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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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Ghost Kitchens

Ghost Kitchens: Path to Success or Just an Illusion?

Operating out of a ghost kitchen can save thousands in operating costs, but without marketing, your customers may not know you’re there The spiraling costs of opening a brick-and-mortar restaurant has served as the catalyst for a number of foodservice trends, including food trucks, food halls, and container restaurants. Food entrepreneurs are now looking at…

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Senior dining trends

Retirement Communities Going Above and Beyond

Assisted living, retirement homes, active senior communities – all terminology referring to communities with a minimum resident age, typically starting at 55, and this demographic is booming. According to the US Census Bureau, the number of Americans ages 65 and older is projected to nearly double from 52 million in 2018 to 95 million by…

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The Importance of a Healthy Corporate Culture

Dental, medical, paid time off, 401K…these are the usual benefits you might see listed on a job ad. However, as more and more companies compete for top talent, extra incentives are increasing. Many employers are now offering their staff additional perks such as tuition reimbursement, flexible work schedules, on-site gyms, and free meals, to name…

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Pivot, Refresh, or Perish

Over the last few years, the restaurant industry has experienced a broad range of significant changes that have made it very difficult for so many mature brands to achieve a level of meaningful profitability. The restaurant landscape has become very competitive and over-saturated. Many mature brands fail to innovate and have become fatigued. Once-loyal guests…

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Restaurant turnover

Reducing Restaurant Turnover

Do you feel like you’re constantly on the look-out for new hires at your restaurant? You’re not alone. It’s been reported that the restaurant and accommodations industry had as 74.9 percent turnover rate in 2018. This is nothing new for the hospitality industry, particularly since many restaurants, for example, hire teenagers who usually see the…

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Bringing in the Big Guns to a Small Western Town

A tailored and thorough recruiting process leads to top talent acquisition Will all of the restaurants out there waging the war for talent, how do you attract top-shelf management and culinary talent to a tiny market? Sell the lifestyle, not just a list of job duties. This was the strategy developed to hire a General…

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