Pasta and cheese casseroles have appeared in cookbooks as early as the 14th century’s Liber de Coquina. It is a French dish of Parmesan and pasta. A cheese and pasta casserole known as makerouns was recorded in the famous medieval French cookbook The Forme of Cury. In a 1769 book, The Experienced French Housekeeper, there was a recipe for macaroni, sprinkled with Parmesan and baked until bubbly and golden.
Kraft introduced boxed Mac & Cheese in 1937 and solidified the dish in Americana cuisine. Read more »
Come Together (Teamwork)
Team work is the cornerstone of any successful restaurant. All it takes is one piece of the train track to come loose and it can create a domino effect of poor service and unhappy customers. Remember, no matter your position in the restaurant food chain – you matter. You are important. It’s critical you do your job to the best of your abilities and like any successful team, if you do and everyone plays their part – your customers will feel the difference.
All You Need Is Love (The relationship between customer and restaurant staff)
Countless stories have been told through the years of scorned or unhappy workers taking out their frustrations on overbearing or rude customers. But the mantra in this song “Love, Love, Love” is all you need. Service with a smile. Patience for the paying customer. It’s not always easy, but in the end, hopefully it will be worth taking the higher road. Read more »
I remember being a kid and looking forward to Halloween. So much hesitation and agitation over what costume to wear; Batman, GI Joe, hobo or a ghost, the classic white sheet with eyes cut out. Growing up in the mid-Atlantic, it really did not matter, by the end of October; we all wore coats that covered our getup anyway.
Over the past twenty years, Halloween has become a BIG American holiday. It is the number two holiday, behind Christmas, in terms of commercial success. People spend over four billion dollars annually during the Halloween season on costumes, candy, parties, and decorations. According to the National Confectioner’s Association, Halloween candy sales account for one quarter of all of the candy sold in the United States. Read more »
This post is from our friend Rich Leivenberg from Richie Marketing
I just got off the phone with the receptionist/assistant/chief protector at a restaurant company who refused to give me the name of the person in charge. It wasn’t so much that she refused as she was just scared. Maybe not scared but protective and elusive as if the information she was about to give me was sacred.
Now, to her credit perhaps, I was someone she did not know and I was the lowest form of caller…a salesman! So, she may have been instructed to shield her bosses from blind calls like mine. And, who could blame her. To her, I was just another telemarketer who was seeking a way to invade the privacy and sanctity of her prized company. She was only doing her job. Read more »
This past weekend, I took the ferry in to San Francisco. It was a gorgeous fall day with crisp blue skies and a clear view of the new Bay Bridge. The trip made me think about alternative uses for transportation and how to build business and community.
As a former food distributor, I see the cost of transportation in all goods. Every item you ever bought traveled on a truck and companies that figure out how to do that most efficiently grow, think SYSCO and Wal-Mart. The more items you deliver on a single trip, the cheaper to deliver each item. If you charge $3.00 to deliver a pizza, the cost to deliver two pizzas to the same home stays the same, but the cost PER pizza falls to $1.50 each to the consumer and just a buck if you deliver three. Read more »
Owning a restaurant is the dream of many people around the world. From deciding on a restaurant theme and menu items to getting angel investors on board there’s much to do to prepare to open a restaurant. However, before you turn your dream into a veritable nightmare, it’s important that you understand the restaurant law that dictates how you may open and operate your first restaurant.
New restaurant owners generally get overwhelmed at the prospect of all the laws surrounding food services and hospitality. While each state and city has certain requirements, there are some general laws to be aware of. To help you launch your new restaurant in a positive light, these are the top ten restaurant laws you need to know in order to avoid expensive mistakes. Read more »
When I was a kid, the day after Labor Day was back to school day. In many communities in the country, including where I live in Northern California, school begins in mid-August. Doesn’t seem fair to cut summer short, but that’s another topic.
Back to school and cooler weather signals a return to work and the beginning of plans and the budget process for next year. As the days shorten, expectations shift, customers are on a more regular schedule and employees are more focused. In short, we go back to basics. Here are a few back to basics strategies:
Find out what customers want. In a saturated business like pizza, price seems to be what customers want. But there are other important needs as well. Service, new menu items, value and cleanliness. Ed Koch, a previous NYC mayor, was famous for asking ordinary citizens, “How am I doing?” Simple market research will produce astonishing results. Ask your customers what they want. There are many easy online surveys as well as direct engagement over the counter. Read more »
Just look around, America has gotten heavier right in front of our eyes. It is well researched and accepted that obesity in America is a, pardon the pun, huge problem. Whether your point of view about obesity’s impact is life-style, healthcare cost or image, our society cannot afford a severely overweight population. Even the Army now struggles to find enough fit recruits.
Many people have weighed in on the causes and more importantly, the solutions. We in the pizza industry have a finger pointed our way by certain people in media and healthcare, so it matters. The first lady has brought focus to the issue and rightly touts the idea of fresh fruits and vegetables along with less fatty meats and sugar intake. As well-intended as these ideas are, there is nothing new about asking people to eat better. For decades, people have heard this message and we have only gained weight. It is a bit like “just say NO to drugs”, sounds good but rarely works with at-risk people. Read more »
The emergence of a strong middle-class made America the mightiest country on Earth for decades. Since people organized into clans and towns, there have always been the rich / powerful class and the poor. The advent of a middle-class allowed the hard working to achieve a level of success for themselves where they could live in a nice neighborhood, buy a car and send their kids to college.
Post-industrialized America puts pressure on those in the middle. The poor in America remain poor, but much better off than the truly poor in the rest of the world. The rich remain, well – rich. Fewer job opportunities, stagnant wages and ever-increasing governmental taxes are pushing more Americans back into the ranks of the poor. This trend has created an “hourglass consumer” where millions of people receive food stamps and eat well on less costly food, those in the middle see their food dollar squeezed and the rich remain, well – rich and can eat what they like. Read more »
This guest post comes our friend Cameron Alarcio … always a big issue our team
Almost as crucial as the food served, cleanliness matters in the restaurant business. Research from Technomic, a leader in foodservice industry research, found that many restaurant patrons consider cleanliness to be more important than the quality of the food.* A dirty eatery will not be frequented because patrons will feel the food is also of poor quality. Poor restaurant upkeep can hurt all areas of the business. By establishing a set of restaurant cleaning rules to follow, customers and employees alike will feel more comfortable and content in the environment you have provided. Read more »