Month: September 2017

Countless people swear by the idea that fresh, raw food is better than cooked food. However, one huge downside that ties into this idea is that raw foods, particularly meats and vegetables, are a living breeding ground for deadly bacteria; poultry, fish, etc. are all kept frozen if unused because of this very reason.

Proper preparation of raw meat is a specialized skill that is time consuming and is quite an endeavor. While prepping and cooking the raw meats is half the battle, the other half is meticulously inspecting the meats to be used for any signs of rotting or overheating. Vegetables are a similar story as they must be kept an eye on for growths or rotting as well.

Restaurant chefs and owners who tackle the task of preparing raw meats, vegetables and fish have found that establishing an hourly system to observe the foods for freshness is the most successful way of maintaining it’s usefulness to their business and customers.

Read more: The Food-Safety Challenge of Nutritious Food

News

When operating a restaurant, there is no greater tool at your service than your menu. One way to keep customers engaged with your business is to try out rotating menu items. Unfortunately, however, rotating out different food items on the menu can be a costly exercise. Here, appetizers can offer the best of both worlds. Rotating out appetizer items on a menu is not as expensive as doing so with entrée items, but rotating appetizers still keeps the menu feeling just as fresh and new.

Key Takeaways:

  • When you own a restaurant, your menu is the heart of your business. You need to change it sometimes.
  • You can change your appetizers without adding the cost of a new entree dish.
  • You must keep things fresh, not only for your customers, but for your chefs as well.

“Appetizers are a great way to test out new flavors with customers without the full investment of adding a new entrée.”

Read more: https://www.qsrmagazine.com/outside-insights/appetizers-secret-keeping-your-menu-fresh

Commentary

Mary Jane and Bob Riva bought the Pizza Factory 12 years ago after a long standing history as owning one of its franchises. They brought new ideas to help revitalize an older brand. At first not all of the franchises were on board but 12 years later, there are changes have brought even more success to the company. They as well as others share their stories in revitalizing and modernizing the finances at long-standing companies.

Key Takeaways:

  • It is difficult for some to see the value in change. When trying to offer new tools and techniques to operate more efficiently you will often meet resistance.
  • The advancement of technology is useless unless implemented. We have access to the most up to date technology but unless we embrace it, teach it and integrate it will not serve its purpose
  • The business cannot benefit from departments operating on its own. Sharing information and working with other department will eliminate duplication of efforts and reduce cost

“For any established brand like Pizza Factory, change can indeed be difficult. But evolving key business areas such as operations, marketing, branding, and, in particular, finance can drive bottom-line results.”

Read more: https://www.qsrmagazine.com/finance/how-modernize-your-brands-finance-systems

Commentary

The popularity of fresh baked artisan bread is on the rise in the United Kingdom. Although the bread has always been popular, the new growth is attributed to bakery “pin-ups” such as Sally Clarke Bakery and Gail’s Bakery, which are starting to gain a nationwide presence. This is causing renowned brands such as Ole & Steen, currently known for their Pastries and Danish in Denmark, to enter the market in the bread market in the United Kingdom.

Read more: On a roll: the rise of the artisan bakery sector

News

And a Express has. it’s own charity called Panda Cares. The charity I had originally set out to help hurricane Harvey victims and has expanded its donations to also help Irma victims. It hopes to raise 4 million dollars with donations been taken in store and continuing to do so until September 22. The money will be split between two charities helping hurricane victims. The company will also be paying the salaries of those who could not work for the company because of the hurricanes.

Read more: Panda Express Aims to Raise $4M for Hurricane Relief

News

Starbucks want the patent process for a cold extraction process. It will produce a cold-pressed espresso which will be the base for at least three beverages: sparkling-cold pressed americano, cold-pressed ginger fizz and cold-pressed americano exploration flight. The patent is called Aqua Temp Technology. It allows a sweeter coffee flavor and a smooth finish for Starbucks cold drinks. The new steeping process takes one hour instead of twenty hours. With this new technology, Starbucks can become more flexible when creating new beverages.

Key Takeaways:

  • -From cold brew to Starbucks Draft, we have been building a cold coffee platform that not only appeals to our customers, but acknowledges that cold beverages are no longer just seasonal
  • -This new technique … is the next step in our cold coffee journey and the perfect ingredient to design a menu of cold espresso or coffee options
  • -Starbucks continues to invests in cold brew since the platform’s launch two years ago

“It’s no secret that cold coffee remains one of the most popular beverage segments no matter the season, and Starbucks wants to take it a step further with a patent-pending process.”

Read more: https://www.qsrmagazine.com/news/starbucks-seeks-patent-new-cold-pressed-espresso

Commentary

Grilled cheese sandwiches have always held a place in the hearts of people worldwide as a comfort food staple. Though not widely known as fine dining, the founder of the Melt Shop, Spencer Rubin, is looking to change that by bringing these sandwiches to the world with quality ingredients and casual atmosphere. At the moment he has corporate locations across the US and is looking to create 100 or more physical restaurants across the world, to include Kuwait.

Key Takeaways:

  • -Brand grow to 100 locations over the next five years across the U.S. and internationally
  • -Melt Shop’s focus is simple: melted sandwiches made with high-quality ingredients. Its bread is freshly-baked daily and its high-quality cheese is sourced from meticulously selected dairies
  • Melt Shop is poised for excellent ROI with an estimated initial investment range of $368K–$699K for the first location, including a franchise fee of $35K and a sales range of $1-$1.6+ million

“Melt Shop, the pioneers of the melted sandwich movement,  announced today the launch of its domestic and international franchise program. “

Read more: http://www.restaurantnews.com/melted-sandwich-concept-melt-shop-launches-domestic-international-franchise-program/

Commentary

The annual restaurant trade show has been set for the beginning of October. It will include famous UK chefs who will show off their best dishes and discuss their restaurants. Educational classes and discussions will also be a big part of the show. Those in attendance will also be able to see and vote on their favorite new products as well as taste wines that can be implemented in their own restaurants. There will also be a very important cooking competition with a private awards show.

Read more: The Restaurant Show unveils impressive line-up for 2017

News

Recently, it made the news that a popular East London curry house had to close due to the fact that It employed several illegal immigrant workers. The restaurant depended on an outside resource company to staff their restaurant. A legal expert shares advice on how to make sure that your employees are legally allowed it to work for you. You need to be very careful if you outsource your recruitment process and if you do, you still need to follow the steps and tips in this article to help make sure that you do not run into trouble.

Read more: Employing staff legally: How restaurants can avoid recruitment mistakes

News

Dining clubs are a great way to get to try new or even favorite restaurants and pay a little less in the process. You won’t be getting any special privileges with a diner’s club membership and won’t be able to get and priority reservations during peak times as many locations only recognize the memberships during some of the slower times. If you can make it in when their time allows, they may offer discounted meals and even some two-for-one deals.

Key Takeaways:

  • A new restaurant discount card called DINE launched this week and could snag members significant discounts off of their meals.
  • Often, there are certain limitations with restaurant discount cards, such as specific times users can and can’t receive a discount.
  • Currently, there are several restaurant discount clubs out there, the largest being Tastecard, Hi-Life, The Gourmet Society, and now DINE.

“Dining clubs are a way for foodies to get discounts on restaurant bills by buying memberships that give them access to exclusive offers.”

Read more: https://www.bighospitality.co.uk/Article/2017/09/07/The-lowdown-Dining-discount-clubs

Commentary