Published September 6, 2017
Restaurant customers are beginning to ask for more poultry because it is healthier than beef and pork. Restaurant owners need to realize that there are ways that their customers can enjoy turkey and chicken that is healthier and has more taste profiles then just frying it up. This article discusses how different fast casual and quick service restaurants are utilizing grilling, roasting and rotisserie methods to create a delicious creations they keep their customers coming back.
- Chicken is a popular meat and can be cooked in a variety of ways. Turkey is also being more widely used.
- Poultry is being used in not only sandwiches and burgers, but also in pizza, hot dogs, and salads.
- Besides frying, many different cooking methods are being used to cook poultry, such as barbecuing, flame grilling, and rotisserie.
“The leading poultry prep method mentioned on menus is grilled, which is largely the result of operators pointing out when chicken is grilled as opposed to the more traditional method of frying.”
Read more: https://www.qsrmagazine.com/menu-innovations/tips-take-your-poultry-beyond-fryer
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Published September 6, 2017
The conventional pricing for selling your franchise opportunity in the restaurant industry has been $10,000-$12,000, that number is not the best standard to go buy anymore due to factors that create skyrocketing prices. Find out here what factors you need to know when pricing or budgeting for a franchise opportunity. Franchise developing is hard and can be difficult to do but you need the right tools in order to make the money that you are looking for and deserve to have.
Read more: How Much Should It Cost to Sell Your Franchise Opportunity?
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Published September 6, 2017
A judge in Texas vetoed a measure by the Federal Government to offer overtime for salaried workers who make under $47,476 a year. This law affected many restaurant workers including 85% of mangers nation wide. The decision was praised by the Restaurant Law center who stated that the Department of Labor had overstepped its authority in drafting the law which they saw as draconian and unable to be executed. In the future Texas may reevaluate eligibility levels for such employees that perform the types of duties stipulated by this bill, but the financial fallout would affect corporations as well as make and incredible change to restaurant obligatory.
Read more: Texas Judge Strikes Down Overtime Rule
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Published September 6, 2017
Deb Lutz was in executive corporate roles for almost her entire life. She was always dreaming of having her own business and went after the dream. She found a franchise called b.good which she traveled to their head quarters and fell in love. After much success and hard work she is working on opening her fifth store. She has not had it all easy, without knowing anything about restaurants and with a daughter that has a genetic disorder; Deb Lutz has worked to get her restaurants going from the ground up.
- Deb Lutz wanted to get out of corporate life, and b.good was a good fit for her.
- She had good business skills, and tried to learn every little detail of foodservice and marketing, starting at the bottom.
- Learning sourcing, from procuring locally grown foods to getting the right people for the right jobs, has been a great asset.
“I had a 20-year career in corporate America and decided I was done and wanted to do something on my own.”
Read more: https://www.qsrmagazine.com/franchising/3-tips-corporate-executive-turned-franchisee
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Tips to Take Your Poultry Beyond the Fryer
Restaurant customers are beginning to ask for more poultry because it is healthier than beef and pork. Restaurant owners need to realize that there are ways that their customers can enjoy turkey and chicken that is healthier and has more taste profiles then just frying it up. This article discusses how different fast casual and quick service restaurants are utilizing grilling, roasting and rotisserie methods to create a delicious creations they keep their customers coming back.
Key Takeaways:
“The leading poultry prep method mentioned on menus is grilled, which is largely the result of operators pointing out when chicken is grilled as opposed to the more traditional method of frying.”
Read more: https://www.qsrmagazine.com/menu-innovations/tips-take-your-poultry-beyond-fryer
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