News

Turn on your TV this fall and you’re likely to see one of the many reality television shows that feature cooking and everything in between!  Programs featuring cooking competition, nutritional advice, and ultimate dining experiences are everywhere and growing any popularity.   This fall, we have new offerings in the way of competitions.  “On the Menu” features advice from Emeril...

Every restaurant wants their menu to have a wide appeal and to cultivate interest from customers across each and every generational period. That said, the Baby Boomers really are the largest generational audience, accounting for approximately 44% of the population and 70% of the expendable income. These older customers are far more likely to dine in compared to other generational...

We all know the deal; the economy right now is sluggish and shows few signs of improvement, particularly for those in the restaurant industry. This means that we as owners and operators have to reign back our spending and really examine what is and isn’t worth an investment.  How you prioritize your sp ending is important, particularly as more and...

Informational sources of all sorts will tell restaurant management that menu pricing is somewhat of a vague and complicated process. That you can figure out how much you are paying for food supplies and simply charge three times as much, and that they key to undermining your competition is to simply lower your prices.  Another common strategy is to simply...