Many Macy’s retail stores have had to close in light of the rising popularity of online shopping. They hope to attract more customers by adding food to the list of things to buy when one enters the store. Taste Bar Cafes and partnerships with popular chain restaurants can be found in 80 store locations and Macy’s plans to double this availability in the next couple of years. These types of culinary offerings are convenient for shoppers and are being met with positive reactions.

Key Takeaways:

• Even big-name brick and mortar establishments have faced downsizing in an increasingly e-commerce market, but Macy’s, for one, is fighting back with its design team Shea at the helm.
• Right now 20 Macy locations have Taste Bars, while 80 others have food and coffee offerings available through, Ben & Jerry’s, The Cheesecake Factory, Star Bucks, and more.
• Macy’s has long range plans to double their total food industry options from 100 to 200 over the next 3-4 years.

“On the way to the Taste Bar, customers will walk through different sections, and the goal of the food delivery side is to keep people in the store.”

Read more: https://www.qsrmagazine.com/exclusives/can-quick-service-restaurants-keep-macys-open

A common issue at all restaurants is waste of all types. Restaurant managers spend a lot of time trying to tackle food waste, labor costs and utilities, but one area that is often overlooked is glassware breakage. Glassware is delicate and constantly needs replacing. It is expensive to replace as well. Switching to fully tempered glass is an option that will pay for itself in the long run. Fully tempered glass utilizes a production method that uses heat to strengthen the glass making it more resistant to breakage.

Key Takeaways:

• Fully tempered glass is stronger and breaks much less often
• When fully tempered glass does break it crumbles instead of shattering
• Using glass that is fully tempered saves money and makes your restaurant more eco friendly

“Take care when selecting glassware, plates, and other accessories to in the restaurant—you’d be surprised where additional waste unexpectedly hampers your eco-friendly efforts and hurts your bottom line.”

Read more: http://blog.etundra.com/going-green/sustainability-and-your-glassware/