Monthly Archives: October 2017
Published October 31, 2017
Survey Reveals Employers Are Taking Longer To Fill Seasonal Positions
New survey information shows placing seasonal employees with companies is requiring more time than before. This is placing pressures on employers as they try to ensure their operations are properly staffed. Some of the affected employers are covering the shortfall by asking existing employees to take on more work hours, others have moved up recruiting […]
Published
Pizza Guys Donates Hundreds of Pizzas to Fire Evacuees
The owner of two restaurants in California has donated hundreds of pizzas to those affected by wildfires in the state. From his two locations, he has delivered food to evacuees at a refugee centers in several locations. He has also partnered with other restaurant owners to expand how much food is being provided to those […]
Read More: https://premierfoodsafety.com/blog/pizza-guys-donates-hundreds-of-pizzas-to-fire-evacuees/
Published
Restaurant Marketing: Doing What It Takes To Protect Your Brand
Whether you operate a bar or a restaurant; the trademark or name of your business is what can define its success or otherwise, for that reason is important to trademark its name to avoid confusions with other restaurants with similar names, nobody wants their restaurant to be confused for another, lest a much worse operation. […]
Read More: https://premierfoodsafety.com/blog/restaurant-marketing-doing-what-it-takes-to-protect-your-brand/
Published
Baked Goods Can Lead to Sweet Success
fast casual patisseries are on the rise here in America due to the fact that people are cutting dessert and small breakfast pastries out of normal menus. the fast casual sweet spot has been growing with the need for sweets and rise of macaroon culture sweeping the nation. one of the popular items are danishes […]
Read More: https://premierfoodsafety.com/blog/baked-goods-can-lead-to-sweet-success/
Published October 30, 2017
Oasis Launches New Water Cooler Designs
The new Aquarius Countertop boasts new features that older water coolers and water dispensers cannot keep up with. The Aquarius, a product of Oasis, is incredibly small (17 inches high) which means that it can easily fit on the counter top or under a sink. This dispenser can essentially fit anywhere that someone might need […]
Read More: https://premierfoodsafety.com/blog/oasis-launches-new-water-cooler-designs/
Published
Restaurant Marketing: Effective Strategies for Acquiring New Guests in Your Community
When it comes to something as complex as restaurant marketing, there are some very effective strategies for getting new guests to come to your community. Restaurants spend a lot of money every single year trying to get new guests to come to their place. It is the largest part of the marketing budget by far. […]
Published
Restaurant Marketing: How to Increase Your Bottom Line by 20%
The article references a marketing course to those wanting to start a restaurant. The event takes place on April 1, 2015 in Nashville, Tennessee over a period of three days. The things people will be working on include re-structuring business models, developing a plan to generate twenty percent of bottom line profit, lowering food costs, […]
Read More: https://premierfoodsafety.com/blog/restaurant-marketing-how-to-increase-your-bottom-line-by-20/
Published
How to Take a Health-Minded Approach to Brunch
Brunch is often a meal for the weekend where over indulgence wins over self control. Bottomless mimosas and unhealthy food can quickly add up the calories. Google Trends shows that brunch has been becoming more popular in the last decade. People have said that they want both more indulgent and healthier options. This is a […]
Read More: https://premierfoodsafety.com/blog/how-to-take-a-health-minded-approach-to-brunch/
Published October 27, 2017
How Restaurants are Becoming ‘The Third Space’
The limited time customers are spending in restaurants is becoming a common trend. According to the article, “How Restaurants are Becoming ‘The Third Space’”, restaurant owners must strive to make a lasting impression on customers. With the limited amount of time the average customer spends in the restaurant, it is essential that they leave with […]
Read More: https://premierfoodsafety.com/blog/how-restaurants-are-becoming-the-third-space/
Published
Retail Food Group Sets Its Sights on the Middle East As Part of Global Expansion
RFG is bringing its most successful Australian brands to the Middle East where it intends to replicate successful infrastructure using distribution hubs and franchise partnerships. The food company offers multiple brands including bakeries and high end coffee lines and is already a player in the international market with hubs in America and New Zealand. Its […]
ARCHIVES
- Commentary
- Earn Loyalty from College Students with Gluten-Free Options
- A Look Inside the Fast-Food App War
- Healthy Eating Trend Equals Greater Risk for Foodborne Illness
- Why Your Managers Would Love to Stop Counting Money
- How to Ace a Grand Opening
- Food Handler
- How to Compliment Guests
- Tips for balancing your job and your relationship
- More annoying customers that drive you crazy
- The tip of a lifetime
- Customers are annoying
- Food Manager
- Online ordering – the future is now!
- Improve assistant manager skills to boost business
- How to Manage and Control Food Costs
- Sustainable food is good for business (and the environment!)
- What’s the Deal with Baby Boomers?
- News
- Jimmy John Liautaud to Receive Horatio Alger Award
- Loyalogy Announces New 2018 Rewards Program Research Study with Customized Options for Restaurant Companies
- Pita Pit’s CEO Talks Fresh Menu, Future Changes
- Leaders Establish Foodservice Consulting Firm
- CoreLife Eatery Announces New Franchising Opportunities
- Quiz
- Trending
