Wondering what you can do to increase the profits coming in the door at your restaurant? it isn’t a big secret, and something that you shouldn’t mind doing. The secret to increased profits is using the best ingredients. Quality does matter, and so do the ingredients. When you decide to use the best ingredients in your menu items, profits come flowing in, and you will enjoy a plethora of additional benefits that you don’t want to miss.

Key Takeaways:

• FoodService Director and the James Beard Foundation welcome you to take an interest in a development that endeavors to improve burgers by mixing ground meat with cleaved mushrooms.
• Present your Blended Burger to the JBF challenge by Memorial Day (May 29) and spread the news about the challenge and your Blended Burger by making buzz via web-based networking media.
• The region says that it has needed to utilize a transitory work organization without precedent for a long time to help discover staff.

“Consumers perceive wild ingredients, such as wild blueberries, as premium items that enhance the value of menu items.”

Read more: http://www.foodservicedirector.com/sponsored-content/featured-content/articles/increase-profits-premium-menu-ingredients

Tom Colicchio, best known from his role on the television show “Chopped,” has opened a new location of his restaurant ‘Witchcraft in East Tribeca. Along with partner Sisha Ortuzar, he re-branded his restaurant chain to emphasize the freshness of the sandwiches they were preparing. The new location includes lots of windows for natural light as well as a green motif. Colicchio believes that his food has stood the test of time, but that the conceptual aspects of the marketing needed to be updated. The goal is to appeal to the target customer, a person who follows celebrity cooks but may not want to spend the time or money to dine at one of their signature restaurants. He believes the unique sandwiches will allow for growth into an already saturated sandwich market.

Key Takeaways:

• A restaurant that serves sandwiches caters to the say crowd rather than the typical night crowd.
• The shops had to be rebranded as they did not show identity.
• The idea was to far ahead of it’s time. The owners had to adjust to reach a broader market share.

“But premium sandwiches don’t come easy. Beyond branding and messaging, the original ’Wichcraft iteration struggled to meet the fast-casual expectations of speed and convenience. Fortgang, the former Craft beverage director, reflects on the first month ’Wichcraft was open in 2003 and how he’d go there for lunch and have to wait forever to get his sandwich.”

Read more: https://www.qsrmagazine.com/reports/can-tom-colicchio-conquer-fast-casual