Restaurant Labor Optimization

In January the minimum wage in California is going up another dollar an hour! In Arizona, the start of 2019 marks a fifty cent increase in minimum wage. The harsh reality is that when this happens everyone’s wages get impacted. If you plan to pay a dishwasher $11.00/hour which will most likely be $12.00/hour (because you can’t find anyone to do … Continue reading Is Your Restaurant Ready for Another Minimum Wage Hike?

30 August
Restaurant Snacks

Snacks—it’s not just bagged chips or veggies and dip. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39 percent of consumers changed their idea of snacks in the last two years. Moreover, the Millennial and Gen Z cohort are increasingly replacing meals with snacks.   As restaurants struggle to find new revenue streams to combat … Continue reading Snacking Drives More Traffic and Sales

26 August
Cauliflower Trends

Cauliflower—a vegetable once typically found in salads, stir-frys, and as a side dish—is now making a big name for itself. Perhaps even hotter than the avocado toast trend, many people are flocking toward menu items and recipes that use cauliflower in innovative ways. Pizza with a cauliflower crust. Cauliflower rice. Cauliflower crust grilled cheese. Cauliflower … Continue reading Cauliflower— A Popular Carb Replacement?

Brick Oven Pizza

PIs there such thing as a perfect pizza pie? With so many options (Neopolitan, Roman, New York style, Chicago deep dish, etc.) there’s no clear answer! However, when it comes to authentic Italian pizza, there is one thing that positively defines the perfect pie— a crispy, light, and chewy crust complete with charred dark spots. … Continue reading Perfect Pizza—it Boils Down To This One Thing

24 June

Step aside, duck fat, because fatback is stepping into the spotlight. Wait…what’s “fatback” exactly? It is just what it sounds like, fat from the upper back (of a pig) and is a revered ingredient utilized in traditional charcuterie and Italian cooking as well as in American southern cooking and soul food. Lardo is a type of … Continue reading Lardo—It’s All the Rage

Paper Straw

If you’re a Golden State resident, you may have gotten used to bringing reusable bags to the grocery store. It’s been over a year since California banned retailers from handing out single-use plastic bags to customers due to environmental concerns. Numerous cities have taken it a step further by imposing restrictions on restaurants giving out … Continue reading Plastic Straw Bans are Becoming Widespread

Restaurant Social Media

It’s no secret that social media presence is increasingly important in the current restaurant marketplace. Fortunately, you can, to some extent, control the perception of your brand on social media platforms such as Facebook, Instagram, Twitter and Snapchat. How you present your concept and how often potential customers are exposed to what you have to … Continue reading Social Media Marketing & Independent Operators: Five Tips to Improve

Roman style pizza

You’ve heard of Neopolitan pizza—the pie that originated in Naples that’s prepared with a few fine ingredients and cooked in a wood-fired oven. You’ve tasted NY style pizza—large in size with a pliable, thin crust. But have you heard of Roman-style pizza? Also known as “pizza al taglio,” this is a pie variation that is … Continue reading Roman Style Pizza is an Emerging Fast-Casual Trend

26 March
cocktail culture

Though the ever-popular cocktail classics are still leading the charge in the craft cocktail scene, they are now sharing the stage with a new trend: creativity. It is not uncommon to find inventive large format cocktails, outrageous (and instagrammable) garnishes, rich house made syrups, tinctures and bitters, teas and smoke in the most unexpected places. … Continue reading The New Cocktail Culture

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