A hook is defined as a unique or diverse aspect of doing the restaurant business to entice customers from the competitors. Whether the hook exists as a drink or a recipe, it is meant to support the restaurant’s theme. Restaurant businesses everywhere use their imaginations as a powerful tool to market hooks in their business.

Key Takeaways:

• A hook is anything unique and eye-catching, different or just plain wild about how you do business — something that captures your customer’s imagination
• But imagination is free and the most powerful marketing on the planet.
• Every restaurant has potential hooks, but few restaurants know how to promote them to build their audience and brand.

“Traditional marketing is expensive and nothing but a shotgun approach. You never know what’s really working or if it works at all. But imagination is free and the most powerful marketing on the planet.”

http://restaurant-hospitality.com/blog/look-hooks

Sarah Tracey pairs wine with grilled food, as she has been involved in the food service industry for an extended period of time. She claims if one grills over white oak then oaky wines should be used cautiously. Tracey recommends tangy barbecue servings with red wine, but one may properly match the texture of the barbecue with a white wine. Also, Tracey suggests really smoky wines with burgers. For other wine dinner pairings, Tracey advertises specific wine titles such as Chenin Blanc, Pinot Noir, and Sancerre.

Key Takeaways:

• “Just that light touch of oak is really beautiful, but I think too much can be kind of a fighting match between the food and wine,” she said.
• a lot of Zins have those great cherry cola notes that play well with a traditional barbecue sauce.
• I think a northern Rhone Syrah is a fun way to echo the flavors that the grill brings to the party, because you have some pepper in the profile of the wine.

““Pairing rules apply across all styles of cooking, but for me when you’re talking about grilling over wood — grilling over white oak, like we do — I want to tread softly with very oaky wines. Just that light touch of oak is really beautiful, but I think too much can be kind of a fighting match between the food and wine,” she said.”

http://nrn.com/beverage-trends/wines-drink-grilled-meats-and-beets

The rise of unemployment across the United States has left job recruitment as a volatile battlefield between those seeking jobs and those seeking to hire. Concerns and demands are coming from both sides, but are they really being heard? Technological stagnation coupled with the lack of appreciation for overtime pay and the minimum wage has left the restaurant industry with a very high turnover rate, and wanting to find permanent employees at the cost of meeting their demands.

Key Takeaways:

• With low unemployment, a steady decline in sales, and high turnover rates, restaurants face immense difficulty attracting and retaining workers.
• When considering a job, workers are prioritizing if the position offers enough hours, then assessing the pay, followed by opportunity for growth, and lastly, the location.
• Other important considerations the job seekers expressed included the workplace environment, flexibility of hours, the position itself, and the people they would work for

“Snagajob recently released its State of the Hourly Worker report for 2016, revealing that hourly workers aspire for more—more hours, more communication, and more compensation for their efforts.”

https://www.fsrmagazine.com/human-resources/demand-hourly-workers-drives-workers-demands