Foodservice Pro Insights


Online Reservation Platforms: Which One is Right For Your Restaurant? 

Guests should be able to make a reservation at your restaurant with ease. While calling the restaurant directly is always an option, making a reservation has shifted more toward the online realm. And with solid online reservation platforms, including OpenTable making a reservation at your fingertips is that much easier. 

Top Products For Chefs From NAFEM 2017

Thousands of prep, cooking, storage, and table service products are on display for operators, dealers and consultants every other year at the National Association of Food Equipment Manufacturers' Equipment and Supply Show. 

Need Advice On Funding Your Restaurant? Experts Toss In Their Two Cents

While a labor of love and passion, there’s no doubt that the restaurant industry can be a brutal one. Competition is crowded with more than 616,000 restaurants in the United States, and rewards may seem minimal at an average 5 percent profit.  

5 Musts To Get The Most From Your Team

It’s easy to pull some people to work together and call them a team. Throw in a boss to bark orders, and you’re all set, right? Well, most restaurants sadly think this is teamwork and the way they get more from people is by employing an outdated management theory called “carrots and sticks,” or rewards and punishments. If you do good, you get the carrot. Do bad and you get the stick.


Why Your Restaurant Needs A Tune-Up

If you read the current headlines, they say that restaurant turnover is high and the prospects to fill those openings are low. Maybe it’s because we cling to outdated management styles that our current workforce (Millennials) have a difficult time understanding or accepting. Times are changing. Let’s look at how you can bring your management up to date.

Tasteful Tech: The Top 5 Food Apps Influencers are Using

The foodservice industry is no longer just about bites — there are bytes involved, too. As technology advances, restaurants and brands have delved deeper and deeper into digital. And with millennials becoming the dominating buying group, the need for restaurants to digitize is no longer tomorrow's future fancy.

Related News

If you choose to accept these trends, the contents will self-destruct in no more than five years.

The new age of interior design isn’t something pertinent to just today. It is always happening as an eternal and constant force. To better understand what is called New Age Design, think of philosophy. What is the perfect example of a dining chair? For your fast casual, the perfect chairs may be simple with four legs and a hard seat to keep tables turning every five minutes.  For a microbrewery’s bar, heavy wooden stools with no backs could be the best solution. A fine dining establishment might lean toward a stylish and comfortable mid-century modern, upholstered chair.

This is New Age Design defined: for every time and place, there is a different and changing understanding of the perfect chair, table, and other interior surroundings.  

As a restaurateur, look at the current trends, understand evolving technology, and be aware of overlooked areas beyond the dining room.


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