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
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
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,
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.
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
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.
We all have friends who disdain leftovers. They just throw out unfinished meals at home and send back their uneaten food at restaurants. It makes me wonder why they have a microwave or the cabinet of Tupperware in their homes? According to a 2005 study at the University of Arizona, it’s the leftover food in
It’s all the rage with an importance so great it could make or break your restaurant. No, we are not talking about kale salads or apple-cured bacon; instead, it’s about turning your restaurant green. Improving your restaurant’s eco-friendly practices will not only attract more customers, but also will save money and improve your bottom line.
What is hip, hot, cold, healthy, and very profitable and taking a run at the dominance of coffee as America’s beverage of choice? If you said tea, then you cheated and read the headline of this blog. Tea drinkers should not be pigeon-holed as health nuts or elderly ladies. It may surprise you, considering the
That take-out you just handed your customer. The one with the hot soup, steaming pasta, juicy cheeseburger, crispy fries or whatever it is you are so proud to serve. That, my friend, is one of your greatest assets. How it is packaged. How it retains heat. How it looks. How it holds the moisture. All