Premier Food Safety® - Food Safety Certification Posts

Rising labor costs have driven some restaurants to find solutions to how they treat their workers. In order to maintain good employees many restaurants such as red robin are allowing more diverse people to apply. People with tattoos and piercings. They’re also respecting their employees times more by giving them their schedule two weeks in advance. In order to cut costs they are also reducing the size of their restaurants and using more technology to save money.

Read more: As labor costs hit hard, operators look for answers

News

Given that deep fried food is very appealing to a large portion of the population a commedcial deep fryer is considered an integral part of any restaurant kitchen. Tundra restaurant and supply has a large variety of fryers available and will aid you in selecting the appropriate deep fryer for you. This is useful due to the fact that deep fryers are also incredible versatile equipment items and can serve multiple purposes within the kitchen.

Key Takeaways:

  • The buyer’s guide can assist the restaurateur in making the right choice for them.
  • There are a wide variety of fryers, which can be overwhelming when deciding on the right one for your kitchen.
  • Every fully equipped restaurant kitchen should have a commercial deep fryer for versatility.

“Fryers are a great way to expand your menu items easily, not to mention that fried food is extremely popular with guests.”

Read more: http://blog.etundra.com/infographics/buying-guide-commercial-deep-fryers/

Commentary

Fast food restaurants are one of the largest industries in America, but they also provide a path to the American Dream. Which is the idea that if you work hard in this country, you will be able to achieve a great life. Many immigrants have found the in the United States, the way to the American Dream is to be in the food or quick service industry. Here you are provided with a group of immigrants who found their way to the American Dream from this industry and their stories.

Key Takeaways:

  • The American Dream—the idea that anyone can get ahead in the U.S. if they work hard to achieve it—has always been particularly poignant for immigrants seeking a fresh start in this country.
  • Here, we take a look at the stories of four immigrants who climbed the economic ladder and grabbed their own slice of the American Dream in the quick-service industry.
  • For folks coming here to this country, they feel this is an industry that opens the door and gives them the bridge to what it means to be a good citizen.

“At a time when U.S. immigration policy is poised for seismic changes under President Donald Trump, it’s important to recognize the enormous role immigrants have in foodservice—and to highlight the opportunities available to those from other countries.”

Read more: https://www.qsrmagazine.com/human-resources/quick-service-home-american-dream

Commentary

A recent industry report indicates that households are spending more money on food prepared outside the home than they did two years ago. The report indicates that this is for a variety of reasons. Industry experts point to an increase in technology and options, such as the proliferation of online coupons and adverts which encourage consumers to spend more. Other factors such as social media and shifting demographics have encouraged consumers to seek out culinary adventures.

Read more: U.S. Diners Report Spending $25 More Per Month on Food Prepared Outside the Home Versus Two Years Prior

News

Food delivery is the biggest trend in the restaurant industry these days but there is some debate as to whether it’s worth the cost. Sales do rise significantly for both restaurants and third party delivery companies, especially in the first three months of starting delivery, but tend to flatten after that. Many restaurant owners complain about the high costs but acknowledge that delivery saved their businesses. Delivery is here to stay, most agree, because consumers are demanding it as part of an overall trend toward convenience.

Read more: Is delivery worth the headache?

News

The time of the year that people love to eat strawberries is here and many chefs are offering their own unique presentations of this delicious fruit. Many examples of various strawberry desserts are presented and described in loving detail by the chefs that designed them. Strawberries are so popular this year that many chains are also offering various desserts made with them in their establishments as well. Even chefs; in areas where strawberries have not come in the season yet, are taking advantage of using other fruits that have to make desserts that look (texture wise) like strawberry shortcake.

Key Takeaways:

  • A sure sign that summer is imminent is the proliferation of strawberry shortcake on menus.
  • “With desserts, people want something that’s a little bit different,” said Anthony Alberin, executive pastry chef at Coffeemania, a Euro-Russian eatery in New York City.
  • At Halifax in Hoboken, N.J., pastry chef Stuart Marx adds height and an unexpected crunch to the summer favorite.

“Shortcake is resonating so strongly that some pastry chefs, like Amy Beeman of The Rieger in Kansas City, are finding creative ways to menu it even before strawberries comes into season near them.”

Read more: http://www.restaurant-hospitality.com/food-trends/chefs-celebrate-berry-season-strawberry-shortcake

Commentary

Restaurant operators should be directly in contact with consumers media to inform them about what the business is doing for sustainability programs. Most of the worlds consumers have this program at the top of their minds, when it comes to restaurants. One thing that many businesses are doing now is purchasing locally, such as buying from local farmers or fisherman. A large amount of consumers want to know that companies are doing their part in making sure that the world is a cleaner place. Informing the community that you remodeled with reclaimed wood is a small price to pay for positive feedback. In all the company needs to provide a positive impact with the community to be successful.

Key Takeaways:

  • National Restaurant Association officials outlined steps operators can take and how to communicate what they’re doing to customers.
  • “Knowing and stating where your food is coming from … is going to be a larger and larger factor for your bottom line,” he said.
  • Although such fish are harder to sell, Clark said it provided operators with the opportunity to engage with their customers and tell their restaurant’s story better.

“Abshire said the NRA’s annual What’s Hot survey found that chefs ranked hyper-local sourcing, environmental sustainability and locally sourced produce and seafood among the top 10 food trends in the industry.”

Read more: http://www.nrn.com/seafood-trends/how-restaurant-operators-can-implement-sustainability-programs

Commentary

A recent industry report indicates that growth and revenue for independent restaurants is out outpacing chain restaurants. While final 2016 figures still show chain restaurants pulling higher growth percentages, independent restaurants are expected to increase their sales of between 4 percent and 5 percent. Reasons for the increased popularity include the growth of urbanization, under which independent restaurants are more apt to thrive. Other reasons include that patrons report a feeling of specialness or uniqueness in regards to independent restaurants.

Read more: Report: Consumers prefer independent restaurants over chains

News

This article discusses three different technology tools that can be used to train younger, newer employees in order to engage them. This first is micro-learning, which is using mini training sessions in particular skills. The second is gamification, which is adding gaming components to training and learning. The third is augmented reality, where technology is used to connect directly to real-world concepts. These three technology tools are trends that more and more companies are using to train employees.

Read more: 3 tech trends in training

News

Recent reports show declines in revenues for fast-casual dining restaurants. Examples of fast-casual dining include Panera Bread, Co., Chipotle, and Habit. Fast-casual dining has been popular in recent years as alternatives to traditional fast food restaurants. However, recent improvements to traditional fast food menus have siphoned off customers from fast-casual dining. The recent tug of war for revenues demonstrates that while demographic trends change, restaurant chains must continue to adapt to ever changing trends and changes.

Key Takeaways:

  • The fast-casual segment is supposedly a disruptive force in the restaurant industry, pulling consumers away from traditional chains while promising higher quality food and a faster service model.
  • But that disruption doesn’t mean fast-casual chains are immune from all the other issues afflicting the restaurant industry at the moment.
  • In a notably weak period for restaurants, the fast-casual segment was the weakest.

“In the first three months of the year, publicly traded fast-casual chains averaged a same-store sales decline of 1.6 percent.”

Read more: http://www.nrn.com/fast-casual/fast-casual-chains-are-getting-squeezed

Commentary