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BONUS CONTENT - Why Do Restaurants Fail?
By Howard Riell
In the inaugural issue of Restaurant Startup & Growth magazine in February 2004, our magazine challenged the 90% first-year restaurant failure rate that was being passed off as "common knowledge" inside and outside the industry. RS&G conducted its own research, which suggested that the first-year failure rate was closer to 25%. Not great, but not much different than the failure rate in any sector. . . . keep reading
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BONUS CONTENT - How to Influence the Value of Your Restaurant
If I ask you to estimate the value of your house, you might research listings and selling prices of comparable properties in your neighborhood or town. Depending on the current state of the housing market, you might be elated or dismayed over the value of your home compared, let's say, with what you had projected its value would be today three years ago; however, in the latter case I doubt you would say, "I poured my heart and soul into that property, and, the market be damned, I expect to be compensated for it," or "I'm getting divorced, and I need to get enough money to pay my alimony." . . . keep reading
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California Food Handler Card Compliance Deadline Coming Jan. 1
On Jan. 1, health inspectors across the state will begin to enforce one of the most widespread food safety laws to ever hit the restaurant industry. The California Food Handler Card law mandates food handlers who work in a restaurant and prepare, serve or store food must have a California Food Handler Card to work. County health inspectors will begin enforcement on Jan. 1. . . . keep reading
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Bakery cafés see continued growth.
The bakery café segment, which accounts for $5 billion in annual sales and over 3,600 units nationwide, has been able to successfully navigate the middle ground between quick- and-full service restaurants to outpace industry sales and unit growth for each of the past three years. Total bakery café units increased 4.2 percent, and bakery café sales increased 12 percent during those three years. . . . keep reading
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Household income trends during the recession and economic recovery.
Sentier Research today released a report that introduces a new monthly series that will examine trends in the income (before taxes) of American households. The report showed that there has been no recovery in terms of household income, which has continued to decline up through June 2011. The report examined household income trends during the recent recession lasting from December 2007 to June 2009 as well as two full years of the "economic recovery" beginning in June 2009 up through June 2011. . . . keep reading
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Restaurant performance fell this summer.
Dampened by softer sales and traffic levels and continued uncertainty among restaurant operators, the National Restaurant Association's Restaurant Performance Index (RPI) declined for the second consecutive month in August. The RPI -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 99.4 in August, down 0.3 percent from July. . . . keep reading
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'Hold My Bag Please' Advertising Solution
Restaurateurs increasingly wonder about the following: What would make my current customers want to come more often to my restaurant and order a few more dishes and beverages? What would convince potential customers to actually take the step to push the door of my restaurant open? Where can I find an advertising option that can be both inexpensive and really bring me results? . . . keep reading
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Watch and Learn: Chef Demos from SandwichPro
November 28, 2011, Lisle, IL -- At SandwichPro.com, we're always looking for new ways to deliver original, useful content to restaurateurs. That's why we're excited about our "Chef Demo" video gallery, full of great sandwich ideas from the Unilever Food Solutions culinary team. . . . keep reading
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Unilever Food Solutions Announces Inspired Restaurant Makeover Contest Winner
Detroit Resident Awarded $100,000 Prize Package to Help Her Business Thrive
Lisle, Ill., October 3, 2011 -- Unilever Food Solutions North America announced the winner in the company's first-ever Inspired Restaurant Makeover Contest, an online-based competition asking small, independent restaurant operators across the country to demonstrate how Unilever Food Solutions' enhanced service offerings would help their businesses grow. After scouring through hundreds of entries, the brand has selected as its winner Cynthia Krstich, manager of The Coach Sports Grille -- formerly The Coachman restaurant -- in Madison Heights, Mich., just outside of Detroit. . . . keep reading
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ChefTec TT Set for September Release
BOULDER, Colo., August 19, 2011 -- The next major upgrade from Culinary Software Services will be released on September 6, 2011. The increased business building benefits and the ability to keep up with the ever-changing foodservice industry is what customers have come to expect from the industry standard. . . . keep reading
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BONUS CONTENT - How to Create a Winning Restaurant Business Plan
by Joe Erickson
In the story "Alice in Wonderland," the lost protagonist asks the Cheshire Cat, "Would you tell me, please, which way I ought to go from here?" "That depends a good deal on where you want to get to," said the cat. "I don't much care where, so long as I get somewhere," said Alice. "Then it doesn't matter which way you go," said the cat. And so, without a well-conceived business plan, you are not much better off than the hapless heroine in the Lewis Carroll story. . . . keep reading
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Retailing Your Products
Real-life questions from independent operators like you. When starting or growing a restaurant there are really no dumb questions. If you have a question you'd like addressed in "No Dumb Questions", please contact the author at alacartect@aol.com. . . . keep reading
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Construction Budgeting
Real-life questions from independent operators like you. When starting or growing a restaurant there are really no dumb questions. If you have a question you'd like addressed in "No Dumb Questions", please contact the author at alacartect@aol.com. . . . keep reading
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Value and Flavor Trump Healthy Menu Selections, Reports Mintel
In light of US restaurant sales hit hard by the recession, foodservice purveyors tried to maintain sales and attract customers by promoting value, but they did not include healthier dishes with fresh vegetables, fruits and other nutritious ingredients as part of this lineup, according to Mintel. The research firm's study also showed that 41 percent of restaurant-goers think eating healthfully at their favorite eateries is more expensive than not eating healthfully. Meanwhile, 14 percent look . . . keep reading
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Food Trucks Have Staying Power, Says Technomic.
