Just Salad LLC, a 30-unit fast-casual concept, has unveiled a new, eco-friendly design in New York City that will provide a template for future development and remodels, founder and CEO Nick Kenner says. The New York-based restaurant opened this month in Manhattan, on 7th Avenue across from the Fashion Institute of Technology, bringing forward a modern design to enhance its positioning on local ingredients and sustainable aspects such as reusable salad bowls.
Published July 15, 2016
Wines are a popular up sell for servers, but 53% of surveyed diners feel that the servers do not have an adequate knowledge base to offer appropriate suggestions. 57% of survey participants also feel they would be more adventurous in their choice of wines if the server had more confidence in their suggestions. In order to sell more wine the restaurant must devote their time and resources into the education of their servers.
Key Takeaways:
- 53 Percent of establishments that sell wine, admit they don’t know enough about it
- People in general will go with what they know
- Educating staff on some of the fine details of wine can make a huge difference
“Front of house staff don’t know enough about wine, despite over two in five diners being more inclined to buy a bottle of wine based on a staff recommendation, according to new research.”
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Published July 15, 2016
Burger King is about to unleash its latest attention-getting product on the world: Mac n’ Cheetos.The item is a mashup of macaroni and cheese and Cheetos in cheese stick form. Customers will be able to get them on Monday. “Mac n’ Cheetos is a dangerously cheesy re-imagination of mac n’ cheese,” Roberto Rios, the chief marketing officer with Cheetos maker PepsiCo Foodservice, said in a statement. He was echoing Cheetos’ “dangerously cheesy” catchphrase. The product represents the continuing evolution of the Miami-based burger chain since the private-equity group 3G Capital bought it in 2010 for $3.3 billion.
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Published July 15, 2016
Dining al fresco is a popular concept, however many people do not take into account the environment in which servers must work. Consideration is the key to a pleasant dining experience and even though you are paying for the meal the servers are the ones that make sure you have an enjoyable experience. Should there be fans in use they are not only for the benefit of the diner but also for the server who has go back and forth to ensure a pleasant experience.
Key Takeaways:
- Don’t be that greedy person. Sit inside if it’s too hot.
- So if you sit outside just remember that you’re choosing to sit there, no one is making you sit outside like they are making us work outside.
- Well it blows my mind when people want to sit on the patio and complain about how hot it is
“So if you sit outside just remember that you’re choosing to sit there, no one is making you sit outside like they are making us work outside.”
http://www.dinnersfromhell.com/2016/06/dine-inside-during-hot-weather/
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