February 2017 | Food Newsfeed
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The Future of Feedback: Employee Survey Technology

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Red Robin's CEO Celebrates with a Burger Tattoo

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J.E.Y. Hospitality Grows its Brand with Culinary Consistency

February 2017

10 Delicious Restaurant Marketing and Branding Strategies
Want to run a successful, profitable restaurant? We hope you have a strong stomach. Like many other new businesses, the failure rate is exceptionally high. According to CNBC, “Around 60 percent of new restaurants fail within the first year, and nearly 80 percent shutter before their fifth anniversary.

6 Steps to Take if an Employee is Injured
Even if your restaurant has a safety program in place and makes every effort to prevent the most common employee injuries, sometimes accidents still happen. The pressure of the weekend dinner rush can cause even the best-trained kitchen staff to cut corners, or potentially, their fingertips.

Thai Food Meets Classic Cajun in NOLA
My approach is to create modern Thai cuisine with a local Louisiana influence, and at Nit Noi—the lounge inside our restaurant—we serve authentic Thai street food with seasonal cocktails.

Franchise Agreements: The Good, the Bad, and the Ugly
Who doesn’t find inspiration in the story of the teenager from Connecticut who borrows a grand from family and friends to start his own restaurant? As the business begins to take off, he starts to sell franchises, eventually opening over 10,000 locations in 64 countries around the world.

A Pork Crawl Through Los Angeles
The moronga, or pork blood sausage, arrived in a tray covered with plastic wrap as we rode in a bus down a Los Angeles highway.I chose one of the massive dark rings off the tray and took a bite, washing it down with a guava Jarritos soda and a bite of tamale all from the plate that was the paper towel on my lap.

Wine Cocktails Ascend on Restaurant Menus
It is rare that I don’t spend an evening holed up at a wine bar exploring (mostly for the better, sometimes for the worse) bold whites, rosés, and reds from small, family-owned vineyards I never heard of, or relishing a bartender-made tipple—whether crowned with an egg white pre-dinner, or unapologetically dark and boozy just before bed.

Bloomin’ Brands Plans to Ramp Up Off-Premise Dining
In a self-described challenging year for Bloomin’ Brands, the casual-dining company decided to close 43 underperforming restaurants while increasing its delivery efforts to give customers a differentiated dining experience.

The Bacon-Themed Restaurant With National Plans
Like any great story, this one begins with fried bacon and a mason jar.Four partners—Eric Bergelson, Mike Porter, Jason Callaway, and Chef Anthony Gray—sat around a table in a former hot dog restaurant, brainstorming the future.

Chef Erick Harcey Delivers No-Frills Nordic to Minneapolis
Upton 43Opened: December 2015Location: Minneapolis, MinnesotaOwner: Chef Erick HarceyAverage Check: $90Description: Upgraded Swedish staples guided by traditions, not trends.If celebrity chefs are the new iteration of movie stars, then Chef Erick Harcey is the under-the-radar method actor.

Empowerment Through Food
To Robert Egger, much of the American food charity model is built around the redemption of the giver and not the liberation of the receiver. Egger–the founder of D.C. Central Kitchen in the nation’s capital and L.

5 Tips for Staying on Top of Food Trends
Jackfruit, sustainability, global flavors—these are just a few of the food trends reported for 2017. The hot topic of food trend forecasts for the new year began in the fall, and to date, a myriad of reports have been published, all with varying results.
Do You Need a CPA?

Does Your Restaurant Need a CPA?
Entrepreneurial restaurant owners are great at juggling priorities ranging from pleasing demanding patrons to hiring staff, but one ball that often gets dropped in the juggling act is the financial side of the business.

When the Fast Casual Model Doesn't Work
Fast-casual and hybrid restaurants have become undeniably attractive to chefs who are looking to expand their portfolios or establish a business venture with legs to grow. But the leap into a counter-service format isn’t so simple as nixing a waitstaff.