Our Take

Musings on the Foodservice Industry

A Guide to Opening Your Restaurant

Dec 13 2019

Opening a restaurant requires tremendous passion and planning. Here are some useful tips from RestoHub that will help you through each stage of getting your eatery off the ground so you can immediately start building a loyal community of others. Before Opening Your Doors Have a Plan: Writing a solid business plan is crucial for 



The Benefits of Using a Staff Management Platform

Aug 13 2019

At the Foodservice Blog, we like to recognize innovative technology that can provide significant value for restaurant operators and foodservice professionals. Nowsta is an all-in-one staff management platform designed for businesses in foodservice, events, hospitality, and more. It is one of the fastest growing software startups and has big plans for 2019 and beyond. Why 



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 



Innovative Technology Impacting Restaurants

Feb 20 2019

As the development of technology continues to grow, businesses must be hyper aware of new services and capabilities that technology can offer their company, and more importantly, their customers. This is especially true in the restaurant industry. Restaurant operators are always searching for how to improve their customers’ experience while dining at their location. While 



The Robots are Coming, The Robots are Coming

Nov 09 2017

Thanks to Cheese Market News for publishing this blog https://www.cheesemarketnews.com/guestcolumn/2017/27oct17_01.html   A friend of mine, not from the food business, said a few weeks ago, “I’ll bet the talk of $15 an hour minimum wage, is driving your restaurant customers crazy?” “Not at all”, I said, “they are actually happy, because at $15 an hour, 



$100 MILLION BY BEING A MENSCH

Sep 11 2017

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

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 



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 



Big Brands & Businesses Are Listening to Millennial ‘Likes’

May 22 2017

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

May 08 2017

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