A blog written by Kruse/Thorn may have actually uncovered a deepening mystery in the restaurant experience. As a customer we expect certain things when ordering in a restaurant which include several factors such as service, hospitality, food preparation and even at times presentation. This blog delves into the nuance of the my way right away attitude of the customer. Not everyone is the same of course. Some want medium rare or well done while others are expecting the beef to still have aheartbeat when it arrives at the table.
Published May 3, 2017
Comments closed
Published May 3, 2017
QSR magazine online published an article in their industry news section about Frontline International, which designs and produces varieties of cooking oils and their new M3 Data Management System. Their M3 system recently won the National Restaurant Association’s 2013 prestigious Kitchen Innovations Award for it’s original approach to managing waste oil. The previous incarnation of the M3 System has been adapted to dispense fresh oil and includes a new Smart Fresh Oil Top Off function.
The new function begins cooking and maintains consistency between orders, then calculates how much oil is lost in the process. That data is communicated between cooking equipment and M3, which then dispenses the exact amount of oil lost.
Read more: Frontline Now Features Top-Off Function
(abstract 3VP28W7DUNKFSOPMYG5RJVEHM0TFZ9 3K2755HG5S3EC7IJW0LWGNRYT5AFDC AI1PFVN6B3ZME)
Comments closed
Published May 3, 2017
It’s the current trend among chefs to put their own spin on a tried-and-true, traditional regional recipe. On the East coast, clam chowder is a regional dish commonly being revisited in this way. More examples of traditional dishes being given a modern spin include Wisconsin cheddar cheese curds, Creole-style breakfast jambalaya, a towering crab cake sandwich, and roasted king salmon. In addition to recipes for the dishes themselves, a brief history and background of each dish and the region to which it belongs is included in the article.
Key Takeaways:
- A trend towards using local ingredients has also seen a rise in restaurants serving signature local dishes such as New England clam chowder.
- Cheese curds have a rubbery texture that squeak when eaten. They are best when served within 2 days of being made so are popular in Wisconsin.
- Cooking salmon on a plank evolved in the Pacific Northwest and jambalaya is a signature dish of New Orleans brought by Spanish settlers.
“For all the most obvious reasons, managers and staff don’t always agree. But both sides can get behind retiring annual performance reviews, according to a January survey from software company Adobe, which quit the practice in 2012.”
(abstract 3OREP8RUT2BPOQI13MV6FY7QV66GBP 30LB5CDZNCAQI48PL0R848NXB6V0ZY A3ID8L90K5E13O)(authorquote 3QREJ3J433X63L0WKQ5FRTVOFMBLK5 3QJOXOW4XJRPANO0EI0THVTSQE8EMO A53VYIFCCASOA)(keypoints 3MXX6RQ9EV5BG4QRRQB61TFCNAMP4H 3PIWWX1FJJ67KV47PMYSYJE3RTDJJG A2U31V169A20GY)
Comments closed
Is Your Restaurant Being Set Up for a Discrimination Claim?
A website for the quick restaurant industry has a feature about how to avoid a discrimination lawsuit. The feature notes that new employees are required to produce identity documentation within three days of being hired. In a case in Florida, a pizza franchise had to pay $140,000 in a settlement with the Department of Justice. The franchise required permanent resident cards from non citizens. The law did not restrict id to this card, and the company was charged with discrimination. The piece advises readers what are acceptable forms of identity.
Key Takeaways:
“It is important for leaders within the quick service restaurant industry to understand the employee onboarding process to avoid claims of unlawful discriminatory practices under the Immigration and Nationality Act (INA).”
Read more: https://www.qsrmagazine.com/outside-insights/your-restaurant-being-set-discrimination-claim
Commentary
Comments closed