May Newsletter 2019

Fresh Flavorful Ingredients!

It’s finally here; summer!  Staff is on guard to handle the influx of new patrons and we’re ready to get cooking.  What’s on the menu for the next three months?  Did you that nearly 80% of people eat out WEEKLY in the summer? That’s what we’re talking about!  You have ample opportunities to gain some serious revenue this summer with tourists and people looking to try new things.

If you’re as excited as we are about the warmer weather, then you’ll love the ideas below on how to make the most of the patio season! Read on!

April Newsletter 2019

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More Opportunities this Summer  

Industry trends come and go, but one is for certain, our costumers are getting smarter about what they're eating.  From clean labels, to health research, to the craziest thing they've never tried, people are asking questions.

This is great news for all of us in the food industry, weather you're a supermarket owner, chef at a restaurant, or a food truck owner people want you to surprise them.  Let the creative gates open!  Read on!

March Newsletter 2019

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Your ROI on Q2 

We'd all love to say that we're off to the best year ever, but let's face it with the polar vortex and ice storms with power outages it was a struggle to keep the lights on at times.  Pushing past that, as we look for warmer weather what are you doing to entice your regulars away from trying the newest competition?

Experimental menus can be risky, but very rewarding!  We've seen Starbucks do it repeatedly, but what's the value?  Well, in the days of social media, while people love to post their food, take advantage of the FREE advertising!  Not only give them something appetizing, but that looks good!  Easier said than done sometimes, some tips below.  Read on!

Feb Newsletter 2019

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 Creativity in the Workplace 

As the first quarter comes to an end have you given any thought to how to keep your staff motivated?  In the food insudurty, arguably one of the most creative fields, keeping this interesting is the drive behind the menu.

Our industry may be different then cubicles and workspaces, but creative workspaces are what you make it, including the time that's spent prepping.  The verdicts in and scheduling time to think could be exactly what's needed to maintain a happy staff.

Below find a free service trip on us!  Read on!

Jan. 2019 Newsletter

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Let's Hear it for the Local Foodies!

The people have spoken and local is on the menu, from farm fresh favorites to trending hybrid concoctions 2019 is the year of growth!

How you ask?  Patrons now, more than ever, are looking for the next big thing, or better yet, trying anything you throw at them.  Putting on the creative hat isn't always easy, but spicing up the menu monthly, if not weekly, is really what people are looking for when making their dining our decision.

Below find a free service trip on us!  Read on!

Oct Newsletter 2018

Who’s On Your Guest List?

     There’s a chill in the air and it’s never to early to start encouraging reservations for banquet season.  As Halloween quickly approaches, and the calendar turns November 1, people will be finalizing their Thanksgiving plans.  Have you started your internal marketing yet?  This could be a simple post on social media, or even table tents!

If you’re a bakery, have you set up a system to take orders AND introduce people to new products to help with some added revenue?
How about sampling some new products in store, for add-ons!  Read on…

Sept Newsletter 2018

… and Fall for All!

     It seems like the day after Labor Day everyone is thinking about Fall and that includes you!  We’re out of the weeds of busy season and now is the time customers get busy with back to school and Fall schedules.  Now is the time to be irritable, but how you ask?  People are craving Fall foods as the weather turns and football season is on, oh and don’t even act like you haven’t noticed PSL’s in everyone’s hand.  It’s unavoidable, but here are some hacks to stay in mind. Read on…