A new study by foodservice research firm Technomic reveals good news for mobile food vehicles, as 91 percent of consumers polled who are familiar with food trucks say they view the trend as having staying power and not a passing fad. Only seven percent of consumers who use mobile food vehicles say they expect their frequency of visits to food trucks to decrease over the next year. "The key for long-term success is getting the non-user to come on board," says Technomic Director Kevin Higar sai . . . keep reading
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Restaurant Industry Outlook Strengthened in June as Restaurant Performance Index Rose Above 100
The National Restaurant Association's Restaurant Performance Index (RPI) rose above 100 in June, representing the sixth time in the last seven months that the RPI stood above 100, signifying some expansion in industry. The RPI stood at 100.6 in June, up 0.8 percent from May's level of 99.9. The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.5 in June -- up 1.4 percent from May's lev . . . keep reading
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FRENCH'S® FOODSERVICE REACHES OUT TO OPERATORS AS BUSINESS PARTNER
CHESTER, NJ (July 13, 2011) -- There are many issues and challenges that operators face every day. As an innovator and industry leader, FRENCH'S® Foodservice strives to be a business partner to restaurant operators by offering a variety of business solutions proven to increase sales and address the heaviest of concerns. . . . keep reading
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Problem of replacing utensils has seen its final days
One of the most common but unnecessary costs that all restaurants incur is the accidental disposal of flatware, ramekins, and other valuable items into the kitchen trash receptacle. For restaurants tired of replacing flatware and ramekins every month, Restaurant Innovations, based in Houston, recently began selling a new product to address the problem. . . . keep reading
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RUBBERMAID COMMERCIAL PRODUCTS SHOWCASES DISHWASHER-SAFE DIGITAL SCALES
Winchester, Va. (May 21, 2011) - Rubbermaid Commercial Products (RCP), the leader in solution-based commercial products, will introduce its new full line of digital scales at the National Restaurant Association Restaurant, Hotel-Motel Show (NRA Show) in Chicago from May 21 -- 24, 2011. The Rubbermaid Scales include both a stainless steel and resin full-size premium model that's dishwasher-safe. . . . keep reading
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Food Handler Program Compliance
The National Restaurant Association's ServSafe® Food Handler Program will offer solutions for California restaurateurs to comply with the recent California Food Handler Card law, or SB 602. Nearly one million restaurant industry employees in the state will need to be in compliance with the law by July 1, 2011. . . . keep reading
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Rising Food Costs Could Mean Higher Costs to Consumers
Food costs are on the rise. As of February, wholesale food prices have risen 3.9 percent, according to the U.S. Labor Department. This was the largest increase since 1974, likely due to rising fuel costs, commodity prices and inclement weather, experts say. . . . keep reading
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Restaurant Industry Outlook Improved in February
Driven by improving same-store sales and customer traffic levels as well as growing optimism among restaurant operators, the outlook for the restaurant industry improved in February. The National Restaurant Association's Restaurant Performance Index stood at 100.7 in February, up 0.4 percent from its January level and represented the fifth time in the last six months that the RPI stood above 100. . . . keep reading
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PHILLIPS OFFERS EVERDAY CRAB CAKE™
WITH $1.99 SUGGESTED DISTRIBUTOR PRICE
Baltimore, MD, March 25, 2011 -- Phillips Foods, Inc. offers the Everyday Crab Cake™ with consistent quality and affordability at a suggested distributor price of $1.99. Phillips' extensive portfolio of crab cake offerings is produced at the company's state-of-the-art Baltimore, MD facility serving as an appealing everyday solution for any menu. . . . keep reading
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New York Food Trucks Form Coalition
The owners of 32 gourmet food trucks in New York City have joined together to form the New York City Food Truck Association, the first group of its kind in the U.S. as the mobile food truck trend continues to sweep the nation. The group even hired its own lobbying firm, Capalino + Co. to assist with faster licensing and obtaining the proper parking and vending permits, the Wall Street Journal reported. The group is also hoping to work with the local government to reduce the amount of time it . . . keep reading
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Consumer Spending on the Rise (April 2011)
Financial analysts say consumer spending is on the rise across the nation, a sign that Americans may be loosening their frugal belt straps. "Consumers have frugality fatigue," according to Bob Bielinski, head of the Restaurant Industry Practice within Corporate Finance at CIT Group Inc., a provider of financing to small businesses and middle market companies. "They're ready to come back and spend some money and restaurants are a very easy way for them to have a little indulgence, but not bre . . . keep reading
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National Restaurant Association Releases KI Award Winners (April 2011)
The National Restaurant Association today announced the recipients of the annual 2011 Kitchen Innovations™ (KI) Award. An independent panel of judges comprised of food facilities consultants, multi-unit executives and design experts selected KI Award recipients for their innovations that provide new solutions to restaurant and foodservice operators. . . . keep reading
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Restaurants Reduce Costs and Increase Efficiency with Compeat Payroll
When restaurant operators think about reducing costs and improving control, payroll is an area that is all too often overlooked. Most restaurant operators outsource their payroll processing without recognizing the efficiency they are sacrificing or higher costs they are incurring. Surprisingly, doing payroll in-house is far easier than most operators realize and an in-house payroll approach reduces costs and significantly increases efficiency. . . . keep reading
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MENU MAKEOVER - The Creative Process:
Wing Central, Ellensburg & Seattle, Washington
This isn't always true but it is mostly true, and from the standpoint of you and your restaurant, you will want to keep in mind the three most important words in brand marketing when making design choices: "Is this us?" Because while there are a lot of styles and creative design for any restaurant, there are often only a few designs that will work best to represent your brand. . . . keep reading
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Zagat Study Analyzes, Wi-Fi, Texting, Atmosphere and More.
Diners prefer quieter, green-focused restaurants where other customers refrain from texting, but are still open to picture-taking and higher-end, pricier establishments, according to Zagat's 2011 America's Top Restaurants guide, which surveyed more than 153,000 diners and includes ratings and reviews of the 1,552 top restaurants across the country. As restaurants offer free Wi-Fi to customers, 60 percent of surveyors feel restaurants should restrict the length patrons can linger at tables du . . . keep reading
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Small plates continue to boost restaurant sales, diner experience.
While the concept of offering an extended list of appetizers, sharable plates, and other smaller portions in the form of "small plates," isn't new by any means, the trend has continued among restaurants of all sizes. These sharable plates not only allow restaurants to build their profit margins on food sales, they also offer options for creativity, both for the chefs and the consumers. "Small plates offer chefs and consumers the chance to try something new without going too far out of cost c . . . keep reading
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Service charge labels on prix fixe menus debated.
When using prix fixe menus, rolling high service charges into a single menu price may help offset consumer backlash against those perceived "hidden" charges, according to a new study from the Cornell Center for Hospitality Research. "Many U.S. restaurants use the prix fixe approach, particularly for special tasting menus and holiday meals," said Shuo and Michael Wang, co-authors of the report. "What we wanted to know is whether those restaurants should present their service charges as a sepa . . . keep reading
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Restaurant industry outlook improved at the end of the third quarter last year.
