OK, there’s no browsing down dusty aisles of VHS tapes. But the massive Restaurant Product Finder Video Library is free and online featuring videos that food pros will value. Everything from recipe videos to kitchen hints all searchable from one spot. No more wading through trash-talking wanna-be celebrity chefs… we only include videos that cooks,Read more about It’s like Blockbuster Video… for chefs and restaurant owners[…]
Ten contenders are vying for Cinta’s 17th Annual America’s Best Bathroom honor — has your foodservice operation ever made the list? Nominees include several restaurants as well as the Nashville Zoo ladies room that includes a view into the habitat for squirrel-sized monkeys called tamarins. Go vote here.
Here’s a behind-the-scenes look at how a top photographer and food stylist makes those hamburgers look so seductive. It starts by under-cooking the burger. Along with sharp pins and a blow dryer. Great hints whether you hire a pro or do it yourself!
Sweet Dixie Kitchen in Long Beach, California did the unthinkable by serving Popeyes Chicken sandwiches as its own creation. But the owner didn’t flinch once exposed and — and even bragged about it after the restaurant was flooded with stinging 1-Star Yelp reviews. Fast forward two years later and Popeyes embraced the brouhaha. Sweet Dixie’sRead more about Restaurant busted for serving Popeyes chicken sandwiches is clucking proud[…]
The lowly table tent that advertises the latest dinner special has gone high tech… including video ads and a phone charging station. And it’s all controlled from your mobile phone. Enter the Tabletop Advertising Player.
The Canadian restaurant chain is going beyond its signature donuts and coffee with a new café to test out everything from phone charging stations to seven ways to brew java. Bring on milk alternatives and lemonade-based drinks. Will it reinvigorate the coffee experience?
Madrid’s Botin Restaurant is officially the world’s oldest continuously operating restaurant – and its wood-burning oven has never stopped. It’s specialty? Suckling pig. And the restaurant proves its possible to survive for centuries without Groupon or DoorDash.
OK, give Arby’s credit for creativity for its response to the “plant-based” protein movement with a concept called the “marrot.” Here’s how it goes…. cut turkey breast meat into a carrot shape. Cook it and then roll it in dry carrot juice powder for color. And there you have it… the first meat-based vegetable! Arby’sRead more about Arby’s ‘marrot’ thumbs nose at plant-based proteins[…]
Hear from three CEOs from among the Future 50 up-and-coming chains on what they’re doing to create hyper growth. Key ingredients include lots of investment capital, fast-casual concepts and beverages. And also a sharp eye on fast-fading fads.
OK, it’s not everyday we have deep discussions about paper napkins. But a new Georgia Pacific dispenser that is reducing napkin waste by 30 percent is saving this Connecticut chain significant dollars. Plus, the “cool factor” is a hit among the sustainability savvy younger crowd. Check it out…