Last year, Georgetown Bagelry added online ordering to its website. Since then, many of you have ordered your bagels online. Whether it’s to avoid the lines or to plan ahead, online ordering is a great benefit to our customers. To make it easier for you to plan ahead for big orders, we’ve added online ordering… Continue
Added by Mary Beall Adler on November 4, 2011 at 10:00am —
Atlanta, GA, June 09, 2010: Budding kitchen entrepreneurs get ready! Shared Kitchens was designed for
those who want to enter the food service
business, but find the costs prohibitive!
Caterers, Bakers, Product Developers and even Grandma's Cupcakes can now produce their products in accordance to local health regulations in this "incubator kitchen" concept that… Continue
Added by Doug Marranci on June 9, 2010 at 6:30am —
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Added by Chef Brad Peters on May 23, 2010 at 12:50pm —
We published a holiday catering guide
a few weeks ago with some helpful info on making the most of holiday catering season. It include some broad tips and tricks for catering events and parties, but I thought I'd go into greater detail today on some of the food safety guidelines surrounding buffets and catering.
This information comes from… Continue
Added by Dani on December 10, 2009 at 8:38am —
From providing sandwich trays for office lunch meetings to serving steak and lobster for a party of 1000, catering is one of the fastest growing segments of the foodservice industry.
According to a study conducted by the consulting firm Technomic
, the restaurant industry has a $33.3 billion opportunity to grow consumer catering sales.
Although the recession has taken a toll on catering to business customers for corporate… Continue
Added by Dani on November 17, 2009 at 6:19am —
For me, the recent Labor Day Weekend brought upon some reflection. Holidays do give us time to look back and revisit our distant, and recent, past in a way that’s simply cathartic. The distance gives perspective, and perspective helps us understand others’ points of view.
So, while I was kicking back enjoying some down time, it wasn’t a hard decision to call our local pizza joint and have a pizza delivered. While waiting for my extra cheesy, thin crust, I got to thinking. Things are… Continue
Added by David Rose on September 11, 2009 at 5:21am —
We’re in a great industry: no matter what, people have a great love for food. And their love for food is like the air in a balloon – you can crush it on one end, but it comes up somewhere else. Which can be good news.
People are dining out less in many restaurant segments; in others, the growth has slowed to a crawl.
No use whining about it. The love of food is showing up in other areas, and if we follow where people are going, and… Continue
Added by Erle Dardick on August 4, 2009 at 9:37pm —
“Group Dining is “found money” for restaurants! How hard is that to understand?”
That was a recent quote from an e-mail exchange that I had earlier with someone in the restaurant and software business. It made me chuckle at first, then, when I thought about it, I felt frustrated.
Let me explain. Group Dining, Private Dining, catering, whatever you want to call it is more than “found money” it represents over 30% to 40% of a restaurants entire revenue. If a restaurant is… Continue
Added by Jonathan Morse on June 4, 2009 at 12:19pm —
Beneficial investments that can be made, should be made. For instance, if an ad will bring in revenue that more than pays for itself – and it can be done – it should be done. Because it’s a net positive investment. That's what business is all about.
The same applies to staff. As a business owner, right now I can say, “Supply and demand are on my side, when it comes to hiring.” But if employees only have a negative incentive, i.e. they get to keep their jobs if they work hard, the… Continue
Added by Erle Dardick on March 31, 2009 at 10:27am —
In mid November, the story “Fine-dining Spots Adjust Ops to Add Delivery
", ran in NRN. In it, Steve Coomes mostly wrote about restaurants in New York, but the article could apply to most restaurants.
His observation: New Yorkers are spending less, but they’re not about to cook for themselves a whole lot, either. For the customer, restaurants can be expensive because of the extras –… Continue
Added by Erle Dardick on January 7, 2009 at 1:00am —
Exit41 runs a specialty call center for restaurants. We focus on being an extension of your restaurant, serving customers for on-demand ordering and catering orders. We have seen success in capturing simultaneous orders and increasing average check by focusing and serving the customer well.
We are looking to extend our offering....my question is how else can we serve you and your restaurants? Where do you see opportunities for extending your restaurant and the… Continue
Added by Ed on November 20, 2008 at 11:39am —
Vance Carlton, of the Einstein Noah Restaurant Group, speaks about capitalizing on untouched catering & delivery opportunities while keeping existing customers satisfied. The company is bullish about the future, and should be.
"Adding new customers each day is just something we're doing right now...
A telephone podcast I did at my place of employment - MonkeyMedia
- this week. Hopefully worth your… Continue
Added by John Dumbrille on November 13, 2008 at 3:30pm —
Other than stand there and bogart all of the lobster, what would else would you do to operate an efficient lobster station at a wedding reception and provide a scrumptious experience for friends, family and crashers?
That's the question for this week's FohBoh Innovation Challenge
presented to us by Chef Oscar M. Gayer
There are some… Continue
Added by Judy "the foodie" Asman on September 23, 2008 at 10:56pm —
The example set by Fohboh is loud and clear: Facts and knowledge can only go so far. So can the words from the stars in the business. I've recently helped bring together a group of experts in deli, bakery, catering and food branding: Ari Weinzweig, Roy Bergold, Trish Karter, Michel Suas...
- all willing to answer everyday questions.…
Added by John Dumbrille on September 11, 2008 at 8:02pm —
I run a small, but very busy cafe in the heart of the Five College area in Western Massachusetts. All summer long, we stay moderately busy with the "loyal locals", residents and business folks alike. But when the school year starts again, this small town's population grows dramatically. The rush of 18-22 year olds moving back into there dorms and apartments creates gridlock on all major roads in and out of town. Most of residents in town walk the streets now with a sour look on their faces… Continue
Added by Larry Severance on August 23, 2008 at 8:00am —
I have always found the food & beverage industry to be the most exciting. I don't think that I could sit at a desk and only speak to clients or customers over the phone or email. I need to be out on the floor, keeping an eye on service and the presentation of the food. My first experience in catering was as the Assistant Banquet Manager of the Radisson Airport Hotel in Rhode Island. What a thrill ride. Up and down stairs, rushing to complete the room set ups, last minute spot vacuuming. All… Continue
Added by Larry Severance on August 9, 2008 at 8:00am —
As owners or managers, we are all aware of our prices, costs, yields, margins and breakeven numbers. Being an owner, I think about these all day, everyday. From ordering to recipe development, I’m calculating in my head or building a spreadsheet.
We all would like to sell our products for ultimately the highest price the market will bare. But, for the most part, it’s the customer that will dictate that number. All things being equal, if prices are too low, business may thrive and before… Continue
Added by Larry Severance on August 2, 2008 at 8:00am —
Do you remember the Christmas fiasco with the handicapped Ladies' Restroom?
You may recall that a close relative of mine, let’s call her Flo, had a terrible experience with a major downtown hotel on Christmas Day. She was not able to use the ladies’ handicapped stall; her wheelchair would not go through the doors, nor could she use the facilities without her daughter and daughter-in-law standing guard. The front desk clerk of the hotel was no help. He acted like a robot, caring… Continue
Added by Roy MacNaughton on March 24, 2008 at 12:23am —