Our Take

Musings on the Foodservice Industry

$100 MILLION BY BEING A MENSCH

Elliot Begoun is the Principal of The Intertwine Group a practice focused on accelerating the growth of emerging food and beverage brands. He helps clients gain distribution, build velocity, and win share of stomach. His articles appear in publications such as the Huffington Post, SmartBrief, and Food Dive   I love a good bagel, and 



6 Things You Didn’t Know Your Customers Want

The customer is always right. Right? And you must work hard to distinguish yourself from the competition. How do you make sure the customers always pick you among your competitors? I bet your restaurant has something unique about it. Customers are drawn by this. They appreciate you seeing a gap in the market. But novelty 



126 EXPERT IDEAS FOR YOUR RESTAURANT BUSINESS PLAN

The fact that everybody needs food and that this need occurs every day, makes running a food business fun, exciting, and so full of possibilities. But just because food is a universal need doesn’t necessarily mean every food business is bound for success. With so much competition in the food business industry today, it’ll all 



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 



Restaurants ‘R’ US

Americans witness this national phenomenon on average four or five times a week. While we’re enjoying a meal at our favorite restaurant, we simultaneously observe a demographic microcosm of the United States in action. Restaurants, the largest private employer in the country, mimic America’s inclusive, diverse and multicultural character that has evolved during 241 years. 



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 



How to Spot Fire Hazards In Your Restaurant’s Kitchen

It can happen in an instant, and all it takes is a spark. Between 2011 and 2013, about 5,600 restaurant fires were reported in the United States. These fires resulted in 100 injuries and $116 million in property damage. The vast majority of these were started – you guessed it – in the kitchen. There 



Cold-Brewed Coffee: It’s Hip, Cool and Very Profitable

Instead of asking what’s hot in the coffee world, it’s more appropriate to ask what’s cool!  Coffee connoisseurs throughout the world are raising their mugs filled with cold-brew coffee. There are so many options in the coffee world these days.  Just about every respectable restaurant serves a variation of espresso and cappuccino.  French roast is 



Make Halloween Pizza Sales a Frightful Good Time

Trailing only the Super Bowl, Halloween consistently drives the highest number of pizza sales in a single day. That’s quite a treat for pizzerias! But the trick is how to maximize the day? Pizza and Halloween have become the perfect match, as families want a quick, hearty dinner before heading out for trick or treating. 



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