Reducing Restaurant Costs During COVID

As restaurants re-open their doors to welcome guests back into their dining rooms, many are struggling with idea of generating profit amid the challenges of low sales volume and an increase in expenses.  Restaurants are suddenly being asked to do more with less as city and state regulations necessitate an increase in spending on cleaning… Continued

Cleaning Post-COVID: Are Your Restaurants Prepared to Re-Open?

In recent weeks, restaurants have spent a lot of time focusing on ways to keep their operations running during the COVID-19 pandemic. Many shifted to third-party delivery platforms, reduced staff, and scaled down menu offerings to help minimize labor and cost. It was the necessary steps needed for operations to survive in a world without… Continued

Freshly Picked, November 21, 2019

top of mind news Colo. Looks To Expand Overtime Eligibility Unexpected Gaps in Your Restaurant’s Insurance Recipe Restaurants in 2030: More Tech, Less People, Lots of Unknowns Why Lawsuits are Taking Aim at Quick-Service Meal Pricing Smart Strategies For Making A Diabetic-Friendly Menu THE FARM Poultry Chicken production for the week ending November 9th, while… Continued

The Five Biggest Growth Challenges That All Restaurant Operators Face

Whether your organization is growing from 1 to 2 locations, 10 to 20 locations or 50 to 500 locations, you are in transition and there are many factors involved in whether you will be successful with this growth. Many elements of your growth will create an emotional high of which there is nothing like it,… Continued

How You Can Cut Costs on Your Restaurant’s Utility Bill

Restaurants are known for their razor-thin profit margins. That notion holds particularly true among affordable fast-casual and quick-service concepts. Add on pressures like rising real estate costs, unpredictable food prices, and minimum-wage hikes across the country, and operators are left with even less of a financial safety net. In this climate, every penny counts. One… Continued

Freshly Picked, September 12, 2019

top of mind news Test Your Food Safety Savvy How China’s Sick Pigs Might End Up Raising US QSR Poultry Prices Restaurateurs Cater To The Sober-Curious Gen Z Key To Traffic Growth As Older Diners Cut Back 6 Ways Operators Are Scoring With Football-Themed Deals  THE FARM Poultry Weekly young chicken harvests for the last… Continued

Freshly Picked, August 29, 2019

top of mind news What Operators Need To Know About Tamper-Evident Labels  Driving Increased Sales, Both On and Off-Premise Restaurant Food Storage: 3 Vital Design Considerations Dined There, Bought the T-Shirt: Tapping into the World of Restaurant Merchandise 8 Labor Day Deals To Boost Summer Sales THE FARM Poultry Weekly young chicken harvests continue to… Continued

Freshly Picked, August 22, 2019

Alerts & What’s Trending 3 Sleeper Trends Restaurateurs Shouldn’t Miss 3 Ways To Increase Demand For Healthy, High Quality Food Delivery Is a Consumer Expectation Here Are 4 Ways to Increase Margins Across Dayparts Global Flavors Will Elevate Your Burger Program and Help Drive Profits Produce The avocado markets have been steady to firm during… Continued

Freshly Picked, August 15, 2019

Alerts & What’s Trending Preparing for a Food Safety Inspection: Everything You Need to Know Eco-Friendly Heirloom Veggies are Making a Comeback Want To Keep Customers Loyal? Try Trimming Your Waste How to Choose the Right Furniture for Your Restaurant 3 Ways to Tap into Craft Beer, Experiential Dining Trends Produce The Idaho potato markets… Continued

Menu Innovation: How Technology Plays a Part

While there are some restaurants that have built a solid reputation and extreme success by staying faithful to their tried-and-true menu such as Sweetgreen, a farm-to-table salad concept that has grown to 91 locations in 12 years and is valued at more than $1 billion, many require relatively frequent updates. It seems to be a… Continued