A generation of conscious diners is seeking out vegan treats and plant based desserts. For restaurant operators, shifting to plant-based ‘cash-cows’ not only makes economic sense, but it has never been easier. This winter be sure to have at least two vegan desserts with massive profit margins on the menu…

Over the past two years restaurant owners have seen way more of the inside of their own kitchens than they have the faces of their beloved customers. It’s easy to feel isolated in the kitchen and forget that you and your establishment are integral parts of the community. Maybe you…

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. …

With a Covid-induced labor crisis in the background, many restaurants explored methods like ‘no tipping’ and ‘auto-gratuity’ in an attempt to battle the crisis and create a better working environment for restaurant staff. Our own review of the state of tipping revealed that tip pooling and sharing reduces tension at…

Use of to-go food containers surged during the pandemic’s delivery boom. While the public, and regulators, focused on curbing Covid-19 transmission, efforts to reduce single-use plastics were put on the back-burner. But now, eco-packaging is back on the agenda, and restaurants are confronted with a tough choice — pay the…

The busy season is underway, and for caterers and restaurants it is the biggest opportunity in the past two years to boost sales and make a hefty profit. Most travel and social distancing restrictions have been lifted and supplier indications point to a record breaking catering season. Groups of families…

November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. In part 2 of the Better Food, Better Profits series we explore one of the hottest trends in the foodservice industry for 2021–2022 — clean label food. The ‘Clean Label’ movement is part…

November is World Vegan Month, the perfect opportunity for your restaurant to experiment with alternative menu specials. In part 1 of the Better Food, Better Profits series we explore one of the hottest trends in the foodservice industry for 2021–2022 — plant based food. The plant based consumer trend is…

In case you haven’t noticed, the food truck market is on the rise, which means you need to up your game. One way to get an edge is to work with a commissary kitchen. The right commissary kitchen can mean the key to a successful food truck business — considering…