Revolutionizing the foodservice industry, consumers are driving restaurant owners to be creative while paying close attention to the upcoming year’s trends. Based on consumer surveys and site visits, here are some trends to keep an eye on for 2015.
One of the most important things you need to do as an aspiring coffee shop owner is to invest in the right equipment you need to brew the perfect cup of coffee and the perfect shot of espresso several times every day. Below is a comprehensive list of the most basic equipment you need for your coffee shop!
Food delivery is the future of the foodservice industry. Customers are constantly expecting new ways to make their dining experience more convenient, and having hot, delicious food fully prepared, packed, and delivered to their doorstep is the ultimate form of convenience that restaurants can offer.
Whether you’re aiming for photos of food with more warmth and light or photos with a hint of drama, these simple tips will help you take some good-looking winter food photography that is bound to get your customers craving for your food products.
A foodborne illness outbreak is not a thing to be taken lightly. In 2015, Chipotle suffered a huge dent in its business when an outbreak that involved several of its restaurants in 14 different states erupted into a major scandal that negatively affected the fast-casual chain’s reputation and bottom line.
While the large units in your kitchen are typically focal points that get a lot of TLC, it’s the smaller pieces of commercial equipment that can sometimes get left on the back-burner when it comes to maintenance and cleaning.
Thanksgiving is one of the busiest times of the year for foodservice establishments. Restaurants often say Thanksgiving is the most hectic Thursday of the calendar, with huge crowds of families and friends jostling in to celebrate the beginning of the holiday season.
Since the first beef banquets and chophouses opened their doors in New York City in the mid-19th century, the American steakhouse has become a veritable institution frequented by patrons for their perfectly cooked porterhouse and T-bone steaks.
Your commercial kitchen is the hub for menu inspirations and chef creations, and many opt to do this ‘behind closed doors’ - or, at least, partially hidden from customer view. Over the past few years, there’s been a trend towards open kitchen designs that leave everything on the table for customers to see at any time, and some studies are showing that this may be leading to an improvement in meal quality.
Refrigerators are a costly investment for any restaurant, so knowing how to properly maintain them is key to getting the most out of their life. Here are a few tips for repair and maintenance of your kitchen’s commercial refrigerator.
There’s a new generation of workers that are entering the foodservice workforce. As the first millennials reach their mid-30s and start stepping into leadership roles, employers are starting to get to know the oldest members of Generation Z.
For someone who has never built or designed a website before, doing so can be intimidating. With the help of the following design tips and perhaps a pair of tech-savvy helping hands, you can learn to design a restaurant website that draws attention and drives food traffic to your business.
Google Analytics works by gathering anonymized data about the way users interact with your website and generating detailed reports that can help you create an accurate picture of who is visiting your website, what they are doing there, and how you can improve your website to create a better user experience.
Of course, commercial foodservice establishments are not entirely responsible for the obesity epidemic in the US. But restaurants still play a part in ensuring that their customers are eating delicious, healthy meals. It’s not just good for the national waistline; foodservice businesses are also benefitting from the switch to healthier menus. Research shows customers prefer to visit restaurants that have healthy meal options than those who don’t, resulting in larger foot traffic that leads to better sales and profits.
Foodservice establishments face the relentless challenge of keeping staff from leaving. There are many reasons why restaurant owners must keep employees from leaving frequently. Not only does a high turnover rate decrease staff morale and productivity, it also increases the cost of hiring and training new employees and negatively affects your restaurant’s bottom line.
As if you didn’t already have enough to prepare for this holiday season, Small Business Saturday is just around the corner! With the ability to attract new business and increase immediate sales, here are some innovative ways to reap the most benefits during Small Business Saturday.