Have you ever heard of shakshuka? Chances are you probably haven’t, but sure will in time! It is a North African dish that is showing up in more and more restaurants in the United States. The amount of people wanting to see more ethnic choices for breakfast is on the rise. Read on to find out what it is made of, and where you can find this unique dish!
Published December 2, 2016
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Published December 2, 2016
Have you ever wondered what brand loyalty in action looks like? It might be that guy who only ever buys that one type of soda and takes them in 10 packs at a time, but it’s probably subtler than that — and you probably haven’t noticed it, even if you’re one of the many doing it. As shown in this study – titled “Customers choosing branded groups over independents, says NPD Group” – it’s more common than you think.
Customers choosing branded groups over independents, says NPD Group
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Published December 2, 2016
The second is an app that enables restaurants to sell unused food at a deep discount online, while the third takes food wasted elsewhere and turns it into signature offerings that provide serious sustainability cred. Approximately four to ten percent of food purchased by restaurants is wasted before reaching the consumer, the organization claims. It’s not easy to honor your restaurant’s commitment to the food waste issue while focusing on your primary job of giving customers good food and excellent hospitality.
Key Takeaways:
- The second is an app that enables restaurants to sell unused food at a deep discount online, while the third takes food wasted elsewhere and turns it into signature offerings that provide serious sustainability cred.
- One statistic we present in the study is that if food waste were a country, it would be third in the list of greenhouse gas producers, after China and the United States.
- The results help managers, authorities and even potential guests evaluate the sustainability of food production in any establishment over time.
“One is a tool that helps operators track and measure the excess product their restaurants create.”
http://restaurant-hospitality.com/operations/three-tools-aid-slashing-food-waste
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Dining in The Great White North: Evaluating the Foodservice Landscape of Canada
People generally consider the Canadian food scene to consist largely of maple syrup and Canadian bacon. They consider a Canadian restaurant to be Tim Horton’s. According to this article, that is far from the truth. This article breaks down just how many restaurants are in the Great North as well as the variety of food available and much more!
Key Takeaways:
“Many mid-sized and regional chains, such as Boston Pizza, Mr. Sub, and Second Cup have a strong presence across Canada. Boston Pizza, for example, has more than 350 chains in operation across Canada.”
http://www.foodservice.com/blogs/show.cfm?contentid=104257
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