Our Take

Musings on the Foodservice Industry

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. 



Five Menu Trends for the Future

In the movie, “Sleeper”, Woody Allen takes a shot at our never-ending paranoia about certain foods when his futuristic characters happily chow down on milkshakes and hamburgers.  “We have found they are actually very good for us,” they say. In addition to making fun of us, Woody proposed that we never know what the future 



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 



The Rise of Organics: Time to Jump on the Speeding Bandwagon

Here’s a number you probably thought you’d never see: The global organic food and beverage industry grew to more than $100 billion last year. Forecasts call for the industry to grow at a 12.8 percent annual rate.  The U.S. accounts for almost half of those sales. This is a bandwagon that has some real speed 



Mobile Goes Mainstream: Are you Online?

IPay.  Email blasts. Enhanced websites. Mobile apps. Online ordering. It makes your head spin just thinking about it. The list of technology applications and marketing strategies goes on and on and where they stop nobody knows. So, if you are not in line to go online now and don’t have the latest digital marketing, you 



Recent Tweets