Restaurant economics improved toward the end of 2009, largely driven by improving same-store sales and customer traffic levels, according to the National Restaurant Association. The Association's Restaurant Performance Index (RPI) -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 100.3 in September, an increase of almost a percentage compared to the summer months. This was the first time the RPI reached above 100 in five months- an op . . . keep reading
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COCA-COLA FREESTYLE® LAUNCHES INTERACTIVE MOBILE APP
PUSH! + Play mobile app allows guests to locate Coca-Cola Freestyle machines. ATLANTA, February 28, 2011 -- Taking part in the ultimate beverage experience just got easier for Coca-Cola Freestyle® fans thanks to a new mobile app that allows guests to find the nearest Coca-Cola Freestyle dispenser and interact with more than 100 Coca-Cola brands. PUSH! + Play is available free in the iTunes App Store for anyone looking to enjoy the magic of Coca-Cola Freestyle. . . . keep reading
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Americans to Dine out More in 2011 but Check Averages Decline (February 2011)
This year will see 2011 even lower check prices by U.S. diners, although they may choose to dine out more frequently, according to a new study by AlixPartners, a global business-advisory firm. According to the December survey, consumers say they expect to spend 5 percent less per meal at restaurants this year -- an average of $12.90 per meal versus the $13.60 spent per meal over the last 12 months. In addition, 11 percent say they expect to spend just $5 or less per meal in 2011, up from 6 pe . . . keep reading
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Restaurant Sales Expected To Grow This Year, Technomic Says (February 2011)
All restaurant segments should see nominal growth this year, with the best numbers in three years, according to Chicago-based research firm Technomic. U.S. foodservice sales are expected to increase 1.6 this year without factoring in menu price inflation (figured at about 2 percent for 2011). The educational sector would lead the pack at a growth of 3 percent, followed by retail foodservice outlets and healthcare, according to Technomic. Business and Industry would remain flat, while restaur . . . keep reading
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Using the Small Business Tax Reform (February 2011)
There are a variety of ways to use the Small Business Reform Act to your advantage as a restaurant. • Use conventional tax planning methods. Tax experts say restaurants accelerate deductions by keeping up on their bookkeeping and settling debts, and should continue reporting their taxes as they have because of the extension of the Bush tax cuts through 2012. • Delay end-of-year billing. Deferring income until the following year will help offset the current year's expenses, but if you . . . keep reading
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Consumers Brace for Rising Costs Passed to Them (February 2011)
Still coping with shaky economy, supermarkets and restaurants are reluctant to raise prices, but find they may have to do so, according to The NPD Group. As food commodity and transportation costs continue to rise, consumers are bracing to pay more for their food in 2011, both at the grocery and restaurant levels. According to NPD research, historically consumers have never let food costs rise faster than their incomes and have managed their food spending accordingly, whether choosing to eat . . . keep reading
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Computer Hackers Target Restaurants, Trustwave says (February 2011)
Restaurants and other foodservice operators may be at greater risk for computer hackers than other businesses, according to a report by Trustwave, a security firm. Foodservice companies represented just over half of the 220-plus data system breaches researched in the 2011 Global Security Report. Those that had breaches were mainly small, multi-unit operators with up to five locations, and credit card fraud seemed to be the biggest culprit. Hackers also seem to target insecure online logi . . . keep reading
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Craft Beers Continue to Gain Popularity (February 2011)
While spirits barely edged out beer as the most popular alcoholic beverage enjoyed by consumers between 2009 and 2010, the bubbly drink still continues to gain ground in sales, according to Mintel. Domestic beer remains the clear favorite, but consumers are trying craft beers more often than ever before. Only a modest percentage of beer drinkers (13 percent) say they prefer domestic craft or microbrew beers (compared to 43 percent for domestic and 22 percent for imported), but an impressive . . . keep reading
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For Casual Dining Restaurants Value is Key, Technomic Says (February 2011)
Even as consumers are expected to spend more this year than the last couple years, finding a good value is still of utmost importance, according to Chicago-based research firm Technomic. Casual dining restaurants, which account for more than one third of total U.S. restaurant industry sales, battled soft same-store sales figures over the past two years as consumers switched to lower priced, fast-casual competitors and prepared more meals at home. "Consumers have become very adept at gett . . . keep reading
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Breakfast Sales Slow Down (February 2011)
Technomic released the 10 top breakfast items as part of its MenuMonitor report. Below were the findings in order of top-ranked favorites: 1. Pizza 2. Scrambled Eggs 3. Bagel 4. Specialty Breakfast Starch 5. Egg/Egg & Cheese Sandwich 6. Oatmeal 7. Ham, Egg & Cheese Sandwich 8. Specialty Omelet 9. French Toast 10. Sausage Biscuit/Sandwich Just last year in the summer, the NPD Group, another market research firm pegged breakfast as the most important meal of the day for " . . . keep reading
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Bar-Centric Dining (February 2011)
Restaurants across the country are finding that creating opportunities for customers to dine in the bar can reap bigger profits thanks to boosted alcohol sales and create a stronger group of regulars thanks to a more intimate relationship with staff. Bars are no longer used as waiting areas for customers to have a drink before going to their table. Nowadays, many belly up to the bar for both a cocktail and a meal. And, restaurant designers are expanding the front bar area to include more hi- . . . keep reading
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Restaurants Use iPads for Wine, Food Menus (February 2011)
Growing numbers of high-end restaurants and bars are using iPads to showcase their wine menus, and in some cases, their food menus as well. In fact, says Darren Tristano, executive vice president of Chicago-based research firm Technomic, the Apple-based technology will continue to increase, including as a method of ordering. Chicago Cut steakhouse in Chicago, which opened late last year, purchased the iPads to use as wine lists, listing the price, age, varietal and tasting notes for each of . . . keep reading
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Kitchen Size Matters: The Gruene Door, New Braunfels, Texas
Almost every owner/manager interviewed for "What Our says the one thing they would like to do differently is make their kitchen area twice as large. Can you imagine, however, building your dream restaurant and having the kitchen/bar area twice the size of the dining room? Michael and Debbie Flume's accountant couldn't imagine it either, or at least affording it, based on that ratio, so Michael, a commercial developer, went back to the drawing board and in so doing cut ties with a local res . . . keep reading
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WIN $1,000 in the A.1. DON'T MAKE 'EM WAIT CHALLENGE
GLENVIEW, IL(January 05, 2011) When operators satisfy customers by keeping A.1. Steak Sauce on their tables, they have a chance to win $1,000 for their restaurant in the A.1. Don't Make 'Em Wait Challenge. The 2010 challenge has recently been renewed through 2011. Operators participating for the first time can enroll for their chance to win at www.TableTopA1.com through November 04, 2011. Participants in the 2010 challenge will be automatically re-enrolled for the coming year. . . . keep reading
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California Leads the Way in Calorie Count Menu-Labeling (January 2011)
Since a long-anticipated law went into effect Jan. 1, dozens of restaurants throughout California with 20 or more locations, including McDonald's, California Pizza Kitchen, IHOP, Fuddruckers and other large-scale chains, have had to post calorie information for menu items on visible menu boards or tableside menu books. . . . keep reading
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OpenTable Diners Rank their Favorite Restaurants (January 2011)
