Our Take

Musings on the Foodservice Industry

Slices for a Sweet Tooth

One of the reasons why pizza is America’s no. 1 comfort food is the sheer variety available – it’s the ultimate personalization food as the various toppings offer multiple choices starting with spicy pepperoni, crispy ham, juicy pineapple, and even… marshmallows? Yes, even marshmallows. Dessert pizzas have risen in popularity in recent years, garnering quite the following on many pizzeria social media pages. Social media allows chefs to get creative …

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Safety First for Restaurant Delivery Drivers

Spring is in the air. Winter driving hazards have melted away, but the roads may be more dangerous as cars are free to speed along in clear conditions. With more than 80 percent of pizzerias offering delivery, it’s an ideal time to review safe delivery practices with drivers. There are also precautions drivers should take when carrying the food orders to homes, apartments or hotels. The following are a few …

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Plan for Pizza Expo Success

So, you decided to attend the 2017 Pizza Expo in Las Vegas – great decision, now how do you get the most from your time at the show? To have the most productive show, it’s best to be prepared – know what you want to research, understand your budget, gather a list of questions, and be ready to find something unexpected. Review consumer trends, what’s hot? Look at Pizza Today …

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Kiosks – Adding Convenience and Speed to Service

Technology is growing exponentially, morphing the restaurant industry and more specifically, changing the way in which customers order their food. The rise of fast-casual dining and popularity of online ordering has placed greater emphasis on the initial customer interaction – the process of viewing the menu offerings and selecting a meal. For years, restaurants placed more emphasis in the kitchen and less on the other side of the counter. Today’s …

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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 



Making a Difference – One Berry at a Time

The foodservice industry is clamoring for more fresh berries across all segments of the marketplace, according to the California Giant Berry Farms. The demand is so perceptible that the Watsonville, CA-based farm co-op recently appointed industry veteran Tom Smith to the newly formed position of director of foodservice where he will assist with marketing and 



Battle for Share of Stomach

From our friend – Steven Johnson, Grocerant Guru® Foodservice Solutions®



Restaurants Turn to Google to Make More Dough

In an era where everything is digital and instantaneous, traditional marketing platforms are so yesterday: Television commercials get fast-forwarded, Yellow Page books are thrown out, and telemarketers are hung up on. Instead of advertising to such broad groups, pizzerias both small and large are using a more targeted approach to connect with customers through Google advertisements and searches. Getting found on Google is probably the no. 1 priority for any …

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Coffee Blossom Honey

Throughout the world’s coffee lands, beekeeping has been proven effective not only in providing additional sources of food and income for farmers through honey production, but in promoting coffee plant health and yields on working farms and throughout entire agricultural communities.

Taking this reciprocal relationship to its next logical step, Bellingham, Wash.-based importer Onyx Coffee — whose core business is related to cultivating relationships with coffee farmers in the highlands of Guatemala — has launched a new side venture called …



Dirty Little Secret: How Clean Are Restaurant Tablets? THE XTALKS BLOG

February 8, 2017 | by Matt Schiering, Vice President and General Manager of Sani Professional It’s lunchtime in America, and 140 million of us are eating a meal away from home every day. That’s roughly 40% of the entire population. Every. Single. Day. One could argue then, that it’s nothing short of a miracle that 



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