Tweet Ivar’s Seafood Restaurant in Seattle, Washington pulled off a brilliant piece of restaurant marketing recently, resulting in a 400% increase in clam chowder sales. The story was originally reported in the Seattle Times. How did they do it? Well, it’s a funny story actually. Ivar’s dreamed up this scheme to get a kooky story [...]
Archive | November, 2009
Tweet The 24/7 lifestyle has been creeping further and further into American cities over the course of this decade. People are out later more frequently, and many restaurants, especially in urban centers, are responding by catering to late night diners. If done right, the late night scene can energize your restaurant and your bottom line. [...]
Tweet We’ve all had one of those managers who’s just a little bit more hardcore than everybody else. Usually they’re pretty harmless, if not a little annoying. You just have to roll your eyes and get through the extra training seminar they scheduled. A St. Joseph, Missouri Sonic manager probably takes the cake when it [...]
Tweet If you’re looking to implement a HACCP food safety program, this series of Back Burner posts will help you get started. If you’re looking for ways to improve your existing food safety program, this is also a great place to start. Food safety is a critical part of your food service business, and over [...]
Tweet Keeping up with the latest and hottest trends in food service could be a full time job in itself. Luckily for you, The Back Burner is here to keep track and distill things down into manageable chunks. This is a quick rundown of the trends we’ve been tracking over the past couple months, covering [...]
Tweet One area of the restaurant industry we have continually focused on here at The Back Burner is management. I don’t have to tell you that restaurant managers are often overworked and under appreciated and that’s on top of the stress involved with trying to manage a business in one of the largest and most competitive [...]
Tweet While many segments of the restaurant industry are struggling to stay afloat, pizza concepts in large part seem to be well positioned to weather the current economy. There seem to be at least three distinct reasons for this – sales don’t appear to be slumping as much for pizza outlets as in other segments, [...]
Tweet House Bill 3962 passed the U.S. House of Representatives last Saturday, and with the vote, which was a close one, the first steps have been taken towards comprehensive health care reform in America. The primary provisions of the bill include: Roughly 96% of Americans would be covered Businesses with less than $500,000 in payroll [...]
Tweet One of the big things in campus cafeterias the last couple years has been trayless dining. Several hundred college foodservice operations removed trays from their dining facilities, and left the students to eat what they could carry. The initial programs were a huge success, and continue to be widely popular. Rightly so. Campus foodservice [...]
Tweet Since 1993, the FDA has required manufacturers to print nutrition labels on food packages. As Americans become increasingly obese, health-consciousness has powered the trend toward full nutrition disclosure in restaurants as well. The theory is that if we see the caloric impact of foods, we will make healthier choices and lose weight collectively. One [...]
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