Tips to Provide Top Notch Quality at Your Restaurant

Tuesday, August 15th, 2017

For customers, a quality dining experience goes well beyond the taste of the food or the friendliness of the staff to encompass nearly every aspect of the visit, from the waiting area to paying the bill. If even one part of the experience is subpar, it’s likely to color the customer’s impression of the entire

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Tips for Accommodating Vegans at Your Restaurant

Tuesday, July 18th, 2017

Whether for health, ethical, or environmental reasons, more and more people are embracing veganism as a lifestyle choice these days. Veganism, which is broadly defined as the practice of abstaining from any food products or material goods made from animals, is especially popular among millennials, who are a key customer base for eating establishments everywhere.

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Patriotic Restaurant Ideas for the 4th of July

Tuesday, June 13th, 2017

Keeping your restaurant open on the 4th of July is an easy way to generate an extra day’s worth of revenues in the middle of summer. Many Americans prefer to spend the Fourth doing something away from home, so hungry and thirsty customers are definitely out there. All you have to do is figure out

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Ideas to Help Your Restaurant Spring Forward

Tuesday, March 14th, 2017

  Spring is a great time to make all of the changes to your restaurant that you’ve been considering for a while but haven’t yet put into place. The changes can be of the cosmetic variety, such as updating the decor or adding a fresh coat of paint, or they can be more meaningful, such

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Best Equipment for Small Restaurant Kitchens

Tuesday, February 21st, 2017

Of the many difficulties involved in running a successful restaurant, overcoming the problems of a small kitchen is one of the most challenging. Not only does your staff have to navigate tight quarters without bumping into appliances and each other, but you have very limited space in which to fit all of the equipment you

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Tips to Improve Your Restaurant’s Menu

Tuesday, January 17th, 2017

 Menus are an important yet often overlooked tool in restaurant promotion. When designed correctly, a menu can convey a specific brand image, nudge consumer choices, and increase sales of side dishes, desserts, and other complementary items. If your current menu is not helping in these areas or is due for an update anyway, you can

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2017 Food Trends Forecast

Tuesday, December 13th, 2016

Some restaurants appeal to customers by offering an unchanging menu filled with predictable and comforting favorites year after year while others carve out a niche by adapting their menu and services to reflect the evolving preferences of their patrons. If your establishment falls into this latter category, here is a forecast of some upcoming food

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Prepare Your Restaurant for the Holiday Season

Tuesday, November 8th, 2016

Everyone knows that the holiday season represents a prodigious boon for retailers. All across the country, big-box stores and mom-and-pop shops alike rake in a reported 20 to 30 percent of their total annual sales in the period between Black Friday and Christmas. This is a significant portion of any bottom line. But retailers aren’t

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Think Outside the Pumpkin Spice: Alternative Fall Flavors

Tuesday, September 20th, 2016

Now that summer is giving way to fall, it’s once again time for seasonal menu changes. Many restaurants and cafes will simply offer trendy pumpkin spice versions of traditional food and beverage favorites and call it a day, but we find that approach to be very limiting. There are far too many other terrific fall

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Back to School Restaurant Marketing Ideas

Tuesday, August 9th, 2016

If the end of summer is typically a slow time for your restaurant, one terrific way to drive sales is to jump on the back to school marketing bandwagon. Offering various discounts and specials aimed at cash-strapped college students and families with school-aged children can help bring in new customers, establish goodwill within the community,

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Getting Your Restaurant Ready for Spring

Tuesday, March 15th, 2016

The snow has melted in most parts of the country, temperatures are gradually warming, and the calendar shows that the official start of spring is just a few days away. This means customers are ready to shake off any lingering symptoms of cabin fever and patronize their favorite eateries with renewed enthusiasm. Be sure you’re

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Protecting Your Investment: Fryer Maintenance

Wednesday, February 24th, 2016

All equipment needs TLC. The “If it ain’t broke, don’t fix it” mindset is really only applicable to prep-tables. Almost everything else in your kitchen needs routine maintenance. Consider the workhorse of many American facilities, the fryer. Fryers are a pretty simple machine. They have targeted jets of flame that heat-up the underside of a

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Ways to Share Valentine’s Day with Your Customers

Tuesday, February 2nd, 2016

Dining out is one of the most popular ways for couples to celebrate Valentine’s Day, which gives restaurateurs a tremendous profit making opportunity in the midst of the winter lull. And with February 14 falling on a Sunday this year, there’s a chance to generate even more revenue than usual by offering breakfast and/or brunch

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A New Year Means a Clean Slate

Tuesday, January 26th, 2016

Chipotle has been in the news a lot lately, and not for the reasons any restaurant would want! They’ve shut down and promised a “deep clean” of all locations and hope to recover from the PR beating they’ve had lately. What can you do to help prevent an outbreak of sick guests at your location?

