Month: June 2016

These days, a majority of customers are learning to live as conscious global citizens. This means that it is normal for them to be concerned with financially supporting places that are also conscious of being sustainable, eco-friendly, and source from local ingredients.

Some restaurants on the cusp of change have grasped this and are altering their spaces to meet these needs. If you are looking for inspiration on how to become more eco-friendly, read this article today!

 

Read the full article here: http://nrn.com/sustainability/just-salad-unveils-new-eco-friendly-design

News

Think about the last time you had some sort of complaint about your restaurant. Regardless of how tightly you run your ship, you know that it is normal that even the best of eateries has a complaint or two over the course of time.

For the most part, customer complaints aren’t about things outside your realm of control, like the sun being too bright outside. The majority of complaints have something to do with a human error from someone on your staff.

Whether it is a waiter accidentally forgetting to make an entrée vegetarian, or the bathrooms being untidy, or the wait-time for food, these areas all fall under the umbrella of human error.

However, there are ways to introduce technology into your restaurant to allow for a minimizing of these flaws. For example, a self-order kiosk lets the customer be in control of their order and the order is sent perfectly to the chef in a timely fashion.

If you are considering adding self-order kiosks to your space, check out this article today!

 

Read the full article here: https://www.qsrmagazine.com/news/ufood-installs-self-ordering-kiosks-new-units

Commentary

Ceviche is a lovely dish that is best for the warmer months of the year. It can taste like shrimp mixed with a fresh blend of chopped vegetables and spices, somewhat like a seafood salsa.

This cool and healthy salad can be the perfect addition to your menu in the appetizer section, but be sure to personalize your Ceviche to keep people coming back for more! If you are looking for a great addition to your summer menu, read this article today!

 

Read the full article here: http://restaurant-hospitality.com/food-trends/9-inspired-variations-ceviche

News

Sometimes it can get a little scary thinking about changing up your menu. Menus take a lot of time to craft and it can be a challenge to reconceive a menu that reflects the new direction of your restaurant.

Even larger chains face this challenge when they are trying to create a new items to add to a history of long menus. Burger King has now reinvented its menu again with a creation of Mac’ n Cheetos. If you are looking for inspiration on how to get creative with food, check out this article today.

 

Read the full article here: http://nrn.com/quick-service/burger-king-charts-own-course-mac-n-cheetos

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Take a moment to think about how much the restaurant industry has changed in the past few generations. In your grandparent’s generation, we saw the slow rise in chains of restaurants, but they weren’t a big trend.

Many people went to local places where their neighbors owned the places and the foods were reflective of local cuisines. Then in your parent’s generation, there was a steady rise in fast food and other restaurant chains, and an influx of cultural foods that came into importance.

Whether it was Chinese, Vietnamese, Indian, or Mexican foods, they became widely accessible for people as the taste for them grew in response. Then we move on to our generation, which will always be known by the technological advances that we made.

Restaurants are responding to this as large chains of a variety of cuisines are able to amass large amounts of data due to technologically-advanced methods of ordering. If you are a restaurant owner and are interested in learning how data can help your restaurant, read this article today!

 

Read the full article here: http://www.fastcasual.com/whitepapers/how-big-data-is-revolutionizing-the-restaurant-industry/

Commentary

We all know what it’s like to cater to that customer. They come in ten minutes before closing with a huge number of patrons and a complicated order. Then they try to bargain their way into free food and probably won’t leave an accurate tip to reflect your service.

While they may make you want to scream, you can commiserate with this article by a waiter who has dealt with similar challenges. If you are looking for a great way to laugh at this shared experience, check out this article today!

 

Read the full article here: http://www.dinnersfromhell.com/2016/06/customer-demands-free-food/

News

Every waiter, waitress, hostess, and chef understands this feeling. It is late at night and you are starting to cash out your register and count your tips. If you are in the back of house, you are taking order of inventory and starting to clean pots and pans.

Then, all of a sudden, a group of customers come, about 10 minutes before you are about to close. If you are looking for commiseration about late night customers, check out this article today!

 

Read the full article here: http://www.dinnersfromhell.com/2016/06/advice-for-late-night-diners/

News

 

There has been a large boom of success for a lot of local and major barbecue restaurants and brands. While we all love the signature dishes and southern styles that barbecue has to offer, it can sometimes be a wonder how a niche genre of food is taking over the franchising market.

One way to explain the rise of barbecue is to think about the time of year. Now that we are heading towards summer, the way that people enjoy food changes. People like food that they can eat, prepare, and enjoy outdoors.

Barbecue has a distinct smoky flavor that reminds us of grilling, picnics, and summertime parties. Barbecue cuisine also seems to master all aspects of one’s palette. It can be sweet, smoky, savory, crispy, or melt-in-your-mouth chewy.

Many patrons can find something they connect to in one of these categories and that can also lead to the success of many barbecue chains. If you are looking for inspiration to start your own barbecue restaurant, check out this article today!

 

Read the full article here: http://www.restaurantnews.com/the-smoke-trail-continues-as-dickeys-barbecue-pit-opens-new-location-in-san-antonio/

Commentary

What turns a normal restaurant franchise into a beloved brand? Besides having great food, a lot of great revenue, and prime locations, beloved brand have a separate “it” factor that allows them to thrive no matter what hardships.

That special factor oftentimes is a relation to your customers. Many beloved brands find ways to give back and connect with their communities. If you are looking for ideas of how to connect with customers in a meaningful way, read this article for inspiration.

 

Read the full article here: https://www.qsrmagazine.com/news/burger-king-awards-3-million-scholarships

News

One of the most popular chicken fast food restaurants, Chick Fil A, has managed to always keep a lighthearted air with its use of cows celebrating patrons who eat chicken.

While these cows have grown to become lovable symbols, the restaurant chain has also found ways to incorporate more fun by rewarding customers who dress like cows! If you are looking for inspiration on how to add more fun into your restaurant, read this article today!

 

Read the full article here: http://www.restaurantnews.com/save-the-date-chick-fil-a-offers-free-food-to-cow-clad-customers-on-cow-appreciation-day-july-12/

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