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

Freshly Picked, August 8th, 2019

Subway Hops On The Plant-based Bandwagon Plant-based Options Gain Popularity In Hotels Simple Ways to Enhance Your Guest Experience Practical Tips to Keep a Restaurant Neat, Clean and Hygienic Where’s the beef? Consumers demand high-end cuts and menu transparency Produce The avocado markets have been on the decline as of late with the average 48… Continued

Freshly Picked, August 1st, 2019

Hellman’s Build A Bowl Contest Give Your Managers A Competitive Edge Commercial Leases: How State Laws Can Vary and Affect Your Lease Beyond Meat Q2 Sales Quadruple, But Replacing Meat? That’s A Different Story Consolidated Concepts Referral Program Produce The lettuce markets are moving lower due in part to better supplies. The 24-count iceberg lettuce… 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, June 20, 2019

5 more companies tackle plant-based meat alternatives 3 Ways Restaurants Can Hit it Out of the Park this Summer Six Ways to Serve Up an Unforgettable Customer Service Repurposing Your Restaurant as Coworking Space The Case for Growing in Developing Areas Produce Tomato supplies have tightened due in part to challenging weather impacting the harvest… Continued

Freshly Picked, June 13, 2019

How to Increase Restaurant Foot Traffic During Slow Summer Months MRM EXCLUSIVE: Attracting Restaurant Employees in the Gig Economy Tariffs could broadly impact restaurant industry 5 High Impact Summer Promotions Will the Restaurant Industry’s Traffic Bubble Burst? Produce The lettuce markets have found support during the last week due to a tempering in supplies.  Iceberg… Continued

Freshly Picked, June 6, 2019

The Food Commodity Outlook Report How to Make Your Menu Stand Out in the Age of Instagram Eight Data-Driven Restaurant Marketing Tips (Infographic) New Method of Developing Managers Brings Results Adapting Your Restaurant for an Aging Population Produce The tomato markets continue to trade at relatively engaging levels despite the 17.5% tariff on imports from… Continued

Freshly Picked, May 30, 2019

MRM By Design: The Physical Space is Almost as Important as the Food When it Comes to the Dining Experience Tyson Foods Makes Sustainability Progress How Restaurants Can Walk The Menu Price Tightrope U.S. Pork Industry Works To Contain African Swine Fever Ravaging China’s Hogs Five Tips on Effectively Attracting and Retaining Top-Tier Staff for… Continued

Freshly Picked, May 16, 2019 Copy

10 Cash Flow Management Best Practices for Restaurants Millennial parents driving change in children’s beverage market Teens in the kitchen: Gen Z’s independence in food and cooking choices Why It’s the Buyers Edge Platform’s Year at the National Restaurant Association Show Produce The avocado supply remains limited due mostly to a lackluster California harvest. Forecasts… Continued