Professionals know that there are four areas of knife care and maintenance to assess in order to keep your cutlery in top shape. We've put together a list of DOs and DON'Ts to help you cover every area.Continue reading
As the weather warms, fairs and amusement parks begin to fill up with eager (and hungry) guests! All that fun can really work up an appetite for concession foods, such as hot dogs, nachos, popcorn, cotton candy, and snow cones.
But have you ever wondered where concession foods come from? Our History of Concession Foods infographic takes a dive into the origins of some of our favorite fun foods.Continue reading
For decades, food delivery has mostly been limited to pizza and Chinese food. But, with our fast-paced lifestyles, along with the ease of online ordering, there is a new way to dine: on demand. In fact, 55% of consumers order restaurant takeout or delivery at least once a week.
Mission's latest eGuide, The Delivery Race: Boost Restaurant Sales with On-Demand Dining, shares why you should consider adding delivery services to your restaurant.Continue reading
With over 4,000 victims a year, choking is a serious hazard in restaurants. According to govdocs.com, a handful of states require food service establishments to display a choking poster to illustrate how to handle a choking emergency.
We love the way these artists have drawn attention to the importance of reacting appropriately in a choking emergency while making the educated guide a little more entertaining. Here are some of the most unique choking posters we could find on the internet.Continue reading
Do your food costs add up? Controlling and monitoring your restaurant's food costs is a never ending, yet essential task every successful restaurateur knows well.
Get the lowdown on controlling food costs and some tips for accurate cost tracking with this new infographic.Continue reading
Opening a restaurant is a huge undertaking with a lot of moving parts and a task list that is a mile long.
Don’t forget these points that could save you some pain down the road.
Location, Talent, Concept
Chef Tyson Cole has two wildly popular sushi restaurants in Austin, TX. When he says you should never start without the big three, you should probably listen. The big three according to Cole are location, talent (chef), and concept.
Starting with a location that is physically accessible increases the chances of success. But there's more than just physical accessibility. To target the widest demographic, your restaurant also has to be accessible in a broader sense. Fast service, casual dress, and lower cost are all things that make your restaurant more accessible.
"Fast casual restaurants are booming because they’re incredibly accessible on all levels"
Having a clearly defined concept will help you choose the right location and make sure you have the right talent to bring that concept to life. Chef Cole says that these three are intertwined.
"No restaurant succeeds without a great chef, a great location and a great concept. They all work together. Your location should fit your concept. Your chef, or 'talent,' must fit your concept, otherwise you’ll constantly deal with the most common word in the restaurant business: Drama."
Sustainability is becoming an increasingly attractive business strategy for restaurant owners. Why?
- Today's consumers expect restaurants they dine in to be environmentally responsible
- Government regulations are beginning to require it
- Sustainable restaurant practices lead to cost savings over time
The social food phenomenon is hotter than ever. Just how hot? Over 27 million photos on Instagram are tagged with #foodie and Twitter averages 254 tweets per hour with the same hashtag. Therefore, customer photos posted to social media is a lucrative form of marketing you should not ignore.
Check out our latest infographic, The Brag Factor: 5 Tips to Help Restaurants Leverage the Power of Social Food.Continue reading