Easter, like most other holidays, is a time for families to gather and feast. It's also a time for respite from fasting, traveling and possibly chauffeuring children to and from recitals. This year, give your customers something to look forward to with an Easter brunch that covers all the necessary bases: attentive service, cocktails and festively fun special touches.
A July 2012 QSR Magazine article reported on a Subway franchise in Kokomo, Indiana that is so eco-friendly, it will pay for itself in two and a half years. This restaurant put a lot of planning, purchasing and effort towards electronic controls that include an HVAC system that can auto-detect occupancy levels and adjust the thermostat accordingly, programmable light switches and daylight sensors.
Over 70 percent of the world's fish supply is either over fished or wiped out. This staggering number will only get worse without proper attention, and the restaurant industry can help! Learn more about serving sustainable seafood in your restaurant here...
Beer gardens came about in the 18th century as the result of one of life’s happiest accidents. German beer brewers began planting gardens on their rooftops because they found it to be an effective method for keeping the temperature cool enough for their brews to ferment. Soon, some of the more enterprising brewers found it profitable to begin serving beer in those gardens, and the concept has been booming ever since.
When you have a guest list of 50 people, it becomes a real catering event. If you have never provided food for such a large party before, it's important to make sure you have all the necessary details in place. But with a little know-how about how to cater, coupled with the proper planning, you can keep everything running smoothly for total guest satisfaction.