Move over beer, craft cocktails are the latest trend. For generations Americans have had a fairly straightforward approach to cocktails – gin and tonic, highball, rum and coke – without ever giving a second thought to the possibilities a true bartender genius is capable of when given the space. Back …
Read More »Making The Grade: Should Restaurants Post Food Safety Info?
The Center For Science In The Public Interest, an advocacy group that has tangled with the food service industry before over menu nutrition labeling, is pushing for letter grades of restaurant’s latest health inspections to be posted in the front window. This food safety info works on a 100-point scale …
Read More »Can Your Equipment Disappear?
Over the past few months, I’ve done a lot of writing and editing of materials describing sustainable food service operations. In addition to helping operators fulfill their potential for socially responsibility, sustainability practices typically lower overall program costs, boost local economies and create new revenue streams. Equipment end-users increasingly understand …
Read More »Culinary Alumni Unite!
Alumni Helping Alumni, a place where New England area culinary alumni can come together and help each other in business. Two culinary alumnus have joined together to create an online public marketplace to help fellow New England area, culinary alumni network and take advantage of the skills and offerings that other …
Read More »How Tech Companies Are Competing To Help You Market Your Restaurant Locally
Marketing your restaurant online is a concept that’s relatively new to the food service industry as a whole, and is still a foreign concept to many restaurateurs. This is not helped by the speed with which marketing channels online are moving. By the time you set up a Facebook page, …
Read More »Restaurants Report Customers Coming Back
Some of the largest players in the food service industry, including Brinker International, McDonald’s, Chipotle, and The Cheesecake Factory are reporting sales and guest traffic up for the first quarter of 2010. That meant good news for the rest of the sector, which had been hurting particularly badly after consumers …
Read More »The Age of the Groupon: Does It Make Sense For Restaurants?
Groupon, along with BlackBoardEats.com and a whole array of other discount coupon websites have proliferated in the last year as restaurants struggle to get customers through their doors. These sites operate by getting large discount vouchers from restaurants (usually in the 50% range) and then marketing them to a large …
Read More »Could The iPad Change Food Service?
The unveiling of the iPad earlier this month left a lot of people wondering what all the hype was all about. For many, the mini-notebook looks and feels like an oversized iPhone without the ringtones. But as the iPad hits the market and continues to sell well, more and more …
Read More »The Yelp Drama Continues
I’ve written several times about Yelp – a San Francisco based website that collects and publishes reviews about local small businesses in many cities across the country. Naturally, restaurants are one of the most commonly reviewed businesses on the site. Over the past year a steady grumbling has risen about …
Read More »How Black Board Eats Helps You Control The Foodie Crowd
Ah, yes, the capricious foodie: that enigmatic character who can turn 100 people into loyal patrons with a glowing mention of your restaurant at every dinner party – or become the bane of your existence with nasty reviews on sites like Yelp or a sarcastic blog post. Especially in competitive …
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