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The Healthy, Hunger-Free Kids Act: Its Effect on School Foodservice…So Far
School foodservice operators will most likely need to leverage the expertise of operations consultants to aid in menu planning, scratch cooking training, fresh sourcing, and business management best...
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What’s ‘Healthy’ at Restaurants?
Consumers are becoming increasingly health-conscious, but their perceptions of what is considered healthy eating at restaurants are also changing. Contemporary definitions of health are strongly...
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Do You Have A Food Safety Emergency Contingency Plan?
A foodborne illness crisis can vary in severity and numbers of guests affected. In some cases, you learn that an employee has a contagious disease, such as Hepatitis A, and although no diner has...
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Trends in Sustainable Food Sourcing
Restaurant food accounts for roughly one third of Americans’ calories (up from a quarter in the 1970s) and roughly half of their food budgets (up from one third in the 1970s), according to the US...
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How Foodservice Operators and Suppliers Can Cut Pre-Consumer Food Waste
Perhaps the easiest and quickest place to cut costs in any foodservice operation is at the garbage bin. The food waste in that bin represents inefficiency, plain and simple. There is nowhere else where...
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Improve Your Foodservice Merchandising Strategy
Every operator can improve their foodservice merchandising strategy. Normally we think of merchandising involving retail clothing, national food brands, music etc. Retail is a word you are hearing...
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Start on the Right Foot – Hire Customer Friendly Waitstaff
During job interviews, restaurant owners typically focus on the applicant’s waitstaff experience, rather than their attitude toward customer service. Having worked in a restaurant is not enough to make...
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Understand Millennials to Boost Foodservice Success
There are many words used to describe Millennials – some good, some bad. But as the fastest growing segment of the American workforce, one thing is for sure: Millennials will have a significant impact...
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5 Must-Haves for Modern Restaurant Websites
When people hear about a restaurant or want to contact one they already know about – they turn to the closest internet access they have to access restaurant. This has historically been the restaurant...
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10 Ways to Increase Check Averages and Profitability
When it comes to ways to increase check averages, proceed with caution. The same technique that adds a few dollars to each check may have repercussions. For example, if you are a special-occasion...
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Cleaning Stainless Steel Kitchens
Most commercial foodservice kitchens have a very large amount of stainless steel. It is the easiest metal to keep sanitary and will look spectacularly clean if handled properly. A little soap, water...
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More Foodservice Operators Plan to Adopt Online Ordering
The majority of chain and independent restaurant companies do not yet offer online ordering, but the situation is rapidly changing, according to Cornell University research. A survey conducted by...
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Keep Walkways Clear with Ice Melt This Winter
When you open your doors to the general public, you have a responsibility as an owner to keep your walkways, steps and entry spaces safe, but ice and snow can create a hazard for your customers. This...
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Build Your Holiday Catering Business
`Tis the season to book holiday catering parties! It is probably smart to avoid a traditional newspaper ad. Natalie Kalb, Director of Marketing and PR at Mercadito Hospitality, based in Chicago, says,...
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Disposable Carryout Container Materials
Materials for Disposable Carryout Container When it comes to carrying out food, most restaurants, grocery stores and other foodservice institutions provide convenient, disposable takeout containers...
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Tips on Food Safety at Catered Events
Catering businesses can sometimes pose a bigger risk to food safety than traditional restaurants, because the more the food is handled or transported, the greater the risk of bacterial contamination....
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How to Gain a Competitive Advantage as a Restaurant Owner
As a restaurant owner, you understand the necessity of providing patrons with a good customer experience each time they visit. In the foodservice industry there is always competitive, there’s always...
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Avoiding Cross Contact of Allergens
Even though food allergies are commonly understood, the term cross contact is fairly new. You may know the term and how to safely prepare an allergen-free meal, but this term is still not universally...
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What to Expect from the 2014 Foodservice Consumer
Today’s consumer is well educated and has certain expectations when it comes to dining out. The trend for 2014 foodservice consumer is expected to have a more diverse palate, looking for flavorful,...
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2014 Restaurant Trends to Watch
Andrew Freeman is at it again. His San Francisco-based hospitality- and restaurant-consulting firm, AF&Co., just released its seventh annual list of trends that will shape the industry in the...
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