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How I Became a Restaurant Consultant

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How did you decide to become a restaurant consultant? After graduating from the Culinary Institute of America (CIA) and working at Windows on the World Restaurant in the North Tower of the original World Trade Center, I had the opportunity to meet and ultimately work for Joseph Baum, who at the time was the most prominent and renowned restaurant consultant in the world who created many iconic New York restaurants. My exposure to Joe and his team of industry giants who traveled the world helping organizations create new and exciting restaurants and unique dining experiences that changed how people used…

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Are we getting too much information about food we order?

Walk into a restaurant these days and you might be able to check the calorie count of your enchilada, the salt content of your fries, the “heart healthy” status of your steak and — in at least one pioneering restaurant— the carbon footprint of your vegetable lasagna.   This is the Information Overload era of…

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The results are in: eager and healthy-conscious diners this summer

A recent study of 4,600 consumers, conducted by MarketForce, has indicated some new insight into today’s restaurant dining trends. First off, the good news is that consumer confidence with regards to eating out is way up! And even more notable is the fact that consumers are very concerend with eating healthy. Let’s take a look…

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UFood Grill Healthy Eating Brand Signs for 10 Airport Locations

UFood Restaurant Group, Inc. announced that it has signed a Master License agreement with premier travel retailer Hudson Group Retail LLC for the expansion of its UFood Grill concept to 10 additional US airports. UFood Grill currently operates fast casual restaurants in Boston’s Logan International Airport and the Dallas Fort Worth International Airport, two of…

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Taco Bell Chops into the Menu Calories

While it’s hard to dispute the statement that “fast food is bad food,” we all give in to the need for grabbing a quick bite to eat. Fortunately, many in the fast-food industry have responded to demands for healthier fare, and some restaurants are making it easier to alter existing menu choices. For example, Irvine,…

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Finding Profits In Restaurant Insurance

Many restaurant operators consider buying insurance a “necessary evil”. You don’t like it, but you know you need it; when a guest or employee files a claim you’re glad you bought that insurance policy. But, how do you know you’ve spent your money wisely? Our experience in working with restaurant operators has shown us that…

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National Restaurant Association vs Government on Salt

The restaurant industry, which has been lobbying for voluntary reduction in salt use by consumers, is getting assailed on all sides. The government simply wants to control how your restaurant can prepare its food and how consumers can enjoy it. “Michael Jacobson, executive director of the CSPI, which has lobbied against trans fats and for…

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