Premier Food Safety® - Food Safety Certification Posts

It’s incredible how much technology is integrated in our daily lives. For many of us, most of our interaction with other human beings is done through the use of a screen. Capturing the attention of your customers through digital social media is important to stay afloat in these changing times.

This article from Fast Casual features three great tips for developing a social marketing strategy that works. You’ll need to engage with customers, shape the conversation, and ensure the customers will keep coming back for more.

Discounts and digital coupons are a great way to grab the attention of your customers, but you can take it further than that. A restaurant in San Francisco displays a live social media feed in house and encourages customers to leave feedback. You could also start an online promotion that requires customers to engage.

Read the full article here: Social media is a must, but not enough: tips for getting creative

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The Sous Chef is one of the most important jobs in the kitchen. Second only to the Chef, the Sous Chef makes sure the kitchen and its staff are doing everything exactly to the standards set by the Chef. If you’re interested in becoming a Sous Chef you should check out this article from Shiftgig for more information.

It’s a lot of work, but you’ll play an important role and form lasting relationships with the head Chef and the rest of the kitchen staff. Many Chefs and Sous Chefs become teams that travel and advance together.

Read the full article here: Are You Ready to be a Sous Chef? Here’s What It Takes

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Technology has made the world feel a little smaller, but the spread of world cuisines has had a hand in it too. Living in any metropolitan area exposes people to more exotic flavors and drinks than ever before, and they’re also adapting to local, sustainable food practices by sourcing their ingredients close to home.

Read the full article here: Bringing World Cuisines to a Local Level

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All businesses seek profit – it’s the name of the game! Without profit there is no growth and no influence. There are many paths to profit, but not all of them see making money as the goal. The mission behind Conscious Capitalism focuses on how companies can make the world a better place while improving themselves at the same time.

Which Wich recently set a Guinness World Record when they made 26,710 peanut butter and jelly sandwiches in an hour, which were then donated to organizations in the area. The campaign was great for PR, but it had purpose beyond promotion – it connected the community.

Conscious Capitalism has four foundational pillars: a purpose more grand than simply making money, a system that benefits everyone involved with the company, supportive leadership, and embedding your company’s values in your staff.

Restaurants are in a unique, influential position. If more got on board with Conscious Capitalism, the world could change for the better.

Read the full article here: Quick, with a Conscience

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An American staple, coffee has risen greatly in popularity with a huge number of different ways to make and consume it. While many people still prefer a traditional black cuppa joe, others prefer iced coffee or even more mature, stronger specialty flavors.

This article from Nation’s Restaurant News covers coffee trends and how restaurants are responding to the demand.

Read the full article here: Restaurants upgrade coffee offerings as consumer tastes mature

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Restaurants are adopting more new technologies now than ever before in an effort to increase customer satisfaction as well as their bottom line. Things like RFID table tracking, text analytics, POS apps, and more are giving restaurants greater control over every aspect of their business.

This article from Fast Casual features six technologies that are changing the way the industry works. For example, RFID table tracking helps kitchen staff see how long tables have been waiting for food, which allows them to prioritize what food needs to be done first.

Text analytics helps unite restaurants with their customers. When a customer knows their feedback is important, they’re more likely to form positive associations with your brand. You can use text analytics to figure out how you can improve customer service and evaluate how effective your marketing has been.

For more, read the full article here: Back to the future: 6 innovative technologies saving restaurants money and changing the industry

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Servers work hard for their money and rely on tips to help pay the bills. Karen O’Sullivan was unlucky enough to be on the receiving end of a meager tip that turned out to be completely fake.

She didn’t realize it until the ATM she deposited her tips to wouldn’t accept the bill, and by then the customers were long gone. I wonder if they did it on purpose, or if they didn’t know either?

Read the full article here: Waitress Surprised to Find Out Her Tip is a Counterfeit Bill

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For most restaurants, protein is the main event – the focus of many dishes. Hamburgers and hot dogs have been American staples for years, but trends change. Now we’re seeing more grass-fed beef gracing menus, as well as nontraditional and sustainable fish, different cuts of less expensive beef, and local sourcing.

Read the full article here: 5 protein trends taking center stage in restaurant dishes

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Your atmosphere, ease of ordering, flashy menu, and service don’t mean much if the food you’re serving is sub-par. Chefs need to know how to properly season food, and that means tasting it. This article by Michael Sanson at Restaurant Hospitality describes how important it is for food to be seasoned well, especially at higher end restaurants.

Read the full article here: Is your restaurant properly seasoning its food?

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Vegetables are not the first thing you think of when you imagine a delicious dessert, but some chefs are creating dishes that combine ingredients like parsnips, beets, and eggplant with more common dessert foods to make dishes that are truly different.

The veggies give desserts an earthy, savory quality rather than the overt sweetness most people would expect. Beet brownies and goat cheese almond eggplant cheesecake are two items available from Marion Street Market in Oak park, Illinois.

We’re not total strangers to veggie desserts (carrot cake, anyone?), but the idea is a little odd. Not everyone likes sweet desserts, so this is an option for those particular diners and anyone with an adventurous palate. Health-conscious millennials are likely to give it a try!

Read the full article here: Think You could Upsell a Veggie Dessert?

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