The millennial crowd is nothing new to businesses. But are you successfully reaching this important customer base? At more than 80 million, they are not a group to overlook. Here are some characteristics and behaviors to be aware of when attracting millennials to your establishment.
Your guests expect a clean, healthy and safe dining experience when they visit your business. And with the risks associated with foodborne illness, you can’t take chances or shortcuts when it comes to handwashing. Safe food handling starts with proper hand hygiene.
Between the lunch rush and late night happy hour, a lot happens in a bustling restaurant. There is constant foot traffic, food being prepped and served, loads of noise and a frenetic work pace. In other words, there’s plenty of opportunity for accidents.
It’s not always easy to put your finger on what’s trending in the culinary world. That’s why we’re leaning on the National Restaurant Association and their 2018 Culinary Forecast. Nearly 700 chefs weighed in on which foods will be rising stars on menus this year.
When the refreshingly cool, deliciously sweet and deep fried heavyweights of the Minnesota State Fair need uniforms and linens, they rely on their backyard neighbor, AmeriPride. Little known fact, we help 30+ vendors present a clean, branded appearance.
Marshmallow brownies, cookie sandwiches, fruit tarts and layer cakes. And guess what – they are all nutritious (and delicious)! Michelle Moraes and Chris Curtis believe nobody should have to skip dessert. On a mission to provide treats with real ingredients for all, the business partners started The Butternut Baking Co. earlier this year.
Move over country-wide chains and make room for the trending concepts in the restaurant world. According to the National Restaurant Association (NRA), more than 9 in 10 restaurants have fewer than 50 employees, and more than 7 in 10 restaurants are single-unit operations. These numbers support the rise in non-traditional restaurant concepts.
As you’re well aware, in today’s digital world it is not enough to just have a website or Facebook page. You have to consistently post, share and refresh. Doing so keeps your brand and restaurant top of mind with both frequent guests and new customers.
What started as baking cakes out of her home kitchen for two years has grown into three custom cupcake shops in two states with 65 employees for Abby Jimenez, owner of Nadia Cakes. The path to business owner has included a few leaps of faith and several stops along the way – California, Minnesota, Food Network, The Learning Channel … and sugar. Lots of sugar.
Being in the Food & Beverage industry, you’re no stranger to employee turnover. Whether you’re in fine dining or fast casual establishments, you know firsthand how difficult it is to hire and retain quality staff members. According to the Bureau of Labor Statistics, restaurant employee turnover rates were at an all-time high of 72.1% in 2015. Turnover can be expensive, stressful and disruptive to business.
Anne Saxton, owner of The Draft Horse in Minneapolis, MN – along with partners Luke Kyle and Katie Kyle – knows exactly where her food comes from because she sources most of it from right down the hall. Taking farm-to-table to another level, they’re able to borrow from their Food Building neighbors’ artisanal abundance.
From Sunday brunch prep to walking staff through the day’s dinner specials, hospitality apparel can take a beating. Chef wear must stand up to a lot of variables – stains, extreme heat, daily wear and tear, repetitive movement and frequent laundering. But it should still serve many purposes and project a positive brand image.