OpenTable, Inc., an online, restaurant reservation system announced the winners of its 2010 Diners' Choice awards for Best Overall restaurants. California restaurants topped the list, which was derived from more than 7 million reviews submitted by OpenTable diners for more than 15,000 restaurants across the country. . . . keep reading
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Restaurant Association Outlines New Year Menu Trends (January 2011)
The National Restaurant Association's "What's Hot" survey of more than 1,500 professional chefs -- members of the American Culinary Federation (ACF) -- reveals that local and hyper-local sourcing, healthy children's meals, sustainable seafood, and gluten-free cuisine will be among the hottest trends on restaurant menus in 2011. In addition, mobile food trucks and pop-up restaurants will top the list of operational trends this year, the report said. . . . keep reading
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Restaurant Visits with Kids Increasing, NPD Says (January 2011)
Restaurant visits from families or parties with kids increased this past summer after three years of traffic declines, according to market research company The NPD Group. NPD's foodservice market research reported that visits by parties with kids increased by 1 percent overall in the quarter ending August 2010 versus the same quarter a year ago. . . . keep reading
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Consumer Credit Card Spending At Restaurants and Bars Grows (January 2011)
Consumers continue to dine out, however, they're doing so with discount in hand or when responding to promotions at restaurants. Transactions in restaurants and bars in October grew by 12.6 percent -- slightly down from 12.7 percent in September. The average ticket price for the sector decreased 2.7 percent in October, according to the "SpendTrend" report, First Data found that card spending slowed across multiple sectors with a same-store dollar volume growth at 6.7 percent in October, down from 7.6 percent from the previous month. . . . keep reading
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Restaurant Traffic Slower than Population Growth Next Decade, Reports NPD (January 2011)
"The aging effect on the restaurant industry will be slightly negative because of aging Baby Boomers," said Bonnie Riggs, NPD's restaurant industry analyst and author of the report, A Look into the Future of Foodservice. "A greater share of visits will source to those 50 years and older in 2019, but as consumers age they become less frequent restaurant users. This means the restaurant industry will have heavier dependence on lighter buyers." . . . keep reading
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November 2010 New Restaurant Units by State (Most Recent Data as of February 2011)
The restaurant business is dynamic and forever changing. As a startup restaurateur you are part of a growth business, which is dramatically illustrated by the figures on this map and in the statistics listed below. Every day hundreds of new restaurant operations open and become vital parts of not only their local communities but an important element of the entire nation's economy. Your startup offers customers a valuable service while it creates employment for others, and independence for you an . . . keep reading
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National Restaurant Association Praises Final Passage of Bipartisan Tax Agreement
"The National Restaurant Association believes this tax agreement is vital to economic recovery, and we commend the White House and bipartisan Congressional leaders for moving this compromise package," said Scott DeFife, Executive Vice-President for Policy and Government Affairs. "The bill will provide certainty for the next couple of years that both encourages business investment and allows consumers to keep more of their income, which will help spur more economic activity." . . . keep reading
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Kendall College School of Culinary Arts students win Chicago F.I.T. cookoff.
A student team from the Kendall College School of Culinary Arts took first place in the Building a Healthier Chicago F.I.T. (Fresh Innovative and Tasty) Cooking Competition hosted by Windy City Professional Culinarians, a chapter of the American Culinary Federation, Inc., at the Union League Club earlier this month. The team of Drew D. Larson, Jennifer A. Heringhausen and Mark M. Sabbe impressed judges with their entry of a vegetarian Niçoise salad with pan-seared tofu and sautéed polent . . . keep reading
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OpenTable going strong.
OpenTable, a provider of free, online reservations for diners and guest management systems for restaurants, announced record marks as of late, with revenues up 37 percent to $22.5 million and more than 5 million diners seated via reservations booked on its mobile applications. Net profits rose a whopping 273 percent to $2.6 million. The company also estimated that diners using its mobile applications have generated more than $250 million in revenue for its restaurant partners. Since the comp . . . keep reading
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Facebook deals program promotes restaurants.
Facebook Inc. unveiled its newest feature, Deals, which will deliver promotions from more than 20 companies and organizations, including McDonald's and Chipotle, to potential customers when they are near the stores. The company also added features that make it easier for users to share their location and sort friends using mobile devices. The Deals tool will attempt to make money from retailers eager to reach social networking users when they're nearby and most likely to make a purchase. . . . keep reading
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Zagat restaurant study analyzes, wi-fi, texting, atmosphere and more.
Diners prefer quieter, green-focused restaurants where other customers refrain from texting, but are still open to picture-taking and higher-end, pricier establishments, according to Zagat's 2011 America's Top Restaurants guide, which surveyed more than 153,000 diners and includes ratings and reviews of the 1,552 top restaurants across the country. As restaurants offer free Wi-Fi to customers, 60 percent of surveyors feel restaurants should restrict the length patrons can linger at tables du . . . keep reading
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Technomic finds disconnect between health and indulgent eating.
Consumers want healthier menu items, but only about a quarter of them actively consider nutrition when dining out, according to new research from Tehnomic "There is often a disconnect between consumers' intentions and their actions," said Darren Tristano, executive vice president. "Many consumers are actually making substantial changes to their overall habits, even basing which restaurants they frequent in part based on their impressions of the healthfulness of the brands. However, as many . . . keep reading
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Small plates continue to boost restaurant sales, diner experience.
While the concept of offering an extended list of appetizers, sharable plates, and other smaller portions in the form of "small plates," isn't new by any means, the trend has continued among restaurants of all sizes. These sharable plates not only allow restaurants to build their profit margins on food sales, they also offer options for creativity, both for the chefs and the consumers. "Small plates offer chefs and consumers the chance to try something new without going too far out of cost c . . . keep reading
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Chefs can cook lower-calorie meals, study says.
Chefs and restaurants can help with the growing obesity epidemic -- by producing more low-calorie meals, according to a research from Penn State University. The study, which surveyed chefs, restaurant owners, and other culinary professionals nationwide, found that 72 percent of the 432 respondents said they could perceivably trim off 10 percent of the calories in meals without customers noticing differences in taste. About 21 percent said they could trim off even more, at least 25 percen . . . keep reading
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Service charge labels on prix fixe menus debated.
When using prix fixe menus, rolling high service charges into a single menu price may help offset consumer backlash against those perceived "hidden" charges, according to a new study from the Cornell Center for Hospitality Research. "Many U.S. restaurants use the prix fixe approach, particularly for special tasting menus and holiday meals," said Shuo and Michael Wang, co-authors of the report. "What we wanted to know is whether those restaurants should present their service charges as a sepa . . . keep reading
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Greenbuild attracts more architects than foodservice professionals.
