May 2017 | Food Newsfeed
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May 2017

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.

Craft Mocktails Take Flight in Restaurants

Dropping the alcohol doesn’t have to mean dropping the taste.From sweet-and-spicy teas to lemonade infused with botanicals, craft mocktails can provide a tasty alternative for those who don’t imbibe.

Michelin-Starred Ai Fiori, Langham Place Hotel Thrive as a Team

Located within the Langham Place hotel on Fifth Avenue in New York City, Michelin-starred Ai Fiori is a separate entity. But that doesn’t hinder the hotel’s symbiotic relationship with the restaurant as teams from both establishments work to create a seamless experience for guests.

Buffalo Wild Wings' CEO: Millennials are a Challenge

As management differences escalate between Buffalo Wild Wings and activist investor Marcato Capital prior to the company’s annual shareholder meeting June 2, CEO Sally Smith issued a letter defending the company’s approach.

A New Way to Pick the Best Restaurants in the Country

Renzell is out to disrupt the restaurant industry’s rating system, a process it believes is too “subjective” and flawed overall. Renzell’s ratings are data driven and based on a proprietary algorithm coupled with comprehensive reviews from its members.

Report: Guest Satisfaction Directly Affects Restaurant Sales

While same-store sales, traffic, and revenue remain drivers for restaurant performance, customer satisfaction could be the key to predicting the future. Simply, are guests satisfied? And are they coming back? The TDn2K company, White Box Social Intelligence, launched its “Restaurant Guest Satisfaction Snapshot" on Tuesday, which reveals insights based on consumer feedback and satisfaction from more than 193,000 units and 620 brands.

Denny's Ushers in a New Digital Age

Denny’s is diving into the off-premise pool. On Tuesday, the classic casual dining chain rolled out a new ordering platform that allows guests to place a mobile or online order for takeout or delivery.

How Recycling Packaging Can Help Your Budget and the Environment

Restaurant kitchens are like air traffic control centers, with food products, ingredients, and fresh foods coming in every day. Amidst all the activity that chefs and kitchen staff are focused on—quality control, food storage and preparation, presentation, and cleanup—a lot of packaging comes and goes.

The Secret Behind America's Steakhouse Renaissance

Steakhouses are enjoying a renaissance these days. These newer renditions still boast the clubby vibe, stiff cocktails, and giant steaks that made classic steakhouses famous, but restaurateurs are putting a more contemporary spin on the concepts and menus, and chefs are stamping their own signatures on classic dishes.

As Sales Decline, Cracker Barrel Plots a Path Forward

Despite results that “performed below our internal expectations,” Cracker Barrel raised its earnings guidance for the fiscal year following its third-quarter report. Sandra B. Cochran, the company’s president and CEO, said during a conference call that marketing and advertising didn’t deliver the sales and traffic the brand hoped.

Nominate Products for FSR's Annual Buyer's Guide

The December 2017 issue of FSR will feature the fifth annual Buyer’s Guide, an overview of the best new products for full-service restaurants—including food, ingredients, chef's gear, kitchen equipment, table service, bar ware, and technology—that operators should be aware of in 2018 for ideas and innovation.

Why Speed Still Rules in Restaurants

The 20 years from 1980 to 2000 were those of significant innovation and technical development here in the U.S., driven primarily by our constant pursuit of higher technology and more modern conveniences.

Can Off-Premise Dining Save the Restaurant Industry?

As casual dining chains struggle to maintain market share, many brands are looking to off-premise occasions to cushion against ongoing challenges in the segment. Executives from several large casual dining chains pressed the growing importance of carry-out and delivery orders in recent quarterly earnings calls with investors.

New York City Doesn't Care About the Menu-Labeling Delay

Springtime in New York just got a whole lot more interesting. Forget the federal government, the Big Apple announced Thursday that it plans to enforce the same calorie-labeling laws recently delayed (again) by the Food and Drug Administration.