Caribou's Blog (6)

Does Your Restaurant Have a Leaky Bucket?

Think of your restaurant as a 5 gallon bucket. Every day you fill that bucket with customers. Sometimes there’s a steady flow, sometimes it’s just a trickle, and sometimes it seems like a flood. No matter what kind of day it is, every customer flowing through your doors grades their experience and makes a decision on whether to come back or not.



The fewer holes you have in your bucket, the more customers you retain, and the more likely your bucket is to be full on a daily basis.… Continue

Added by Caribou on August 4, 2009 at 9:28am — No Comments

Stop Giving Waste Fryer Oil Away!

Disposing of used vegetable oil has always been a problem for restaurants. In recent years it has gotten easier with the increasing demand for biodiesel. Now many restaurants depend on free pickup services by biodiesel companies as a convenient and cheap way to dispose of their used fryer oil. Some even pay to have the stuff hauled away.



But what if you could take that oil and use it to save money, instead of just giving it away? Enter Vegawatt, a power system that uses… Continue

Added by Caribou on July 31, 2009 at 12:46pm — 3 Comments

Online Ordering: Is It Your Future Blessing or Curse?

You can do anything on the internet these days, and increasingly people are relying on the web to do all kinds of things that make their daily lives more convenient. On paper, the idea of introducing an online ordering service sounds exciting to restaurateurs. After all, who can complain about making sales before your customer ever steps through the door?



At this point, it’s mostly national chains that have introduced online ordering, many with some considerable success. But… Continue

Added by Caribou on July 29, 2009 at 2:30pm — 1 Comment

Dipper Wells: Why You Should Turn Yours Off TODAY

The dipper well is a small countertop sink that uses a constant flow of water to clean utensils like ice cream scoops and barista thermometers. The sink fills up to a certain level and then drains away, so a dipper well acts like a constantly filling pool. The in and out flow of water makes it convenient to clean utensils because any residue drains out automatically as the pool continues to fill.



The problem is that many… Continue

Added by Caribou on July 20, 2009 at 3:30pm — No Comments

4 Strategies For Improving Refrigeration Efficiency In Your Restaurant

Now that we are entering the hottest time of the year, it’s a good time to examine the refrigeration units in your restaurant and make sure they are operating as efficiently as possible. No matter what you do, you’re going to end up spending more money on refrigeration this time of year than any other. However, that doesn’t mean you should have to spend any more than absolutely necessary.



Have you optimized your refrigeration efficiency? Doing so can save you a LOT of money. Here’s… Continue

Added by Caribou on June 29, 2009 at 3:44pm — 2 Comments

Kogi Is Kool: How 1 Taco Truck Is Taking LA By Storm

Los Angeles has long been famous for roaming taco trucks that service the myriad neighborhoods of this sprawling metropolis, serving classic Latino fare.

L.A. is also known for its distinct Asian cuisine, which is often blended with more traditional American foods to create wonderful hybrids.



Well, now Korean BBQ, a hot food trend in America as it is, has met and melded with the classic Mexican taco to create a tantalizing blend of tangy, slightly spicy meats and sesame… Continue

Added by Caribou on March 20, 2009 at 10:33am — 1 Comment

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DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

The Sip

The Sip: Stay up-to-date on the beer, wine and spirits category with original content from SmartBrief -More

New food offerings helped Starbucks boost sales

Baked goods, breakfast sandwiches and the first price increases in nearly four years helped lead Starbucks to a 7% same-store -More

JOBS & CAREERS

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National News

Ward Whitworth Named President for On The Border Mexican Grill

On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.

The Melting Pot Targets Houston and El Paso, Texas for Franchise Expansion

Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.

Encore Restaurants Purchases 8 Existing Five Guys Restaurants, Plans to Develop 45 More

Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.

Takeout Orders to Hotels Jumped 125% in Popularity in Last Three Years

For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.

National Restaurant Association Praises House and Senate Commerce Committee Passage of Travel Promotion Act

Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

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