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Video Chat Takeout Ordering for Restaurants

This is proof of concept, a theoretical solution using freely available technology that addresses the question “How can I, as a restaurant, video chat with my customers to take their order?”

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Healthy School Menus, Front and Center

In a world that showers children with pizza and macaroni and cheese, one thing parents and K–12 school foodservice operators can agree on is the need for better school lunches—meals that are more nutritious and made with cleaner ingredients that are free of artificial flavors, colors and preservatives.

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Foodservice and Ketogenic Diets

While the diet itself if quite strict; creating dishes that fit within it using commonly stocked foodservice products is relatively easy. Developing a well rounded and flavorful dish will be a bigger challenge than sourcing the actual ingredients.

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Gen Z: The Empowered Generation

Gen Z is more empowered than previous generations to choose where and what to eat, and won’t prioritize health for another five or more years.

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10 Foodservice Trends You Can’t Ignore in 2020

Consumer tastes, automation and population trends will all have an impact on our sector. Those brands that will survive and thrive have one eye on the balance sheet and the other on the future. The year’s coming trends revolve around talent, technology and tastes. See below.

stir fry beef checkoff beef council

Beef. It’s What’s For Dinner. Keeps Sizzlin’ with New Ads

The new “Keep Sizzlin’” collection is inspired by the success of the original “Sizzle” video, which caught the attention of consumers by stimulating their eyes and ears with the satisfying look and sound of a juicy strip steak crackling and popping as it cooked to perfection in a cast iron skillet.

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Leveraging Cookies for Customer Loyalty

Whether you call them guests or customers, whether they’re grabbing-and-going or checking out after a sit-down meal, they all have the same weakness… the allure of strategically placed impulse purchase items.

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Holiday Staffing Tips for Restaurant Operators

For many restaurants, the next few weeks will likely be one of the busiest times of the year. Between Thanksgiving, Christmas and New Year’s Eve operators can rake in the revenue. But with more business, and more people coming through the door, the biggest challenge is always staffing…

team reviewing a document

National Restaurant Association, Restaurant Industry 2030 Report

The National Restaurant Association released its 10-year outlook report on the projected state of the restaurant industry in 2030. The report examines the key indicators shaping the future of the industry, identifies the most and least likely developments over the upcoming decade, and considers possible disrupters outside the industry that could transform it.

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Kids’ Menus are a Hot Trend

Is it time to give your kids’ menu a facelift? Introducing new flavors with familiar ingredients can assist in balancing a kid-friendly item with unique flavor trends.

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Episode 54 – The Secret Social Sauce

Social media has exponentially increased the opportunity for people to develop an emotional connection with your brand. The Secret Social Sauce is a strategy that will help you identify your brand’s unique marketable attributes for digital content and social media…

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Episode 53 – The Great Pepperoni Debate

Pepperonis with edges that curl and crisp when cooked, leaving delectable pools of grease at the center, have several names but are most commonly referred to as cup-and-char. These grease-chalices have been making a big comeback…

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How Menu Design Can Increase Sales and Customer Loyalty

Think of the menu as a visual representation of your brand. It introduces guests to your offerings and should reflect the overall philosophy and values of your establishment. The psychology of menu design should not be underestimated—in fact, a well-designed menu can consistently increase profits by as much as $1,000 per month, per million dollars in annual revenue…