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Expert Insights

Fail-Safe Tips on Storing Food in a Warehouse

Warehouses are located all over the globe for various industries, and they store millions of different types of products. There are different regulations for various warehouse uses, but none are more stringent than in food grade warehouses.

Chef Tips: 3 Steps to Sizzle Profits Through Existing Menu Items

It’s true—many chefs dedicate a tremendous amount of time and effort to create specialty items, endless diversity, and innumerable choices through large and daunting menus. I know because I am a chef who was guilty of this thought process earlier in my career.

3 Ways to Use Yelp for Restaurant Marketing

Online reviews have been shown to influence 67.7 percent of purchasing decisions, according to Moz.84 percent of people trust online reviews as much as a personal recommendation (Bright Local data)74 percent of consumers say that positive reviews make them trust a local business moreWhile there are several platforms you could be looking at, Yelp is definitely one of the most effective marketing spaces online with 142 million unique users per month.

8 Tips for Safely Shipping Fresh Seafood

Have you ever watched “Deadliest Catch” and wondered, "How do these captains get their freshly caught crab off to the market from Alaska?" You’re not alone. Transporting fresh or frozen fish and seafood requires a great deal of planning to ensure that not only the right equipment is used, but making sure your catch gets to its destination in top-quality shape.

Labor and Employment Guidelines for New Restaurants

Opening a new restaurant means navigating a maze of creative, logistical, and legal challenges that would make American film producer M. Night Shyamalan blush. From tricky wage and hour laws to devilishly short immigration forms, there are employment law hurdles lurking around every turn.

6 Questions with Celebrity Chef Marcus Samuelsson

Marcus Samuelsson has learned that honest conversation and working together are key strategies to success in the restaurant business. He’s taken these strategies and put them in action with US Foods for their annual touring forum called Talk Shop Live! Samuelsson has visited Denver, Colorado; Detroit, Michigan; Austin, Texas; and Durham, North Carolina, since the tour’s 2018 kick-off in September.

How Food Packaging Can Help Curtail Food Waste

Food waste today is a serious environmental, social, and economic issue. While millions of people are struggling to find enough food to eat, tons of food is lost, wasted or thrown away at different stages of the supply chain.

A Food Safety Modernization Act Checklist for Restaurants

Most companies complain that it feels like walking in a fog to try to sort out FSMA rules, subsequent amendments, exceptions and Federal Register notices. Additionally, there is always some question about which category is right for each business.

Restaurant Data 101: A Guide to Getting Started

Owning a restaurant comes with plenty of responsibilities. From managing staff, schedules, and customer experience, you’re always burning the candle at both ends. You’ve heard about the importance of collecting restaurant data but you might feel like you don’t have the time to dig into it.

5 Tips to Make Your Food More Instagram-Worthy

Have you ever scrolled through Instagram and seen mouth-watering food that made you want to run out and order it for yourself? If you have, then you know exactly why restaurants are trying to take advantage of this trend.

Serverless Computing is About to Revolutionize Restaurants and Retail

June 26, 1974 was a cool, early summer day in Troy, Ohio. At 8:01 a.m., a supermarket cashier scanned a 10-pack of Juicy Fruit gum for a shopper. The cost was 67 cents.This simple transaction marked a retail revolution as this was the first item ever scanned with now ubiquitous UPC Barcode.

When You’re Not Fast Food, but Need to be Faster

There’s good news and bad news for the full-service restaurant industry. On one hand, people still love eating out. Consumer spending at restaurants was $605 billion in the second quarter of 2017, up 4 percent in two years, according to the U.

Should Restaurants Cater More to Vegans?

Going “vegan” was once seen as an extreme choice of deprivation. What about chocolate? Eggs? Cheese? Bacon? How could a person really give up all those flavors?Veganism seemed to struggle for a long time to find its footing, but in recent years, the lifestyle choice has exploded in popularity.