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Published March 7, 2017

Recipe report: Seafood dishes for Lent

There is a major demand for seafood during Lent, which begins annually on March 1. Observing customers seek out dishes without meat during the 6 week period that extends through Easter, and fish and shellfish are top picks. Read on to find restaurants in your area that serve the best fish! Recipe report: Seafood dishes […]

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Four Reasons Why Poor Equipment Is Bad for a Restaurant

The location is excellent, the wait staff is smiling and well-trained, and the dining room is perfect. You’ve even been able to hire a well-regarded chef. What could possible go wrong? The guts of your restaurant is the kitchen equipment. If it’s not functioning or effective, there’s all sorts of things that can go wrong. […]

Published March 6, 2017

How meat is boosting snack sales

Say the word “protein” to diners, and you’re likely to tap into their desires surrounding both health and taste. More consumers today than two years ago think that high-protein food tastes good, according to Technomic’s Healthy Eating Consumer Trend Report. Three-quarters of consumers think high-protein fare is very healthy, and two-fifths are more likely to […]

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Gordon Ramsay wins seventh Michelin star

Gordon Ramsay, a well-known chef who owns 31 restaurants worldwide, has earned a second star from the Michelin Guide for France for his Le Pressoir ďArgent restaurant based in Bordeaux. He credits his use of British produce and wines for the award. The restaurant earned its second star after only seventeen months of operation. The […]

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5 zero-waste solutions

For many of us, the top goal of kitchen operators in 2017 is a zero-waste kitchen. Ramped-up recycling efforts are all major steps in the effort to reduce waste. Now some operators are taking an alternate that’s more cost effective and culinary focused. They are using food scraps such as vegetable stems, meat trim and […]

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4 sustainability initiatives for C&U operators

Young people today place an important emphasis on food that is obtained from sustainable sources. Many college students are interested in activities such as local farming, environmentally friendly food sources and organic foods. If you incorporate sustainability into your operations, it is likely to make your offerings more attractive to younger patrons. Key Takeaways: Consumers, […]

Published March 3, 2017

Does Your Restaurant Need a CPA?

Entrepreneurial restaurant owners are great at juggling priorities ranging from pleasing demanding patrons to hiring staff, but one ball that often gets dropped in the juggling act is the financial side of the business. Smart owners know when they need help, but they often don’t know how to find an accountant or what questions to […]

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3 ingredients that appeal to diners with dietary restrictions

Gluten-free and vegetarian foods are the most popular of healthy items that chef’s use to increase sales. Restaurants can enhance these offerings by acknowledging other special dietary needs to gain a spectrum with consumers, such as vegan and dairy alternatives. With a wave of veganism sweeping the nation, no ne is missing out on the […]

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4 reasons vegetables are trending now

Are vegetables making a come back? The answer is yes! Vegetables are good for your health. About half of Americans are starting to eat vegetables again, according to a new study. Many people are eating salads, and veggies with their meat portion of their meal, this leads to a healthy life. Vegetables help you to […]

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5 new ways to menu comfort classics

Today’s college and university students demand customized foods, but they also seek out innovative riffs on familiar dishes, cooking comfort food is an area of opportunity for college & university operators. Read on to learn why these young adults insist on different cuisine than the norm. Key Takeaways: Some 51% of Gen Zers say the […]

Monthly Archives: March 2017

Published March 7, 2017

Recipe report: Seafood dishes for Lent

Published

Four Reasons Why Poor Equipment Is Bad for a Restaurant

Published March 6, 2017

How meat is boosting snack sales

Published

Gordon Ramsay wins seventh Michelin star

Published

5 zero-waste solutions

Published

4 sustainability initiatives for C&U operators

Published March 3, 2017

Does Your Restaurant Need a CPA?

Published

3 ingredients that appeal to diners with dietary restrictions

Published

4 reasons vegetables are trending now

Published

5 new ways to menu comfort classics

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