More than ever before, restaurants and consumer health can be said to go hand-in-hand. With the number of meals and snacks eaten outside the home versus those prepared at home on the rise, and with restaurant industry sales booming, restaurants’ role in the diets of the American public has never been so significant and more importantly — so influential.
Rooftop bars have taken al fresco dining to new, previously unthinkable heights, changing the face of global skylines and revolutionizing the landscape of the food-and-beverage industry. Surging in popularity, especially among millennials, rooftop bars and restaurants are appearing everywhere – in major cities across the United States (New York, Las Vegas, Chicago, Washington, D.C.) and as far away as London, Tel Aviv, Sydney, Bangkok, and Beijing.
Did you know that updating your restaurant tablecloths and other linens can breathe new life into your business? If you thought your choice of commercial table coverings were yesterday’s news, think again! Despite an age where the sleek and modern often prevail, research indicates that traditional table toppers are far from obsolete.
If you work in foodservice and are looking for ways to rise above the competition, invest in personalized guest experiences. One of the latest buzz words in the biz, savvy restaurant owners, catering service operators, bakery and bar owners are pulling out all the stops to customize their menus for consumers and make them feel like they matter.
Restaurant staff turnover rates, currently at a staggering 73%, are wreaking havoc in the U. S. foodservice industry and major headaches for restaurant owners in all sectors of the biz. Not only is finding qualified managerial, dining room, and kitchen staff an ongoing challenge, but with the dizzyingly high employee drop-out rate, businesses are losing precious time and money in training and re-hiring.
Salt is by far one of the oldest and most prolifically used ingredients in recipes around the world. Second-to-none when it comes to infusing dishes with flavor, there is not a single chef’s spice rack that does not prominently feature at least one type of cooking salt.
If you work in the U.S. pizza industry, are thinking of globally expanding your pizza operation, or are opening a pizzeria for the first time, you will be happy to learn that the forecast is shining brightly for the future success of the pizza business.
If you work in the restaurant or catering business, you’ve already heard the buzz about trending fruit powders and vegetable powders and how manufacturers are adding them to products to cater to a health-conscious public. Likewise, a growing number of chefs have become aware of the practical advantages of using dehydrated vs. fresh produce and are adding them to recipes to meet demands from consumers hungry for more nutritious and natural foods and drinks.
Tempeh is not only tempting… Tempeh is in demand! The ancient ingredient, which has long been a staple in traditional Indonesian cuisine, is no longer favored by vegans only, nor is it relegated to niche health food stores or to the ‘healthy’ aisle.