Leadership in Environmental and Energy Design's Greenbuild 2010 International Forum in Chicago brought plenty of global green building leaders together, but restaurant and foodservice industry professionals were still the minority attendees. The expo, which took place Nov. 17-19, 2010, covered various topics of efficient design and building construction. In the foodservice arena, the expo held a few seminars, one on waste management and composting for restaurants, but that was about it. Noth . . . keep reading
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Restaurant industry outlook improved at the end of the third quarter last year.
Restaurant economics improved toward the end of 2009, largely driven by improving same-store sales and customer traffic levels, according to the National Restaurant Association. The Association's Restaurant Performance Index (RPI) -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry -- stood at 100.3 in September, an increase of almost a percentage compared to the summer months. This was the first time the RPI reached above 100 in five months- an op . . . keep reading
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Restaurant Traffic Slower than Population Growth Next Decade, Reports NPD
Visits to U.S. restaurants are forecasted to grow less than the country's population, according to a report by The NPD Group, a market research firm. "The aging effect on the restaurant industry will be slightly negative because of aging Baby Boomers," said Bonnie Riggs, NPD's restaurant industry analyst and author of the report, A Look into the Future of Foodservice. "A greater share of visits will source to those 50 years and older in 2019, but as consumers age they become less frequent re . . . keep reading
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PHILLIPS INTRODUCES AUTHENTIC VEGETARIAN DIM SUM TO STEVE PHILLIPS WORLD CUISINE™ PRODUCT LINE
Baltimore, MD, September 21, 2010 -- Phillips Foods, Inc. brings Steve Phillips' passion for food and culture into an expanded line of authentic Asian appetizers. New to the Steve Phillips World Cuisine™ product line are two vegetarian dim sum varieties: Vegetarian Shiitake Mushroom Pot Stickers and Vegetarian Roasted Red Pepper Spring Rolls. Handmade in Asia by Asian Chefs, the Steve Phillips World Cuisine™ product line showcases the freshest local ingredients to deliver authentic Asian flavo . . . keep reading
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RATIONAL caters to foodservice consultants with array of support resources
As operator needs broaden, consultants require increasing support from vendors. 08.27.2010 -- SCHAUMBURG, Ill. -- As the universe of foodservice operations has grown to include amusement parks, supermarkets, gas stations, hospitals and other non-traditional venues*, pressure has fallen on consultants to understand and offer an increasingly diverse array of equipment. RATIONAL, manufacturer of the highly intuitive SelfCooking Center®, simplifies the planning and sales process for consultan . . . keep reading
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June 2010 New Restaurant Units by State (Most Recent Data as of September 2010)
The restaurant business is dynamic and forever changing. As a startup restaurateur you are part of a growth business, which is dramatically illustrated by the figures on this map and in the statistics listed below. Every day hundreds of new restaurant operations open and become vital parts of not only their local communities but an important element of the entire nation's economy. Your startup offers customers a valuable service while it creates employment for others, and independence for you an . . . keep reading
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New Rules for Gift Cards
There are new rules for gift cards of which you should be aware. To see what the Federal Reserve System is telling consumers about new protections available to them, click here. . . . keep reading
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Consumer Spending Down
September 2010) The U.S. isn't falling back into recession, but growth has been disappointing, according to economists. The unemployment rate remains high, hovering around 10 percent, while two important indicators, monthly retail sales and consumer inflation, remained flat. This summer, consumer sentiment stood at 68.5 percent, down about 1 percent since the previous July. Businesses have scaled back on their hires until they see increases in consumer demand, but consumers have scaled back on . . . keep reading
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Consumers Look for Take-Out, Retail Options at Restaurants
More consumers are seeking out restaurants with sophisticated take-out or retail options that offer cooked entrees to go, along with fresh cheeses, breads, charcuterie, and other grocery-type items but in a more artisan vein, and items that can't easily be made at home. According to . . . keep reading
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Consumers Using Social Media Skews Younger, Equal Among Genders
(September 2010) A study from M/A/R/C Research surveying more than 10,000 U.S. consumers who had dined at one or more quick-serve restaurants during the past month (including burgers, chicken, Mexican food, pizza, sandwiches and/or seafood), found that 1/3 of fast-food diners didn't use any social networking sites, but this group included patrons over the age 54. Among younger, social media users, 59 percent reported using Facebook, followed by YouTube (22 percent), MySpace (20 percent) . . . keep reading
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Vegetarianism is the New Health
(September 2010) Restaurants are adding more healthful items to their menus, according to research from Mintel. The Chicago-based market research firm indicated that the number of menu items labeled as "healthy" in restaurants increased 65 percent, according to the latest findings. The study also found the number of menu items featuring fruits or vegetables increased 10 percent between 2007 and earlier this year. One standout -- menu items labeled as vegetarian have increased 12 percent during t . . . keep reading
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Salmonella-Tainted Egg Recalls Spur Federal Action
(September 2010) The U.S. Senate has been working on a passing a bill designed to make food safety standards stricter at farms and production facilities across the industry. This comes on the heels of a massive egg recall -- roughly half a billion eggs suspected of being tainted with salmonella after the U.S. Center for Disease Control and Prevention noted a signs of an outbreak. A large part of the bill involves providing the Federal Drug Administration more with more resources to step up inspe . . . keep reading
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Food Prices Continue to Escalate
(September 2010) The restaurant industry may experience modest food inflation, according to analysts at Morgan Stanley. This news comes on the heels of commodity prices at their lowest for the past year or so, just as profit margins were beginning to bounce back. The Morgan Stanley Restaurant Commodity Index increased 10.2 percent this summer, compared to a favorable 15-percent decline in 2009. The New York-based investment group determines these figures based on such foods as chicken bre . . . keep reading
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Over 90% of Customers Benefit Significantly from Compeat
Compeat Restaurant Management Systems, a leading provider of restaurant management and accounting software, surveyed their entire customer base to discover where their customers have benefited as a result of implementing Compeat. Nine key areas of possible benefit were identified and customers were asked to rate their experience. Over 90% of the respondents reported significant benefits in multiple areas related to reduction in food and beverage costs, reduction in labor requirements, and gain . . . keep reading
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Tyson Food Service Named as Top-Performing Manufacturer In FoodservicElite® Study for Seventh Straight Year
SPRINGDALE, Ark. (September 2010) -- Tyson Food Service has been named by operators as the top-performing manufacturer for the seventh consecutive year in the nationwide FoodservicElite® Industry Ranking study, conducted by Cognitio, LLC and Kantar Retail. The study identifies Elite manufacturers as evaluated by their trading partners and analyzes the manufacturers' best-practice behaviors. Tyson Food Service achieved strong ratings based on its ability to help operators manage their over . . . keep reading
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PRODUCTS -- Mother Helps Re-Brand Sweet'N Low With "A Moment of Sweetness" (August 2010)
NEW YORK, August 24, 2010 -- Cumberland Packing Corp. has tasked creative agency Mother New York with reintroducing Sweet'N Low to America by reminding people of the brand's long history and tradition by playing up its iconic name, packaging and its most memorable color. The campaign, which includes print, outdoor and digital, will run nationally throughout 2010. "We wanted to show Sweet'N Low's heritage in a fresh, interesting way," commented Linus Karlsson and Paul Malmstrom, Partners/E . . . keep reading
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Sysco Corporation to Sponsor Share Our Strength's Great American Dine Out(R), September 19-25, 2010
Sysco Corporation (NYSE:SYY) is proud to announce its sponsorship of Share Our Strength's Great American Dine Out(R), a week-long national restaurant event in cities across the United States. From September 19-25, 2010, thousands of restaurants will join together in raising funds to support No Kid Hungry(TM), Share Our Strength's(R) national campaign to end childhood hunger in America by 2015. Through the Great American Dine Out, Share Our Strength is working with state, community a . . . keep reading
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New Federal Rules for Gift Cards (August 2010)
New rules involving the sale of pre-paid gift cards and incentive offers went into effect last month as a result of federal legislation adopted earlier this year. The legislation, which affects gift cards sold or issued on or after August 22, limits expiration dates and dormancy fees, for one. The new rules state that gift cards must remain effective for at least five years from the purchase date, and this includes any additional monies added to the card at a later date, according to the Nation . . . keep reading
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What is Ready Ping?
