Food Service

What’s Hot? In addition to surveying chef’s about hot food trends for the New Year, The National Restaurant Association (NRA) surveyed 195 professional bartenders to uncover hot drink trends for 2013. It wasn’t surprising that producing and buying local is a top trend for drinks, similar to food, including onsite …

What to Avoid You’ve done your research, negotiated costs, picked a venue, planned and organized the party timeline and sent out invitations for the big event – phew, the last step is to plan the menu. You probably have a good idea of how to make the menu stand out, …

What’s Hot? The National Restaurant Association surveyed over 1,800 professional chefs to uncover hot food trends for 2013. By a long shot, locally sourced/grown foods top the charts with healthful kids’ meals not far behind. Other hot trends include new cuts of meat (e.g. Denver steak, pork flat iron, teres …

Catering involves an immense amount of preparation and planning – there is pressure, tight timelines and long days. Between all of the commotion, caterers have to find a way to stay on top and beat industry competition. We’ve laid out three popular trends going into 2013. Knowing what your customers want ahead …

An ever-present aspect of the food service industry is the inevitable visit from the local health inspector. All too often restaurants fall into the habit of just squeaking by when it comes to inspections, doing the bare minimum to pass, instead of regularly putting good food safety procedures into practice. …

What’s in the Oil? Fried foods are the well-known rogue of the food industry, and with websites like Live Better America, consumers are becoming more aware of what’s in their food – and they’re making the choice to eat healthier. Yet, it’s hard to stick to any diet when faced …

Unfortunately a high turnover rate is not always a positive aspect in regards to the restaurant industry. When it comes to customers, turnover can be great for your revenue. When it comes to employees, if it happens often, turnover can fracture the once-smooth operation of your establishment. Employee turnover is …

Oh the woes of being a server: the fast paced rush, the kitchen yelling at you for what  your customers have ordered, the table of people that are mean to you and make you want to cry and the co-worker who is always telling you how to do things better!  …

OSHA requires Personal Protective Equipment (PPE) to help protect employees in the workplace, but it is up to the employer to decide if PPE is required.  Many restaurant owners, however, have opted to implement PPE, especially when it comes to cut resistant gloves.  And no wonder, a 2008 report by …

Picture your next outing to a new restaurant or eatery. Mouths watering, you and your dinner companions order the same large entrees based on similar tastes and growling stomachs. As your succulent steaks make their way to the table, you notice your friend to the left has a small spoonful …