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

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

Freshly Picked, July 25th, 2019

California Bill Clears Path For Guests To Bring Their Own Cups, Containers Why Server Competitions Are the Secret Sauce to Driving Revenue and Profitability When Should Kitchen Staff Wear Gloves? How Can I Use Recipe Costing, Incentives to Boost Profits and Productivity? Hot Fourth on Schedule and Modernizing Mimi’s Produce The avocado markets have remained… Continued

Freshly Picked, July 18th, 2019

5 Ways Catering Offers Profitable Growth Opportunity How to Budget for Restaurant Maintenance Why Restaurants Need to Open the Door to Cultural Trends 4 Ways to Ensure Sanitation Front of House Produce The lettuce markets remain elevated.  Challenging weather has shortened supplies and demand has been resilient.  Total iceberg lettuce shipments last week did improve… 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, July 11th, 2019

Benefits of Breaks at Work… for Employees and Your Company How Restaurants Should Prepare for Hurricane Season Practical Tips to Keep a Restaurant Neat, Clean and Hygienic Restaurants’ warnings about $15 minimum wage have merit, government study finds Produce The avocado markets remain historically inflated. A disappointing production season in California and short supplies from… Continued

Freshly Picked, June 27, 2019

Three Tips for Restaurants to Ensure Happy Customers Five Common Hospitality Industry Injuries and How to Prevent Them 4 Ways to Put Mocktails on Your Menu Political Swing States Take A Stand On A Restaurant Issue Working Lunch: Operators embrace Labor Department apprenticeship program Produce The avocado markets remain historically inflated. Grains Despite modestly tighter… Continued