Published October 14, 2015

Taco Bell to be First Fast Food Restaurant with Certified Vegetarian Menu

Taco Bell will soon debut a vegetarian menu certified by the American Vegetarian Association. Certification will make Taco Bell the first quick service restaurant to offer this kind of menu. The new menu will make it easier for vegetarians to identify which Taco Bell items they can eat, and highlights the fact the Taco Bell […]

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From High School Grad to Restaurateur in 8 Years

Chef Cara Stadler went from being a 16-year-old high school graduate to one of America’s most acclaimed chefs in less than a decade. Her story is an inspiring example of what a determined teenager with a dream can accomplish with work and a little luck.

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Mobile Marketing a Must for Wooing Millenials

A study that compares the attitudes of Millenials with those of older consumers about marketing strategies has found that Millenials respond differently to marketing techniques than their elders do. The study found that members of the younger generation value eco-friendly options when they purchase food and are wry of text message-based marketing strategies. Online reviews […]

Published October 13, 2015

Trilogy Serves Fine Dining with Films

Moviegoers don’t have to just settle for old popcorn and gummy candy when they go to see the latest flicks anymore. Silverspot Cinemas has teamed up with the David Burke Group to create Trilogy, a fine dining concept that serves as an alternative to traditional concession stand fare. The restaurant offers seriously haute cuisine items […]

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12 Dos and Don’ts for Getting a Restaurant Loan

Getting financing for a new restaurant concept can be difficult, but there are several options for getting crucial funding. Whether financing through an SBA loan or an IPO, restaurant operators need to make sure to keep basic financial principles in mind at all time.

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Tabletops Provide Opportunities for Operators

Tabletops are an often-neglected aspect of restaurant operation. Despite their seemingly simple nature, tabletops can be used for branding and for creating a positive customer experience. One great way tabletops can be leveraged for operator benefit is by displaying well-liked brands of condiments and sauces on the table. This creates a subconscious feeling of trust […]

Published October 12, 2015

Restaurants Equal Bars as Cocktail Destinations

According to The Mixed Drinks Report released recently in the UK, cocktails are now just as popular in restaurants as they are in bars, especially for millenials. On average, British cocktail drinkers order about three drinks while at restaurants, and the growing popularity of cocktails has made them a reliable source of revenue for operators. […]

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Tech Offers Challenges and Opportunities for Operators

Tech tools promise to solve restaurant operators’ issues with staffing. However, as Starbucks’ recent experience shows, the technology for scheduling has some issues that need to be worked out before it actually increases employee satisfaction.

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Add Mint to Make Entrees and Drinks Vibrant and Fresh

Mint is one of the hottest ingredients in the restaurant industry right now. The herb is growing in popularity because of its versatility and popularity with customers. Mint works well to tone down heat in spicy Asian dishes, and it also plays well with a wide variety of European cuisines, including Italian and Greek. A […]

Published October 9, 2015

6 Recipes to Help Join the Pumpkin Bandwagon

It has become a yearly ritual: as the leaves change, pumpkin-flavored foods pop up on restaurant menus. While the pumpkin craze may seem like just a fad, recent data from Nielson shows that 37 percent of Americans bought a pumpkin product last year, and the pumpkin category has grown 79 percent since 2011. For operators […]

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