Last April we put in place our own waste management system, which evolved after studying our not so healthy trash habits around the office. The result of this had us cutting down on our trash and ramping up our recycling and composting efforts. First, we installed composting bins to capture …
Read More »Yearly Archives: 2013
Juicing. The Juiciest Trend This Season
Juicing has become more and more popular and at an average of $8 per drink, there’s big profit in adding juice to your menu. But why are consumers willing to spend such a high price for these drinks? First off, consider the price of a decent juicer or blender and …
Read More »From Trash to Treasure: Repurposing Old Restaurant Supplies
It’s not trash, it’ll help you get organized! Any type of cup with a handle can be mounted to the wall and with an S-hook attachment can become a unique utensil holder or flatware organizer. There are multiple uses for Cambro food storage containers, most of which keep you …
Read More »Saving the Environment: One Scrap at a Time
Composting is often overlooked in restaurants; in fact, when it comes to talking about food waste, the majority of restaurant owners and operators say that the first thing on their list of priorities is honoring the chef’s culinary skills and making sure the freshest ingredients are being served. Food waste …
Read More »Sustain and Grow With Us
Our mission: We respond immediately to solve the needs of our customers, so that they can sustain and grow the relationship they have with theirs. 20 years ago our company was started based on the mission statement above. It was important for our founder, Michael Lewis, to do more than …
Read More »Facebook News Feed Redesign – Advantages for Your Business
It’s true, Facebook announced earlier this month that they’re launching a radical news feed redesign! Here are the changes you can expect to see soon: [unordered_list style=”green-dot”] Rich Visual Stories Choice of News Feeds Mobile Inspired Consistency [/unordered_list] Currently, the News Feed takes up 40% of page real estate. The …
Read More »Too Dim or Not Too Dim: Sound Off On Restaurant Lighting
As we sat at West Flanders Brewing Company enjoying some of their delicious brews for happy hour, the lights suddenly went dim. At first it was hard to focus on small things, like the menu and details on people’s faces, especially distant ones. This wasn’t anything new to any of …
Read More »FOOD ALERT: Be Wary of These Controversial & Fake Foods
Americans have always invested an enormous amount of time and worry into what they eat. Every week there seems to be another menu item that is controversial and detested as unhealthy. Among the thousands of foods enjoyed by people from all over the world, here are a few that are …
Read More »Dreamstaurant: The Wandering Table
Imagine a 1,200 square foot space that’s narrow (about 25 feet wide) and long with concrete floors, a white ceiling and a row of fluorescent tube lighting as long as the narrow room. Each wall is a different, loud color ranging from nectarine orange to lilac purple and sky blue. …
Read More »Recycling the Notion of Going Green
With green initiatives often perceived as a more expensive way to run your restaurant, the inherent value it provides through the eyes of your customers can easily outweigh monetary costs. If your bottom dollar is what’s keeping you from working environmentally conscious practices into your restaurant, consider green initiatives a …
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