Published May 12, 2017

Restaurant Technology – To Use or Not Use Technology: That’s the Question

Technology is becoming more and more common in the restaurant world. Touch screens and table top ordering systems are starting to become the norm. Studies show, however, that people still want human interaction when they’re going out to eat. Robots and automated systems are still new, and for some consumers they can be intimidating or […]

Read More: https://premierfoodsafety.com/blog/restaurant-technology-to-use-or-not-use-technology-thats-the-question/

Published

Restaurant customers increasingly go digital

As the world moves further along, technology will also expand with time, and as it does, more and more businesses will seek to work with technology to help their business. In the article, it details how the restaurant business has connected with both mobile and online ordering to help boost their number of sales, which […]

Read More: https://premierfoodsafety.com/blog/restaurant-customers-increasingly-go-digital/

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Bridging the divide: Tip pooling and wage inequality

Tipping is controversial for many reasons. One of these reasons is the unfairness between front and back of the house employees. The Department of Labor forbids employers from forcing employees to share tips with back of the house workers. In 2015 this ruling was contradicted and it was found to be fair for tips to […]

Read More: https://premierfoodsafety.com/blog/bridging-the-divide-tip-pooling-and-wage-inequality/

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Cereal stays fresh with new looks on menus

Food service spots are finding new and unique ways to incorporate cereal into their menus. Some restaurants are using cereal for french toast crusts. Others use cereal flavored milk in a variety of ways to bring the flavor without the cereal itself. Some are using sweet cereals in desserts like ice cream and cake to […]

Read More: https://premierfoodsafety.com/blog/cereal-stays-fresh-with-new-looks-on-menus/