Restaurants and hotels are among the top businesses using this new, web-based technology, which notifies customers waiting for tables or take-out when they're table or order is ready through text messaging their mobile phones. As a web-based program, the software also costs less because it doesn't require major hardware or software installation, works on any computer or mobile phone, and it requires little equipment. Ready Ping has offered restaurants an alternative to pager systems, whic . . . keep reading
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Salmonella-Tainted Egg Recalls Spur Federal Action (August 2010)
The U.S. Senate has been working on a passing a bill designed to make food safety standards stricter at farms and production facilities across the industry. This comes on the heels of a massive egg recall -- roughly half a billion eggs suspected of being tainted with salmonella after the U.S. Center for Disease Control and Prevention noted a signs of an outbreak. A large part of the bill involves providing the Federal Drug Administration more with more resources to step up inspections and allow . . . keep reading
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PRODUCTS: Tyson® Red Label™ Hot 'N Spicy Breaded Filets and Patties: Delivering the Heat Customers Crave
SPRINGDALE, Ark. (August 2010) --Spicy chicken sandwiches are hot. With Americans eating hundreds of millions of spicy chicken sandwiches each year1, operators can get their share of this hot category with Tyson® Red Label™ Hot 'N Spicy Breaded Filets and Patties. Adding a spicy chicken sandwich to a sandwich program provides operators with the opportunity to boost overall sandwich sales. Or, if they already have a spicy chicken sandwich, switching to Tyson® Red Label Hot 'N Spicy Fi . . . keep reading
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PRODUCTS -- Bonici® Chicken Breast Strips Offer Versatility and Flavor (July 2010)
SPRINGDALE, Ark. (July 2010)--Chicken is the fastest growing pizza protein topping in commercial foodservice.1 The Bonici ® pizza brand from Tyson Food Service features high-quality, versatile Bonici Chicken Breast Strips that allow operators to capitalize on the popularity of chicken pizza. Developed specifically for pizza ovens, Bonici Chicken Breast Strips were made to withstand high heat without drying out. The savory roasted chicken flavor offers flexibility for a variety of menu applicatio . . . keep reading
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IT'S THE ENVIRONMENT -- It's Good to be Green: How to Have an Environmentally Friendly Restaurant
Your top five New Year's resolutions for your startup restaurant this year might include cutting costs, improving staff morale and productivity, increasing customer loyalty, expanding your customer base, and generating good publicity. Chances are, adopting environmentally friendly business practices -- aka "Going Green" -- probably isn't anywhere near the top of your list, even if you consider yourself an environmentally friendly guy or gal. When you're in the startup phase your focus i . . . keep reading
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IT'S THE ENVIRONMENT -- Ten Ways to Go Green and Reduce Your Utility
Costs
It's impossible to pick up any magazine or newspaper without reading about businesses going green. "Green" has come to mean a business practice that is compatible with the environment. Your restaurant might already be a model of environmental best practices, or you may think that "green" restaurants are for tree huggers dishing out only granola, tofu and organic juices. What you may not have realized is that quite often green practices offer more than an opportunity to be kind to Mot . . . keep reading
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A La Carte Foodservice Consulting Group Announces Newest Consulting Associate (July 2010)
HOUSTON (July 23, 2010) Chris Tripoli, president of A La Carte Foodservice Consulting Group, is pleased to announce the appointment of Denver-based Gene Gunn as the company's newest hospitality consulting associate. Gunn, a native of Nashville, Tennessee, is a 30-year veteran of the restaurant and club industry. Early in his career, Gunn cofounded the popular '60s-themed club Studebaker's of America, which he grew to 19 company-owned units in addition to six franchised opera . . . keep reading
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Help a Cancer-stricken Chef Pay His Medical Bills
(RALEIGH, July 25, 2010) This appeared in the Raleigh News-Observer on July 25, 2010, written by contributor Andrea Weigl. I thought I'd pass it along to this community: A sad e-mail from Holly and Hamid Mohajer, who own Mo's Diner in downtown Raleigh. "Hamid has been diagnosed with Stage IV Lung Cancer. It has spread to his spine, and most other bones in his body. He has not worked at the restaurant in some time and he has been going to daily medical appointments. Holly has been cooking . . . keep reading
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Georgia Restaurant Asssociation to Hold Media Training Seminar
ATLANTA (July 22, 2010)--The Georgia Restaurant Association will host a "Media Training and Crisis Management" seminar on August 3 as a part of its Institute for Professional Development series. Led by foodservice public relations expert, Ellen Hartman, APR, Fellow PRSA and president of Fitzgerald+CO PR, the session aims to train restaurateurs in communicating with the media, specifically within crisis situations. The seminar will be held from 2 p.m. to 4 p.m. at Pricci, located at 500 Ph . . . keep reading
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CRA to present an 'All-Star Lineup' at 2010 Western Foodservice & Hospitality Expo
(SACRAMENTO, July 22, 2010) -- The California Restaurant Association is proud to announce its expanded presence at the 2010 Western Foodservice & Hospitality Expo at the Los Angeles Convention Center Aug. 14-16. The association will have three booths on the convention floor, each highlighting the strength of the restaurant industry and the value of CRA membership. The CRA also will host an All-Star Lineup of industry experts who will speak on a variety of issues confronting the industry, such di . . . keep reading
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New Dawn of Information Research: Social Media Alerts. Watch out Google.
