Yearly Archives: 2015
Published January 8, 2015
Need cucumbers sliced quickly?
When you need cucumbers julienned quickly and perfectly, you need Vollrath’s Redco Instacut Cucumber Slicer. While this tool is limited in its use, it’s a rock star in any sushi kitchen where uniformly sliced cucumbers are a main ingredient. The slicer is ten times faster than traditional cutting methods, and saving time means saving money. […]
Read More: https://premierfoodsafety.com/blog/need-cucumbers-sliced-quickly/
Published January 7, 2015
Ergonomics are important
Ergonomics is the directive concerned with the interaction between people and objects in their environment, and is usually applied to the workplace. Things like the height of counters or prep tables need to be comfortable to work at so employees avoid injury, such as back problems, which can severely affect work performance.
Read More: https://premierfoodsafety.com/blog/ergonomics-important/
Published
Restaurant operators are optimistic going into 2015
Business may not be booming, but restaurants are seeing an improvement as the National Restaurant Association’s Restaurant Performance Index (RPI) has maintained a level over 100 for September through November. Most restaurant operators are expecting sales to continue to increase into the new year, and many are planning capital expenditures for equipment, expansion or remodeling. […]
Read More: https://premierfoodsafety.com/blog/restaurant-operators-optimistic-going-2015/
Published January 6, 2015
Walk-out Woes
Finding a table empty of people and payment is almost enough to give a server nightmares. Why? Because in many locations that tab has to come out of your earnings, and if it happens repeatedly you could lose your job.
Published
Save money at your restaurant in the new year
While the economy is steadily improving, we’re not out of hot water yet and restaurants are still feeling the pressure. New health care costs are a concern with mandates from the Affordable Care Act that require large restaurants to offer health insurance to full-time employees. Some restaurants are looking to new technology such as tablets […]
Read More: https://premierfoodsafety.com/blog/save-money-at-your-restaurant-in-the-new-year/
Published January 5, 2015
Chain Connotations
For some people, chains often bring to mind quick service and cut corners while implementing the same theme or idea in multiple locations, sometimes at a loss of food quality (McDonalds, anyone?). It’s no wonder some restaurants are fighting against the chain stigma.
Read More: https://premierfoodsafety.com/blog/chain-connotations/
Published
Big trends: Organic food
One of the top menu trends of 2014 is a movement toward organic food. People are more interested in knowing where their food comes from and how it was processed than ever before, and restaurants pushing the trend are seeing success. High quality, healthy, sustainable food with fewer “food miles” is what keeps customers coming […]
Read More: https://premierfoodsafety.com/blog/big-trends-organic-food/
Published January 2, 2015
Selling with a Story
A diner seeks the atmosphere of a fine restaurant not just for the quality and convenience of a served meal, but for the overall experience. Serving wine at the table comes with unique challenges for the server. How do you persuade the customer to indulge? The answer comes from your high school English class – tell them a story.
Read More: https://premierfoodsafety.com/blog/selling-story/
Published
China Dinnerware Breakdown
When choosing restaurant dinnerware for your establishment you have several options to consider. Does the dish need to go from the oven to the table? Are you looking for something sensible or something elegant? How much can you spend? This list can help you decide. Bone China is expensive, but elegant and very durable. Ceramic […]
Read More: https://premierfoodsafety.com/blog/china-dinnerware-breakdown/
Published January 1, 2015
Menus that talk are good for business
Many restaurants are embracing self-service POS systems, aka tablet ordering, as a way to increase efficiency and attract the younger generation. Speed and ease of use aren’t the only draws, however. Talking tablet menus can provide a specialized service for people with visual disabilities, or simply those who speak a different language.
Read More: https://premierfoodsafety.com/blog/menus-talk-good-business/
ARCHIVES
- Commentary
- Earn Loyalty from College Students with Gluten-Free Options
- A Look Inside the Fast-Food App War
- Healthy Eating Trend Equals Greater Risk for Foodborne Illness
- Why Your Managers Would Love to Stop Counting Money
- How to Ace a Grand Opening
- Food Handler
- How to Compliment Guests
- Tips for balancing your job and your relationship
- More annoying customers that drive you crazy
- The tip of a lifetime
- Customers are annoying
- Food Manager
- Online ordering – the future is now!
- Improve assistant manager skills to boost business
- How to Manage and Control Food Costs
- Sustainable food is good for business (and the environment!)
- What’s the Deal with Baby Boomers?
- News
- Jimmy John Liautaud to Receive Horatio Alger Award
- Loyalogy Announces New 2018 Rewards Program Research Study with Customized Options for Restaurant Companies
- Pita Pit’s CEO Talks Fresh Menu, Future Changes
- Leaders Establish Foodservice Consulting Firm
- CoreLife Eatery Announces New Franchising Opportunities
- Quiz
- Trending
