Our Take

Musings on the Foodservice Industry

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 

The Importance of Kitchen Extraction Cleaning

Apr 10 2019

Extraction systems in commercial kitchens will become clogged with combustible materials over time due to the enormous levels of activity they encounter. It is essential to clean them regularly so that the risk of fire, and other health hazards, is minimized. What Can Build Up in Extraction Systems? Many flammable or combustible materials could build 

Substance Abuse in the Food Industry

Apr 03 2019

Substance abuse is a prominent issue in the food industry. According to an article at Upserve.com, the highest rates of past month illicit drug use were found in the accommodations and food services industry at 19.1 percent. The reason for substance abuse in the foodservice industry is largely due to the high levels of stress. You 

6 Things You Didn’t Know Your Customers Want

Sep 04 2017

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 

Why Tech and Food are not the Same

Jul 06 2017

By Elliot Begoun  At its core, food serves a very basic purpose to sustain life, to nourish. But, it’s so much more than that. Food is how we celebrate, love, explore, gather, comfort. Personally, I have an odd relationship with food. It is both my passion and my nemesis. Food has been my life’s work. 

All I Needed to Know I Learned on a Saturday Night

May 30 2017

From our friend and colleague – Bill Marvin, The Restaurant Doctor – These were taken from a list of 101 sent to me by Bob Hayes of Chart House years ago. Thanks, Bob! It doesn’t seem like much has changed about life in the restaurant biz! Not all birthdays really are. No dishwasher enjoys classical 

Ukraine’s Vesuvio Pizzeria

May 25 2017

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, 

America’s Top-Grossing Restaurants: CHD Expert Identifies

May 02 2017

CHD Expert Identifies Restaurants with Over $5 Million in Annual Sales America’s top-grossing restaurants set the standard for operators across the nation. (Chicago, IL – February 27, 2017) – On February 16, 2017 countless restaurants across the USA shut their doors or served limited menus for the day, as a result of the “Day without immigrants” 

Restaurants ‘R’ US

May 01 2017

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. 

Price Integrity

Mar 20 2017

“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