As 2017 continues, there will be many questions about the food industry in the upcoming months, and many questions about labor and employment regarding women and minorities specifically. What affect will changes in Federal agencies and programs have on women in the workplace? Will women be able to find jobs in restaurants? Will their job
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February/March Restaurant Marketing Ideas for Promotions
Valentine’s Day is, even in these rocky times for restaurants, the biggest day for dining out all year. While you’re focused on making sure customers choose your restaurant for the special holiday over your competitors, don’t lose sight of the other days worthy of marketing promotions that pack a punch. To help drive customer traffic
How to Maintain Consistency in Your Restaurant Food, Service, and Atmosphere
It’s important for restaurant managers and owners to be able to pinpoint where things need to improve in their restaurant. Often, when the food, the service, or the atmosphere suffers inexplicably, it’s a case of inconsistency. This has probably been apparent to you as a restaurant guest yourself! You decide to make a second (or
Building Brand Ambassadors: How to Connect with Online Foodies
It’s not quite the white whale of the restaurant business, but one of the trickier elements of running a successful restaurant in the 21st century is developing a following with online foodies. Many of these consumers write their own blogs, do freelance food reviews, or just have a strong following on different social media platforms.
What’s Your Beef? 20 Cuts of Beef and How They Differ
Ever gone to a steakhouse and been paralyzed by choice between one cut of beef and another, relying simply on price to tell you if what you order is wise and will satisfy? True, finer cuts of meat will tend to be more expensive, but that’s not the only way to know you’ll be getting
Why Your Restaurant Should Get Back to Basics in 2017
There could be a dark storm cloud on the horizon for the restaurant industry. A lot of financial indicators are pointed toward stability, but not pointed towards increased growth for the industry as a whole. The competition among increasing numbers of small franchises and independent restaurants may be leading us into a recession, according to some
Sweet and Savory: 10 Filipino Dishes You Must Try
As with so many nations with long storied histories, Filipino cuisine is a major element of the culture of the Philippines, finding its origins on these Pacific Islands just adjacent to the South China Sea. Thanks to centuries of both trade and colonialism, the foods of the Philippines take on many of the flavor components
Indian Food Glossary: 32 Words to Demystify a Restaurant Menu
One of the great things about the American restaurant scene is that it attracts and incorporates so many foodie cultures from around the world. Depending on your local mix, you could go out and have Ethiopian food one evening, Columbian the next, Korean for lunch, and Indian for dinner. But getting acquainted with a foreign-sounding
Practical Magic: How to Navigate Your Restaurant’s Charitable Giving
Bell ringers. Kids going door to door. Countless envelopes arriving in the mail daily asking for your end of the year donations. Even customers and staff get in on the ask. They all want your charitable donation. They probably all represent excellent causes that deserve your support. But you can’t do it all, can you? With
10 Ways Restaurants Can Prepare for Hurricanes and Nor’easters
Planning out emergency procedures is not exactly one of the fun aspects of your responsibily as a restaurant owner. No one wants to imagine their business (and your staff, and your customers) being in severe danger due to a natural disaster. However, if you’re on or near one of the coasts, hurricane planning needs to
