What color will 2017 be? Each year the Pantone Color Institute identifies what they believe to be the “Pantone Color of the Year,” with 2016 being Rose Quartz and Serenity (a dusty pink and a baby blue). They study trends in social media, fashion, consumer products and technology in order to make their annual forecasts. … Continue reading Greenery Meets Restaurant
Many people open restaurants based on their big dreams for sharing their food or their concept with others as well as to turn out a large profit. But as many as 60% of new restaurants that open up fail within the first year and a whopping 80% tank in less than five years, according to … Continue reading How to Recruit an Amazing Restaurant Manager
When you think of McDonald’s service (or any fast food restaurant service for that matter), you may envision a drive-thru window or perhaps ordering your food at the counter. Well, McDonald’s is aiming to change that image! According to Restaurant Business Online, McDonald’s will be expanding kiosk ordering and table service to all of its … Continue reading Table Service at…McDonald’s?
It’s a well-known fact that people eat with their eyes before they get to taste with their mouths. Well-done photography and descriptive menus can really push a customer to choose one dish over another. But what will drive them to keep coming back for more? You might say service, the quality of the food, and … Continue reading Is Your Menu Meeting the Demands of Today’s Consumer?
Recently, we had the opportunity to attend the reTHINK Food Conference and were privy to some new culinary breakthroughs, methods and products. One product totally rocked our world and is poised to change the way we all cook. The product in question? Thrive Culinary Algae Oil. What’s so remarkable about it is that it … Continue reading New Discoveries: Why Thrive Culinary Algae Oil is Awesome
By George Barton, Sr. Beverage Consultant. Let me comment on a few current trends in adult beverage and how to best leverage your teams. Taking the necessary steps can increase incremental beverage sales and as well separate you from that “sea of sameness” in the adult beverage category. What we know: Males are … Continue reading Beverage Trends Tactics
By George Barton, Sr. Beverage Consultant. There is a lot more to controlling food cost in the bar area that one would assume. Are you placing the same focus on food products that are consumed in the bar as those that are consumed in the dining room? Let me explain why you should. … Continue reading Are You In Control? Bar Food Cost Controls
Champaign, Illinois is now the home for your new favorite “third place.” That’s because we just opened up The Hub, a brand new restaurant and sports bar right in the University of Illinois campus area. The Hub features signature cocktails like their Prickly Pear Margaritas and Fighting “Illini” Mojito as well as draft beers. … Continue reading Delicious Eats and Libations at The Hub
A so-called secure scheduling law will take effect July 1, 2017 for Seattle retail, fast food, and full service restaurant businesses. At this time, Seattle and San Francisco are the two cities in the nation to adopt this predictable pay type of law. What are the key factors? The law is meant to provide … Continue reading Seattle Restaurants Face New Challenges on Hiring and Scheduling
Your “Beverage Business Card” “Make it work for you” By George Barton, Sr. Beverage Consultant. How many times have you heard that your “beverage business card” can be demonstrated in how you develop and showcase your back bar. The location of your bar inside your restaurant will generally dictate that every guest will walk by … Continue reading Back Bar Excellence