Food Service Promos Blog

Food Service Promos Blog




Michael Chernow, co-owner of The Meatball Shop talks about the challenges of the restaurant business...finding balance, why restaurants fail, and advice for aspiring restaurateurs.
Source and credit: Schedulefly, Inc.


Mobile Marketing for RestaurantsLove 'em or hate 'em, Quick Response codes (QR codes) are still relevant, until the next technology comes along and replaces them, so let's look at a few ways your restaurant can use QR codes to improve the customer experience and improve your bottom line!

Provide a QR code to your nutritional facts
Since this can take up much-needed space on your menu, it makes sense to post any nutritional information for individual dishes onto a mobile-friendly website. The site can list nutrition facts for each item, beverage and dessert. This is useful not only for those watching their calries, but also for those with food allergies.

Record a video of a signature dish being prepared
While it is understandable to protect your "Secret Sauces", you may want to consider sharing one with your patrons. It is a powerful marketing tool to record one of your popular dishes being prepared and then posting it on your restaurant's YouTube page. It is super-convenient for your patrons and builds a sense of good will and between them and your restaurant. Added bonus: They can bookmark the QR link and even share them with friends, who will learn about your restaurant.

15NowIn today's Bullet Point Blog Post© we get to the bottom line of the new $15/Hr. minimum wage recently passed in Seattle: 

- The Seattle City Council voted unanimously this month to gradually raise the minimum wage to $15 an hour.

- There was no public vote on the matter.

- The ordinance was passed by 9 people on the Seattle city council...who essentially decided the fate of restaurateurs across the city.

- There is a movement to spread this nationwide.

- A federal lawsuit filed Wednesday challenges the ordinance. 

The following links have all the information you need to know: Read more...


CORN PRICESCourtesy of The Chicago Sun-Times

Despite a long-standing rivalry among Chicago's top dining spots, local restaurateurs can agree to come to the table on one issue: rising food costs.

A major cause of higher prices for a wide variety of our menu items? An outdated federal energy policy called the Renewable Fuel Standard (RFS), which since 2005 has required that annually increasing amounts of corn-based ethanol be blended into U.S. gasoline.

The massive price increases we have faced for a myriad of restaurant staples since this policy's inception demand awareness and action.

As it stands, the RFS pits food growth against fuel production and it's clear who the winner has been. With more than 40 percent of our nation's corn crop now earmarked for ethanol production, food producers are struggling to secure adequate and affordable supplies of the corn, which accounts for up to 70 percent of the grains fed to animals. Corn prices have spiked 275 percent since the RFS was implemented, a crippling consequence that has forced more than 60,000 pork, poultry and beef operations to shut down since 2007. Feed represents the largest single cost in raising chickens, turkeys, cows and hogs and when the price of raising livestock and poultry grows, restaurants and shoppers alike pay more for poultry, meat and dairy.

As the price for a wide variety of basic proteins and other staples increase, restaurants — most often operated by small business owners — struggle to affordably secure the products their menus rely on. Since the implementation of the RFS, wholesale prices for beef have risen 47 percent, dairy by 23 percent, and eggs a walloping 70 percent. In turn, this has increased total costs for full-service restaurants by 

Tuesday, 03 June 2014 23:42

Increase Your Wine-by-the-Glass Revenue

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While at NRA, I came across a solution to wine spoilage that is so brilliant, I have to share it with you because it aligns so well with our mission at Helping to improve your bottom line!

I recorded a smartphone video of David Hall, Founder of "Vineyard Fresh", which is a wine preservation system for restaurants. You really should check these guys out if you serve wine by the is not expensive and will save your restaurant a ton of money!

BONUS: Interact with the video by hovering your mouse over the video player.

I would love to hear your thoughts on this solution to stopping wine spoilage.



Regulation Nation

Though this is a 2013 report, this is a GREAT resource for everything you need to know to begin forming strategies for surviving the government red tape threatening your business.

Health care
Looming Affordable Care Act insurance mandate still raising questions for operators, employees
Menu labeling
Experts advise taking preliminary steps as chains await final FDA rules
Minimum wage 
Renewed federal focus, striking workers place new emphasis on pay rates
Foodservice associations, restaurateurs voice support for comprehensive reform
Paid sick leave 
Opponents say it will cut into already thin margins; proponents say it builds loyalty
Social issues
Experts advise brands to weigh pros and cons before taking a stand
Thursday, 22 May 2014 11:52

110 Second Tour of the 2014 NRA Show!

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The annual NRA show is always fun,well attended and well produced. If you are an operator and have not attended before...I highly recommend it! Great networking, great ideas and you never know where the next inspiration will come from!

Here is a taste of it from one man's perspective...



Wednesday, 30 April 2014 08:23

Lime Prices to Set to Tumble?

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In today's Bullet Blog© we 'Cut to the Chase' on lime prices and where they go from here:

  • Many restaurants have been paying $160 or more per carton
  • This is due to heavy rains in Mexico, bacterial infections in the lime groves and Mexican drug cartels
  • Relief is in sight as summer approaches and limes in the Mexican state of Veracruz are ripening
  • As of Monday, prices had fallen to about $125/case, according to Jim Mills with Sacramento's Produce Fresh.
  • "We probably could conceivably be $60 by next week," Mills said
  • Prices could drop to $15-$20/case by mid summer
  • Blimey

This Bullet Blog Post credits News10/KXTV for much of the information in this post




On The Menu - ImageThe producers of Shark Tank and The Voice are searching the nation for CHEFS for a NEW Cooking Show! Do you have what it takes?

Email: This email address is being protected from spambots. You need JavaScript enabled to view it. with the following:

(Further Instructions on Next Page)



Wednesday, 09 April 2014 13:53

What's Hot and What's Not in 2014

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2014culinary-forecastLooking to shake up your menu a little?

Do you know what the number one culinary trend is? What about the fastest growing food preparation methods?

The National Restaurant Association's surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2014.

The categories are:

  • Appetizers
  • Starches/side items
  • Main Dishes/Center of the Plate
  • Dessert
  • Breakfast/Brunch
  • Kids' meals
  • Produce
  • Ethnic Cuisines and Flavors
  • Preparation Methods
  • Culinary Themes
  • Non-Alcoholic Beverages
  • Cocktails/cocktail ingredients
  • Alcoholic beverages