Published November 11, 2015

Philanthropy and Foodservice Go Hand In Hand

Restaurants give an incalculable amount of food to charitable organizations every year. The National Restaurant Association’s restaurant Neighbor Awards honor a select few of the thousands of food service businesses that contribute food to those in need. It’s not just food, either. Many restaurateurs give money and supplies to causes that have a personal resonance […]

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Corporate Catering: The Last Frontier for Limited Service

There is serious potential for extra revenue in corporate catering, but catering has serious pitfalls for inexperienced quick service operators. Some valuable catering best practices are to keep your catering and in-restaurant operations completely separate, and to tweak your food to better suit catering purposes.

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4 Can’t Miss Tip Maximizing Strategies

Shiftgig has a list of helpful tips for bartenders who are dissatisfied with the amount of tips they receive. To encourage healthy gratuities, bartenders need to demonstrate knowledge about the product they serve and be confident about what they recommend. This will allow them to upsell, which in turn will encourage customers to leave larger […]

Published November 10, 2015

Demystifying Menu Terms

Restaurant menus can be filled with confusing ingredient descriptions these days. Since some ingredient descriptions are government regulated and some are just marketing terms, this can result in customer confusion. However, operators can translate these terms for their customers to give them valuable information about how their food is sourced.

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The Craft Beer Market Doubled in the Last 5 Years

Craft beer sales have been growing over the last several years, and projections indicate that growth will continue. Craft beer made up 8.5 percent of the overall beer market last year, an 83 percent increase over 2009’s figure. The craft market is expected to expand further due to consumer demand and the promotion of lighter […]

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Prestige Food Truck Moves to New Facility

The food truck trend has increased demand for custom-built food service trucks. Prestige Food Trucks of Orlando is trying to meet the higher demand by moving production to a facility in Elkhart, Indiana. The company hopes that the move will allow them to serve a higher volume of clients and increase the quality of their […]

Published November 9, 2015

Japanese Farmers Attempt to Regulate Use of Word “Kobe”

Even though items at restaurants across America are labeled as being made of Kobe beef, the term is completely unregulated in the U.S. and only 9 businesses in the country sell the real thing. American restaurants for the most part label American Wagyu beef as Kobe. Now Japanese cattle farmers are lobbying for international legal protections that would prevent restaurants from labeling American Wagyu as Kobe.

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A Family Franchising Legacy

Amin Dhanani, the 38-year-old franchising wunderkind who operates 125 Popeyes in 4 states, owes his success to a role model very close to home: his father. Dhanani’s dad immigrated from Pakistan 37 years ago with $50, 11 kids, and no ability to speak English, but he built up a highly successful portfolio of Burger King […]

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Consumers Perceive Hotel Restaurants as Overpriced

A study commissioned by Hospitality GEM suggests that hotel restaurants are missing out on valuable local business because they are perceived as expensive. 64 percent of the 820 diners surveyed ate out more than 5 times a month, but only 15 percent did so at a hotel that they weren’t staying at. Half of the […]

Published November 6, 2015

Fast Food Isn’t Going Anywhere

The rise of fast casual chains like Chipotle is perceived as a threat to the continued popularity of quick-service burger places like McDonald’s. However, the fast food burger market has actually been growing in recent years, and Americans’ appetite for burgers doesn’t seem to be measurably decreasing.

Published November 11, 2015

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Published November 6, 2015

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