Tag "restaurants"
Coronavirus and restaurants: Information and tools
In January 2020, the Centers for Disease Control and Prevention reported the first U.S. case of the coronavirus had been discovered in Washington state. The National Restaurant Association has resources
One Restaurant’s Impact: Tibbitts@FernHill Gives Back
By Paul Schlienz Tibbitts@FernHill is one of a kind. A small restaurant with a big impact on its community, Tibbitts@FernHill is easy to miss if you’re not looking for
Ask the Expert: Grow Your Business Fearlessly
By Rick Braa, CHAE Q: I’ve heard plenty of restaurateurs complaining about poor sales and margin compression. While I empathize with them, and our business is performing well and
U.S. restaurant count declines 2%, NPD reports
The number of U.S. restaurants fell 2 percent, to 647,288 units, from the previous year, according to The NPD Group’s 2017 fall census, the company said Wednesday. The unit count for independent restaurants dropped 3 percent, while the unit count for chains remained flat, according to the fall 2017 ReCount census of commercial restaurant locations by Port Washington, N.Y.-based NPD. (Nation’s Restaurant News)
Why restaurants give more than they get
I recently heard Tom Krouse, president and CEO of Donatos Pizza, address a conference of his franchise partners and general managers in Columbus, Ohio. In his presentation, Krouse reminded the audience that we in the restaurant industry are not merely in the business of transacting food and beverage sales; we are first and foremost stewards of special moments in people’s lives. (Nation’s Restaurant News)
More Americans Are Fleeing The Stress Of Thanksgiving Dinner By Letting Restaurants Do The Work
To hear some tell it, Thanksgiving has become the Olympics of home cooking. But it turns out many people are fleeing the stress of cooking by letting restaurants and food places do at least some of the work. (Forbes)
Why Mobile Apps Can Boost Customer Engagement
The future lies in smart technology. From cleaning the house to ordering food, everything can now be done with the help of smart devices. (QSR)
Top brands ranked by customer loyalty: Consumer Picks 2017
NRN presents Consumer Picks, a comprehensive look at customer preference and restaurant brand strength. This annual special report is produced with Datassential. (Nation’s Restaurant News)
Chefs and restaurant owners extend their ‘nurturing nature’ into the community
CHEFS AND RESTAURANT OWNERS create a sense of community every day in their establishments, by providing food and drinks that lure business associates, friends and family. But these business owners also play an important role in shaping the larger community through charitable giving and volunteer activities. (Seattle Times)
Restaurant Roundtable: Restaurateurs, Panetta discuss challenges to doing business
Monterey >> The 100th Restaurant Roundtable, a gathering of restaurateurs and lawmakers, was held last week at the Sardine Factory in Monterey, attended by guest speaker Rep. Jimmy Panetta, D-Carmel Valley, and local business owners. The California Restaurant Association, the National Restaurant Association and Ted Balestreri, chairman and CEO of the Cannery Row Company and co-owner of the Sardine Factory, hosted the event with about 22 people in attendance. (Monterey Herald)
How Shawn Roten lost his Lodge Sports Grilles
Shawn Roten built his restaurant chain from scratch, one hand-made bar at a time. Last month, he lost it all. (Puget Sound Business Journal)
Inside the Rapid Rise of Regional American Cuisine
The diversity of cuisine is often perceived in terms of nationalities and ethnicities, but America has always featured a wealth of distinct culinary styles based on the ingredients and cultures of its varied regions. Whether it’s Southern fried chicken, Tex-Mex tacos, the Pacific Northwest’s salmon, or Hawaiian poke, restaurant operators have numerous options when seeking to feature different flavors of the U.S. (QSR)
Food truck fare, steakhouse fusions stoke US interest in Brazilian cuisine
Brazilian cuisine has a relatively high level of recognition among US consumers, thanks to the popularity of Brazilian-style steakhouses and the spike in interest in Brazilian food and drinks around the 2016 Summer Olympics in Rio de Janeiro. Brazilian fare is still going strong on US menus and diners are gaining a deeper understanding of the cuisine beyond grilled meats and the classic caipirinha. Chefs are drawing on influences from the South American country to create modern dishes that blend Brazilian elements with current US food trends, and new concepts from Brazil are primed to enter the US market as interest in Latin American cuisine grows. (SmartBrief)
How Restaurants Can Fix Food Waste for Good
Forty percent. That’s the amount of food produced in the U.S. that the USDA estimates will end up in landfills, even as one in eight Americans go hungry. (Food Newsfeed)