Blog
How to maintain profits amidst soaring beef prices
February 21, 2012 | beef alternatives, high beef prices, vegetarian menusBeef prices in the U.S. are hitting record highs and are expected to climb over the next two years, as predicted by the USDA. In fact, experts expect a 10 percent rise in 2012 and 2013. Shoppers and restaurant owners alike are already feeling the pain from the price increases. A combination of factors, including severe drought in the U.S.’s most populated areas of cattle, Texas and Oklahoma, a weak U.S. dollar, and high foreign demand, have led to a high sticker price for Americans. As a result, there is less meat on the store shelves and American consumers are....
Should your restaurant run a group discount promotion?
February 18, 2012 | groupon, living social, restaurant deals, restaurant promotion strategies, restaurant social mediaYou’ve seen their commercials and ads, their emails arrive in your inbox daily, and you’ve even purchased a few specials from their sites. It’s those daily deal websites like Living Social and Groupon that’s got consumers hooked on finding killer discounts to everything from 2 for 1 skydiving to 40% at your favorite restaurant. As a business owner, you recognize the opportunity there is for obtaining new clientele, gaining more exposure and ultimately to raking in some decent profits. Before you decide to take the plunge and offer a group discount for your restaurant business, think carefully about your strategy.....
Stop napkin waste at your restaurant
February 16, 2012 | green restaurant tips, napkin dispenser, reduce waste, TorkXpressnapWhenever we explore restaurants, we are fond of finding those who know how to be efficient. This includes many areas such as front of house and back of house operations, guest service and being green. We love restaurants that employ waste-reducing strategies because not only does it help the earth by reducing your carbon footprint, it also increases profits by spending less. What areas of your restaurant can you find easy savings? Let’s take a look at napkins. Like utensils, there is no escaping the fact that this is a mandatory item in every restaurant. But unlike disposable forks, spoons....
Vegetarianism – more popular than you think
February 8, 2012 | LYFE kitchen menu, vegetarian restaurants, vegetarian trendsWhile there are surely plenty of hardcore meat-lovers in the United States, the number of vegetarians in the nation is on a steady rise. According to the Vegetarian Times study, there are 7.3 million (or 3.2 percent of American adults) Americans who are vegetarians and an additional 22.8 million who follow a vegetarian-inclined diet. Further, a recent study conducted by Bonnie Riggs, of the leading market research firm, The NPD Group, forecasts five major influences that will continue to drive consumer behavior of diners in 2012. One key point is the higher consumption and demand for healthier and lighter foods.....
85°C Bakery – worth the wait?
January 31, 2012 | 85 degrees irvine, 85C bakery, bakeries, breadA recent article by Small Business Trends, “10 Food Business Trends to Watch for 2012”, notes the revival of artisanal products being offered at food service establishments. Even fast food giant, Jack in the Box, boasts a Turkey, Bacon & Cheddar Cheese Sandwich that is made with grilled artisanal bread. When it comes to the word, “artisanal” and what actually qualifies something as such can be up to much debate. Artisan, itself, refers to something created by a skill craftsperson. Some people have their own standards, for instance, on what artisanal bread should consist of and how it is prepared....
Moo-ve over dairy, alternatives are gaining in popularity
January 30, 2012 | almond milk, coconut milk, milk alternatives, rice milk, soy milkFor those who are lactose intolerant or just looking for a lower-fat and lower-calorie dairy substitute, it’s easy these days to find an alternative to milk. Milks derived from soy, rice and almonds have been growing in popularity at a fast rate. According to a recent report released by research firm Packaged Facts, the total retail sales of dairy alternative beverages in the U.S. reached $1.33 billion in 2011. Of the alternative milks, almond milk posted the largest gains the same year. There are numerous reasons people choose to pass on milk – plant-based milks are great replacements for those....
LYFE Kitchen Menu incorporates Ancient Grains
January 18, 2012 | ancient grains, farro, lyfe kitchen, quinoaMove over brown rice, the new good-for-you-grains are actually ancient! Ever hear of “kamut,” “freekeh” or “farro?” Or maybe you’ve heard of quinoa, a quick-cooking seed that’s popular among those on gluten-free and vegetarian diets? Did you know that quinoa originates from South America (in the Andean region) and was referred to as sacred and the ‘mother of all grains,’ by the Incas? Most notably, these ancient grains are revered for their great nutritional benefits. Quinoa is particularly high in protein and also contains a balanced set of essential amino acids for humans. While working with LYFE Kitchen, we wanted....
LYFE Kitchen fans are growing
January 15, 2012 | lyfe kitchenWe’re proud to have had the privilege to help bring the LYFE Kitchen concept to life and feel even prouder when we read real-life customer testimonials like this one. Have you had a great experience at LYFE Kitchen? Please share it with us! When we walked into LYFE, the energy in the restaurant was beautiful and peaceful. There was a nice size crowd, it was decorated with comfortable couches and or love seats and chairs. The space was open. Everyone was smiling and laughing. There is a beautiful herb garden growing there by the register/ordering area. The kitchen is open and you....
Move over fast-casual, flex-casuals are gaining popularity
January 14, 2012 | flex-casualNew attention is being given to flex-casual restaurants, a term coind by Randy Murphy, president and CEO of Mama Fu’s Asian House. What’s the difference between a flex-casual restaurant and a fast-casual restaurant? The main difference is that a flex-casual restaurants main objective is to provide guests with the convenience of counter ordering by day and full service at night, whereas fast-casual typically only offers counter ordering. In other words, you can think of “flex-casual” as a cross between fast-casual and casual dining. At flex-casual restaurants, a busy executive pressed for time can grab a quick lunch,or a couple seeking....
The grilled-cheese craze emerges
January 9, 2012 | gourmet grilled-cheese, restaurant trendsGrilled cheese — it’s not just buttered white bread and two slices of processed cheese, anymore. Gourmet grilled cheese sandwiches are all the craze right now in New York. At Artisinal, you can indulge in “The Frenchie,” a sandwich of melted bried, mushrooms and black truffles for $19.50. Or perhaps you’d like to try Little Muenster’s grilled cheese made with French sourdough, gruyer, chevre, leek confit and pancetta, for $8.75. Not your everyday, run-of-the-mill grilled cheeses, spots like Balthazar and Breslin have tapped into the upscale grilled-cheese niche. The Mark’s Croque madame, a grilled cheese variation, is an impressive $18.....
