In an effort to promote unit growth in select underpenetrated markets; Papa Murphy’s is offering franchisees several incentives and waivers to entice entrepreneurs to open their own store. Among these incentives, for qualifying stores is a waiver of royalty fees for the first year of operation. There will also be a $1500 monthly rebate for stores that open in the first three years.
Published February 16, 2017
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Published February 16, 2017
It can be tough, especially in this day and age, to get people to go to restaurants. Most people think the prices of a restaurant are too high and want something cheaper and better. But, the people who visit a restaurant maybe once a week, are extremely valuable. What could get them to come more would be discounts.
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Published February 16, 2017
Oils are a key component in kitchens today and the foreseeable future because they contribute so much to the sensory experience by enhancing and imparting flavor. They can be used in a variety of preparations, such as sautéing, searing, frying, baking, grilling, and roasting. Cooking oils are multi-functional in that they are a key ingredient in sauces, salad dressings, soups, and more.
Key Takeaways:
- Oils are a key component in kitchens today and the foreseeable future because they contribute so much to the sensory experience by enhancing and imparting flavor.
- Oils like canola and soy are best for general cooking, including sautéing and cold prep. High-performance oils like soy, canola, and algae oil are the most heat-stable, which means they remain stable at higher temperatures for longer and their duration of use in the kitchen is longer.
- Avoid using trans fats and partially hydrogenated oils; keep saturated fats as low as possible; and replace saturated fats with unsaturated fats, especially polyunsaturated fats like omega-6s and omega-3s as much as possible.
“While a high-performance oil may cost more per pound, it’s ultimately more economical because it delivers extended fry life and a longer shelf life, and supports operational efficiencies.”
https://www.qsrmagazine.com/menu-innovations/7-questions-oil-expert
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How Amazon is disrupting foodservice
Amazon is a giant, the one time online bookstore has turned into an absolute powerhouse. It does not seem like there is nothing they can’t do, and now they are looking to get into food. They are looking to get into a lot of different food ventures, maybe even change the game.
Key Takeaways:
“A potential gamechanger for quick-serve spots, Amazon is testing out a new grab-and-go concept offering meals prepped by chefs, minus the familiar trappings of cashiers and checkout counters.”
http://www.foodservicedirector.com/ideas-innovation/emerging-trends/articles/how-amazon-disrupting-foodservice
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