Published October 20, 2015

8 Tips to Make Sure Every Customer Buys an Appetizer

Restaurant Hospitality has a list of surefire ways for operators to increase appetizer sales. One big strategy they mention is to make appetizers shareable. Guests love to share dining experiences with their friends, so finger-food options like spring rolls or fired oysters that a whole table can pick at are great revenue boosters. Another great […]

Published October 19, 2015

Restaurant Sales Up Almost 4 Percent Since Last Year

Applied Predictive Technologies says that its APT Index of restaurant sales for this September has increased 3.8 percent compared to last September’s Index. Quick service restaurants have done especially well, registering a 5.6 percent increase on the Index. Labor Day Weekend sales are also up compared to last year. The Pope’s visit impacted restaurant spending […]

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Make Wines by the Glass a Winner

A well-constructed wines by the glass list is a wonderful asset for a restaurant to have. Offering wines that complement the restaurant’s overall vibe is a must, and a great way to reinforce an establishment’s personality for customers. Training servers to be knowledgable about wine and handle it properly is essential as well.

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McDonald’s Gives Half a Million for Hispanic College Education

McDonald’s has increased its aid to college-bound Hispanic students to $500,000. The burger chain will now give out five $100,000 scholarships to lucky Latino college seniors. Award recipients are selected for exemplary academics and community involvement, as well as financial need. McDonald’s will also establish an alumni program for previous recipients of the scholarship that […]

Published October 16, 2015

Why Chick-fil-A Service is so Darned Pleasant

A new book by Chick-fil-A executive Dee Ann Turner called It’s My Pleasure explains how the chain’s corporate culture encourages employee retention and creates a positive environment for customers. The book distills the business philosophies of Chick-fil-A founder S. Truett Cathy, including his commitment to bringing a personal touch to business relationships and creating surprising […]

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Farm-to-Table Now Coming to Public Schools

At a symposium about the future of the food service industry, academics presented studies about farm-to-table and local food initiatives by public school districts. Although many public school districts want to go local, concerns about costs and viability have prevented a lot of districts from implementing programs.

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Cajun Celebrity Chef Paul Prudhomme Passes at 75

Paul Prudhomme, a food pioneer who was one of America’s first celebrity chefs, passed away recently after an illness. Prudhomme was famous for creating the iconic New Orleans dish blackened redfish, and his name and likeness are famous to shoppers nationwide because of his line of spice mixes and seasonings. The chef also created the […]

Published October 15, 2015

Chip Cards Make Guilty Customers Tip Generously

American credit cards are getting a technological update this October. Now U.S. cards will have EMV microchips embedded in them to improve security and bring them up to date with the international standard. The new cards may also have an unintended side benefit for food service workers. Customers with chip cards will pay using devices […]

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Danny Meyer Gets Rid of Tips at His Restaurants

Famous restaurateur Danny Meyer is eliminating tipping at his restaurants. He will pay his servers a higher hourly wage and increase menu prices to cover the increased expense instead of relying on customers to decide how much servers should get paid. This radical change may be the beginning of a change in the restaurant industry, but only if servers and customers accept it.

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Eat a Toddler-Size Burrito to Win Stake in Restaurant

Don Chingon, a modern taqueria located in Brooklyn, is offering a unique opportunity for people with serious appetites. The restaurant will give a 10 percent ownership stake to anyone who can eat a 30-pound burrito and drink a ghost pepper margarita in under an hour. People who aren’t world-class competitive eaters can try to finish […]

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