Month: April 2016

Many restaurants have to deal with the problem of sustainability. You store a bunch of fresh ingredients and need to renew them constantly. You also use up tons of energy to keep your place running smoothly.

Lastly, many restaurants burn through paper products, styrofoam, and plastics to host to-go orders and doggy-bags.

However, there are better ways to be more sustainable about your packaging and it is easier than you think. If you are looking for a great way to increase your recycling in an easy way, read this article today!

 

Read the full article here: http://smartblogs.com/food-and-beverage/2016/04/19/solve-your-packaging-recycling-problem-in-5-steps/

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Owning a restaurant include wearing many hats. You have to be the vision behind the menu and the creative director for the food.

You also have final say on the appearance and décor of the restaurant and it’s your job to ensure that the restaurant always looks modern and elegant with the styles of modern décor. You are a business manager and you determine the best way to minimize costs while ensuring quality.

You calculate the shifts needed to run your place, how to market to attract new customers, and how to best source your ingredients to ensure you have the freshest foods for your brand.

However, underneath it all, you are ultimately an innovator and an artist. Food is as much of an art form as music or dance, it appeals to visual, olfactory, and our tasting senses!

This is why it is important to maintain that focus regardless of the countless other tasks you do to keep your restaurant afloat.

This is why the Food Innovation Challenge used seed funding to finance a prize dedicated to food innovation. If you are looking for a way to inspire food innovation, read this article today!

 

Read the full article here: https://www.qsrmagazine.com/news/food-innovation-challenge-offers-50k-seed-funding

Commentary

What better thing to center your brand around than beer? Beer is a drink with an ever-increasing popularity and a steadily growing following.

There are many flavors and types of brews that appeal to a lot of different people and due to this variety, you can base a business on the beverage!

This is exactly what came to pass in the UK as the world’s first beer-themed hotel opened after crowd-funding the money needed to open the business! If you are thinking of opening a uniquely themed restaurant, read this article first!

 

Read the full article here: http://www.bighospitality.co.uk/Sectors/Restaurants/BrewDog-to-open-beer-themed-hotel-after-crowdfunding-19m

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You may have noticed the rising popularity in pop ups shops for both restaurants and retail spaces. While you may narrow your eyes at the shifting competition, pop up shops can be a helpful strategy for you to copy to build your brand.

These shops allow you to gauge business in an area, spread the word about your restaurant, and gain a following without the commitment of opening up a franchised spot. If you are looking for a way to grow your business with lower risk, read this article today!

 

Read the full article here: http://smartblogs.com/food-and-beverage/2016/04/21/the-upside-of-restaurant-and-retail-pop-ups/

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The summer months are a unique time for many restaurants. If you live in a northern environment or your restaurant is in-land, you may see how your restaurant has a decline in foot traffic during the summer.

It is not uncommon for people to move for the summer or travel for vacation, and this can drive down your sales temporarily.

On the other hand, if you happen to operate your restaurant near the coast or in a place that is widely popular with attractions you will notice a huge boom in your sales in the warmer months.

Regardless of the patterns of your summer patrons, it is important to upgrade and slightly alter your restaurant to make it more appealing during warmer weather!

Now that your customers are keen on enjoying the outdoors, playing around with your menu and making foods more “street food” friendly or portable will be advantageous to your sales.

You can also take the season to experiment with different cultural foods and flavors while using local, seasonal produce! If you are looking for smart and selective ways to upgrade your menu for the summer, read this article today!

 

Read the full article here: http://www.foodservicedirector.com/sponsored-content/featured-content/articles/how-ramp-summer-menus

Commentary

There are many ways that restaurants can tap into beneficial causes. Not only does it boost your karma, but it also connects you with a community and gets your name out there.

Chipotle knows this as they are working to honor educators with a BOGO program on teacher appreciation day! If you own a restaurant and would like to see how being charitable helps you in the long run, read this article today!

 

Read the full article here: http://www.fastcasual.com/news/chipotle-honors-educators-with-bogo-promotion/

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When you think about it, many new restaurants rely on a novel idea to center around their cuisine or experience. Some restaurants explore interesting fusions while others open up in unique locations.

One of the newer restaurants on the food scene in London is the first naked restaurant! You read that right. London’s first naked restaurant offers an experience where patrons are allowed to eat without any distractions, including clothes.

If you are interesting in reading more about how this concept is working, check out this article today!

 

Read the full article here: http://www.bighospitality.co.uk/Venues/London-s-first-naked-restaurant-opening-in-June

News

There are many steps to running a restaurant. As the owner, you have to manage the day-to-day functions of the space while also ensuring that the brand grows and that customers have an amazing experience.

However, there are even more steps involved with opening a restaurant. You are a great cook, you have many friends and contacts in the food industry, you are a pioneer in your local market and you knew that if you opened up a place, it would be successful.

But how will you manage or anticipate all of the decisions needed to make it as a fledgling eatery? One chef opens up in this article about all the decisions she didn’t fully anticipate having to make before she opened up her own Tex-Mex place.

Even when it comes to sourcing food, that can cost you way more than expected if you are opening up a new concept restaurant in an area with little competition in your arena.

There are many more details involved with the logistics of opening up a new place, and it is helpful to know of other people’s experiences before you dive head first into the process.

If you are considering opening up your own space, read this article today to learn more about the full scope of challenges!

 

Read the full article here: https://www.fsrmagazine.com/owner-operators/ready-open-restaurant

Commentary

Now that the heat has really started to settle in on most climates, it is time to transform your menu into a spring/summer flare that offer foods that better correspond to the weather.

A classic caprese salad is guaranteed to go well with summer menus, but you can also spice it up by adding fresh elements to the dish.

This recipe for mozzarella and watermelon salad pushes the envelope further with fresh fruit that is perfectly appropriate for the summer. If you are looking for a great way to make a tasty salad for your patrons, read this article today!

 

Read the full article here: http://www.foodservicedirector.com/menu-development/recipedia/articles/mozzarella-watermelon-salad

News

What would happen is we raised the minimum wage for servers? Would we have to charge more for food on the menu? Would we actively encourage our patrons to not leave tips?

D.C. is considering raising the minimum wage for servers to $7.50 and the country is watching to see how this will impact the restaurant industry. If you own a restaurant and are anxious to see how higher wages will affect you, read this article today!

 

Read the full article here: http://www.restaurantbusinessonline.com/news/dc-considers-750-wage-servers

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