Published May 16, 2017

Chefs join the James Beard Foundation to improve the future of food

For the third year in a row the James Beard Foundation is going to sponsor The Blended Burger program. This program encourages top restaurant chefs to blend mushrooms with their burgers, coming up with unique recipes that will taste great while being healthier. Over 700 chefs have competed in the 10 week long competition over […]

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How One Fast Casual Faced the Menu Labeling Rule

The Food and Drug Administration’s new menu labeling rule means that businesses have to find a way to comply with the regulation. Costa Vida Fresh Mexican Grill , the fast casual outpost, shares how the restaurant intends on complying with the new regulation. First, Costa Vida has always been a proponent of transparency in order […]

Published May 15, 2017

Avoid losing foodservice staff with transparent interviews

With the strong economy in the US, more and more jobs are available resulting in more food service workers looking for a different job. Employers in the industry are attempting to use a more transparent interview process to attract and retain employees longer. One measure employers can take is to be upfront about work hours […]

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Recipe report: Brunch

Brunch is a mix of between breakfast and lunch. When people don’t eat breakfast, they typically eat brunch instead, which is around 11 AM or so. The article presents all these types of brunch-like foods, for example: Chicken and Waffle Egg Pops, Grape Compote, Avocado Toast, etc. They are all adaptable to breakfast and lunch […]

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Investment tracker: Early-stage restaurant financing surges

There are so many restaurants and new ones are opening each day. Its hard to keep a restaurant going but there is some good news on this. Investors have been pumping money into the industry. Which is great news for both old and new restaurants. That will really help the economy. Venture capitalist have been […]

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Why are So Many Quick-Service Restaurants Being Sold?

Quick service restaurants are selling right and left. They just aren’t doing very well these days. Why is that? These restaurants offer a great deal of convenience so you’d think they’d be more popular and successful. Conveniences guides many people’s decisions in today’s fast paced world because so many people are busy with work. That […]

Published May 12, 2017

Restaurant Technology – To Use or Not Use Technology: That’s the Question

Technology is becoming more and more common in the restaurant world. Touch screens and table top ordering systems are starting to become the norm. Studies show, however, that people still want human interaction when they’re going out to eat. Robots and automated systems are still new, and for some consumers they can be intimidating or […]

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Restaurant customers increasingly go digital

As the world moves further along, technology will also expand with time, and as it does, more and more businesses will seek to work with technology to help their business. In the article, it details how the restaurant business has connected with both mobile and online ordering to help boost their number of sales, which […]

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Bridging the divide: Tip pooling and wage inequality

Tipping is controversial for many reasons. One of these reasons is the unfairness between front and back of the house employees. The Department of Labor forbids employers from forcing employees to share tips with back of the house workers. In 2015 this ruling was contradicted and it was found to be fair for tips to […]

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Cereal stays fresh with new looks on menus

Food service spots are finding new and unique ways to incorporate cereal into their menus. Some restaurants are using cereal for french toast crusts. Others use cereal flavored milk in a variety of ways to bring the flavor without the cereal itself. Some are using sweet cereals in desserts like ice cream and cake to […]

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