By guest blogger Steve Franke, FoodLogiQ Enterprise Account Manager
For 25 years, I was a restaurant operations guy. I lived and breathed KPIs related to food cost, labor hours, and supply budgets. I had no time or interest in anything that required me to turn my focus away from increasing sales and lowering costs within the four walls of my building.
Company’s co-founder Andy Kennedy and Food Safety Solution Engineer Bryan Cohn to present at annual food conference
On December 5, 2018, the business schools of the University of North Carolina - Chapel Hill, North Carolina State University, and Duke University will co-sponsor FoodCon, an annual conference that celebrates the food and agri-business community in North Carolina. Its goal is to bring together a diverse audience of students, community members, and business professionals who have a shared interest in the sustainable food industry. Duke Fuqua’s MBA Food and Agriculture Club will host the 2018 event at Duke’s Fuqua School of Business.
So the time is right, and you're ready to move forward with purchasing a food safety and traceability software solution. But where do you start? There are many factors to consider when making such an important decision, and the variety of product options can be overwhelming.
Join FoodLogiQ, CAVA, and FastCasual.com on Tuesday, November 27th, 2018 at 2:00 pm ET for a live webinar to help guide your journey to selecting a tool that provides supply chain visibility and transparency.
For dog-lovers, a meal at their favorite restaurant in the company of a four-legged friend might be the perfect treat. According to the American Pet Products Association (APPA), 44 percent of American households own a dog. Although not all patrons are inclined to bring their pets along when eating out, there’s still a significant market opportunity.
Bawling babies, tantrum-throwing toddlers, and picky preschoolers. These are not exactly your picture of perfect restaurant guests. Despite the many hassles of running a family-friendly restaurant, however, more restaurant operators continue to embrace this style, opening their doors to both adults and children.
In fact, banning kids in a restaurant can draw criticism. When Hampton Station, a craft beer bar and pizzeria put up a “No Children” sign last year, customers took to social media to express their dissatisfaction. However, some restaurants have experienced a business boom after implementing a kids’ ban.
