Food Service Promos Blog
"The government should stay out of things. [...] Pretty soon, they’re going to wipe a lot of the middle restaurateurs and restaurant cooks. [...] If it continues, then watch: you’re going to have high-end, and you’re going to have fast food, and you’re going to have chain restaurants.”
Lagasse shared his thoughts on TNT’s On the Menu. Slated to premiere October 3rd, TNT's On the Menu is the first cooking competition show ever to give viewers at home the chance to taste the dishes they see on screen. In each episode, a group of passionate home cooks will be challenged to create a the next signature dish for that week's selected restaurant chain, stadium concession stand, or other American food business. These amateur cooks will work in conjunction with professional chefs to create their dishes, from concept to execution. A panel of judges will then determine which dish not only tastes the best, but also fits with the restaurant's current menu offerings. The winning dish will immediately go on the business' menu, giving viewers at home the chance to go try the dish the very next day. Read more...
Restaurant owner James Chu was fed up! Last week when a patron refused to pay for their meal, James decided to put an end to picky clients and took action. His response was to essentially tell fussy eaters 'You don't like it - go elsewhere!' ...it is a thought any chef has had in their career...but this guy did it! He certainly has gained a lot of publicity and has created quite a firestorm on social media, with people chiming in favor or against Chu's action.
This has created quite a buzz on Yelp...click here to read more from some entertaining Yelp posts!
As the weather begins to hint at autumn, your customers start to hunger for comforting, hearthside flavors reminiscent of reunions and feast tables.
In fact, says QSR magazine, fall flavors are showing earlier than normal. “They’re popping up across the industry, even before the season has officially begun.“
Fall food and beverage flavors lean heavily on pumpkin, caramel apple and apple. According to Lizzy Freier, editor at foodservice consulting firm Technomic, “Pumpkin is clearly dominating"...
Well I'll be doggone!
California, known for being pet-friendly has taken it to another level. Dogs will soon be right next to you when you go out to eat.
Last week Gov. Jerry Brown signed a bill permitting pet dogs at restaurants with outdoor spaces starting in 2015. It does not force restaurants to allow dogs, but rather implements guidelines for how they can accommodate pets.
While some local public health departments have allowed dogs in outdoor dining areas for years, the state has banned the practice. Local jurisdictions can still ban it if they choose.
A recent article in SmartBrief examines how locally sourced ingredients are not just for fine dining establishments anymore. It also examines the benefits and challenges of a locally sourced program.
Here is the summary:
A key trend driving the growth of locally sourced is the rising demand for fresh ingredients, and the willingness to pay a premium for them. If the food is locally sourced and comes with a backstory, so much the better - you can incorporate the back stories with your social media marketing.
Some industry experts think local sourcing is a more important trend than organic --- however, costs and profit margins are a major challenge when using local...
Courtesy of the National Restaurant Association, this quick informative video regarding restaurant trends is full of powerful data that will help you make the right decisions, and satisfy your customers to keep them coming back.
So, is this whole Gluten-Free thing just a fad? Here is a link to a great article from the Washington Post, where they discuss how there is a growing number of people who have had it with Gluten-Free
The swelling ranks of Americans adopting gluten-free diets have given rise to another hot trend: people calling the whole thing a bunch of baloney. And then requesting that the baloney be sandwiched between two pieces of white bread. Served with a cookie for dessert.
Here is how one restrauteur draws a line in the sand..
Although many restaurants are catering to gluten-free diners, some are putting limits on how far they’ll go to accommodate them. Peter Pastan, owner of Etto, Obelisk and 2Amys, draws the line at gluten-free pizza. Not that people don’t ask for it. They do — almost nightly.
“It’s hard enough to make a good pizza,” Pastan says. So he has given his servers a standard response to the gluten-free inquiries: “They say: ‘You’re absolutely right. I totally understand what you’re saying, but my boss is crazy and there’s nothing I can do about it.’ ”
What about you? Are your patrons clamoring for Gluten-Free? We'd love to hear your 'Gluten' experiences!
In the meantime, check out this hilarious clip from ABC's Jimmy Kimmel Live, as he sent a camera crew out to a popular exercise spot in LA and asked people who are gluten-free a simple question: "What is gluten"
Love '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.
In 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...