Milan is often regarded as the fashion capital of the world. However, every two years, professionals in the hospitality industry flock here to preview innovations in food and beverage. While attending the 2017 HOST show in Milan, Danny and I were able to check out the latest and greatest in restaurant technology and also traverse our way throughout Italy feasting our taste buds in delight.
Read more here.
Ever try going out to eat with a group of friends but can’t agree on a place? Mary wants Greek, but Tim’s craving Thai. Susan, however, has a hankering for New York style pizza. Well, the food hall is your answer, and they’re on the rise!
Read the entire article here: Food Halls are Replacing the Tired Old Food Courts
Many people open restaurants based on their big dreams for sharing their food or their concept with others as well as to turn out a large profit. But as many as 60% of new restaurants that open up fail within the first year and a whopping 80% tank in less than five years, according to Business Insider.
Read the entire article here.
By now, most chefs are hip to umami – you know, the magical sixth flavor commonly referred to as that savory taste we all crave. You can get that depth of flavor in your dishes with umami-rich ingredients like parmesan cheese, tomatoes, soy sauce, mushrooms and beef (you get the idea). In Japanese cuisine, furikake, is a popular condiment…
Read on here: Ingredient Spotlight: Furikake
There was a time when the restaurant industry could pretty much count on success by following Ray Kroc’s mantra: Provide QSCV (Quality, Service, Cleanliness, and Value) to the customer. But the world’s gotten a whole lot more complicated since McDonald’s was the defining restaurant brand.
Read more here: DOING WELL BY DOING GOOD IN THE WORLD
We’ve all heard of popular LTOs (Limited Time Offerings) like the beloved Pumpkin Spice Latte from Starbucks or the McRib from McDonald’s, but what’s happening this holiday season? See more here: NOTABLE SEASONAL RESTAURANT LTOS
According to Pew Research Center, “People looking for information about local restaurants and other businesses say they rely on the internet, especially search engines, ahead of any other source.” It’s a no-brainer: your restaurant should have a web presence.
A web presence extends past a standard website (although if you don’t even have one yet… Read the full article here: SEO FOR RESTAURANTS: 5 THINGS TO DO
You’ve probably have heard about California’s drought crisis. Even if you don’t live in California, as a restaurant operator, you will feel its effects.
The USDA has recently reported its Food Price Outlook for 2015 and 2016 and there are some important findings. Read on here: 3 Ways to Cope with the Drought’s Food Cost Increases
By Joan Lang, Editorial Director
Every year the National Restaurant Association releases its annual “What’s Hot” culinary forecast, prepared in conjunction with the American Culinary Federation. For 2015, many of the same trends we’ve been seeing for the past several years continue to occupy the thoughts of the country’s chefs and operators, including local and sustainable sourcing, and healthy menu options. Along with customization, these are the game changers, the overarching themes that have impacted the industry in a variety of sweeping ways.
Read more here: Food Trends 2015
It’s no surprise that our culture is becoming increasingly more digital, especially the Millennial crowd. Restaurant operators are taking note and some are introducing self-service POS (point of sale) systems, allowing guests to order and pay for their meals using a device like a touch screen tablet or kiosk. Read on here:What are the Benefits of Self-Service POS Systems?