This weeks the IFDA released an in-depth 194 page report, prepared by industry research partner Technomic, about independent restaurant operators. It details market trends, challenges, economic outlooks, changing formats and a whole lot more. We’re sharing just a few of the many insights from it in this episode. We’ve also got this week’s new products, including a new fresh soup from Blount Fine Foods, which you won’t want to miss!
What is the big whoop about Millennials? Well, they are the largest generation in America for starters…
The business of running a restaurant can be fun and even frazzled sometimes. Establishing clear processes, like checklists, help keep restaurant operations running and profitable.
When it comes to food from “c-stores” – even with convenience foodservice sales exceeding $34 billion dollars a year – negative consumer perceptions still exist around the category. Recent research has shown that there is plenty of room for continued innovation when it comes to foodservice in c-stores, and that putting quality first in certain areas can have a positive impact on food sales.
Foodservice operators take tremendous pride in their kitchens and equipment. Now that we’re through the hectic pace of the summer season now is a good time to clean equipment and ensure everything is in proper working order. And, if you’re looking for some fall-food inspiration we’ve assembled a list on our website featuring some of our favorite fall items. There’s even a section dedicated to all things pumpkin, with over a dozen different pumpkin related products.
It’s official, social media has eclipsed traditional advertising to become the most commonly used form of marketing for restaurants.
From Texas to the Carolinas, and Memphis to St. Louis, there’s no denying Americans’ love of barbecue. Today the definition of barbecue is expanding as ethnic cuisine takes center stage…
While good food, attentive service, value and convenience will always be important today’s consumer is looking for more than just quality food and service…
An effective menu can be one of your strongest marketing tools. Here are three factors that can help take your menu to the next level.
When potential customers see your food online, on a sign or in a menu the quality of the photography makes a huge difference in whether or not they choose your establishment.
In this unique episode of Dennis Knows Food we’re heading to the coast of Maine to talk business strategies and fresh lobster meat with a couple of special guests – a Dennis Account Executive and a seasonal businesses operator with saltwater in his veins!
Domino’s Pizza has managed to pull off a huge turnaround; in part by listening and responding to their customers in a uniquely-honest PR advertising blitz. Now they are opening hundreds of new locations and profits are soaring…
In this week’s episode we revisit the conversation on dressing-up your dishes for extra appeal. Riding that good-flavors vibe we’ve got a recipe for Tomato Butter to share with you. We cover an important business-capturing strategy that you should be doing online. And we’ve got some fantastic beef purchasing opportunities coming that you’re definitely going to want to take advantage of while you can.
Cleaning and sanitizing food-contact surfaces is one of the most important steps to prevent foodborne illness. Here are a few reminders to protect guests…
To reduce the spread of bacteria and viruses, maintaining a clean and sanitary restaurant kitchen is imperative. Cleaning removes food and other dirt from surfaces, which can help sanitizers work more effectively.
Are you clearly communicating what sets your restaurant apart with your marketing? The right marketing efforts can help drive traffic to your establishment and boost sales.
Here’s a look at a few foodservice trends that we will be seeing more of in the coming years…
The best menu items have a certain extra something, an “x-factor” if you will…
Looking to drive up guest counts at lunch? So were these chefs. Here’s how they’re doing it.
One of the constants of the foodservice industry is that the back of house prep area is never quite as spacious as it could be.
On average 1.8 billion dollars are spent per day at restaurants in the U.S. Of these, 60 percent fail or change ownership within the first 3 years.
