Food Service Promos Blog

Food Service Promos Blog




screaming babyMarcy’s Diner's owner, Darla Neugebauer, recently went toe-to-toe with a crying 2 year old. After listening to the child scream for "probably close to 40 minutes", Neugebauer had heard enough. Her staff was annoyed, along with the 75 dining customers, so she took matters into her own hands. Darla was quoted by a local Portland television station saying, "I went over with boxes and asked them to either package up the goods for everyone to leave or if they would just take the child out. And they acted like I had three heads." What's more, Neugebauer defended her actions by saying, "Life’s full of choices and you’ve gotta live with all of them. I chose to yell at the kid. It made her shut up, which made me happy. It made my staff happy. It made the other 75 people in the restaurant happy.”

While Darla had many haters and negative comments on the diner's Facebook page, she also had serveral supporters who agreed the parents should have taken the child out, instead of allowing the disruption of an entire restaurant.

What's your take? Do you agree or disagree with the actions of Darla Neugebauer? Have you experienced an unpleasant restaurant visit due to children?

Image courtesy:

video interview of restaurant owner discussing event of screaming child

criscoOne of the most recognized names in the foodservice industry, Crisco Professional®'s line of shortening and oil products are made especially for frying, sautéing and grilling. Crisco Professional® shortenings and oil products have being tested and approved at the nation’s leading food research and development institution: Penn State Center for Food Innovation. The test results, in terms of taste, nutritional value and overall frying performance were outstanding, and ideally suited for the distinct needs of foodservice operators.

To take advantage of Crisco Professional® summertime outdoor dining and grilling/frying tips, plus a special rebate offer (Max redemption - $1500), click here.

rest rantWhat's with waitresses and waiters these days? Nowadays, you're lucky to get that last bite in before your waiter snatches your plate and silverware. We all love an attentive waiter; one that refills your drink as needed or takes the time to answer any pressing menu questions. But, these days, attentive has become overbearing and annoying. Check out this latest restaurant rant via The Washington Post for more insight.

filippo-logoSoups, salads, desserts, spreads, and grilled meats, veggies, and fruits make summer one of the best seasons for food. And yes, you cannot have a conversation about food without talking about the seasonal brews, cocktails, and specialty drinks that help quench your thirst in the melting temperatures.

Oftentimes filled with ingredients such as fresh fruits and veggies, edible flowers, herbs, and trending protein, summery entrees and dishes tend to be simple, light, and versatile. But, there is one ingredient that transcends all seasons. Olive oil.

Referenced as "liquid gold", olive oil is overflowing with health benefits, not to mention its added culinary uses. Did you know the "gold" stuff can be used in everything from salad dressings to cocktails? For more non-traditional uses of olive oil, check out a few summertime tips offered by the makers of Filippo Berio Culinary Selection Olive Oil and Olive & Vegetable Oil Blends. If you're intrigued, be sure to grab the Filippo Berio Culinary Selection Olive Oil rebate offer to boost your summer menu (good thru Sept., max rebate $1500).

OO-TOYL-Horizontal-logoWhether you are surfing the internet, checking your Facebook newsfeed, or watching the news, food fads continue to dominate our attention. In the past, more emphasis was placed on “must try” diets, but nowadays nutritionists, dietitians, and food bloggers are more apt to tout superfoods and supergrains to their listening audiences.

Olive oil is not just for cooking. It is known to have several health benefits and is by far one of the most researched, talked about, and consumed superfoods. In fact, at the close of 2013/14 crop year, the United States (the world’s top olive oil importer), imported a total of 312,600 tons, according to the International Olive Council. Among the various grades of olive oil, Extra Virgin Olive Oil (EVOO) is the most nutrient dense, as it is of the highest quality and is not refined.

Liquid gold, as it is sometimes referred to, olive oil has more healthful Omega 9 fatty acid (oleic acid) than any other common cooking oil or fat.  It is also packed with vitamins K and E, and inflammation-fighting antioxidants. Additionally, studies have shown olive oil to be effective against diseases and ailments such as Alzheimer's, heart disease, diabetes, osteoporosis, and various cancers, just to name a few. 

If olive oil is a topic of interest to you, your customers, and your bottom line, register ( discount code: spendwisely15) for the upcoming Spend Wisely on Olive Oil conference in Chicago, August 25th and 26th. Valuable to everyone from chefs to consumers to researchers, attendees will take part in topical sessions, cooking demonstrations, channel workshops, as well as gain firsthand experience tasting a wide range of extra virgin olive oils, and learning about best practices in sectors such as online sales, boutique/specialty retail, grocery, foodservice and manufacturing. Attendees will also be in the presence of awesome presenters, including celebrity guest speakers Seamus Mullen, an award-winning New York chef, restaurateur and cookbook author, and Dr. Connie Guttersen, a nationally and internationally renowned registered dietitian and culinary professional, New York Times bestselling author of The Sonoma Diet, and a sought-after instructor.

Reference links and other links of interest:

About Olive Oil

Olive Oil Videos



What do you eat for breakfast? Perhaps an omelet or maybe a frittata? What about an egg sandwich from your favorite coffee shop?

bird fluWell, if you have not noticed, egg prices have nearly tripled due to the avian flu outbreak. Per the latest report from the U.S. Department of Agriculture, over 46 million birds are affected. This has not only spawned the rationing of eggs, it has also spiked wholesale prices. According to USA Today, "wholesale prices, the price a warehouse pays, for a dozen extra-large eggs are up 3 to 22.5 cents across the USA last week." In the Northeast prices rose from $2.41 to $2.63; the prices are likely to continue rising.

Right now, the hardest hit are restaurants and commercial operations that use hard-shell eggs and egg products, such as bakers and pasta makers. But, the everyday consumer is starting to feel the wallet strain, due to purchasing eggs and egg products for their home, and consuming food items containing eggs when they dine out.

What's to come of this egg shortage? What do you plan to do differently to ensure eggs are a part of your breakfast?





card-swipeIt's Friday evening and it's packed. There are guests waiting to be seated, tables that need to be cleared, and checks that need to be paid. A guest signals you, she's ready to pay; you grab her bill and credit card. What happens next? You go to "ring" her up, but the card isn't reading. What do you do? Here's a quick hint, it involves thermal paper.

Watch this video below for the full hack.








Dishes and entrees that include prepping small fruits and veggies (spherical ones such as cherry tomatoes, grapes, blueberries...) can be a pain. Talk about time-consuming! Why hasn't someone designed a gadget that can cut prep time, as well as cut the produce in one fell swoop? Until that gadget is available, here's a great hack that just might save the day.




SmoreIt's time enjoy the great outdoors; tis' the summer season! Grab an ice cream cone to cool you down, throw a few "dogs" and burgers on the grill to fill your belly, and satisfy your sweet-tooth with a couple of s'mores. Yes, s'mores, but not just any s'mores. This is a hack for "indoor s'mores" (no campfire needed).


Peelin potatoesWe are not sure how well this can translate to a commercial kitchen, but it sure is a cool food 'hack'! What do YOU think? Please comment!