Sponsored Content | Food Newsfeed
Continue to Site

Sponsored Content

Cold Brew: The Beverage That Attracts Millennials

Today, outside of alcohol sales, coffee and tea represent the largest margin return for dining establishments, says Bill Bowron, President, Chairman, and CEO of Red Diamond®. With the potential for up to 30 percent of the market moving to cold brew, restaurants shouldn’t overlook the drink and its possibilities, notes Bowron, who expects cold brew coffee drinks to eventually become the hottest item on the beverage menus of eating establishments, from fast food to formal dining.

Meet Me at NRA Show: Fabio Viviani

For Fabio Viviani, a celebrity chef, former Top Chef contestant, cook book author, and restaurateur, the annual NRA Show in Chicago is all about networking. “This is a business based on people, and in order to connect with people you have to be where they are,” Viviani says.

What Restaurants Need to Know about Predictive Scheduling

Though many hourly employees choose to work in foodservice because they need more flexible schedules than they can find in other fields, this same flexibility has also put strain on workers. Many common practices in restaurants, such as short notice of shifts, on-call scheduling, sending employees home when they are scheduled, and scheduling closing shifts followed by opening shifts, can make it difficult for employees to plan their budgets and schedule childcare or transportation, all of which can lead to increased stress.

The Secret to Selling Ethnic Dishes

Consumers have come to expect bold flavors and ethnically inspired dishes on virtually all menus, despite traditional concept or daypart distinctions. Yet while many consumers want options, some have been reluctant to try unfamiliar ethnic fare, as spending $15–$20 for an unknown meal makes it riskier to try.