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Ways to Improve Your Food Business in the New Year

Tuesday, January 12th, 2016

Now that the New Year is officially under way, this is the perfect time to evaluate your restaurant, cafe, food truck, or other food-related business to uncover and shore up weaknesses. Chances are, no matter how well your business did in 2015, there is still room for improvement in a major area such as quality,

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Tips to Help Your Food Truck Survive Winter

Wednesday, December 16th, 2015

According to industry experts, food truck operators can expect revenues to drop off by nearly 50% in winter. That’s a huge decline, especially if the truck is your sole source of income. Does this mean you should put your vehicle into long-term storage and get a different job until warmer weather returns? Maybe not. Try

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A Happy Staff Leads to a Great Customer Experience

Tuesday, December 1st, 2015

The holiday season is here! Let the hustle and bustle begin! Rushed customers at lunch, and worn out customers at dinner leads to a staff that has to be at the top of their game. How do you make sure your customers have a great experience every time? According to Matt Hood, Habit Burger’s chief

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Restaurant Safety Tips for Surviving the Holiday Season

Thursday, November 19th, 2015

Even during the holiday season—one of the busiest in the industry—restaurant safety should take top priority. When the day gets hectic, it’s easy to let little things like a lax cleaning regimen or unsafe clothing go unnoticed. However, that’s when keeping an eye on safety matters most. To make sure workers and guests are safe

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3 Ways to Spice Up Your Fall Menu

Wednesday, November 4th, 2015

As it gets colder, customers’ taste buds start to beg for something warm and comforting. Out with crisp summer salads and barbecued meat, and in with the soups and baked goods. However, standard recipes can become stagnant over time, so it’s important to spice things up every once in awhile. Here are few ideas to

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Restaurant Industry (finally) Embracing New Technology

Tuesday, September 22nd, 2015

Restaurants have been around for centuries, dating as far back as Ancient Rome. Over the years, the food, the atmosphere and the service have improved by leaps and bounds. I mean, we have air conditioning and electricity folks! The problem is, even though we have seen massive changes since the Roman times, until very recently,

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School House BBQ: To Be Or Not To Be

Tuesday, August 18th, 2015

Recently, a friend of mine asked me about turning a piece of property he has into a restaurant. To be clear, he doesn’t have a passion for foodservice per se, he is a successful operator of several assisted living facilities. The property he owns was purchased with the ambition of opening a new assisted living

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Hey True, What’s With The New Model Numbers?

Tuesday, August 4th, 2015

You may have noticed that some of the True model numbers that you’ve known for years have grown a bit longer. If you haven’t noticed, they’ve all been tagged with “HC” in the model number. The change will affect all of the model numbers, but it’s a slow change over at True Manufacturing, taking place

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Do You Know Your Customers?

Tuesday, July 7th, 2015

As a restaurant owner or manager, you spend a lot of time thinking about food costs, employee schedules and generally how to keep things running smoothly while making a profit. What about customers? Without them, you won’t have much else to consider! So, let’s talk about customers for a moment. Is the customer always right?

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Best In Class Equipment

Wednesday, June 10th, 2015

Each year Foodservice Equipment & Supplies (better known as FES) Magazine polls their subscribers and asks them to evaluate equipment and supplies manufacturers on seven characteristics. The seven key factors are: Product Quality Product Value Product Design and Aesthetics Service and Support Sales Representation Product Inventory and Availability Product Information Availability   The results come

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Ketchup, it’s Not the #1 Condiment Anymore

Tuesday, May 26th, 2015

No, I’m not kidding. Salsa is now the most popular condiment in the United States, surpassing even ketchup! Is this just an interesting fact or maybe an opportunity in disguise? I think it’s the latter. Let’s face it. Ketchup is just ketchup. That segment of condiment world is owned by two primary brands. You have

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Promoting Your Restaurant on a Small Budget

Tuesday, May 5th, 2015

OK so you opened your restaurant and you’re trying to get the word out about the new place in town. Or, you’ve been open a while and want to try to drum up some new business. Either way, you’re probably wondering where to start. Let’s start with the budget. Think about how much your average

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Stop, Watch and Learn

Tuesday, April 21st, 2015

Since I’m in the biz, I can’t stop watching and analyzing operations in restaurants… often times to my wife’s dismay! I look for missed opportunities and often suggest to the managers a slight change that might make a big difference. Recently, I was at a diner where my family and I enjoy dining on a

