News for Restaurateurs

Gluten free pizza

Gluten-Free~Yes or No?

Pizza Hut announced last week that it is introducing a new gluten-free pizza, which will be featured at about a third of the chain’s 7000-plus restaurants beginning January 26th. Another “healthier” addition to its revised “Flavors of Now” menu, the gluten-free cheese and pepperoni pizza , which will feature Udi’s gluten-free pizza dough, has received
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Boston Markets healthy eating

Healthy Eating at Boston Markets

It’s a new year, and all over America people are resolving to eat healthier, watch their calories and lose weight. Historically, this is not a good time for the restaurant industry. After a long season of rich foods, decadent desserts and general overconsumption, Americans tend to engage in some compensatory belt-tightening during January and February.
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
family dining

Family Dining Increasing

Family dining is experiencing a renaissance this holiday season, for the first time in years. Family dining restaurants such as Denny’s, IHOP and California’s Black Bear Diner all are experiencing increased sales since October, according to a report in National Restaurant News. Lower gas prices, which significantly increase real income for lower and middle income
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
undocumented workers get break

Undocumented Immigrants Get A Break

On November 21st, President Barack Obama announced an Executive Order granting limited residency status to certain undocumented immigrants who have been living in the United States for five years or more. The order affects approximately 4 million parents of children who are U.S. citizens, granting them the right to apply for work permits and removing
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Noisy restaurant

Noisy Restaurants Not Popular

Noisy restaurants are a big problem for many diners. According to Todd A. Price, dining writer for the Times-Picayune, nearly 80 percent of diners say they “loathe” restaurant noise, and many think the problem is getting worse. Those sentiments are echoed by the 2014 Zagat Dining Trends Survey, which ranks noise as the number one
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
sustainability chef with veggies

Sustainability ~ A Lasting Trend

  Over the past decade, U.S. consumers have been waking up to the idea that sustainability is an important goal. Americans are living a greener lifestyle–choosing products that are energy efficient, environmentally friendly and sustainably produced. From hybrid automobiles to GMO-free foods, American’s choices are reflecting their desire to preserve the planet and live healthier
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Small plates bread, cheese, dips and wine

Small Plates May Decrease Costs.

Restaurant food prices hit record highs in 2014.  California’s drought drove up dairy, cattle, and produce prices, while dry conditions in Brazil sent coffee, sugar and soybeans costs soaring for the second year in a row.  Meanwhile,  devastating porcine diarrhea drove up pork prices again and again. Resulting price pressures are forcing many restaurants to
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Wi-fi access in a restaurant

Wi-Fi Access on the Menu?

In the fast-growing limited service restaurant sector, capturing the millennial market is critical to success. Once the biggest consumer of restaurant services, the 18-to-34 year-old demographic cut back by an average of 50 visits per year during the recession, according to New York based restaurant industry analyst Bonnie Riggs. With an improved economic outlook and
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
KITCHEN WORKERS

Paid Sick Leave: Yes or No?

On July 30, 2014, New York became the latest in a small but growing number of U.S. cities to mandate paid sick leave for restaurant and food service employees. The law is far from generous: It grants a mere five paid days off annually to employees who work a minimum of 80 hours per year.
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
Is your food as safe as it should be?

How Safe Is Your Kitchen?

  In April 2014, over 200 attendees at a food safety conference in Baltimore, Maryland developed symptoms of food poisoning after eating a lunch of chicken Marsala prepared by the conference center’s elite catering staff. The chicken is believed to have been contaminated with clostridium perfingens, a species of bacteria frequently found on raw chicken.
+ Read More

Share and Enjoy

  • Facebook
  • Twitter
  • Delicious
  • LinkedIn
  • StumbleUpon
  • Add to favorites
  • Email
  • RSS
UA-51162747-5