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Expert Insights

Why Buy Clean Label Products?

Three-quarters of all U.S. consumers are making choices based on what they read on labels and what information is being provided to them via the media and other information outlets. They distrust products that include artificial and unfamiliar ingredients, according to Innova Market Insights.

How EMV Compliance Changes Tipping

For years now, U.S. restaurant goers have experienced a fairly antiquated tipping process: give the server your card, wait for your receipt, then sign and add a tip, if you feel inclined. With the introduction of EMV payment technology and the 2015 liability shift, there were many concerns that restaurants would have to abandon the traditional payment and tipping process in favor of models that are more common in other EMV environments.

How to Cater to Millennial Foodies

Today’s millennial foodies are all about a healthy lifestyle. If you’re looking to grab lunch with a millennial anytime soon, here are some things you need to know:1. Millennials are Not About SacrificeWhile purported to be the healthiest generation yet, millennials believe in “Healthy Indulgence.

An Independent Restaurant's Essential Guide to Deals and Promotions

Offering discounts is an age-old marketing tactic used to get people interested in and affiliated with a product, in the hopes that they will return as a loyal customer. We see this across all industries—from retail stores to movies and even in the sharing economy, where companies offer free trials or discounts to bring on new users.

What You Need to Know About Serving Gluten-Free Dishes

Growing consumer interest in gluten-free dining options has certainly caught the eye of restaurants of all sizes. According to a recent report by Research and Markets, the global gluten-free food market is expected to grow at a CAGR (compound annual growth rate) of 11.

7 Steps to Successfully Launching a New Concept

According to the National Restaurant Association, almost half of all adults have worked in the restaurant industry throughout the course of their lives, and 46 percent of restaurant employees say they would one day like to own their restaurant.

Food Safety: The Growing Reputational Risk

Over Ecolab’s many decades of support to the food service industry, we have seen considerable progress in the execution of sanitation and hygiene programs that protect public health. But each new food safety incident or norovirus outbreak and the accompanying headlines remind us that we dare not take our eyes off the ball.

Top Employment Law Myths Every Restaurant Owner Needs to Know

Owning and operating a successful restaurant requires compliance with a myriad of employment laws. Failing to comply with these laws can result in an expensive lesson. There are many employment law myths restaurant owners face in the context of overtime and minimum wage laws that can lead to serious consequences, but there are also steps that restaurant owners and managers can take to avoid those repercussions.

What Restaurants Can Learn From the Massachusetts Tip Act

The generosity of patrons is not ordinarily among the litany of concerns that keeps restauranteurs up at night. Over the last decade, however, the division of tips among restaurant employees in Massachusetts has spawned many costly lawsuits for restaurants and other businesses.

4 Ways You Should Spend More on Your Restaurant to Save Money

We’ve all heard the saying “a penny saved is a penny earned.” But when it comes to energy, the truth is closer to “a penny spent is a penny earned.” Owning and managing a restaurant can mean big spending, so implementing the best energy management strategies is essential for long-term saving.

6 Tips to Help Restaurants Combat Higher Labor Costs

More and more municipalities around the U.S. are raising the minimum wage: In all, 19 states raised the minimum wage last year, with some of the largest increases in the states of Arizona, Washington, and Massachusetts.