In an interesting (if not entirely un-anticipated) twist, the lowly vegetable is finally having its 15 minutes of fame within the food and beverage industry. Of more genuine interest, vegetables are popping up in some truly unexpected quarters, such as flavourings for the new wave of health beverages, as subtly-sweet desserts and even in food for the younger set (as in tweens and kiddos, not Millennials and Gen Xers).
Fried chicken isn't just for families in a rush anymore. Today's fried chicken can go a round or several with the finest five-star cuisine and easily hold its own. From bloodcurdlingly hot to sinfully sweet and savoury, it is not hard to figure out what there is to love about the new breed of fried chicken.
Sometimes a bit of healthy competition really can end up being good for the end consumer. Such is the case in the restaurant industry today, where we see anti-GMO and anti-additive pressure from consumer groups nudging (sometimes shoving) chains, franchises and individual owner-operators to clean up their acts....and their menus.
Who doesn't love a delicious bowl of pasta? Judging from today's restaurant statistics, far fewer of us than you might assume! As it turns out, carbs (carbohydrates) are starting to look bad for business in a country as concerned about its waistline as it is about its environmental stewardship.
In an unusually inventive nod to global cuisine, Acai fruit mix-ups are fast replacing the all-American smoothie as the next great healthy snack on the go. Acai has migrated quite a long way from its home country of Brazil to show up on Australian tables. But with the reputed health benefits of this oft-named "miracle fruit," the accrued mileage seems well worth it.
The food industry is getting a thorough shake-up, and shake-down, thanks to the ever-expanding influence of mobile technology. In the short-term, this has many franchisees and restauranteurs feeling uncertain what the future may hold. Over the long-term, however, there is much to love about these new developments - and much to profit from as well!
The internationally recognized chef Heston Blumenthal is best known for his English cuisine and his trademark dish--snail porridge. Raymond Blanc, the famous Michelin Star recipient, is perhaps best known for his dish of courgette flowers stuffed with crab mousse.
If your kitchen experiences peak periods in trade that requires hiring seasonal staff, labour costs can quickly spiral out of control if you do not manage staff efficiently. In order for you to get the best value for the money spent on these essential but temporary workers, you can use the following strategies.
More and more people are gradually seeking a healthier lifestyle and diet. They want to eat things that are good for their bodies, and they'll search for stores and restaurants which will serve them these foods.
The idea that it is impossible to make every customer happy certainly does apply to the restaurant business. A steak that one customer considers to be too rare could be looked upon by the customer at the next table as overcooked. If you run a restaurant, then you deal with complaints on a daily basis. But the successful restaurant owners know a few tricks that can help them to turn complaints into lifelong and dedicated consumers.
Known for their laid-back attitudes, there’s not a lot that will get Australians hot under the collar. However, being unable to find a decent cup of coffee nearby causes even the most relaxed Aussie to complain.
There are many successful cafe businesses, but the difference between the most successful and the moderately successful cafe owner lies in their marketing strategies. To succeed in this field, you need to please your usual customers and use them to win over more customers. These twenty ideas will help you win over new customers and increase sales.