Published November 3, 2015

New Online Training System Helps Restaurants Promote Diversity

A new e-learning system from DiscoverLink and the Multicultural Foodservice & Hospitality Alliance aims to help restaurant operators develop better relationships with African-American coworkers and guests. The course is the first part of what the companies hope will be a multi-part series that covers how to serve and interact with a multicultural community. People who […]

Published November 2, 2015

5 Reasons Menu Labeling Isn’t as Scary as it Seems

The federal government now mandates that nutritional information be listed on the menus of large chain restaurants. While many operators fear that the new labeling requirements will drive customers away, the regulations actually have several hidden benefits for restaurants.

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Panera is Trying Out its First-Ever Gluten-Free Roll

It’s no secret that gluten-free diets are trendy right now, and many Americans are looking for gluten-free versions of their favorite foods. Panera Bread, the fast-casual chain that specializes in baked goods, is testing its first-ever gluten-free roll at fifteen Detroit-area locations. While the chain has been slower to respond to the gluten-free trend than […]

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Bourdain Says Great Sushi Can’t Be Made With Gloves

The New York City Department of Health has announced a new rule that mandates that sushi chefs must wear plastic surgeon’s gloves while preparing food. Anthony Bourdain commented on the new rule at a party promoting his comic book Get Jiro: Blood and Sushi. The chef told Eater that the glove rule would be “the […]

Published October 30, 2015

3 Ways to Amaze Customers

Customer engagement is a never-ending battle, and operators must always be vigilant to keep on top of industry trends and what their customers want. Using social media and online platforms in creative ways can give operators ideas that will keep customers happy, and maybe even amaze them.

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“Think Like an 8-Year-Old” To Keep Up With Tech

Mike Walsh, author of FUTURETAINMENT and CEO of the innovation research lab Tomorrow, gave a speech at the PMA Fresh Summit in Atlanta where he said that food companies who want to be tech leaders must think like people born after 2007. This is because that generation of kids will be raised in a world […]

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Millenials More Likely to Steer Clear of Large Food Companies

New research from Mintel shows that Millennials (defined in the study as peopled aged 21-38) are far more likely than older consumers to distrust large food manufacturers. Millennials also care more about transparency from food manufacturers, and the majority of Millennials will stop buying brands they perceive to be unethical. In general, Millennials care more […]

Published October 29, 2015

Keep Track of Your Bottles With Cornell’s Wine Cellar Tool

Cornell’s Center for Hospitality Research just released the third version of their Wine Cellar Management Tool application. The software is available for free and does not store any of its users’ data online. The tool allows wine owners to keep track of the drinkability windows of different wines in their collection. This lets owners make […]

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Sommelier Duties Now Expanding to Tea and Coffee

Fine-dining restaurants like Eleven Madison Park have been taking advantage of tea’s popularity by making their sommeliers create lists of tea pairings to complement different dishes. Tea pairings work well because tea shares certain flavor profiles with wine, and also because the pairings convince customers to spend on new menu items.

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17 Questions Bartenders Hate

Sometimes it’s hard to know what questions you can reasonably ask your friendly bartender without making them wish you never walked up to the bar. Thrillist surveyed a bunch of real bartenders to come up with a list of questions they wish people wouldn’t ask. The worst offenders? Many of the questions on the list […]

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