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!
Published March 7, 2017
Published March 7, 2017
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.
Key Takeaways:
- There are many serious issues that can arise when you do not stock your restaurant’s kitchen with proper and up-to-date equipment.
- Poor kitchen equipment can create hazardous working conditions for your staff as they prepare the food as well as health hazards for your guests when they consume it.
- Improper or damaged equipment can also result in down time in the kitchen or, worse yet, can cause your restaurant to be shut down altogether for health and safety violations.
“There is certain equipment that is needed in a commercial kitchen in order for it to operate safely.”
http://www.restaurantnews.com/four-reasons-why-poor-equipment-is-bad-for-a-restaurant/
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Published March 6, 2017
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 purchase and pay more for it when dining out. Consumers even find beef healthier now than they did in 2014 because it’s high in protein.
Key Takeaways:
- Three-quarters of consumers think high-protein fare is very healthy, and two-fifths are more likely to purchase and pay more for it when dining out.
- About a quarter of consumers say they snack on pork at least once a week (24%), a gain from 21% in 2014. And 56% of consumers say they snack on pork at least once a month, up from 52% in 2014.
- Consumers are eating more beef snacks on both a weekly and monthly basis. A third of consumers say they eat beef as a snack at least once a week, up from 28% in 2014.
“Consumers are eating more beef snacks on both a weekly and monthly basis. A third of consumers say they eat beef as a snack at least once a week, up from 28% in 2014. And two-thirds of consumers (67%) say they’re eating beef snacks at least once a month, compared to 61% in 2014.”
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Published March 6, 2017
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 award brought the number of stars his restaurants have earned from Michelin to seven.
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Published March 6, 2017
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 ugly produce into new dishes and drinks. Read on to find 5 ways to recycle your waste!
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Published March 6, 2017
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, especially younger ones, are increasingly demanding foods with natural positioning. Some 70% of consumers consider items labeled organic to be healthier than conventional foods, according to Technomic’s 2016 Healthy Eating Consumer Trend Report.
- Some 77% of operators say that having items labeled “local” has at least some impact on traffic and sales.
- Given that today’s students are so focused on sustainability, it’s good for both the environment and for business to seek out eco-friendly disposables.
“”[College] students are looking for foodservice operations with comprehensive sustainability programs…””
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Published March 3, 2017
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 ask.
Key Takeaways:
- If you are stressed out at the thought of having to review a financial statement or if you are uncomfortable making major financial decisions, it’s time to find help.
- As an owner, you have control over your restaurant’s operations. Delegating your financial affairs to someone else can be uncomfortable at first.
- A CPA can audit financial records and provide more in-depth operational or tax consulting.
“You’ll save precious time by working with an accountant who knows how restaurants operate both in the front and back of the house.”
https://www.foodnewsfeed.com/fsr/vendor-bylines/does-your-restaurant-need-cpa
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Published March 3, 2017
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 profits!
3 ingredients that appeal to diners with dietary restrictions
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Published March 3, 2017
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 get through the day, and gives you the nutrients to sustain life. Have you thought about not wanting to eat healthy, and instead go for that sugary food? You should read this article to see the benefits of eating vegetables.
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Published March 3, 2017
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 ability to customize is important when choosing a limited-service restaurant, and 49% of them say the same about full-service restaurants, according to Technomic’s 2016 Generational Consumer Trend Report.
- More than half of Gen Zers (59%) say they like trying new flavors from time to time.
- Breakfast is big on commercial menus, of course. And savory breakfast items are growing in popularity as operators look for new ways to present all-day breakfast.
“Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.”
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