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Expert Insights

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.

Why America's Food Safety Culture is Broken

Over the past year, I have met more than 100 highly dedicated, thoughtful food safety leaders—and they are an anxious lot. You see, they know better than every executive, investor, regulator, and customer how broken the American food safety system is.

Does Canned Food Affect Our Health?

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.

Expert Tips for Restaurants to Prepare and Recover from a Hurricane

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.

How to Soar Restaurant Revenue with Email Marketing

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.

How to Court Today's Seafood Consumer

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.

The Dos & Don'ts of Professional Food Photography

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, Blockchain, and the Future of Food Safety

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.

How to Market Your Restaurant Online

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.

How Sizzler Keeps the Guest Experience Fresh, 60 Years Later

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.

Don’t Get Fried by Your Restaurant’s Energy Use

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.

Summer Dining Tips and Must-Have Menu Items

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.