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BBQ Season in Texas

Tuesday, April 7th, 2015

When I first started this topic, I thought that March or April would kick off the barbeque competition season here in Texas. Upon further research, it looks like the “season” really has no beginning, or ending for that matter. As I’m sure you’ve heard, we take our BBQ seriously in the Lone Star State! Some

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Save Water – Save Money – Save the Environment

Tuesday, March 10th, 2015

  Many parts of the country are experiencing droughts like they haven’t seen in years (I’m talking to you Texas and California!). Businesses and residents are being asked to conserve water and make lifestyle changes to preserve the water supply. Even if you don’t live in one of the hardest hit areas of the country,

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Weekly Food Inventory Counts Can Save Time And Money

Tuesday, February 24th, 2015

Did you know that according to industry averages, chain restaurants are two to three times as profitable as independent restaurants? How do they do it?! One way to cut costs is to do a weekly food inventory count and food cost calculation. While most independent restaurants do a monthly food inventory count, most chains calculate

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Can you make GREEN by going green?

Tuesday, January 13th, 2015

In his recent article on FastCasual.com, Ed Zimmerman asks the question that seems to be on everyone’s mind these days: “Is your restaurant green?” According to a recent survey among consumers regarding food trends, environmental sustainability ranked first! The reasons to “go green” are numerous. It’s responsible, it shows you care about your community, but

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Countdown to the New Year with the Top 10 Foods of the Last Decade  

Thursday, December 18th, 2014

The American diet is an ever-changing creature, with constant surprises from newcomers like Sriracha, which has taken the nation by storm in recent years, becoming more popular than Tabasco in some parts of the country. But for all that, the core of the American diet doesn’t really change that much over the course of a

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Fall Beer and Food Pairings to Offer Diners

Tuesday, October 7th, 2014

There is something completely natural about the desire to pair beer with autumn food. Maybe it’s because the beverage shares a color with the leaves, or maybe it’s because the earthy flavors evoke the smell of the rain-soaked land…or maybe they just taste great together. If you’re running with that last theory, here’s our take

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Future Food Service Trends

Tuesday, September 23rd, 2014

Like everything else in the world of business, food service is constantly evolving. Exactly what the future will bring is naturally a matter of educated guessing more than certain understanding. Here are some of the trends we believe restaurant kitchens should prepare for in 2015 and beyond: Energy Issues Barring a radical innovation, electricity costs

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Prepare Your Restaurant for Fall & Everything it Brings

Tuesday, September 16th, 2014

Fall is here, and it’s time to get ready for the changes the autumn season brings. No, not the changes in the leaves; the ones that are relevant to the restaurant industry. That means: Football season Back-to-school Colder weather Holidays approaching   Football season means piles of guys coming in asking for beer, finger foods

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National Food Safety Month: Tips for a Safe Commercial Kitchen

Tuesday, September 9th, 2014

September is National Food Safety Month, and we at Short Order want to honor that by putting up a short summary of the most basic food safety tips that we hope all of our clients and customers are following this month — and every month. The Biggest Dangers in a Commercial Kitchen There are two

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What’s New in the Restaurant Adult Beverage Industry?

Wednesday, August 27th, 2014

We like to keep an eye on what foodservice industry research giant Technomic is talking about, and right now, it’s all about adult beverages. Let’s take a look at what Technomic predicted earlier this year and how their predictions panned out so far. 2014’s Predictions At the beginning of the year, here’s what Technomic had

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5 Tips for Restaurant Catering Success: Supplies, Ideas, and More

Tuesday, August 26th, 2014

If you run a restaurant, it can be a very profitable (but very scary) notion to try to get into the catering business. On the one hand, you are already making a bunch of food every day and catering basically just increases your audience. On the other hand, catering offers its own unique set of

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Pros and Cons of Recycling at Your Restaurant

Wednesday, August 20th, 2014

Recycling: we know it’s good for the Earth, and thus by extension for humankind, but is it the right move for your restaurant? The decision isn’t as easy as you might think. About 3 of 5 American restaurants recycle at least some part of the waste they produce; most of it in the form of

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The FDA Food Code and Your Restaurant: What You Need to Know

Thursday, July 31st, 2014

There are a lot of rules in the 2013 Updated Food Code published by the FDA. Most of them are commonsense rules, but there are some very important bits that every restaurateur should know for fostering a safe work environment, safe storage and handling, cleaning restaurant equipment and much more. The HACCP The FDA strongly

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