Since introducing its social radar alerts, Infegy, the developer of Social Radar, stands to become the next Google for all things social media-related. The real-time social email alerts are available as both a standalone service or as an add-on to its already growing Social Radar analytics platform for enterprise customers. Social Radar is an application that collects data from various social media platforms related to a single subject. Concerned how people perceive your restaurant? As a subscri . . . keep reading
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MENU MAKEOVER -- Brick Oven, Topeka, Kansas: Constant Fine-Tuning May Be Required
While many operators experience only a slight drop in the number of guests, they can experience a dramatic drop in entrée sales. That hurts the restaurant because their entire overhead is caught up in the entrées and sandwiches. So rather than having appetizers and desserts as add-on items, they're suddenly faced with appetizers and desserts being their only sales to many customers. And most savvy operators know that appetizers and desserts are set up as incremental sales, n . . . keep reading
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Win $1,000 in the A.1 Don't Make 'Em Wait Challenge. (July 2010)
GLENVIEW, IL (July 22, 2010) When operators put A.1. on their tables, they have a chance to win $1,000 in the A.1. Don't Make 'Em Wait Challenge. The challenge is on now, and operators can enroll at www.TableTopA1.com through November 12, 2010, for their chance to win. Two operators will be randomly drawn each week through December 12, 2010. A secret diner will visit the selected establishments to confirm that they meet table-topping guidelines. After verification, winners will be contac . . . keep reading
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PRODUCTS & SERVICES/FOOD -- Easy Access to Dessert Tools from Kraft Foodservice (July 2010)
Now operators can make the most of dessert sales with the click of a button. Visit www.kraftfoodservice.com/desserts and get access to consumer insights, menu tips and profit building tools to help increase sales. The new Dessert Essentials site is organized for operator ease, with user friendly formatting and quick read copy. The new site also includes a product news center and two web pages dedicated to OREO -- America's Favorite Cookie. For traditional OREO dessert applicati . . . keep reading
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PRODUCTS & SERVICES -- Make Ethic Dishes with Borden Magnolia Sweetened Condensed and Evaporated Milk
ORRVILLE, Ohio (July 22, 2010)--Give ethnic dishes the authentic flavor patrons crave by using Borden Magnolia Sweetened Condensed and Evaporated Milk. Ideal for ethnic menu specialties, Magnolia Sweetened Condensed Milk is perfect for the sweet Hispanic palette, while Magnolia Evaporated Milk adds depth across all dayparts, producing creamier soups, dips and specialty drinks. Magnolia has a strong heritage of nearly 50 years and has become an ethnic favorite. Trust consistent performance . . . keep reading
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PRODUCTS & SERVICES -- Introducing UNCLE BEN'S® Flavored Brown Rice (July 2010)
RANCHO DOMINGUEZ, Calif. (July 2010)-- With America's heightened desire to eat smart, UNCLE BEN'S® Flavored Brown Rice is a great way to make sure customers are getting their whole grains. These new great kid-friendly mixes are a smart addition to any meal, made with 100 percent whole grain brown rice and natural flavors and colors. "While keeping kids healthy is our number one priority, we are also committed to kids' taste buds. These flavored rice mixes are not only a healthy option for . . . keep reading
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MENU MAKEOVER -- A Recession-Proof Menu: Minor Changes Can Boost Sales
Mark Laux
Cash is king. And in a down market, getting people in the door is more than half the battle. What's happening to most full-service restaurants is that people are trading down for meals away from home, and, sadly, that means more meals at home or at limited-service restaurants. To combat this trend, independent restaurants need to do some serious work on their menu offerings. Click here to read this article... . . . keep reading
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MENU MAKEOVER -- Above-Board Service: 2Pauls Restaurant of Lafayette, Louisiana
Mark Laux
Lately more than half the calls I get are from limited-service restaurants wanting help with their menu boards. I've developed, coached, cajoled, helped and otherwise kibitzed on more than 100 restaurant menu boards in my career. And while the great majority of my projects in the past have been hand-held menus, that trend is changing rapidly. At the current moment, I have more than a dozen menus in various stages of development on my desk, and all but a few are menu boards. So here then i . . . keep reading
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RESTAURANT TRENDS -- More Consumers Dining Out, Research Says
More consumers are dining out these days, and want to increase their meals away from home, according to results from a study conducted by Market Force Information. The research firm reported that 25 percent of the 4,600 respondents indicated that they plan to eat out more often during the next three months compared to the previous three months. This figure compares to a meager 5 percent reported by consumers in December 2009. Back then, 52 percent of consumers reported eating out less at th . . . keep reading
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New Payment Processing Regulations to Affect Restaurants
Identity theft and credit card fraud have become growing concerns among restaurant operators. With easier access to online information, social security numbers and other information, credit card and identity thieves have an easier time these days. The PCI DSS (Payment Card Industry Data Security Standard), a set of comprehensive requirements for enhancing payment account data security, was developed and voluntarily adopted by various credit companies, including Mastercard, Visa, American Ex . . . keep reading
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National Restaurant Association Supports Financial Services Reform
The National Restaurant Association has urged Congress to pass the Wall Street Reform and Consumer Protection Act (H.R. 4173), which include several provisions that could affect the restaurant industry, including interchange "swipe" fee reforms. The bill addresses problems associated with debit card interchange or "swipe fees" and restrictions on payments made with credit cards. Under the Act, the Federal Reserve would have the authority to develop regulations ensuring that swipe fees imp . . . keep reading
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RESTAURANT TRENDS -- ACSI report shows customer satisfaction with restaurants on the rise.
The restaurant and travel industries showed the most improvement in a survey of five different industries by the American Customer Satisfaction Index, an indicator that the economy may finally be coming out of a devastating recession. The ACSI report measures satisfaction with the quality of food products and services provided by restaurants, airlines, hotels, fast food outlets, and delivery services. In the restaurant category, Olive Garden lead with a 4 percent to a score of 84, follow . . . keep reading
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MENU MAKEOVER -- The Price is (Not Quite) Right: Wubba's BBQ Shack , Klamath Falls, Oregon
Mark Laux
Klamath Falls, Oregon, is probably the last place you might think of for barbecue, and yet Aaron Web has one of the most successful barbecue concepts I've had the pleasure of working with, and I've worked with many throughout the Southeast, West and even a few in the Midwest. What I like about Aaron is his openness to ideas that at first might seem counterintuitive. So he allowed us to fully engineer his menu, and he didn't fight us on some of the finer points that we often have to forgo. . . . keep reading
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PRODUCTS & SERVICES/FOOD & BEVERAGE -- ConAgra Lamb Weston Sweet Things® Sweet Potato Products
What is it? Three new Sweet Things® sweet potato varieties to capture the growing consumer demand for sweet potatoes. The Sweet Potato Seasoned Crinkle Cut Wedge is seasoned in a red pepper batter coating, and par-fried in canola oil for zero trans fat. Sweet Potato Mini Tater Puffs® can be baked or fried, and are well-suited for dipping. Sweet Potato Julienne Fries have crisp texture appeal, good plate appearance and Stealth® coating advantages for better flavor, texture and holding tim . . . keep reading
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NO DUMB QUESTIONS -- Is it Possible to Get a
'Product Exclusivity' Clause in My Lease?
