schools/

Published

Cajun Celebrity Chef Paul Prudhomme Passes at 75

Paul Prudhomme, a food pioneer who was one of America’s first celebrity chefs, passed away recently after an illness. Prudhomme was famous for creating the iconic New Orleans dish blackened redfish, and his name and likeness are famous to shoppers nationwide because of his line of spice mixes and seasonings. The chef also created the […]

Read More: https://premierfoodsafety.com/blog/cajun-celebrity-chef-paul-prudhomme-passes-at-75/

Published October 15, 2015

Chip Cards Make Guilty Customers Tip Generously

American credit cards are getting a technological update this October. Now U.S. cards will have EMV microchips embedded in them to improve security and bring them up to date with the international standard. The new cards may also have an unintended side benefit for food service workers. Customers with chip cards will pay using devices […]

Read More: https://premierfoodsafety.com/blog/chip-cards-make-guilty-customers-tip-generously/

Danny Meyer Gets Rid of Tips at His Restaurants

Published

Danny Meyer Gets Rid of Tips at His Restaurants

Famous restaurateur Danny Meyer is eliminating tipping at his restaurants. He will pay his servers a higher hourly wage and increase menu prices to cover the increased expense instead of relying on customers to decide how much servers should get paid. This radical change may be the beginning of a change in the restaurant industry, but only if servers and customers accept it.

Read More: https://premierfoodsafety.com/blog/danny-meyer-gets-rid-of-tips-at-his-restaurants/

Published

Eat a Toddler-Size Burrito to Win Stake in Restaurant

Don Chingon, a modern taqueria located in Brooklyn, is offering a unique opportunity for people with serious appetites. The restaurant will give a 10 percent ownership stake to anyone who can eat a 30-pound burrito and drink a ghost pepper margarita in under an hour. People who aren’t world-class competitive eaters can try to finish […]

Read More: https://premierfoodsafety.com/blog/eat-a-toddler-size-burrito-to-win-stake-in-restaurant/

Published October 14, 2015

Taco Bell to be First Fast Food Restaurant with Certified Vegetarian Menu

Taco Bell will soon debut a vegetarian menu certified by the American Vegetarian Association. Certification will make Taco Bell the first quick service restaurant to offer this kind of menu. The new menu will make it easier for vegetarians to identify which Taco Bell items they can eat, and highlights the fact the Taco Bell […]

Read More: https://premierfoodsafety.com/blog/taco-bell-to-be-first-fast-food-restaurant-with-certified-vegetarian-menu/

From High School Grad to Restaurateur in 8 Years

Published

From High School Grad to Restaurateur in 8 Years

Chef Cara Stadler went from being a 16-year-old high school graduate to one of America’s most acclaimed chefs in less than a decade. Her story is an inspiring example of what a determined teenager with a dream can accomplish with work and a little luck.

Read More: https://premierfoodsafety.com/blog/from-high-school-grad-to-restaurateur-in-8-years/

Published

Mobile Marketing a Must for Wooing Millenials

A study that compares the attitudes of Millenials with those of older consumers about marketing strategies has found that Millenials respond differently to marketing techniques than their elders do. The study found that members of the younger generation value eco-friendly options when they purchase food and are wry of text message-based marketing strategies. Online reviews […]

Read More: https://premierfoodsafety.com/blog/mobile-marketing-a-must-for-wooing-millenials/

Published October 13, 2015

Trilogy Serves Fine Dining with Films

Moviegoers don’t have to just settle for old popcorn and gummy candy when they go to see the latest flicks anymore. Silverspot Cinemas has teamed up with the David Burke Group to create Trilogy, a fine dining concept that serves as an alternative to traditional concession stand fare. The restaurant offers seriously haute cuisine items […]

Read More: https://premierfoodsafety.com/blog/trilogy-serves-fine-dining-with-films/

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