May 2018 Newsletter

Staying on top of busy season, what are you doing to prepare?

It’s that time of year again; summer hires, warmer weather and more customers!
If you’re a school, grocery store or restaurant there’s a lot to get done before busy season is in full swing.  What are you doing to prepare?
Making those to-do lists may seem like a daunting task, but one thing to include should be your summer tune-up for your equipment.

Predictive maintenance and service can weigh on your schedule… but doesn’t have to weight on your wallet!  Cut out the down time of equipment so it doesn’t take away from your revenue.
The average service time for a piece of equipment is an hour and that’s on YOUR schedule, not your machinery.

April 2018 Newsletter

Spring into a Fresh Season

You’re probably planning what’s up next for your food menu and what will keep your business busy.  Well, as you plan for the next season of Spring we have some tips and trends that are on the trending edge.

Cultural food is just the beginning!  From Mexican, Peruvian and Brazilian, oh, and did we mention Hawaiian?  That’s right, Poke bowls are becoming even more popular in all different varieties.

All we can say is keep the variety coming, if cultural food isn’t your thing more other trends on the horizon continue with meatless burgers, heme, on the grill and our favorite hyper local!

March 2018 Newsletter

If You’re Ready for Spring

…raise your hand.  We’ve overkilled on prep techniques, but how’s the implementation going?  Time changes bring the season of change and the end of first quarter, but have your business goals been met?  If you’re looking to grow, you’re certainly not the only one!
Small business restaurant demand is up and that means workers are needed now more than ever.  In fact, the demand for small business restaurant workers is up 355% over the past four years!

What does this mean for you?  Demand for workers means business is good, but how will you find good employees to help keep face?  Vet, review and share

February 2018 Newsletter

Consumers Heat up the Winter

February is bringing another taste of winter, but consumers will be flocking in to stay warm this Valentines Day, with a reported $3.7 billion on a night out.  What are you doing to help bring in some of that ‘date night’ money?

Even if you’re not hot on the idea, of what some say is a Hallmark holiday, patrons participating in the tradition plan to spend $19.6 billion overall on the holiday in some fashion, up from last year.

July 2018 Newsletter

The New School Year

Weather you’re getting ready for your own kids to go back to school, if you’re going back to school yourself or your staff is going back to school it’s that time of year again.  It’s an exciting time, but also can be a tough time to transition.

For those of you working in the school system long days are ahead and we’ve got some tips to make your days easier!

Or if your staff headed off to school?  Keep reading for some new marketing menu ideas.  Read more…

June 2017 Newsletter

Beer Pairings, Special Events & Summer Tips  

We’ve seen how the beer industry continues to grow, but are we growing with it?  Beers can enhance the flavor of the foods we’re cooking and pairing foods with specific beers can even take it to the next level, but how often is our staff telling our patrons about the work that’s gone into these selections?  Use beer pairings and meals to not only increase your summer sales, but excitement to dine with you!  Read more…

February Newsletter

We ALL Deserve A Get Away…

We know, it’s about that time of year when everyone get’s a little antsy.  Although it has been a mild winter and we may not be getting as stir crazy as usual, it’s still time to do things a little different and a lot of people will be getting out of dodge.  That’s much easier said then done.  It’s hard to get the time off work and take the whole family somewhere, so why not take advantage and cater to our patrons wants?

Create some inspiring food menu items that are unusual for your menu, or why not get even crazier and introduce some new flavors into your menu?!  Not sure where to start?  We’ve got some ideas for you here:

We’ll Prepare for You!

november-newsletter-2016

It’s never too early to prepare…

You may not be ready for the holidays just yet and that’s okay, but it’s never too early to start thinking about creative ways to entice your clients to take a break from their to-do lists and stop in.

Before you know if Christmas music will be playing on the radio and the air will continue to get cooler, so take advantage of the time you do have left and start brainstorming with your staff about what incentives or nightly specials you can create for the holiday season.

Maybe it’s a new look to the holiday brunch menu, or tying in a charity partner with portion of proceeds going to the staffs favorite non-profit when they order something specific off the menu, or even a special display that adds more of a family feel to the dinning room.

Looking for some creative ideas to ‘wow’ your guests?  Get creative!