When you work in the foodservice industry and frequently deal with demanding diners, long shifts and low pay, it can be easy to get burnt out after a while. So how, as a manager or business owner, do you keep your employees motivated and happy? This post from FoodService Director has some tips for keeping employee satisfaction up and promote a strong team environment.

Read the full article here: Keeping Employees Engaged


With so much buzz surrounding the mobile customer experience in the foodservice industry, there has still been some hesitation in restaurants offering mobile payment solutions like Apple Pay. Until recently, that is. This post from Fast Casual explains the shifting perception in mobile wallet options, and how a new transition to credit card chip readers could make the adoption of such services happen even faster.

Restaurant merchants are all trying to find ways to make their customer experience more seamless and well-rounded, and offering mobile ordering payment options is one way to do just that. A number of restaurants chains have embraced online ordering, and have seen great success in its implementation, indicating that customers will likely warm up to mobile payment options as well. But despite the ease with which these services work, there hasn’t been a great *need* for them quite yet. But as the U.S. sees a transition to chip card readers for credit card payments, which force customers to stand and wait for their payment to be authorized and accepted, that need may become more apparent. With mobile payment, their transaction could be taken care of with just one tap, allowing them to get on with their busy days more quickly. For more on this shift, continue reading.

Read the full article here: CONNECT: Restaurants Finally Embracing Mobile Wallets, Ordering


These days, everyone is on mobile – including your diners. And more than just *being* on mobile, they want to be able to *do* everything on mobile, too. So, how do you know how your mobile experience stacks up? According to this post form QSR Web, there are three things that every company must have in order to provide the kind of mobile experience that they customers are looking for. So, if your mobile offerings don’t create intrigue, a sense of urgency, or a seamless overall experience, it might be time to step up your mobile game.

In terms of creating intrigue, you need to be available to your customers via a number of different channels, and reach them with a customized experience on each platform. Creating targeted advertising using beacons and banners also helps. And if you want to create a true sense of urgency and immediacy with your customers, you have to be available to them whenever they want you to be. This could mean offering online ordering, partnering with a delivery service that can get their food to them quickly, or any number of other options. As for creating a seamless experience, using platforms such as Apple Pay, Cover, Seamless, and Google Wallet can help to make your customers’ dining experience faster and easier. For more tips, continue reading.

Read the full article here: CONNECT: Does Your Mobile Experience Offer 3 Crucial Things?


While it’s hard to beat fresh produce, processed potatoes are getting some love on restaurant menus lately. This post from FSR Magazine looks at how frozen Idaho potatoes are growing in popularity among restaurant kitchens for their year-round flavor and versatility. When prepared the right way, they taste just as good as fresher potatoes, and are a more economical option.

Read the full article here: Processed Idaho Potatoes Find a Place on Menus


Anyone who has ever worked in the foodservice industry knows that serving is not an easy job. But as you gain experience as a waiter or waitress, you learn a few tricks of the trade. This post from Shiftgig shares some of the most important tips that a server can learn and follow, including how to offer your opinion to customers and proper etiquette for eating on the job.

Read the full article here: How to Be a Great Server in Any Situation – Part 2