Month: September 2016

Casual dining is something that a large and vast majority of people enjoy taking part in when it comes to eating out. However the aspect of casual dining and eating out has actually changed a lot over the years with consumers. This article gives you the insight and a more in depth look into how casual dining is fighting for survival and has changed over the years.

Casual dining fights for survival

News

The generation that is referred to as Generation Z is the generation that consists of a group of more than 23 million young adults, kids, and babies that were born between 1996 and the present. This generation is very tech driven. This particular article gives you all of the insight into this particular generation known as Generation Z.

Are you ready for Gen Z?

News

When it comes to having a restaurant and marketing, there are many different tools that can be useful to have at your disposal. One of these particular tools includes content marketing. This article gives you the insight and a more in depth look into how content marketing can be a very useful tool to have at your disposal for restaurants.

Content marketing a powerful tool for restaurants

News

Do not miss the very first sustainability submit, exclusively held for restaurant professionals, at the NRA headquarters in Washington D.C. on October 18th and 19th. Join leading restaurant experts and brands as they share their knowledge on sustainability, sourcing, waste reduction and much more! Attendance will teach the restaurateur why sustainability is here to stay; give you a chance to engage in networking; and help you meet influential people in the restaurant industry.

3 Reasons Not to Miss The New Sustainability Conference

News

Many culinary events provide customers with unique experiences that can create a sense of community and an individual passion for food. There are some common ideas for creating this experience. These ideas include creating a compelling schedule, interacting with your guests, asking for feedback, and lastly keeping it simple.

Key Takeaways:

  • Tal Postelnik Baum is the owner of Bellina Alimentary Italian Restaurant and Market in Atlanta that offers cooking classes, workshops, events , privet parties and etc. Interacting with customers through her Culinary Club is what she enjoys the most from her business.
  • Promotes almost all information through monthly e-letters and social media such as Facebook,Twitter or Instagam so finding the information about any events or pricing is easy to find. trys to create a compelling schedule that works and is filed with interesting activities.
  • Interacting with customers on a personal level is important and rewarding to this business owner as she very much enjoys the time she spends with her customers engaging,interacting, sharing ideas and at the same time is able to better explain The philosophy behind Bellina Alimentary

“We continuously ask our guests for their input. What are their needs? Do they want healthier menu options? Faster service? What kind of classes do they want to take? Talking face-to-face with our customers is the single best way to find inspiration to make things better. And not only does customer feedback improve the guest experience, it builds a relationship, which leads to loyalty and repeat visits. Remember: Treated correctly, your customers will always be your loudest cheerleaders. In addition, we ask all Culinary Club participants to take a survey at the end of each class. We compile the results and analyze the data to help us make business decisions that can further enhance the Bellina Alimentari experience.”

http://restaurant-hospitality.com/marketing/culinary-events-cultivate-customer-engagement

Commentary

When it comes to businesses and oil disposal issues, this can be a very talked about subject along with the rising labor costs in business. However there are many safety concerns that go along with the disposal of oil. This article gives you the insight and a more in depth look into the safety concerns of oil disposal and the recent rising labor costs.

Key Takeaways:

  • The fryer is not just the center of flavor and crispiness in many professional kitchens.
  • It is also the place where operators can start to solve the problems of safety and rising labor costs.
  • Used cooking oil is not only unsightly, odorous and attractive to pests, but it also is one more expense for operators who are facing the challenge of rising labor costs.

“Handling fryer oil also can be dangerous. No one wants workers to be injured, and restaurant operators are at risk of being charged higher workers’ compensation premiums due to claims from burns, slips on greasy floors, lifting heavy buckets of oil and other injuries.”

http://nrn.com/sponsored-content/oil-disposal-issues-fuel-safety-concerns-and-rising-labor-costs

Commentary

The burger industry is growing and expanding with sales up this year in the UK. People are seeing the fast food industry grow and more people are visiting fast food.Some are expecting to see more restaurants that will serve alcohol and some are wanting to see more choices on the menu including meat free options.Some of these business already offer customisation ,but you can expect to see more restaurants offering customisation in the near future.

Dining trends: Burger market beefs up in 2016

News

Most everyone enjoys dogs and the things that come along with loving and having a dog. Recently Brits have woken up some business benefits when it comes to dogs. This article gives you the insight and a more in depth look into how recent trends that have taken place have suggested that hospitality is starting to wake up the business benefits of catering to customers canines.

Key Takeaways:

  • It’s no secret that Brits love their dogs, recent trends suggest that hospitality is starting to wake up to the business benefits of catering to customers’ canine friends.
  • recent figures put the British spend on pets at over L5bn last year, a rise of almost 25 per cent on the year before.
  • Jennifer Stevens, co-founder of pet information service and app Pet-fi, agrees that customers’ interest in dog-friendly events and spaces is on the rise in the UK.

“Unsurprisingly, customers’ penchant for posting online is also a factor, with cute and cuddly friends gaining serious traction on social media, to the benefit of business.”

http://www.bighospitality.co.uk/Business/The-doggy-dollar-How-hospitality-is-recognising-our-love-of-dogs?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+bighospitality%2Fnews+%28BigHospitality:+Latest+News%29&utm_content=FeedBurner

Commentary

Red Robin Gourmet Burgers and Brews is rolling out new energy management systems in its restaurants.

Red Robin is committed to offering our guests an unparalleled dining experience from our high-quality food and service, down to how we buy and use energy to power our restaurants, said Amanda Mc Allister, Director of Capital Purchasing at Red Robin.

As a result, Red Robin has optimized start-up and shutdown procedures for restaurant equipment, installed LED lamps in all restaurant dining rooms and recycles both waste and oil in 100 percent of corporate-owned restaurants to reduce landfill deposits.

Red Robin Gourmet Burgers and Brews Commits to Reducing Carbon Footprint in Its Restaurants

News

Poke, pronounced PO-keh, is a Hawaiian dish traditionally made by mixing diced, raw tuna with limu seaweed and inamona, a condiment of candlenuts and salt.

Variations of poke have proliferated, and a common modern version in Hawaii is made with tuna, soy sauce, sesame oil, Maui onions, scallions, sesame seeds and sometimes chile flake.

Poke sweeps the nation

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