Take a look at the dessert menu at your favorite casual or fine dining restaurant. Do you notice anything new? Many American restaurants are adding new choices for their customers to enjoy, and these specialties hail from France. What are these French desserts that are becoming so popular in these restaurants? These choices will instantly make your mouth water and inspire you to get out there and find a restaurant offering these great choices for you.

Key Takeaways:

• French desserts are desirable and often get higher patron approval ratings than other ethnic dessert staples.
• French deserts don’t have to be scary, some, like crepes, are actually quick and easy to make.
• An American menu with French deserts is sustainable, because the ingredient list is not necessarily difficult and the deserts can be tweaked to a variety of tastes.

“Chicken is such a versatile product—flavor-neutral, widely popular, relatively low in cost—that noncommercial operators can do a lot with it. Make it boneless, and the opportunities multiply, especially in the area of appetizers, snacks, salads, sandwiches and grab-and-go.”

Read more: http://www.foodservicedirector.com/menu-development/menu-strategies/articles/3-french-desserts-trending-american-menus

If you own a restaurant then you know how very difficult it is to keep it running. First of all you have a ton of competition, second its hard to keep good help at some places, and third everyone is now a critic. Thanks to social media being at everyone’s finger tips everyone can complain. They can simply get on their phone and write something wonderful or horrible about your restaurant. In the event that people are making comments about your business make sure that you take the time to respond thoughtfully to try and repair the damage.

Key Takeaways:

• There will be times when uninformed patrons and critics take exception to the high cost of a restaurant meal and criticize the establishment.
• Smart restaurant owners refuse to take it personally, recognizing that it is the rare patron who appreciates how long the road is from opening a restaurant to actually making a profit.
• One specific chef/owner, John Howie, took the time to elucidate a critic by breaking down his establishment’s outlay to show the very small margin of profit.

“As current and former (myself included) restaurant owners know, operating most restaurants is a very hard, high-risk, low-margin way to make a living.”

Read more: http://www.servernotservant.com/2017/03/29/restaurant-reality-the-economics-of-survival-and-what-is-a-fair-profit/