Food Service Promos Blog

Food Service Promos Blog




RestaSO-Restaurant-sign 2urant 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!' 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 here to read more from some entertaining Yelp posts!


PUMPKIN CRANBERRY BASH cropped  2As 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"...

dog at tableWell 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.


Wednesday, 20 August 2014 21:34

Locally Sourced Items on the Menu - Worth It?

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local-produceA 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...

NRA Consumer Trends VideoCourtesy 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.


label-gluten-free 300So, 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"



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