Our Take

Musings on the Foodservice Industry

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 



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 



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 



Drive-Thru Coffee Kiosks: Express Expressos

The other day we were driving around town from one meeting to another, hurried as usual and in great need of a shot of espresso. We didn’t want to stop at the local Starbucks® where we would have had to wait 10-15 minutes for our caffeine boost, and the donut shop’s diluted offerings would not 



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, 



Instagram: Don’t Be Left Out of the Picture

By this time, everyone (especially those in the food world) know that the people who use Instagram LOVE to show photos of food. You could say that Instagram and food are like bacon and eggs, pizza and cheese, hot dogs and mustard, ice cream and cake: not only do they belong together; they make each 



Sourcing as Branding: Smell the Coffee

There are tons of academic papers that analyze how sourcing products can be aligned with branding. But we don’t need to read those to understand the growing value of sourcing specific products from specific places as a way to heighten one’s brand. 



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