JFS Curtze

"Consumers are still interested in premium ingredients and transparency when choosing where to go and what to order when dining out. To earn the trust (and repeat business) of their guests, it’s necessary for operators to equip staff with menu talking points so they can clearly communicate these claims. But it isn’t enough to simply communicate premium attributes on the menu. Servers and other customer-facing staff must be coached on those qualitiesand why they’re important."

"41% of operators surveyed added curbside pickup in response to COVID-19. 51% of operators who offer delivery report an increase in the percentage of catering orders delivered by third-party services. 70% of consumers surveyed agreed that self-service areas require more frequent cleaning than employee-operated areas."

If we lose our focus on innovation, we have no advantage over at-home eating anymore, so innovate the hell out of tomorrow.

"Classic BLT with an over-hard cage-free egg, Monterey Jack, spring mix and mayo on artisan whole-grain bread."

Restaurant operators are focused on creating safe and welcoming environments for their employees and patrons. [] These guidelines provide straight-forward practices like wearing masks when not eating or drinking, keeping social distances, and staying home when sick that help keep risk low for diners and employees.

As local economies across the country continue to reopen, restaurant operators are navigating the right balance between safety and traditional models for hospitality. Our research has made one thing clear: Operators need to be flexible. Whether it’s in regard to outdoor dining, virtual waitlists, or contactless order and payguests have different needs.

"The bowl concept has numerous benefits: quick, convenient and mobile, visually inviting, can be eaten any time of day, meal-prep friendly, in sync with the wellness trend, light, yet satisfying, canvas for creativity, and infinitely adaptable and customizable."

"As far as holiday, vacation, sick, and overtime pay in the restaurant industry are concerned, there is very little that restaurant owners are required by law to provide for their employees. However, it’s been shown time and time again that employees who feel appreciated and are treated well are happier, more productive, and less likely to leave. Invest in your employees, treat them well, and you will see the benefits return to you in the form of guest satisfaction, workplace harmony, and reduced training and payroll costs."

"When the coronavirus took over the U.S. in mid-March, it was like nothing restaurants had experienced before. Closed dining rooms and stay-at-home orders presented major problemsand restaurants immediately sprang into action with solutions. Here are 50 examples of the industry’s ingenuity in the face of disaster."

"Restaurants that drive more business through their direct channel will be better off in the long run and will enjoy better profits."

"Real and true caramelized onions don’t take 10 minutes to cook. To get them properly caramelized, you need to take them to the danger zone. Other caramelized onions are PGthese are rated R. It takes the better part of an hour to coax their sugars from blonde to nutty brown. That’s why you ought to make a big batch at once and save them to pull out when you want all that complex flavor without having spent all that time."

"If you’re an aspiring chef yourself, take a look at these famous chefs and what their claims to fame are to get inspired!"

"Prognosticating is never easy, but in a recent webinar the Association’s Restaurant Law Center (RLC) presented some potential impacts on the restaurant business that could result from the upcoming elections. No matter what the outcome, you’re bound to see changes in laws and regulations affecting the way you conduct business."

People are dining in the restaurant, then taking four to eight of these TV Dinners home with them. We feature familiar favorites from the restaurant, but add a fun dessert and side dish.