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Published June 16, 2017

How to Get Creative with Breakfast

Breakfast is said to be the most important meal of the day. It gets your metabolism going for the day and it gives you energy to start getting work done. But breakfast can get pretty boring. There are not tons of options. There are some ways that you can get creative with breakfast. Try looking […]

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The latest in tech: Scheduling, delivery and automation

NRN coverage of the 2017 NRA Show in Chicago found that scheduling, delivery, and automation were key topics at the tech exhibits this year. Operators looking to cut labor and improve efficiency in their restaurants were offered lots of new tech. Grubhub announced a new POS system integration with Oracle Hospitality point-of-sale systems to manage […]

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What Gen Z restaurant consumers want

Gen Z are the upcoming generation that restaurants are trying to build a market for. Gen Z are the teenagers of today. Restaurants will have to have lots of technologies to keep consumers happy. The short attention span generation will enjoy fast service, without a fast food feel. Apps would be a good idea that […]

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4 Restaurant Loyalty Programs That Really Work

The key to a great restaurant loyalty program is to leverage the brands identity with loyalty programs. Starbucks is one of the leaders in mobile loyalty programs, it is successful because it is simple, easy, and convenient for users. Panera Bread is another leader but takes a different approach, by offering a card based program. […]

Published June 15, 2017

NRA Show Recap: It’s All About Millennials

According to a 2014 Pew Research study, Millennials are no more liberal on guns than their parents or grandparents. So, the NRA has an opportunity to reach young people—with a message that resonates. I’m a young woman who had the fortune of growing up in a gun family with a long history of hunting and […]

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Chefs serve spring on a platter with edible flowers

A new trend in cooking is edible flowers. Chefs across the country are using violets, roses, pansies and other fragrant flowers to make their dishes more beautiful in presentation and in taste. This is thanks to home chefs getting more creative, and cooking shows highlighting flowers in their dishes. In order to keep access to […]

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NYC Doesn’t Care About the Menu-Labeling Delay

As people grow more and more aware of what they are eating they are wanting to know more about the calories in their food. When you go to a restaurant it is hard to know how many calories you are consuming. The FDA feels like if you knew that maybe you would make smarter ordering […]

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What makes the mocktail

Mixed drinks is a blended mixed beverage that requires blending possibly one sort of liquor with juices, soda pop and different natural products or blending numerous mixed beverages with juices or ice tea. Mock tail is any blended beverage that does not have liquor. The name mock-tail is determined “false” intending to “mimic or copy” […]

Published June 14, 2017

Building bridges: Inside Bristol’s booming restaurant scene

Bristol in England is in a class of its own. It is regarded by far one of the best places to live in England. It has everything you could ask for. It is a high tech place, with great jobs, good culture and a booming restaurant scene. Compared to other cities in England it is […]

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Turnover: The root of all restaurant problems

The turnover of employees may be considered when looking for the source of problems occurring in a restaurant. Ideas may be easier said than done. The source of problems occurring in restaurants is often overlooked and lesser issues are addressed. Most restaurant systems fail. Repair of equipment for the restaurant as well as maintenance is […]

Monthly Archives: June 2017

Published June 16, 2017

How to Get Creative with Breakfast

Published

The latest in tech: Scheduling, delivery and automation

Published

What Gen Z restaurant consumers want

Published

4 Restaurant Loyalty Programs That Really Work

Published June 15, 2017

NRA Show Recap: It’s All About Millennials

Published

Chefs serve spring on a platter with edible flowers

Published

NYC Doesn’t Care About the Menu-Labeling Delay

Published

What makes the mocktail

Published June 14, 2017

Building bridges: Inside Bristol’s booming restaurant scene

Published

Turnover: The root of all restaurant problems

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