Commodity Reports: What’s Essential and What you can Ignore

Combing through the 200-plus commodity markets may seem like a task worthy of stockbrokers and traders rather than restaurateurs but identifying trends and future predictions can have a strong influence on your costs and pricing strategy. Knowing how market changes can impact your product costs is one of the prime considerations when it comes to… Continued

Freshly Picked, November 13, 2019

top of mind news Nearly Half Of States Slated To Increase Minimum Wage We’re Not in a Restaurant Recession Just Yet What Restaurateurs Can Learn From Hotel Guests The Rise Of Natural Winemaking Means More Accidentally Vegan Vintages Using Data To Serve Up Savings The End Of Florida Orange Juice? A Lethal Disease Is Devastating… Continued

Grimaldi’s Pizzeria Raises $192K for No Kid Hungry

Through fundraising initiatives in 2019, including its annual Dine Out for No Kid Hungry campaign and charity golf tournament, Grimaldi’s Pizzeria announced total donation amounts surpassing $192,000 for Share our Strength’s No Kid Hungry program. This year’s donation brings Grimaldi’s total fundraising efforts for No Kid Hungry to more than $1 million since its partnership… Continued

Freshly Picked, November 7, 2019

top of mind news Good For Business: A Flu Season Plan Of Attack How Restaurants Can Identify and Engage with Generation Z 11 Leading-Edge Food Trend Predictions for the Future Why Restaurants Must Embrace their Role in Health ‘Fusebiquity’ A Key Approach To Menu Development Submit Your Brand for the 2020 40/40 Lis THE FARM… Continued

Managing Your Restaurant Supply Chain in the Winter

The warm days of summer have given way to the crisp days of fall. In the not to distant future, meteorologists will be discussing arctic blasts, whiteouts, and blizzards that have left motorists stranded. So, what does a restauranteur do when one of those stranded trucks is carrying their much-needed supply of fresh food? What… 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

Freshly Picked, October 31, 2019

top of mind news Good For Business: A Flu Season Plan Of Attack How Restaurants Can Identify and Engage with Generation Z 11 Leading-Edge Food Trend Predictions for the Future Why Restaurants Must Embrace their Role in Health ‘Fusebiquity’ A Key Approach To Menu Development Submit Your Brand for the 2020 40/40 Lis THE FARM… Continued

Freshly Picked, October 24, 2019

top of mind news Holiday Hiring Outlook Holds Good And Bad News For Restaurants Lower-Sugar Wines Gain Momentum on Menus Can You Really Use CBD at Your Restaurant? Restaurant Trends To Watch In 2020 Why Restaurants Must Embrace Their Role in Health THE FARM Poultry Chicken harvests for the week ending October 12th were up… Continued

Freshly Picked, October 17, 2019

top of mind news Enhancing Consumer Confidence In Food Home Delivery Study: Chefs Made 89 Percent More than Cooks Last Year Using Quality Ingredients To Elevate Healthier Eats 6 Ways To Succeed In The Sober Curious Movement 6 Steps To Take To Ensure Digital Signage Wins Attention  THE FARM Poultry Weekly chicken harvests continue to… 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