Published June 8, 2017

Busting Millennial Myths

To understand the best marketing strategies for the Millennial generation you have to look at the platforms that they are comfortable with. Also Millennials like a discount and will select a product based on whether or not they have to pay the full or reduced price. Also important is the health factor. Millennials take pride […]

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Competition Fuels a Brighter Future in Quick Service

In the United States, fast casual restaurants are becoming increasingly popular. The idea behind fast casual as genre is that the menu options are generally healthier than traditional fast food, but still quick for people on the go. Fast casual eateries tend to perform better in high volume areas that include other restaurants of the […]

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Falling restaurant sales puzzle experts

There is something that is puzzling to many experts. They do not understand why restaurant sales are dropping. This is the second time this has happened in the two year recession that was going on. The trend continued for ten months before getting to that point. The sales drop was almost 1% which does not […]

Published June 7, 2017

Sustainability When You’re On a Budget

Sustainability in the small restaurant is a byproduct of creativity, education and training. The first and most obvious step toward sustainability for the small, or new restaurant operation is to cut waste as a standard method of operation. One easy way to do this is to buy normal, table-service items in bulk. Gone would be […]

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6 fair food ideas to steal

Fair season has officially begun for this year, and with it, of course, has come fair food. Although certainly this cuisine does not offer many health benefits, it is always a place to find delicious (and maybe fatty) interesting recipes. Some new trends for fair food this year involve adding savory twists to classic fair […]

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Use recipe contests to boost worker engagement

As an attempt to increase involvement in the food industry, different schools were invited to create recipes that would be showed off in school menus if chosen as a top contender. The recipes would include a featured item from the menu. This contest allowed new ingredients to be experimented with by employees in the Chesapeake […]

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5 Tips on Serving Gluten-free Guests

Of the 3 million people with Celiac Disease in the United States, only about 5% are aware they have it. Celiac disease causes digestive upset when grains are consumed due to the protein gluten. Increasingly, restaurants are serving gluten free dishes to cater to individuals. The result is a higher return rate of consumers looking […]

Published June 6, 2017

Takeout goes fast, fresh and eco-friendly

Operators in colleges, universities and healthcare facilities are reacting to rising expectations for takeout and delivery food. Studies show that 35% of consumers understand that it is more convenient to order food for delivery rather than takeout due to speed and convenience. Traditional dining behavior has changed with the proliferation of food delivery apps and […]

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Use chalkboards to communicate with guests

The director of North Carolina State University’s Nutrition and Wellness program shares her method of raising awareness of the school’s usage of local agricultural products. The program places chalkboards in the dining halls. On those chalkboards, they describe food that is brought in from farms in the state as well as produce that was grown […]

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6 of the Healthiest Ethnic Cuisines

If you are health conscience and still like to have some Japanese takeout, this article breaks the benefits down for you. Six cuisines are listed: Japanese,Vietnamese,Indian,Peruvian ,Greek, and Lebanese. Within each region, the author picks out the benefits of certain ingredients. Japanese sushi is rich in calcium, iodine, iron and magnesium. Just be stingy with […]

Published June 8, 2017

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