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Top 5 breakfast trends for restaurants

Ethnic flavors, healthfulness and portability are expected to drive breakfast traffic this year, the National Restaurant Association found in its recent What’s Hot in 2015 chef survey.

Breakfast remains the industry’s fastest growing daypart, with visits rising 2 percent in the year ended in December 2014, according to NPD Group/Crest foodservice market research.

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Restaurant groups seek to change definition of ‘full time’

A coalition of restaurant, retail and franchise groups has expressed confidence that they could push changes in the Affordable Care Act’s definition of full-time workers in the new Republican-led House and Senate.

Industry groups seek to revise the ACA’s definition of a full-time workweek from the current 30 hours to “the more historic [...]

7 critical skills every assistant manager should master

70% of a general manager’s bonus is directly dependent on the skillsets of the assistant manage

No matter how much of a workaholic your general manager (GM) may be, the fact is that 70% of a restaurant’s shifts are supervised — in whole or in part — by assistant managers. This means that [...]

How to stop guests from bringing outside food and drinks

Published in Restaurant Business Daily By Jonathan Deutsch, Ph.D. QUESTION: How do you handle people who bring in their own lunch to eat with friends? ANSWER: If there’s a phrase to describe our most recent questions, it’s “season of the mooch.” I’ve gotten questions about soda station thieves, guests who come for live [...]

National Restaurant Association Statement about Release of Menu Labeling Regulations

The National Restaurant Association’s President and CEO Dawn Sweeney today issued the following statement about the Food and Drug Administration’s scheduled release of the final menu labeling regulations:

“The National Restaurant Association strongly believes in the importance of providing nutrition information to consumers to empower them to make the best choices for their [...]

Restaurants could see strong year in 2015

Learn why experts are predicting a strong 2015 in this article from the Nation’s Restaurant News, written by Jonathan Maze. Lower gas and commodity prices, coupled with high valuations and low debt costs, have generated some optimism for the restaurant industry heading into 2015.

That is the early takeaway from the Restaurant Finance [...]

8 tips to revamp your kids' menu

Re-engineering your kids’ menu? Try these 8 healthful tips from the National Restaurant Association.

Get input from parents and children to design kids’ meals that are nutritious, satisfying and tasty. The payoff: options that appeal to children are good for your sales.

Three participants of the National Restaurant Association’s Kids LiveWell program [...]

To control food costs, start at the cook line

The cook line is, perhaps, the most volatile area for controlling food cost. Whereas theft can occur anywhere, and vendor prices and proper preparation practices certainly can have an equally negative effect on food cost, it usually is on the cook line that many restaurants lose their profits. Common issues include incorrect portioning, [...]

Early Launch of Fall Restaurant Menus & Trends

Fall 2014 begins on September 23, but the restaurant industry already has a head start on the upcoming season’s menu. It all began when Starbucks announced the early launch of the Pumpkin Spice Latte, which even has it’s own twitter handle @TheRealPSL. After that, locations all over have begun to announce their seasonal [...]

3 tips to choose the right energy-efficient equipment for you

In this article from the National Restaurant Association, learn how to save money in the long run by investing in energy-efficient appliances and equipment. While they might cost more at the start, they can help you achieve your sustainability goals, says Richard Young, education director, Food Service Technology Center.

“Efficiency is saving you [...]

Diversify beverage offerings for a healthier bottom line

Restaurant Business Online reports that the moves consumers have been making toward health in the last few years can no longer be considered just a trend—they’re now the norm, and retailers and foodservice operators have had to answer the call for healthier options in order to compete for share of stomach.

In the [...]

Recognizing TCS Foods

When working to prevent foodborne illness, it’s important to recognize that some food items are more likely than others to become unsafe. Learn more about how to recognize these potential dangers in this great article from the National Restaurant Assocaition.

TCS food is food that requires time-temperature control to prevent the growth of [...]

Housemade sodas bubble up

Flavor-forward soft drinks are making a splash, according to this article from Restaurant Business Online by Alia Akkam. Specialty soft drinks continue to lure customers away from traditional colas and other brand-name sodas, according to NPD Group, a Port Washington, N.Y.-based research firm. Restaurant operators also are smitten with housemade sodas in unconventional [...]

Vegetarianism a rising trend on menus

In this article from Restaurant Business Online, learn more about the trend of vegetarianism and how you can implement ideal choices into your menu. Customers who seek a meatless dish for reasons of health, ethics or just because it sounds yummy on the menu, are very important people in restaurants today.

Interest [...]

Food preferences of vegans and vegetarians

In this article from Restaurant Business Online, learn more about the food preferences of vegans and vegetarians and how to offer popular menu choices for these guests.

Vegetarian cuisine is moving mainstream – there’s no denying that Meatless Mondays were only the beginning. Going one step further to a vegan diet – no [...]