Our Take

Musings on the Foodservice Industry

126 EXPERT IDEAS FOR YOUR RESTAURANT BUSINESS PLAN

The fact that everybody needs food and that this need occurs every day, makes running a food business fun, exciting, and so full of possibilities. But just because food is a universal need doesn’t necessarily mean every food business is bound for success. With so much competition in the food business industry today, it’ll all 



New Product Development – A Recipe for Success

“9 out of 10 products are introduced, to fill a void in the company’s product line, not to fill a void in the market.” Al Ries & Jack Trout- authors of “Positioning”. Not much about new product development has changed since 1981, when the marketing classic, “Positioning”, introduced a generation to the concept. This was 



All I Needed to Know I Learned on a Saturday Night

From our friend and colleague – Bill Marvin, The Restaurant Doctor – These were taken from a list of 101 sent to me by Bob Hayes of Chart House years ago. Thanks, Bob! It doesn’t seem like much has changed about life in the restaurant biz! Not all birthdays really are. No dishwasher enjoys classical 



Ukraine’s Vesuvio Pizzeria

What can show better the economic and social development of a nation than a thriving pizza business? Myron Spolsky, a Canadian of Ukrainian descent, moved to Ukraine 29 years ago and in three decades built a successful pizza brand in the country’s capital of Kyiv. Today it has two locations, unique takeout and delivery services, 



Big Brands & Businesses Are Listening to Millennial ‘Likes’

There’s a new world on the street and savvy business leaders and marketers are paying attention to what the young generation likes and how it behaves.   Specifically, the focus is on millennials, who at 18-31 years of age are considered today’s generation. This age cohort is dictating how the business world must change its 



How Texting Can Make Communicating with Restaurant Staff Easier

When communication between those that manage your restaurant and your staff is difficult, texting can make communication more effective. SMS is a great way to schedule employees, remind staff about upcoming training, and share useful information. When you can reach your staff using a mobile device, you can get response in minutes instead of having 



Best Practices for Restaurant Safety: Part 1

As restaurant workers know, the kitchen and the dining area can be a stressful and, at times, dangerous environment. From injuries in the kitchen to poor food handling practices, hazardous situations arise almost daily in the hospitality industry. This is why it is important for hospitality workers and business owners to abide by the best 



Ugly Produce – Reduce Kitchen Waste

Every chef strives to serve the most fresh and appetizing ingredients available on the market.  And yet, “ugly” produce—though equally nutritious and tasty—is getting tossed to the side: misshapen potatoes, collapsed peppers, and gnarled carrots are often assumed rotten or unusable due to their less-than-traditional appearance. However, in an effort to combat the 40 percent 



Expanding to Canada – Reviewing your food packaging labels

Having packaging designed for your food product can be an exciting time. It may involve appetizing photography, creative copy, and developing overall branding ideas. Expanding your product to Canada can allow you to reach an even more diverse audience. However, it is important to note that Canada has many labeling regulations when it comes to 



Food Trends – Profiting from Technology and Changing Consumer Tastes

The words natural and sustainable are currently all the buzz in restaurants. In a recent report by the National Restaurant Association, environmental sustainability was one of the top restaurant trends for the year. Eco-friendly restaurants use energy-efficient appliances, eliminate waste and serve locally-sourced foods and ingredients. Below are a few highlights from the report that 



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