by Mike Walls, Operations & Beverage It is estimated that around 80 percent of what we perceive as taste comes from smell. The tiny opening in the top of the standard beer can restricts the escape of many of the volatile fruity esters (substance that evaporate quickly at normal temperatures) that brewers and beer … Continue reading The Next Big Thing in Cans is the Size of the Opening
Last week, we shared about how the “better-for-you” restaurant category is gaining a lot of traction in the industry. We explored different superfoods—nutrient-packed, healthy foods—like blueberries, salmon, and edamame. Other common superfoods include tomatoes, dark chocolate, almonds, quinoa, kale, and lentils. Superfoods provide several health benefits including an abundance of vitamins, minerals, antioxidants, and polyphenols. … Continue reading Implementing Superfoods Into Your Menu
Milan is often regarded as the fashion capital of the world. However, every two years, professionals in the hospitality industry flock here to preview innovations in food and beverage. While attending the 2017 HOST show in Milan, Danny and I were able to check out the latest and greatest in restaurant technology and also traverse … Continue reading HOST Milan 2017 and the Best Pizza Dough
In our 30 years of being in the restaurant industry, we’ve discovered many different food trends. While the popularity of some simply fizzles out, there is at least one that keeps proving itself time and time again; and that is healthy eating. Being health-conscious is a concern that crosses over into how we eat. Now … Continue reading The Food Trend That Is Here to Stay
Photo: Janine on Flickr CC by 2.0 Soft-serve, double-scooped on a cone or rolled—how do you like your ice cream? Yes, we said “rolled.” Rolled ice cream is just what it sounds like and it’s becoming very popular here in the U.S. and other countries. Invented in Thailand, this style of ice cream is as … Continue reading Dessert Trend Alert: Rolled Ice Cream is Gaining Popularity
October is known for cool weather, autumn leaves, and yes, pumpkin-spiced everything! But did you know that the month of October is National Seafood Month? As restaurant managers, it may be easy to overlook seafood as a star ingredient while beef or chicken take center stage on the menu. However, seafood serves as a great … Continue reading Sustainable Seafood is a Hot Trend
Marketing and Branding – An ongoing blog by Randy Lopez Yesterday I went to a Starbucks for my morning caffeine-load and went through my usual ordering sequence (honed from years of practice) and waited for my coffee to be prepared. Nothing unusual. Just another routine day interacting with a favorite brand. Once I received … Continue reading Where’s the disconnect?
You may have heard the term, “rebranding” used a lot in business, but the motives behind rebranding are not simple or straightforward. So what exactly is rebranding and why would anyone want to do it, especially after implementing a carefully thought-out business plan in the first place? A company (or in our industry, a restaurant), … Continue reading Is your Restaurant Ready for a Rebrand?
These days more and more people are interested in living a vegetarian or a vegan lifestyle. Sometimes people may identify as being a pescatarian; one who eats only fish. Others may opt for a semi-vegetarian diet and choose to only occasionally eat meat. In other cases, a vegetarian diet may be observed (daily or occasionally) … Continue reading Vegan and Vegetarian Menu Ideas
As we dive into the second half of the year, it is important to consider adopting new food, labor and menu optimization strategies that deliver RESULTS before 2018 approaches. Restaurant Optimization is a process of carefully looking at all areas of one’s operational activities including, BOH and FOH Labor, Productivity, Production Systems, Complexity, Throughput, … Continue reading Start Smart and Finish Strong: Restaurant Optimization