The baby boomer generation is a generation of convenience. Food became easier to come by with pre-packaged meals and fast restaurant service. However, this also led to a disconnect between people and where their food comes from, and it was easy to get complacent about what you were feeding yourself. Now their kids are turning toward healthier options, and their willing to pay more for them.

With the Internet, we’re exposed to more information at our fingertips than any of our relatives had – even if they worked in a library. We’re no longer ignorant to where our food comes from and what unhealthy food can do to our bodies. Messages of health are firmly imbedded in the minds of millennials and Generation Z, and they’re making choices that reflect that knowledge.

It will be beneficial to business to make sure your menu includes a variety of healthy options to entice these food-savvy young consumers.

Read the full Facebook post here: Can You Guess What Kind of Food Young People Are Willing to Pay For?


There are many new products available for food service in the market that supposedly save time, money, and especially energy, but are all of these green products what they claim to be?

In this article at Nation’s Restaurant News, several food service experts take a look at some of the most technologically advanced equipment in the kitchen and put them to the test!

Read the full article here: Foodservice experts share energy-efficient restaurant trends


While many surveys look at a raise in minimum wage and assume quick service restaurants will cut labor and staff to stay in business, other studies paint a different picture.

A University of Massachusetts-Amherst study analyzed how QSRs can recover their profit margins from increased labor costs by raising prices of the goods sold and experiencing lower turnover.

Another consideration is that raising prices can create less demand, which could pressure staff cuts to maintain profits.

Read the full article here: Could QSRs survive a $15 minimum wage?


Over 25 bars and clubs in Liverpool are experimenting with breathalyzers to prevent customers from getting too drunk.

This is part of an ongoing campaign to prevent drunk drivers and create a safer drinking environment. To help enforce this, workers will be heavily penalized if caught serving more drinks to legally drunk customers.

Read the full article here: Bars to Breathalyze Patrons Before Serving