Many people around the world believe that eating canned food can be bad for your health. Some people claim that canned foods simply are less nutritious compared to fresh foods whereas others believe that the actual packaging may negatively affect the food inside.
With Hurricane Florence barreling toward the East Coast, preparation is key for restaurants. Here is a complete guide from Steritech, a leader in food safety and service excellence assessments for a range of industries, including restaurants, hospitality, convenience, and grocery.
One of the most primary concerns for every full-service restaurant operator is revenue. Stalled cash flow equals lots of problems for a restaurant. There’s no way to pay for staff, supplies or even rent if customers aren’t coming in the door.
High stress is in the DNA of the foodservice business. Operators today, however, are under even more pressure, dealing with labor shortages or automation that is coming to market almost up to the task.
If photography is the art of making a second last forever then why not make it part of an amazing culinary experience? And what if that was all it took for a diner to stop and actually walk through the door of your establishment? It can happen.
Romaine lettuce dominated headlines this spring, when nearly 100 people became ill after eating romaine tainted with E.coli. This particular strain of bacteria was especially strong, with half of the people affected requiring hospitalization.
You want to occupy some sort of digital space—to increase your brand’s recognition and entice new customers. From a marketing perspective, there are a lot of factors that you must consider to ensure a successful campaign, and this can be achieved by using a range of different platforms.
Editor’s note: This is the latest monthly column with Rom Krupp, the founder and CEO of Marketing Vitals, an analytics software helping restaurants of all shapes and sizes. You can read his column on Twin Peaks here, Abuelo's here, Kenny's Restaurant Group here, Firenza Pizza here, Sonny’s BBQ here, Boston's here, Del Frisco’s Grill here, City Barbecue here, Four Foods Group here, Melt Shop here, and Hopdoddy Burger Bar here.
We all know restaurant businesses operate on razor-thin margins. As a result, operators appropriately focus on product quality, guest satisfaction, and managing prime costs to survive. But I’d like us to think differently for a moment—not just for the sake of the bottom line, but for a larger purpose as well.
We’re only halfway through summer, and already some parts of the country are seeing record-breaking numbers when it comes to the amount of tourists—great news for restaurants, who are experiencing an uptick in sales for the season.
The restaurant world is fast-paced, with new brands opening and others closing every day. The stakes are high for restaurants looking to scale up and add locations amid this fierce competition for customers.
Our world becomes increasingly more digital by the day, and consumer expectations are shifting as a result. This opens up exciting new ways for brands to interact with customers. Full-service restaurants like TGI Fridays are seeing traction with their digital ordering apps, and grocery delivery services are now becoming the norm rather than the exception.
There are more than 3.3 billion active social media users across the world. Along with the rapid increase in mobile devices, social networks can help your restaurant attract customers and improve brand awareness.
Have you ever wondered if you’re pricing your catering proposals correctly? Is it possible to make more money? I know I wasn’t doing it right and it cost me. Let me show you what took me too long to learn myself.