It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. This guide covers important hiring topics for recruiting in a COVID-19 world.
Ready to build a library of images that support your marketing and social media efforts? These 7 quick tips will help you carve out more time for photography in your restaurant or foodservice business.
Data makes the world go ‘round. At least, it’s one of the most crucial tools to help keep restaurants successful. Take a closer look at some of the stats behind popular marketing methods, see what channels make the most sense, and start thinking of creative ways to reach your audience today!
Own or operate a restaurant, c-store or food service business? Check out these seven marketing ideas for your restaurant to attract and retain customers in 2021.
A strategy for getting your smartphone out of your pocket and using it to increase engagement, traffic, and sales for your establishment.
There are many methods, services, and devices you could use to create digital menu boards, just be sure you try this low-cost do-it-yourself solution first.
How do you court busy customers and build sales? Make takeout more convenient and portable with grab-and-go options. Grab-and-go is growing fast due to customer demand for tasty food that’s instantly available.
The foodservice pivot from dine-in to takeout and delivery over the past year created unforeseen realities that will change the industry long into the future—for the better.
Although it’s unclear how much food is wasted in the foodservice industry, a University of Arizona study found that food waste as a percentage of total food used is 9.55% in fast food locations and 3.11% in full-service locations. Every bit of waste avoided is profit to a restaurant’s bottom line.
The foodservice industry is in a state of rapid flux. Beginning in 2015, Americans began spending more money at restaurants than they did in grocery stores. Then the pandemic hit and the way those dollars were being spent changed. Now, for many operators, takeout and delivery stand to become even more important. Other trends that will likely accelerate include mobile ordering, mobile pay, and third-party delivery.
In this episode of the Dennis Knows Food podcast we’re talking about delivery – getting food from point a to point b, from your kitchen to your customers.
Few would dispute that 2020 has been a hellacious year for the foodservice industry. While promises of a vaccine offer hope things will turn around, there’s still a long road to recovery…
The global public health crisis has dealt the hospitality industry one of its greatest challenges yet. What does it mean for the future of restaurants? Has the restaurant experience we know so well disappeared forever?
As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
Locked-down consumers may be craving professionally made meals and restaurant food, but good food isn’t the only thing they like about restaurants, free delivery and meal deals are also in the mix.
Maine’s statewide ban on disposable polystyrene containers takes effect on January 1st, 2021. Joining me to share his thoughts and some insight on the new law is Greg Dugal, Director of Government Affairs for Hospitality Maine.
This episode explores the best way to be found, to be followed and to grow your foodservice business using the internet. That’s content creation, and it’s as important to your digital presence as the food you serve is to your dining room.
To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate the selling points of their ingredients and dishes.
Recent research that establishes “diner personas” can help foodservice operators understand and meet guest expectations.
If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
Cleanliness is vital throughout the restaurant, but there is no section of the house where sanitation needs to be job No. 1 more than the kitchen. The health of your customers, quality of your food, and efficiency of your staff depend on it.
Think salad bars and hot delis are gone for good? Not so fast, says Corinne Shindelar, the founder and former CEO and president of Independent Natural Food Retailers Association.
Our understanding of the coronavirus pandemic has been tumultuous from the initial panic and confusion to the economic turmoil left in its wake… restaurants taking early steps to reopen are tasked with enhancing their sanitation beyond the already-rigorous standards, and technology can play a critical role in those efforts.
A menu is something that says a lot about your restaurant and its specialization, and also plays a significant role in your restaurant’s profitability. Hence, doing a comprehensive restaurant menu analysis is crucial for your restaurant’s success.
Conventional wisdom in the restaurant business is often anything but wise or good for your bottom line. Here are 10 so-called undeniable restaurant truths that could be costing you big money.
