Our Take

Musings on the Foodservice Industry

Restaurant Sustainability Trends for 2020

Mar 24 2020

Restaurateurs have long led the way when it comes to the adoption of sustainable practices, both out of pragmatism and to minimize the impact of food production on the environment. In 2020, restaurants will continue to move beyond standard measures like cooking oil recycling towards changes that ripple out across their value chains. And these 



The Defining Restaurant Trends of 2020

Mar 05 2020

The restaurant industry experienced several impactful changes in consumer demand throughout 2019. Many restaurants focused on growing their technological capability by implementing robot-friendly kitchens, drive-thrus with artificial intelligence, and other innovative resources. This increase in technological awareness was coupled with a rise in the minimum wage throughout the country, which heightened operator demand for technological 



Best Food Delivery Platforms

May 19 2019

When it comes to food being delivered to your doorstep in times of hunger, there’s no playing around. It needs to be fast and right! Restaurant operators are always seeking new methods of attracting customers, and partnering with a food delivery service can increase a restaurant’s visibility and sales. Thanks to the availability of on-demand 



Foodborne Illness Increases in 2018

Apr 29 2019

Food safety is crucially important to foodservice professionals. Each step of the supply chain from plant to plate provides an opportunity for foods to become inflicted with bacteria and illness. In the rapidly growing world of e-commerce in the food industry and online food sales, food safety will be vital for food operators and all 



Prevent Cross-Contamination in Your Food Processing Facility

Jan 28 2019

Food processing facilities have to maintain the highest standards when handling food products, to ensure that food reaching consumers does not become contaminated. FSA explain how “cross-contamination is what happens when bacteria or other microorganisms are unintentionally transferred from one object to another. The most common example is the transfer of bacteria between raw and 



An Indie’s Recipe for Success

Dec 27 2017

Restaurateurs pride themselves on their unique recipes for success, which may include concept, ambiance and décor, price, service and menu selections. For Audel Ventura, proprietor-chef of 354 Steakhouse in Cliffside Park, NJ, the key elements of his success are a hardy handshake and hug with every patron that visits his restaurant. Ventura believes his enthusiastically 



Economic Opportunities of UN Food Companies Tip $2-3 Trillion by 2030

Nov 15 2017

With corporate and consumer interest in the UN’s 17 Sustainable Development Goals growing, researchers have pointed out that by aligning themselves with this campaign food companies’ portion of the overall business opportunities could reach $2-3 trillion by 2030. According to the Business & Sustainable Development Commission’s Better Business Better World report, published in January 2017, 



Nothing Can Replace Distributors’ Knowledge, Service and Dedication

Oct 16 2017

At Legacy Foodservice Alliance’s Marketplace in Richmond, VA, last month, we had the opportunity to speak with its distributor-members about the state of business on the street. They spoke of common and uncommon challenges that their customers face that affect their businesses. Regardless of the market segment or location, the bottom line is that distributors 



DSRs can boost their value by focusing on customers’ needs

Sep 05 2017

At a time when some “links” in the foodservice supply chain are belittling the value of distributor sales reps, veteran salesmanship consultant and author Bob Oros advises DSRs to turn the tables around by being creative and focusing on their customers’ needs. Oros advises DSRs to use the Amazon approach – know what operators want 



126 EXPERT IDEAS FOR YOUR RESTAURANT BUSINESS PLAN

Jun 15 2017

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