May 2018 | Food Newsfeed
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May 2018

Lessons on Leasing for Restaurant Operators

The best restaurateurs are good at the details: they pay attention to what ingredients go into the food, how each dish is plated and served, how much liquor is sold, and how quickly the tables turn.They need to train that same laser focus on a critical piece of paper that can spell the difference between big profits and big headaches: the lease.

Healthcare, and the Benefits of Being an Employee-First Restaurant

Cameron Mitchell Restaurants puts employees first. And that’s not a platitude it pipes out to sound good; it’s been a principle of the company for 25 years.Central to its mantra is offering healthcare insurance options to the employees in its 30 restaurants, which range from casual service all the way up to fine dining.

Chefs Go Wild With Exotic Game

Antelope, Ostrich & Wild BoarChef James Gibney | British Beer Company | 13 East Coast locationsExecutive Chef James Gibney combined antelope, ostrich, and wild boar sourced from local Fossil Farms in New Jersey for a flavorful chili served at his annual BBC Game Dinner in January.

Are Full-Service Restaurants Up to Speed with Consumers?

Pressed for time, a growing number of customers want to dine as quickly as possible and get in and get out of restaurants rapidly. To meet their client’s changing needs, many full-service eateries are introducing strategic practices to meet their guests’ needs such as curbside pick-up, paying the check by tablet, and quick and inexpensive power lunches.

Pizza Inn's Resurgence Hits High Gear

The year was 1958. Eisenhower was president, the hula hoop was introduced, and NASA arrived on the scene. And the first Pizza Inn opened. While Pizza Inn may not have changed the world like NASA, the restaurant, which featured high-quality pizza made from three types of homemade dough and pitchers of beer, left an impression.

Why it Pays to Add Imported Meats on Your Menu

Imported meats and proteins mix flavor and excellence to elevate full-service dining beyond what’s available domestically. From dry-cured Italian charcuterie to grass-fed, pasture-raised Australian lamb, restaurants are experimenting with countries, cuts, and categories in search of high-quality products for modern discerning diners.