Everytable is a food service operation that provides low income areas fresh and affordable food. For them to keep their pricing down they make sure that multiple food dishes can use the same blends. All of their meals are between 12 to 16 ounces per serving, making it very healthy and lean. Even though they are simple they still have between 10 and 14 different dishes per day. They currently do about 1,000 dishes per night and then they are delivered to the self-service coolers.

Key Takeaways:

• Prices are $4-$5 in poorer areas of south L.A., while in higher-income areas, prices rise up to $8 for the same items, all made in bulk.
• Seeks to provide hearty, filling meals (12-16 oz per serving) with limited meat, such as just a few ounces of lean chicken
• Also adheres to strict nutritional guidelines, and aims to be plant-based and ingredients-forward

“Everytable, a for-profit foodservice operation with a philanthropic mission, seeks to serve areas that otherwise have limited access to fresh, affordable food.”

Read more: http://www.restaurant-hospitality.com/operations/efficiencies-heart-everytable-s-unique-business-model

In 2015 there was a problem that caused for a gap to widen between pricing for restaurants and grocers. Now finally in 2017 we are see the gap began to shrink and disappear. This is causing for brisk openings of new small chains of restaurants around the country. People should expect to see that inflammation to be around 1 percent in grocery stores this year. Although it is cheaper now, it should also be expected to raise slightly by the end of the year.

Key Takeaways:

• It might be cheaper to eat out rather than in-home.
• Restaurants are still successfully opening, despite increasing prices for their menus.
• Groceries are likely to get more expensive at the stores in the near future.

“In May, grocers cut prices by 0.2 percent, while restaurants continued raising them, increasing menu prices by 2.3 percent. The result: A gap of 250 basis points that was the narrowest since 2015.”

Read more: http://www.nrn.com/sales-trends/pricing-gap-between-restaurants-and-grocers-shrinks

The kids menu at a restaurants is changing, and it’s becoming more healthy.
Kids are getting healthier options now to match the adults menu.
Less salt, less fried food and lower calories and sugar, with more fresh items.
There is a new effort being put in to make these items appear as appealing as possible to kids. Children have the same nutritional needs as adults, and should
be eating the same mix of nutritional food as adults as well.

Key Takeaways:

• These days, kids’ meals aren’t necessarily for kids, but more for their parents to feel good about what their kids are eating.
• The key is to take something kids already like, and make it healthier. Like using hormone-free cheese, organic lollipops, and baked sweet potato fries.
• Some chains are trying to improve their appearance, too. After all, fruits and veggies taste nicer when they look nicer.

“National chains from McDonald’s to Chick-fil-A and Panera Bread have begun to clean up their kids’ meals.”

Read more: https://www.qsrmagazine.com/consumer-trends/how-develop-better-kids-menu

When you are shopping for commercial blenders, you will come to notice that there are a great deal of options for you purchase. This guide will show you many options that are available, while helping to decide which one will meet your needs the best. The guide can help from choosing a blender for your occasional house smoothie or meal, but it can also help you pick the best blender for your busy business of making drinks at a bar or shop.

Key Takeaways:

• With so many options of commercial blenders out there, choosing the right one for your kitchen or bar can be challenging
• Unlike bar blenders, which often just perform one function (make delicious, frozen drinks), food blenders are tasked
  with many more functions.
• Container design
  greatly affects how well (or not) your materials will blend. Some chefs prefer the wider, squarer design of a Waring or
  Blendtec blenders

“Do you have a busy bar that specializes in mixed beverages? Or maybe you need a back-of-the-house solution for your kitchen? Whatever your needs, this commercial blender buying guide will help you out.”

Read more: http://blog.etundra.com/infographics/buying-guide-commercial-blenders/

Many restaurants are going back to the way of being a good old fashion company that is there for the customers. They are focusing on providing better food and a atmosphere that makes the customers want to come back. The article tells about many new restaurants are starting to embrace this new method nationwide. They all use their own method such as televisions at the bar to create a place for conversation, or entertainment for the customers to have a conversation about. Once this trend balances out the businesses that will survive will be those who offer a social experience with their good food and service.

Key Takeaways:

• Cool designs make restaurants popular and people want to come visit.
• People want to eat somewhere interesting and with great design.
• Retro restaurants that display these arts are getting more popular each day.

“When the dust settles on this social-restaurant boomlet, the winners left standing will be the ones who consistently deliver appealing food and beverages and professional service.”

Read more: http://www.restaurant-hospitality.com/new-restaurant-concepts/new-restaurant-concepts-get-social