Published November 6, 2015

Managing the Transition to Fast Casual

With fast casual being the hot segment of the restaurant industry right now, many quick-service and full-service restaurants are looking to transition to the fast casual model. At the Fast Casual Executive Summit 2015, several fast casual experts gave advice on how to effectively switch service models. The one thing that everyone stressed was that […]

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Americans Spend $2,746 a Year on Lunch

According to a recent study about American consumers’ spending habits commissioned by Visa, Americans spend $2,746 a year on lunch. The most common place to eat lunch overall was at home, but the majority of full-time workers reported that they ate lunch at work. On average, the people surveyed for the study said they spent […]

Published November 5, 2015

SteadyServ Makes Craft Beer a Little Less Mysterious

New technology from a startup called SteadyServ aims to help bar managers make better decisions about when to buy beer kegs and what price to charge per pint. The system, called iKeg uses sensors to feed real-time data about how much beer is in each keg to bar managers’ mobile devices.

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These Restaurants are Giving Free Meals to Veterans Next Week

Veterans Days falls on November 11th this year in America, and dozens of restaurant chains across the country are thanking veterans for their service with discounts and free meals. Active-duty service members can also take advantage of these deals. Most restaurants on the list require proof of military service and do not include alcohol and […]

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4 Ways to Get the Most From Millenial Workers

Here’s an interesting fact: in 10 years, Millenials will make up 75 percent of America’s workforce. Restaurant Hospitality interviewed Mark Heymann of the staff performance consulting firm UniFocus to gain some insight into how to encourage good relationships between employers and Millenial staff members. Heymann says that Millenial workers prefer flexible scheduling, care about what […]

Published November 4, 2015

Life Tips from Your Local Bartender

Bartenders can teach you a lot about life. The most important lessons you can learn from your local bar have nothing to do with mixology at all. Rather, bars teach the values of presentation, time management, and listening.

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Crunchy Elements Make Desserts Pop

Cooking is often thought of as the careful manipulation of taste and flavor, but texture is a crucial part of making satisfying food. Using crunch to add textural contrast to desserts makes them more vibrant and memorable to diners. Crunchy elements in a dish make each bite different and interesting, especially compares with gooey elements […]

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Don’t Confuse Customers With Your Menu!

OpenTable just did a study of restaurant customers that found that 8 out of 10 people think that some menus are ‘overly confusing.’ Over half of all restaurant patrons have had to ask a waiter to explain a menu item they can’t understand. Confusing menus may alienate and frustrate diners, potentially harming as restaurant’s business. […]

Published November 3, 2015

Sriracha Sparked a Wildfire of Spicy Desire in Consumers

Americans just can’t get enough spice these days. The viral success of fiery products like Sriracha chile sauce and Fireball cinnamon whiskey has paved the way for a tsunami of cayenne, chile pepper, and cinnamon-infused edible creations.

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2 Ebooks Explain Changing Restaurant Tech

Today is a time of rapid change in the world of hospitality and restaurant technology. Point-of-sale systems in particular have been undergoing their most dramatic change since the shift from old-school cash registers to computers decades ago. All this change can make deciding which technologies to invest in confusing for restaurant operators. Two free eBooks […]

Published November 6, 2015

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Published November 4, 2015

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Published November 3, 2015

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