Mr. Brews Taphouse Becomes a Chain
This pub concept thrives with a large tap selection and high-quality, highly customizable burgers. Now it’s taking steps to grow on a larger scale.
Immunity Boosters Trend in Restaurant Menu Development
The word “immunity” has grown on menus by 37% in the last year, according to Chicago-based Datassential’s “New Foundations in Health” report. Fast-casual restaurant menus most commonly reference the term “immunity boosters,” and operators mainly use these ingredients in juices and bowls.
Smooth Sailing on Emergency Calls
Emergency service calls are a simple fact of life for operators. That doesn’t mean they’re always simple. From the managers to the line cooks, an operator’s team can take a number of steps to help these calls go as smoothly and affordably as possible.
All Signs Point to Continued Growth of Chicken on Menus
Two areas of concern: supply chain issues and labor shortages.
Restaurant Menu Trends & the Equipment That Supports Them
Reading about trends always ushers in a sense of excitement and anticipation about potential change, growth and innovation on the horizon. Changes in how chefs, culinarians, restaurateurs and foodservice operators develop their menus can have a significant impact on the equipment choices and design details needed to support them.
The Benefits and Challenges of Open Air Cooking
Outdoor commercial kitchens can be profit centers, although they don’t come without numerous hurdles.
Service Tips: Coffee Makers
Coffee makers don’t get as much attention from the foodservice equipment channel as pieces like fryers and flattops. If a restaurant’s coffee maker goes down, though, there are likely to be many upset customers. Here are a few tips to keeping coffee makers running smoothly.
Specifying Amidst Supply Chain Issues
Talk to any foodservice designer right now and you’ll hear them talk about the same ongoing challenge: dealing with lingering supply chain issues caused by the pandemic.
The Foodservice Village
In a recent call to kick off a prototype design initiative, I was surprised the operator had all of its executives participate. Several times over the course of the meeting, the executives referred to themselves as “the village.”
Restaurant Pickup Orders On the Rise
Since the pandemic, takeout orders have been skyrocketing in the restaurant industry. This includes not just quick-service operations but also fast casual and even fine dining. And, of late a growing number of noncommercial operators, like healthcare, college and even corporate foodservice, allow customers to order ahead and pick up their food.
