Published May 11, 2017

3 Ways Technology Can Boost Front-of-House Efficiency

There are three ways that fast service rest restaurants can use technology to improve there bottom line. Those are to use technology for more efficient transactions. Like rounding off the price to avoid change or figuring tax into the price. The second is to use the technology to track individual worker performance and use the […]

Read More: https://premierfoodsafety.com/blog/3-ways-technology-can-boost-front-of-house-efficiency/

Published

3 hot trends in coffee

Do you love coffee? Most people admit that they cannot start or make it through the day without first having a cup or two of Joe. And while you probably love your coffee just the way that it is, you must admit that it is nice to have a little variation now and again. Try […]

Read More: https://premierfoodsafety.com/blog/3-hot-trends-in-coffee/

Published

Upgrading the center of the plate

Restaurants need to upgrade the main part of entrees offered at their establishments. Protein is traditionally used as a center piece for entrees but diners want to see these proteins used in a more innovative way. For example, chicken can be spiced up with more ethnic flavors. Diners who pick turkey as a protein option […]

Read More: https://premierfoodsafety.com/blog/upgrading-the-center-of-the-plate/

Published

Ceviche finds a place on menus year-round

Ceviche, a chilled, citrus-cured seafood, isn’t just a healthy favorite for Mexico and South America anymore. The dish is beginning to make its way into restaurants in the US: in fact, more chefs are beginning to serve the dish year-round, including Stephen Bonin in Austin, Texas; Jorge Rivas in Los Angeles; and Anthony Lamas in […]

Read More: https://premierfoodsafety.com/blog/ceviche-finds-a-place-on-menus-year-round/