» 2015 » November

Published November 12, 2015

Joe’s Crab Shack First National Chain to Ban Tipping

Joe’s Crab Shack is experimenting with eliminating tipping at 18 of its 131 locations. The chain’s CEO believes that eliminating tips will improve employee retention and service quality.

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5 Restaurant Tech Trends to Watch Out For

The National restaurant Association Innovation Summit happened in San Diego last week. Some futuristic ideas proposed at the summit included food delivery by drone, and a supercomputer chef developed by IBM. Another conference highlight was a presentation by Amy Webb of Webbmedia about the trends that will influence the future of restaurant technology. Webb believes […]

Published November 11, 2015

Philanthropy and Foodservice Go Hand In Hand

Restaurants give an incalculable amount of food to charitable organizations every year. The National Restaurant Association’s restaurant Neighbor Awards honor a select few of the thousands of food service businesses that contribute food to those in need. It’s not just food, either. Many restaurateurs give money and supplies to causes that have a personal resonance […]

Published

Corporate Catering: The Last Frontier for Limited Service

There is serious potential for extra revenue in corporate catering, but catering has serious pitfalls for inexperienced quick service operators. Some valuable catering best practices are to keep your catering and in-restaurant operations completely separate, and to tweak your food to better suit catering purposes.

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4 Can’t Miss Tip Maximizing Strategies

Shiftgig has a list of helpful tips for bartenders who are dissatisfied with the amount of tips they receive. To encourage healthy gratuities, bartenders need to demonstrate knowledge about the product they serve and be confident about what they recommend. This will allow them to upsell, which in turn will encourage customers to leave larger […]

Published November 10, 2015

Demystifying Menu Terms

Restaurant menus can be filled with confusing ingredient descriptions these days. Since some ingredient descriptions are government regulated and some are just marketing terms, this can result in customer confusion. However, operators can translate these terms for their customers to give them valuable information about how their food is sourced.

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The Craft Beer Market Doubled in the Last 5 Years

Craft beer sales have been growing over the last several years, and projections indicate that growth will continue. Craft beer made up 8.5 percent of the overall beer market last year, an 83 percent increase over 2009’s figure. The craft market is expected to expand further due to consumer demand and the promotion of lighter […]

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Prestige Food Truck Moves to New Facility

The food truck trend has increased demand for custom-built food service trucks. Prestige Food Trucks of Orlando is trying to meet the higher demand by moving production to a facility in Elkhart, Indiana. The company hopes that the move will allow them to serve a higher volume of clients and increase the quality of their […]

Published November 9, 2015

Japanese Farmers Attempt to Regulate Use of Word “Kobe”

Even though items at restaurants across America are labeled as being made of Kobe beef, the term is completely unregulated in the U.S. and only 9 businesses in the country sell the real thing. American restaurants for the most part label American Wagyu beef as Kobe. Now Japanese cattle farmers are lobbying for international legal protections that would prevent restaurants from labeling American Wagyu as Kobe.

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A Family Franchising Legacy

Amin Dhanani, the 38-year-old franchising wunderkind who operates 125 Popeyes in 4 states, owes his success to a role model very close to home: his father. Dhanani’s dad immigrated from Pakistan 37 years ago with $50, 11 kids, and no ability to speak English, but he built up a highly successful portfolio of Burger King […]

Monthly Archives: November 2015

Published November 12, 2015

Joe’s Crab Shack First National Chain to Ban Tipping

Published

5 Restaurant Tech Trends to Watch Out For

Published November 11, 2015

Philanthropy and Foodservice Go Hand In Hand

Published

Corporate Catering: The Last Frontier for Limited Service

Published

4 Can’t Miss Tip Maximizing Strategies

Published November 10, 2015

Demystifying Menu Terms

Published

The Craft Beer Market Doubled in the Last 5 Years

Published

Prestige Food Truck Moves to New Facility

Published November 9, 2015

Japanese Farmers Attempt to Regulate Use of Word “Kobe”

Published

A Family Franchising Legacy

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