http://www.foodservice.com Latest Blogs and Articles en-us Copyright 2010 Foodservice.com Sun, 05 Sep 2010 06:00:00 GMT http://www.foodservice.com/images/foodservice_home.jpg http://www.foodservice.com.com Sun, 05 Sep 2010 06:00:00 EST Your restaurant can still offer the regular fare, but also suggest alternatives for healthfor the clients and your bottom line. Some common issues and their healthy alternatives: 1. Skip soft drinks. Full of sugar and calories, a large soda can run over 300 calories and 80 grams of sugar. Suggest bottled water or unsweetened iced tea. 2. Pass on the fries. Because they are deep fried in unhealthy... http://www.foodservice.com/blogs/show.cfm?contentid=17435 Sun, 05 Sep 2010 06:00:00 EST The newest generation of food trucks should serve as a blueprint to quick-serve marketers on how they can attract customers. Food trucks are popping up everywhere. And these new mobile units have come a long way from the college-campus roach coaches of questionable quality. They now serve gourmet tastes out of clean, well-designed trucks, and theyre attracting respectable office workers and... http://www.foodservice.com/articles/show.cfm?contentid=17411 Sun, 05 Sep 2010 06:00:00 EST Over the years, recruiters have done some pretty wild and crazy (and smart) things to identify talent. Market conditions have factored into the recruitment channel used, as well as the number of resources dedicated to each channel. When talent is scarce, recruiters identify candidates through a variety of recruitment channels and campaigns. Open houses, traditional and social media, billboards,... http://www.foodservice.com/blogs/show.cfm?contentid=17400 Sun, 05 Sep 2010 06:00:00 EST I continue to read about restaurant closures across the country. Several serious and pending economic conditions have led to shrinking sales and guest counts, creating the business climate were now facing. Now, mid-way through 2010, were faced with another issue - food cost inflation. According to the US Dept. of Agriculture, 2010 food prices are projected to increase up to 1.5%. What will operators... http://www.foodservice.com/articles/show.cfm?contentid=17372 Sun, 05 Sep 2010 06:00:00 EST If we can learn anything from the movie Pulp Fiction, its that restaurants have little security to speak of. Fortunately for the diners in the movie, Samuel L. Jackson was there to be a hero and save their lives as well as their money. Sure it is just a movie, but as someone who has worked at many different restaurants, short of locking doors and having alarms that can be turned on after close,... http://www.foodservice.com/articles/show.cfm?contentid=17368 Sun, 05 Sep 2010 06:00:00 EST There are a lot of different costs a restaurant has to cover each day including food, liquor, labor and overhead. Any place where costs can get cut without having to suffer guest relations, restaurants are all in. This leads to a lot of cost reductions in the overhead as well as in the products which are purchased. The main concern is making sure that the quality of the products are still of the... http://www.foodservice.com/articles/show.cfm?contentid=17238 Sun, 05 Sep 2010 06:00:00 EST George Green tells you the difference between can and cant thinkers. Which is your crew? The battle to hire and keep the best people starts with the first time you have contact with prospective employees. Customers of the best fast-casual operators expect more in terms of food and service than what they get from competitors in other segments. This poses a great challenge for us in the segment,... http://www.foodservice.com/articles/show.cfm?contentid=17187 Sun, 05 Sep 2010 06:00:00 EST The use of a flavored acid, oil, or combination thereof, to season, preserve, tenderize, or lubricate protein, is a technique that has been used by cooks of every civilization for thousands of years. A marinade can be a vinaigrette used to enhance the flavor of chicken, or it can be a flavored oil to help preserve the life of a meat or fish. Marinating is not confined to savory foods, but extends... http://www.foodservice.com/articles/show.cfm?contentid=17183 Sun, 05 Sep 2010 06:00:00 EST Much is made over location, location, location when choosing a place to either open or re-open a restaurant, but traffic patterns are rarely mentioned. Yes location is very important as is parking, but if you have the best location in the world and in the midst of rush hour traffic or high traffic periods throughout the day, your property is impossible to get in and out of, it defeats the purpose... http://www.foodservice.com/blogs/show.cfm?contentid=17137 Sun, 05 Sep 2010 06:00:00 EST Have you noticed today's mobile phone is less about phone calls and more about apps, tools and the experience. Take for example the restaurant and hospitality industry. Todays mobile phone is now a restaurant coaster pager, a mobile coupon generator, restaurant review portal, and a geo-locating device that provides guests directions right to your restaurant. I was walking down Broadway... http://www.foodservice.com/blogs/show.cfm?contentid=17050