Category: Retail/Food Service Blend

Minimize waste. Prevent accidents. Control costs. Produce the best quality product. Oh, and make it quick. No wonder the atmosphere in the kitchen feels like the hot seat. But your kitchen employees can take the heat — or can they?

“In an age where food retailers have the opportunity to forge a connection between shopper interest in obtaining quality food and beverage products, engaging shopping experiences and authentic narratives behind products (all of which benefit from human interaction) and the store, it is interesting to watch these same retailers seemingly obsessed with finding ways to...

According to Deloitte’s 2015 Global Human Capital Trends report, one of the main reasons many employees aren’t engaged is they feel their work lacks meaning. The desire to do work that matters is particularly strong among millennials, with 77% saying part of the reason they chose to work where they do is the company’s “sense...

Bacon. You know it’s not good for you, but there it is, calling to you on the restaurant menu, or sizzling on your mom’s stovetop, or tempting you in all its fatty goodness from the ever-expanding bacon section of your supermarket. And why is that section ever-expanding? Because bacon manufacturers keep coming up with new ways...

Spanning 19-million acres of farms, forestry and woodlands, Indiana’s 57,500 farms grow, produce and process some of the highest-quality products around the world. However, even as the tenth-largest farm state in the nation, Indiana hardly feeds itself with locally sourced items.

Every restaurant strives to have loyal customers as they are the building blocks of a sustainable, profitable business. Capturing loyalty is the initial feat of making programs lucrative, but maintaining that loyalty can be rather difficult.

The restaurant business has a language all its own. If you’ve never worked in a restaurant before some terms, like In the Weeds may not make sense. Here is a list of common restaurant terms that are handy to know, whether you are considering working in a restaurant or opening your own restaurant.

Grab-and-go is becoming more than common – it’s becoming routine. An annual growth rate of 10.4 percent between 2006 and 2014 launches the supermarket fresh prepared foods segment into the food industry’s group of highest performing subdivisions, according to a recent Technomic study cited by an FMI about made-to-order food’s prevalence in grocery stores.

Bag as you shop Imagine going to the grocery store, bagging your items as you shop, filling up your cart and walking right out the door. No longer will you have to wait as someone rings up each item in your cart one at a time.

I am very fortunate having the opportunity to interview hundreds of restaurant owners, grocery store owners, CEO’s, presidents and managers of successful businesses. All of the brilliant people I know and interview have had many setbacks in the pursuit of building a successful business.