Tweet Every restaurant serves coffee. It’s one of those standard beverages that any food service establishment takes for granted: restaurants of all kinds have always served coffee, and will continue to serve it forever. But unlike other standard beverages like Coke or Pepsi that are made by a third party, coffee is almost always brewed [...]
Archive | October, 2010
Tweet As anyone who shops in the grocery store knows, the cost of food has been steadily rising for a few years now. The recent economic downturn has slowed that trend somewhat, but the reality is that everyone in the food service industry is dealing with rising food costs, and they will be for the [...]
Tweet So now you have CCPs, Critical Limits, and monitoring procedures for your budding HACCP program. You know what you are going to control, where you are going to control it, and how to know your Critical Limits are being met. So what happens if a Critical Limit is not met? A story I heard [...]
Tweet Soft drinks are “liquid candy” that provide no known nutritional benefit to the people who consume them, according to the Center for Science in the Public Interest (CSPI), an advocacy group. The epidemic of obesity that has swept the United States in the past 25 years, especially among children, is in part due to [...]
Tweet Motorola recently released a case study highlighting the latest in restaurant POS system technology: handheld, wireless ordering systems for servers. The handheld device is about twice as big as a BlackBerry, and connects directly into the restaurant’s POS software via a wireless connection. The case study focuses on Sam’s Chowder House in the San [...]
Tweet The Food and Drug Administration has officially released an updated Food Code for the first time since 2005. The Food Code details procedures for implementing a food safety program in any food service environment, from grocery stores to fine dining restaurants. The agency updates the code every four years to accommodate new developments and [...]
Tweet More and more restaurants are relying on alternative sources of income to help them weather the current economic storm. Many sit-down restaurants are turning to delivery as a way to boost their sales. If you had told any restaurateur 10 years ago that they would be relying on the delivery of casual and fine [...]
Tweet In a very well written post on Waiternotes.com titled “Self-Fulfilling Prophecies,” the author examined in-depth the price reduction strategies the owners of the two restaurants where he works have employed over the last year. The main point revolved around how cut-rate specials were bringing in more traffic (although not more than before the recession) [...]
Tweet Large parties present a difficult choice for restaurant managers. How many times have parties of 12, 16, or even 20 shown up at your restaurant ready to experience the great food and service you have to offer? Your initial reaction is probably: “Great! We love more customers!” Of course you always want to have [...]
Tweet A fried chicken stand in Brooklyn, NY changed its name recently from Royal Fried Chicken to Obama Fried Chicken in honor of the United States’ 44th President. The stand’s owner, who remained anonymous but was represented by employee Mohammed Jabbar, thought the renaming would celebrate President Obama’s election and create goodwill in the neighborhood. [...]
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