Published March 17, 2017

The New Approach to Dayparts

Dividing the day into different parts is called dayparting, a multi-billion dollar practice that has become quite common in the restaurant industry. Taco Bell invented the fourth meal over a decade ago to satiate midnight munchies. Meanwhile, McDonald’s and Jack in the Box now serve breakfast 24/7 at their locations. Millennials are the biggest purveyors […]

Published

Where there’s smoke, there are cocktails

The newest most popular tool used by bars these days is a smoke gun. By blowing smoke into decanters bottles and glasses, a new sensory experience is created. The smoke elevates cocktails by adding taste and texture. The one drawback it drinks made with smoke take longer to make and it can slow down service […]

Published

Fast Food Preps for Seafood Boom During Lent

During Lent people eat more fast food. This is because many give up red meat. It is a religious time and not everyone does it but enough do to make a difference in the fast food industry. They are getting ready for Lent. They are preparing to sell more seafood. Key Takeaways: For many diners, […]

Published March 16, 2017

Spreading the gospel of the analytics-fueled restaurant

Should independent restaurants use data as means to increase revenue? Damian Mogavero in his new book , has offered insights into the world of restaurant analytics. Through his software company, Avero, he collects data such as menu sales and inventory management. This is the new age of restaurant management where customers behaviors and trends can […]

Published

Drinks On the House

There has been a decline in non-alcoholic sales in restaurants. There is a way to improve these sales. Restaurants that are making their own sodas, lemons des and coffee drinks labeling them as house made are selling well. Fresh juices and smoothies are also high sellers. Crafting your own non-alcoholic beverages is an easy way […]

Published

Dunkin’ CEO Sees Restaurant Industry Improving in 2017

Nigel Travis, Dunkin’ Brands chairman and chief executive officer, discusses the state of the restaurant industry and the company’s expansion strategy with Bloomberg’s Joe Weisenthal and Scarlet Fu on “What’d You Miss?” Come look and see what he has in mind for the future of the Dunkin Donuts brand and how he plans for it […]

Published

3 ways to craft boomer-friendly menus

Baby boomers are a massive generation. It’s important to keep a boomer-centered food service in mind. The following 3 areas will help you to craft boomer-friendly menus. 1).Boomers prefer fresh”, “clean”, “local” and “lower-sodium or sugar” options to “free from” food, such as those without antibiotics, hormones, or preservatives. 2).Boomers like a wide variety of […]

Published March 15, 2017

NRA?s Sweeney Remembers Industry Vet Farquharson

John Farquharson, a foodservice industry veteran and former chairman of the National Restaurant Association and its Educational Foundation, died Jan. 13. He was 78. Dawn Sweeney, the NRA’s president and CEO, remembered Farquharson, an executive for 40 years at Philadelphia-based Aramark Corp., for his humor and appreciation of people. He also was dedicated to educating […]

Published

Cornell debuts 100% gluten-free dining hall

With as many people who are gluten tolerant or gluten insensitive these days, more and more are needing a gluten free option when they eat. Risley dining hall at Cornell University has become a gluten free space for students to eat. They do not simply serve gluten free options of foods. The dining hall goes […]

Published

CoreLife Eatery grows ‘whole, clean food’ concept

We are what we eat. The healthier we eat, the better we feel. This is why CoreLife, a chain of eateries, plans to open 300 locations by 2021. The restaurant touts a clean eating menu that will nourish the body. Customers can choose from grains, greens, healthy meats and specialty drinks. The prices will be […]

Published March 17, 2017

Published

Published

Published March 16, 2017

Published

Published

Published

Published March 15, 2017

Published

Published

ARCHIVES