The Back Burner’s Restaurant Survival Guide continues with some more tips on how to keep customers coming in the door in these tough economic times. Take your product to the customer. You have already developed delicious entrees, trained your kitchen staff to cook them, and purchased all the equipment you …
Read More »A Restaurant Survival Guide
The current economic downturn has affected every aspect of the American economy, including the food service industry. The NRA has projected a 1% drop in all restaurant sales for 2009 (when adjusted for inflation), potentially making 2008 and 2009 the only two consecutive years where restaurant sales have fallen since …
Read More »Menu Labeling Law Being Considered in Congress
The movement to accurately label menu items with nutrition information is gaining ground at a remarkable pace. In 2008, the state of California, the cities of New York and Philadelphia, and two counties in Washington and Oregon passed legislation requiring restaurants to provide nutrition information to their customers. 20 more …
Read More »Hot Restaurant Trend: Menu Nutrition Labeling
Nutrition labeling is nothing new in the food industry. Nutrition Facts have become ubiquitous on everything from milk cartons to candy bars. But up until recently nutrition information on menus was largely absent. That’s changing, and places like California and New York city have already passed legislation requiring nutrition information …
Read More »Hot Chef Trends for 2009
Despite the economic downturn you’re sick of hearing about (unless you’ve been under a rock), two trends remain hot for the food service industry in 2009: food nutrition and sustainability. Even as consumers tighten belts and close wallets, they’re looking for healthy foods brought to them in an environmentally sustainable …
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