Learning to master the interview process when hiring a new employee is an essential skill that will ensure that your team won’t just accomplishes the day-to-day needs of running your operation, but also will whisk guests away on a journey that is truly memorable. As part of the interview process, many managers bring in a potential new employee for a trail, where they can assess how well the potential hire gels with the existing team, a crucial component that can’t is overlooked.
Published January 30, 2017
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Published January 30, 2017
The new year will bring little to no traffic growth for the total U.S. foodservice market. Quick service restaurants, however, will increase visits by an estimated 1 percent, faring better than the flat growth achieved in 2016. The modest gain for QSRs will offset the anticipated 2 percent decline for full-service restaurants, resulting in no-growth traffic for the industry overall, according to NPD Groups daily tracking of U.S. consumers use restaurants and other foodservice outlets. Restaurant Loyalty Programs More restaurant operators are likely to develop loyalty programs in the new year to entice customers to visit their restaurants.
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Published January 30, 2017
The food industry this year exploded with new innovations, trends, and cooking styles that had never previously been considered. Taking a look back on the patterns that emerged, it is clear that the food industry is bound to spark fire again in 2017. The trends that these factors will take may still be unclear, but the reality of it is that we are in for a sure treat.
Key Takeaways:
- Ethnic foods and beverages are in high demand by college and university students. And this group of diners are particularly interested in less-common global cuisines such as Japanese, Thai, Indian and Greek foods.
- The pop-ups, which sell produce from the hospital’s farm, were introduced after the hospital learned that many of their patients didn’t have access to fresh produce and lacked knowledge about proper nutrition.
- While waiting for an appointment, patients are also able to select produce brought to them by medical assistants as well as view cooking demonstrations.
“Sustainability has been top of mind for restaurants for some years, but 2017 is going to see a universal move toward the more specific goal of food waste reduction. Almost every trend forecast includes zero food waste as the next iteration of sustainability.”
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The Alcohol Experiment is Over at Starbucks
did not know they were trying this were there trying to turn into bars that sell coffee? the group they were trying to market does not go to starbucks after work guess it was worth a shot though no pun intended just stay with coffee less of a problem for everyone.
Key Takeaways:
“The Seattle Times reported that the chain’s sales of beer, wine, and small plates food was discontinued as of Tuesday at all company-owned stores in the U.S, a program that had grown to over 400 locations.”
https://www.qsrmagazine.com/news/alcohol-experiment-over-starbucks
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