Our Take

Musings on the Foodservice Industry

Price Integrity

“Cutting prices or putting things on sale is not sustainable business strategy.” Howard Schultz, CEO, Starbucks Many people understand the concept of integrity. As a corporate buzzword and general life stance, integrity is popular. In fact, many people agree about what behavior demonstrates integrity and what behavior does not. It’s generally referred to as shared 



10 Restaurant Kitchen Hacks That Rock: The Breakfast Shift

If you work in the kitchen in any restaurant, you know just how stressful it can get back there, especially during peak hours. Chopping, slicing, dicing, grilling, baking, sautéing, and prepping are just some of the battles you’re facing in the back of the house. Cooking isn’t for the faint of heart; it’s a fast-paced 



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 



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 



New Study has “Revealing” Take on Pizza Lovers

Here was an interesting survey question: If you had to choose, would you give up sex or pizza for a period of one year? A recent study of Millennials and their relationship to pizza, found that the allure of the pie is greater than that of the body for over six million adults or about 



For Compostable Presentation, Brown Outshines White

Compostable containers come in a variety of shapes, sizes and colors. The two most common colors are brown and white. At Bridge Gate, we believe that a natural or brown color is the best choice for the environment and for foodservice presentation. The truth is all compostable containers have some amount of color. The type 



Online Food Choices Vary Throughout the World

It’s no surprise that pizza tops all cuisine as the most requested home delivered choice in the U.S.; in Europe though the orders are all over the map. With all the strong cultural traditions around food and drinks, one would imagine that most European countries would stay local and order their own national cuisine. But, 



RESTAURANT CATERING SALES TIP #287 – ISOLATING OBJECTIONS

Sales objections are just a part of selling.  Whenever a customer objects, they are never telling you the truth!  Of course, I am not saying that your customers are liars.  No.  I am just saying that they are not telling you what the real problem is.  The real reason why they are not buying from you. 



Increase Catering and Group Orders through Online Ordering

For restaurants, group ordering can be a huge pain or provide a huge gain depending upon how you approach it.  If you have an online ordering system in place, it is more likely to result in the latter than the former. Companies, teams, schools, clubs, and churches are ideal customers because of the potential for 



Pepperoni: It’s How You Slice It

The difference between good and great pepperoni is all in how you slice it. Liguria Foods has perfected the science and art of slicing pepperoni.  And that makes sense for a company that specializes in making the world’s most popular pizza topping.



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