Month: December 2014

With the movement toward sustainable, “green” food sources picking up speed, animal rights is obviously going to be part of the conversation. The public is growing dissatisfied and wary of large scale farming and have a greater interest in knowing where their food comes from, and Starbucks is leading the way.

Starbucks has recently introduced a new animal welfare policy that’s focusing on developing animal food sources in a healthy, sustainable and humane way. They support the responsible use of antibiotics but seek to eliminate the use of artificial growth hormones, gestation crates for pigs, and cages for chickens.

This kind of transparency and awareness will surely bode well for business. Utilizing farmers and suppliers who are committed to ethical and sustainable practices and passing that information onto the customer will strengthen brand loyalty and likely increase the quality of your products.

Read the full article here: Starbucks’ new animal welfare policy “most extensive of any restaurant chain”


Self-service POS systems are trending all over the U.S., but what are consumers really looking for when it comes to tablet ordering?

Recently the restaurant tech research group Software Advice released a survey to answer this question. The results showed consumers appreciated self-service in casual restaurants and particularly enjoyed the options for customizing orders, bill splitting, using multiple payment types, and seeing pictures of menu items.

However, less than 10 percent of respondents said they prefer self-service at fine dining establishments. The human component is still an important part of food service, and while technology is speeding things up, quality service is still key.

Read the full article here: What Consumers Want from Tablets in Restaurants


Keeping track of trends can give you an edge in the coming year. These five consumer trends were big in 2014 and are likely to continue.

Customers want to be an active part of the dining experience and want their voices heard. They’re also craving a unique experience with fresh ingredients and good service.

The middle class is shrinking, so strategies need to be in place with that in mind. Consumers are also pursuing more pork, especially in sandwiches.

Quality is still the biggest factor in keeping customers coming back.

Read the full article here: 5 must-know consumer trends of the year


The convenience of online ordering is attractive to restaurant customers, and by developing an online food ordering system you can expand your market.

According to a study by the Interactive Advertising Bureau, 69 percent of mobile users have ordered food digitally. In order to take advantage of the trend, restaurants will need a mobile application that features their menu and nutritional information.

Quality takeout packaging is also important. Find the right packaging for the food you serve so the quality isn’t affected during transport.

Read the full article here: Offering Online Ordering Can Drive New Business

Food Manager

Everyone enjoys a sincere compliment. They boost our self-esteem and makes us feel good. But what if someone compliments your friend and not you? The opposite happens – you wonder why you aren’t worthy. That’s why it’s important to be careful while complimenting guests.

Generally it’s safe for men to compliment men and women to compliment women when you’re serving couples. Group compliments are always good because no one is excluded. It’s acceptable to compliment elderly guests if other guests are younger, and definitely congratulate and compliment a guest celebrating an event (such as a birthday).

Remember to always be genuine! Don’t let tips be your only motivation to compliment – spread those happy vibes!

Read the full article here: A caution with compliments

Commentary Food Handler

Assistant managers are important members of the food service team. An effective assistant manager leads shifts rather than just running them, and that means higher profits and less turnover.

Priority number one for assistant managers involves planning and prioritizing daily activities for efficiency. They should also know the basics of business, finance, and technology. They must mesh well with the general manager and maintain integrity and credibility.

Assistant managers should have clear communication skills and learn from mistakes, but also have the desire to continuously improve.

Read the full article here: 7 critical skills every assistant manager should master

Food Manager

Keeping track of food costs can be difficult, and wasted food means wasted revenue. These tips can help you manage your food costs to save you money.

Always check your invoices. Mistakes like overcharges happen, and you want to make sure you’re getting what you pay for.

Price your menu correctly. Know what the food costs and keep your menu up to date.

Talk to your cooks, since they’re the ones handling the food. Make sure portion sizes are correct and that everyone is making an effort to reduce waste.

Finally, track your inventory. Always know what’s on hand and what’s expiring so it can be used before it goes to waste.

Read the full article here: Awesome Ways To Control Food Costs

Food Manager

With the effects of climate change becoming more difficult to deny, most of the population has shifted their mindsets toward sustainability. People want to know where their food comes from and how it was processed. If your restaurant is to survive the coming years, it’s time to go green.

There are a lot of reasons for the switch. For one, it’s responsible. By turning toward higher quality, organic, local food your restaurant is doing its part to protect the planet, and people are more likely to support businesses that show they care.

Sustainable food is in demand and mainstream. Not only that, it’s profitable, as people are willing to pay more for the assurance their food is fresh and environmentally friendly.

There are many options available when it comes to green food. From produce to pasta, poultry to beef, sustainable food is available almost everywhere.

What are you waiting for? Join the green food revolution!

Read the full article here: Is your restaurant green?

Commentary Food Manager

People who work in food service often keep odd schedules, and that makes nurturing a relationship challenging.

Sacrifices need to be made on both sides. Plan ahead and schedule time to do things together wherever schedules don’t overlap. If you both have time off, spend it together, even if it just means running errands or doing chores.

Leaving notes for each other is a great way to show your partner you care and you’re thinking of them, and texting can keep the spark alive while you’re physically apart.

Read the full article here: When the Job Gets in the Way of Your Relationship, What Can You Do?

Food Handler

Baby Boomers are spending and eating out less as they enter retirement age, likely due to factors such as fixed incomes and lack of retirement savings. What does that mean for your restaurant?

While marketing to the younger generation is often the focus, don’t leave your older patrons behind. Instead, focus on what the groups have in common. Find a balance between traditional menu items and new fads to appeal to a wide range, and try to target ages 30-60 for the long term.

Read the full article here: Report: Baby Boomers Are Spending Less At Restaurants

Food Manager