Published September 25, 2015

The Benefits of Rebranding Your Restaurant

While it’s not a cheap undertaking, rebranding can be a saving grace and help you turn your sales and customer engagement around.

Published September 24, 2015

Keep Your Employees Safe and Your Insurance Rates Down

Here are some tips for how you can keep your workplace conditions as safe as possible, while also keeping your insurance rates low.

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You Want WHAT On Your Sandwich?

As a server, your job is to make sure your diners have a delicious and memorable dining experience and that all their needs are met, no matter how strange those needs might be. This post from Shiftgig shares some of the weirdest food requests ever received from diners, like pickles on a PB&J sandwich, which […]

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New Partnership Makes It Easier to Log Temperatures, Ensure Food Safety

Making sure all your food products stay at the appropriate temperature is important for a number of reasons, but most specifically, customer safety. Even just a few degrees in either direction can quickly become a problem, not to mention the fact that it’s tiresome to constantly log temperatures manually. Luckily, Zenput and BlueTherm have partnered […]

Published September 23, 2015

The Positives and Negatives of Seasonality

It’s possible to combat the fluctuations in seasonal traffic with another aspect of seasonality: in season produce.

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How to Keep Food Waste Down in Schools

Food waste in schools has been a hot topic for a while, but a recent study conducted by Texas A&M University may have discovered a solution. According to the study, there was more waste when student lunch entrees were paired with unpopular vegetables like steamed broccoli, but less waste when potatoes were served as the […]

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Tying Your Restaurant Marketing Strategy to the Season

When it comes to restaurant marketing, it’s helpful to use the most current tactics and incorporate seasonality into your strategy. With that in mind, this post from RestaurantNews.com has some restaurant marketing ideas that are perfectly in line with the flavors, holidays and festivals of everyone’s favorite fall month: October. From seasonal favorites like pumpkin […]

Published September 22, 2015

Millennials Trading Proteins for Produce

While Americans certainly love their meat, many are beginning to trade their protein for produce thanks to increasingly popular vegetarian sandwiches. This post from Restaurant Hospitality explains how veggie sandwiches are popping up on more and more restaurant menus as millennial diners are looking for restaurants that incorporate a more farm-to-table approach to their dining options. […]

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So, You’re Thinking About Branching Out

Before you start drawing up the blueprints and finalizing your menu offerings, you might want to take a few steps back and think about the work that it will take to open a new concept.

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Tips for Embracing Sustainability at Your Restaurant

These days, diners are all about sustainability, whether it means local and organic ingredients or restaurants that boast energy-efficiency or zero waste, and the way their food is packaged is no exception. This post from QSR Web explains the shift towards sustainable packaging materials and the effect it can have on your restaurant’s bottom line. […]

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