Answer: Yes, it is possible but not as likely as you may think if your restaurant concept is a new startup. Landlords and real estate brokers who specialize in restaurants tell me that there are some important things to remember when you request exclusivity for your product within a particular shopping center or development. Remember that the broader your exclusivity request, the more disappointed you will be. As an example, if your start-up restaurant is a pizza-by-the-slice coun . . . keep reading
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The "Suite" Sound of Winning! Montague Fires the Imagination with an Intriguing New Design Challenge. (July 2010)
Designers….imagine the chance to partner with a chef/operator to design the most intriguing, most versatile Island Cooking Suite ever created. Now see your design selected by a team of foodservice experts and from a wide variety of entries, as the most creative, most efficient cooking suite design submitted. And if you can see this, imagine your design, your partners' dream cooking suite, with a value of up to $200,000.00, built and awarded to their operation! Thanks to The Montague Company, . . . keep reading
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PRODUCTS & SERVICES/FOOD AND BEVERAGE -- Equal Goes Beyond Blue
Chicago, IL (July 16, 2010) -- Merisant Company is making life sweeter by introducing a national branded offering which includes the four leading zero calorie sweetener "colors" under the Equal® and Pure Via™ brand names. This revolutionary development provides an exceptional value to foodservice operators and again positions Equal as a leader among zero calorie sweeteners. Equal, a trusted brand for more than 25 years, will now market "yellow" and "pink" offerings that will bear the brand nam . . . keep reading
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PRODUCTS & SERVICES/EQUIPMENT AND SUPPLIES -- Vulcan Introduces New Heavy-duty Plancha Gas Range (July 2010)
July 16, 2010 - Leading commercial kitchen equipment provider Vulcan announced today the launch of its Heavy Duty Plancha Gas Range with benefits exceeding all others in its class. With an improved modular design and easy-to-clean features perfected for foodservice needs, the Vulcan plancha offers the ultimate cooking experience with durable stainless steel body construction. With the multifunctional ability to sear and finish on the ½" polished steel cooking plate, chefs can conveniently . . . keep reading
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PRODUCTS & SERVICES/FOOD -- Spice Up Breakfast Menus with RoastWorks Southwest Blend (July 2010)
BOISE, Idaho (July 15, 2010) -- J.R. Simplot Co.'s new RoastWorks(r) brand Southwest Blend frozen-roasted vegetables delivers robust flavor and versatility to enhance menus across all day parts -- especially breakfasts -- with ethnic-inspired dishes. Expertly seasoned and bursting with color, RoastWorks Southwest Blend is a mix of diced potatoes, onions and flame-roasted red and green pepper strips. It is the newest member of Simplot's upscale RoastWorks line of potatoes, vegetables, fruit and p . . . keep reading
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May 2010 New Restaurant Units by State (July 2010)
You're Not Alone: The restaurant business is dynamic and forever changing. As a startup restaurateur you are part of a growth business, which is dramatically illustrated by the figures on this map and in the statistics listed below. Every day hundreds of new restaurant operations open and become vital parts of not only their local communities but an important element of the entire nation's economy. Your startup offers customers a valuable service while it creates employment for others, and i . . . keep reading
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PRODUCTS & SERVICES/FOOD -- Pierce Chicken Launches New Foodservice Brand Positioning (July 2010)
July 15, 2010 -- Greeley, Colo. -- Pierce Chicken, a leading chicken provider to the foodservice industry, has rolled out a new brand positioning. The brand positioning campaign is designed to emphasize the company's focus on poultry innovation, great-tasting chicken products and a collaborative business approach that drives menu and market success for operators. Central to the brand's communications is the tagline "All in Great Taste," which captures the ultimate performance standard by . . . keep reading
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PRODUCTS & SERVICES/FOOD -- Tyson® Deli Slices™ Meats from Tyson Food Service (July 2010)
SPRINGDALE, Ark. --Sandwiches continue to grow in popularity on menus--in the third quarter of 2009, more than 5,000 sandwiches were menued, with family-dining and quick-serve restaurants leading the way. Tyson Food Service introduces new Tyson® Deli Slices™ meats, making it simple for operators to create great-tasting sandwiches. This presliced solution reduces the concerns for employee and food safety and offers a higher-yield product with less waste, therefore reducing costs. The three quali . . . keep reading
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RATIONAL SelfCooking Center® provides safety and efficiency for foodservice operators (July 2010)
SCHAUMBURG, Ill. - July 13, 2010 - Hot ovens, wet floors and cramped spaces are common safety hazards in hectic, foodservice kitchens. Kitchen operators typically have to sacrifice some of the safety benefits to run an efficient kitchen. Fortunately, operators can avoid that compromise with equipment that produces the desired results and incorporates safety features, too, in the RATIONAL SelfCooking Center®. The SelfCooking Center has a 28 percent smaller footprint than conventional cooki . . . keep reading
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PRODUCTS & SERVICES/FOOD & BEVERAGE: Uncle Ben's® Ready-to-Use Sauces
What is it? Prepackaged, shelf-stable, ready-to-use sauces, including balsamic and caramelized onion, mango chipotle, roasted garlic peppercorn, sweet and sour, and triple chili fajita. Made with real bits of premium ingredients and spices, including poblano peppers, pineapple, mango and caramelized onions, the products are low in fat with no cholesterol, saturated fat or artificial flavors. Convenient to use, the pouches use 77 percent less packing versus traditional plastic jugs, reducing wast . . . keep reading
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PRODUCTS & SERVICES/EQUIPMENT: Vitamix 'The Quiet One'™ Blender
What is It: A powerful, premium blender, The Quiet One provides unparalleled sound reduction, exceptional blends for a consistently superior product and significantly improved speed of service. Specifically created for coffee shops and high-end bars, it's ideal for any front-of-the-house environment thanks to its dramatic sound reduction capabilities. According to the company, an independent third party tester found the blender operates at 18 decibels below its closest competitor on one . . . keep reading
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