Published October 6, 2015

Sushi Burrito? Yes, It Exists, and It’s Delicious

Hai Street Kitchen has debuted a wild new menu item: the Slammin’ Salmon burrito, a mega-sized sushi roll filled with seared tataki-style salmon, crunchy vegetables and tempura bits, and rice. This novel item was inspired by America’s love of large portions, but the ingredients in the wrap hold closely to sushi traditions. Customers can also […]

Published October 5, 2015

5 Ways to Turn Your Staff Into a Profit-Generating Machine

Restaurant owners can use more sophisticated methods than ever before to determine their labor needs and maximize the potential of their staff. Anthony Lye, the CEO of Hotschedules, recommends that restaurants collect data on their busyness in 15-minute increments. This allows owners to schedule the exact number of workers needed at any given time, and […]

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It’s Not Just Fast-Casual, It’s Chef-Casual

Fine-dining chefs have been revitalizing the fast-casual segment with chef-centric concepts that bring high-quality food to a larger audience. Hopefully, this trend will allow customers to get fine dining-level cooking at casual prices.

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Beer: The Secret Ingredient for Generating Tips

Beer cocktails are quickly becoming more well-known in America’s bar scene. They’ve been a fixture for years in other places, and American drinkers are finally beginning to appreciate the refreshment and depth of flavor a good beer cocktail can give. This article from Shiftgig has a list of classic beer cocktails like the Modelo 75 […]

Published October 2, 2015

McDonald’s Employee Gives Us All a Reminder to Take Care of People

A McDonald’s employee recently made the news when he decided to go above and beyond the call of duty to help a customer out. The employee, name Kenny, was working the register at a McDonald’s in Chicago when an elderly man in an electric wheelchair came into the restaurant. Kenny noticed that the man was […]

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All-Day Breakfast Could be Key to Unlocking Profits

Clock-shunning millennial have made breakfast an anytime meal, and restaurants are adjusting their menus accordingly. Will this development benefit restaurant bottom lines, or will operators struggle to adapt?

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World Pasta Month inspires Buca di Beppo to Shake Things Up

Pasta fans the world over are celebrating World Pasta Month this October. To commemorate this momentous occasion, the family-style Italian restaurant Buca di Beppo is introducing its first fully customizable menu. The chain will release a special Pasta Month “create your own pasta menu” featuring over 150,000 possible combinations of toppings and sauce. Lucky pasta […]

Published October 1, 2015

10 Colleges That are Making Dining Hall Food Awesome

College dining hall food doesn’t exactly have the best reputation. Most of us envision bland cafeteria-style standards when we think about college food. Recently, however, more and more colleges have been realizing that healthier, higher-quality food makes for a happier and more dedicated student body. The Street noticed this trend in high-quality college eats, and […]

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What’s on the Beef? Studies Try to Find What America Eats with its Burgers

With restaurant openers ever-hungry for information about their customers’ food preferences, now is the perfect time to figure out what kinds of burgers Americans eat. The verdict? No one is quite sure.

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Mobile Payments and Rewards Programs Just Got Easier: Introducing StoreCard

Speedline Solutions, a restaurant payment technology developer, has come out with a payment integration technology they call the Mercury StoreCard. The StoreCard allows restaurant customers give gifts, earn rewards, and use their smartphone to pay for meals. Speedily says that by enabling customers to redeem rewards and pay by scanning a code with their phones, […]

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