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Even though going green may cost more than conventional items, consumers are willing to pay more for the opportunity; for them it is not an indulgence but a necessity.
Write down where you want to be in one year, three years or five years as a way to better understand where you are headed and how you are going to get there.
The focus on healthy menu attributes, such as grass-fed beef, antibiotic and hormone-free products, etc., seemed to be more prevalent than similar products in the United States.
Refer to the failures of your company's ancestors because there is a lot to learn there.
Keep an eye out for a team member who takes new peers under their wing; you just might have had an excellent trainer under your nose.
A handful of businessmen and women have come up with new concepts specifically to solve restaurant operators' biggest problems.
Restaurants are opting for fully integrated digital menus, which speed up service, educate customers easily and tap into inventory and POS systems.
I can't tell you how many photos from friends I receive of restaurant bar menus that feature gluten-free beer. The photos are sent out of enthusiasm for the gluten-free movement making its way to the beer menus across the country...
Technology in food engineering and processing equipment coupled with better logistics has given companies the ability to specialize.
There are differences between stealth health and promotional health, according to Erica Bohm, VP and director of Strategic Partnerships at Healthy Dining.
Membership in loyalty programs is growing at a rate of 26.7 percent and loyalty programs can increase a brand’s market share by 20 percent.
The FDA established Standards of Identity for many products so that consumers were protected from mislabeled food product. But consumers today are more educated about ingredients.
With the growing popularity of compostable products, they now come in all shapes and sizes to match the diversity of restaurant cuisine, including bowls, plates, hinged containers and more.
Kevin Roberts is an expert in food safety research and training and focuses specifically on overcoming employee barriers to food safety implementation in the commercial foodservice setting.
If you are still on the fence about whether you should provide menu items that are allergen- and/or gluten-free, provide a dish as a limited-time-offer to see how well it sells.
Mobile tools help your team plan ahead, and when the schedule finds its way to mobile phones, you can kiss the 'I didn’t know' excuse goodbye.
People, products, markets, customers and processes are dynamic and must change in order to adapt and grow.
Millennials expect your website to have more than just your location, hours of operation and phone number; they want to see your menu, reviews, promotions and photos.
Restaurant operators are paying their employees more now than they were last year.
Sixty-one percent of mobile users will simply leave a website that is not optimized for viewing on their device and will move on to competition.
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