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Re-engineering your kids’ menu? Try these 8 healthful tips from the NRA

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 share how they developed winning kids’ meals. Discover best practices from Arby’s, Applebee’s and bd’s [...]

Assess your buys to manage food costs

Originally Posted by the National Restaurant Association Restaurant operators finally got some relief from increasing food costs in 2015, according to the National Restaurant Association’s 2016 Restaurant Industry Forecast. However, this was the first decline in wholesale food prices in six years, leaving overall food costs elevated. Try these strategies to boost your [...]

Food Cost Fitness: A Case Study

See original article posted by the National Restaurant Association

When restaurant consultant Linda Lipsky came across a client with a whopping 50 percent food cost, the industry veteran set to work slashing expenses. The Broomall, Pennsylvania-based consultant helped the operation reduce its food costs to 34 percent, in line with industry standards. Here’s [...]

How to hook top talent

View original article from National Restaurant Association.

Reel in good talent from the labor pool with these steps:

1. Identify what’s a “good catch.” Start by determining what skills and traits are essential. If your restaurant has a set of core values or a mission statement, use that to guide you. [...]

As food costs are rising, small measures can help ease pressure

Click here to see the original article from the National Restaurant Association.

About one-third of sales in a typical restaurant goes to food and beverage purchases, making cost management in the kitchen critically important to maintaining profitability.

During the last five years, average wholesale food prices rose roughly 25 percent. Operators can [...]

Serving up the whole animal: Nose-to-tail cooking

Click here to view the original article published by the National Restaurant Association.

Move over, pork chops. Nose-to-tail cooking, in which chefs use the whole animal, continues to be trendy. At Chicago’s Publican, adventurous diners can savor everything from crispy pigs’ ears to pigtail terrine. “There’s only so much you can do [...]

Capitalize on millennial traits to gain business advantage

Click here to see the original article from the National Restaurant Association.

Take notice of the next generation, and learn to “LIKE” them.

“Millennials present the greatest competitive advantage in our business,” says Kathleen Wood, founder of Suzy’s Swirl frozen desserts and Kathleen Wood Partners. Millennials, those born after 1980, represent [...]

Take the worry out of weekly food inventories

Most independent restaurants calculate their food cost only once a month, but virtually all of the major chains calculate theirs each week.

According to industry averages, chain restaurants ‑ before corporate expenses ‑ are two to three times as profitable as independent restaurants. While weekly food costing isn’t the entire reason for that [...]

7 steps to successful cardboard recycling

Many restaurant owners want to recycle but don’t know how or where to begin. Follow these 7 steps from the National Restaurant Association to get started.

Starting with a big, complex recycling program can be difficult for a several reasons:

Different cities and counties take different materials. Training staff can be time consuming. [...]

Don’t be hooked by seafood fraud

Are you getting what you paid for from seafood suppliers? If your fish is mislabeled or short-weighted, you could be the victim of seafood fraud. As a result, you could be losing money and/or perpetuating the fraud by inadvertently deceiving your guests. In this article from the National Restaurant Association, learn more about [...]

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 [...]

Last Minute Halloween Promotion Ideas to Drive Traffic

This article from SmartBlogs.com written by Rebecca Pollack Scherr, reports that the National Restaurant Association predicts that 20% of Americans will order takeout or delivery from a restaurant on Halloween, and 16% will go out to celebrate at a bar or restaurant. NRA recently surveyed about 1,000 American adults about their plans for [...]

10 Restaurant Marketing Ideas for Fall

Fall is here, the kids are back at school, and the weather is crisp. Now what’s your Fall marketing plan?

Here are our top 10 ideas to pack your restaurant this Fall:

1. Football and other fall sports

It’s football season! Bring crowds to your place by sending out schedules announcing what games [...]

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, [...]