Our Take

Musings on the Foodservice Industry

Battle for Share of Stomach

From our friend – Steven Johnson, Grocerant Guru® Foodservice Solutions®

Dirty Little Secret: How Clean Are Restaurant Tablets? THE XTALKS BLOG

February 8, 2017 | by Matt Schiering, Vice President and General Manager of Sani Professional It’s lunchtime in America, and 140 million of us are eating a meal away from home every day. That’s roughly 40% of the entire population. Every. Single. Day. One could argue then, that it’s nothing short of a miracle that 

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 

Three Reasons to Invest in New Foodservice Kitchen Equipment

As we enter into the final quarter of the year, it’s a good time to look at the equipment in your restaurant and evaluate what needs upgrading or replacing. If you think you may be in the market for some new equipment, SoCalGas® is hosting a Foodservice Equipment Expo on October 18 and 19 (details 

Prepping for the SoCalGas® Expo

Proper Planning Maximizes Show Experience Much like the clothes you wear, the equipment you have in your restaurant kitchen says a lot about you and your operation. A good shopper researches clothing stores and peruses the latest fashions on the internet before hitting the stores. Restaurant operators, chefs and caterers planning to attend the upcoming 

Expo Offers Unique Opportunity to Test-Drive Equipment

On Your Mark, Get Set … Cook As a restaurant operator, you know how difficult it is to select the right equipment for your kitchen. Since this equipment is important, the time involved to make the best decision is a major undertaking. In addition, factors, such as energy efficiency, new technology, best cooking methodology and 

Key Metrics to Measure the Efficiency of Your Restaurant

When evaluating the efficiency of your restaurant management team there are few better metrics to use than Cost of Sales and Cost per Cover. Cost of sales is a great way to look at your food, beverage, and labor expenses (prime costs) to make sure you are operating efficiently.  The ratio is calculated by dividing 

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