Published January 8, 2016

Happy Birthday to the First Fast Food Burger

White Castle, America’s original quick service burger chain, will celebrate its 95th birthday this year. The chain, founded in Wichita, Kansas in 1921, established the model for later chains like Burger King, McDonald’s and Wendy’s. The iconic White Castle slider was named the most influential hamburger in the world by Time Magazine in 2014. To […]

Read More: https://premierfoodsafety.com/blog/happy-birthday-to-the-first-fast-food-burger/

Published January 7, 2016

The Importance of Consistency

Consistency in every part of the restaurant experience is going to bring in more repeat business than doing some things exceptionally well and other things poorly. Customers measure their affinity for a restaurant by how their meal was from the moment they walked in to a restaurant to the second they walked out, not by the excellence of one or two components.

Read More: https://premierfoodsafety.com/blog/the-importance-of-consistency/

Published

Wendy’s is the Next Chain to Announce Cage-Free Plans

Cage-free eggs appear to be having something of a moment in the quick service industry, with many popular chains announcing their plans to go cage-free in the upcoming years. Wendy’s is the latest brand to announce its timetable for switching to cage-free eggs, pledging to complete the transition in its U.S. and Canadian stores by […]

Read More: https://premierfoodsafety.com/blog/wendys-is-the-next-chain-to-announce-cage-free-plans/

Published

PB&J a New Way

Like so many classic American comfort foods, peanut butter was popularized at the St. Louis World’s Fair in 1904. Since then, the product has taken over American pantries, with 94 percent of U.S. households eating the stuff at home. The classic way to eat peanut butter, of course, is the peanut butter and jelly sandwich, […]

Read More: https://premierfoodsafety.com/blog/pbj-a-new-way/

Published January 6, 2016

U.S. Chefs Win Silver at ‘Olympics of Cooking’

The Bocuse d’Or, held once every two years in Lyon, France, is sometimes called the ‘Olympics of Cooking.’ Until 2015, no American team had won a trophy at the Bocuse, which makes it super exciting that the French Laundry’s Phil Tessier finally brought home silver for the U.S. in 2015.

Read More: https://premierfoodsafety.com/blog/u-s-chefs-win-silver-at-olympics-of-cooking/

Published

New Restaurant in China is Almost Entirely Humanless

There’s a restaurant in Beijing, China that doesn’t have any servers. That might not seem strange, but it’s not just a place where you order at the counter. Instead, customers order using the popular Chinese messaging app On We Chat. The restaurant’s owner hopes to take the non-human business model to the extreme in the […]

Read More: https://premierfoodsafety.com/blog/new-restaurant-in-china-is-almost-entirely-humanless/

Published

Arby’s One of the Nicest Employers of 2015

An independent research firm has declared Arby’s to be one of the best companies in America to work for. The companies on the list of great employers were evaluated on criteria including compensation, benefits, employee enrichment, and work-life balance. The National Association for Business resources commended Arby’s on its sound human resources policies, and said […]

Read More: https://premierfoodsafety.com/blog/arbys-one-of-the-nicest-employers-of-2015/

Published January 5, 2016

Customers Care About the Moral Ramifications of Food

Consumers are increasingly making their purchasing decisions based on their values and moral sentiments. If you ignore this, you are in peril of alienating your customer base. Pay attention to which moral issues your customers are passionate about, and try not to run afoul of your customers’ values.

Read More: https://premierfoodsafety.com/blog/customers-care-about-the-moral-ramifications-of-food/

Published

Handling Problem Customers Gracefully

Sometimes, a customer will come into your restaurant and do something that just isn’t appropriate. Whether they get loud and obnoxious or something else disruptive, it’s on you to shut their behavior down as quickly as possible without making a volatile situation worse. The best thing you can do in this situation is to be […]

Read More: https://premierfoodsafety.com/blog/handling-problem-customers-gracefully/

Published

Making Dessert Work For Fast-Casual

Convincing customers to order dessert is a great way to increase check averages, but dessert is a hard menu part to pull off. Customers are often too full to order dessert after eating a big meal, so restaurateurs need to find ways to make dessert seem like a worthwhile event. Although fast-casual restaurants have been […]

Read More: https://premierfoodsafety.com/blog/making-dessert-work-for-fast-casual/