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Non-commercial foodservice

Success in the Restaurant Business (When It’s Not Your Business)

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Today’s non-commercial foodservice providers face more pressures than the average restaurant. So how do you stay competitive and wow your guests? The dining public has high expectations that continue to grow. Whether it’s organic ingredients, local sourcing, fair trade certified, or cruelty-free, today’s restaurant guests expect that their standards for quality, as well as their dietary needs, are met at every meal. Restaurants with experienced back-of-house teams strive to meet these ever-changing demands while keeping food and staffing costs at bay. Whether ordering a post-workout smoothie at their gym, buying lunch at their corporate café, or treating their family to…

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Restaurants antipcate allergen labeling requirements

Nearly a third of all Americans believe they have a food allergy, making eating out at restaurants difficult. Up to 90 percent of all food related allergic reactions are traced to just 8 items: milk, eggs, peanuts, soy, wheat, tree nuts (such as almonds, pecans, walnuts, etc.,) fish and shellfish. New regulations in Massachusetts, which…

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Solution for those Wobbly Restaurant Tables!

  A tiny restaurant “design” change that will make all the difference! I hate wobbly tables at restaurants and so do guests.  What you find is managers placing match books and wads of napkins under the tables to stop the tables from wobbling. When I was at the restaurant show I discovered this product called Table…

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Decibels, Dining & Design: Is your restaurant too loud?

A  Combo That Can Hurt Your Bottom Line An increasing problem: restaurants that are so loud that meals become secondary to the decibel level. It breaks down to two factors: acoustics and music. The interiors of some restaurants contain so many hard surfaces – brick walls, tin ceilings, concrete floors – that the flow of…

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Will the Recent Gulf Coast Oil Spill Affect your Restaurant?

People with seafood restaurants have been panicking over the oil spill. Authorities started shrimping season two weeks early in the New Orleans area because of the major oil spill. As would be imagined, the alleged danger posed by the Gulf oil spill to the U.S. food supply is estimated as far worse than previously thought,…

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Checklist for Opening a Restaurant – How to Bring Your Concept to Life

Opening a restaurant and creating a design on a budget is the sensible approach to getting into the restaurant business. Doing so requires the owner to carefully plan where their money will be spent. Just because your budget is smaller though, doesn’t mean that you can’t bring your restaurant concept to life! Before you begin…

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Small businesses Fret Over Obama Health Law

One small business owner in Massachusetts, found that the state’s2006 health care law left him facing $15,000 in fines since it took effect. If you, as a restaurant business owner have even given it a glance, President Obama’s new health care overhaul will bring similar financial woes nationwide. As business owners across the country weigh…

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