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Green Restaurant Tips: Serve Sustainable Seafood

By on March 13, 2011 in Going Green, Technology and Marketing

Tweet Seafood is a wonderful delicacy that helps form the backbone of thousands of restaurants. Seafood is healthy and great tasting, and customers love treating themselves to seafood when they go out to eat. Unfortunately, overfishing has increased exponentially in the last 25 years, resulting in the collapse of a full third of the world’s [...]

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Menu Pricing’s Theory Of Relativity

By on December 26, 2010 in Restaurant Management and Operations, Technology and Marketing

Tweet In a previous oldie-but-goodie Back Burner post I talked about menu engineering – how to put together a menu that effectively markets your dishes and makes customers want to spend more and buy high margin menu items.  One thing that post did not touch upon, however, was how to price and organize those prices [...]

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Who Wants Some Iridescent Shark?

By on March 6, 2009 in Going Green, Restaurant Trends and News

Tweet Sustainable seafood has become an increasingly important issue for restaurateurs as the green restaurant movement gains ground.  This is coupled with increasing evidence that the world’s wild caught seafood supply is in serious decline. The result has been a renewed search for fish species that have the quality and taste characteristics worthy of center-of-plate [...]

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