Quality Supply Chain Co-op, Inc.的动态

There's no doubt about it - people are obsessed with Mexican food. ?? It's a phenomenon that restaurant operators can't ignore - but when 85% of all US counties have at least one Mexican restaurant, how can you make your food stand out? Enter: Double L Ranch Meats! Their Certified Angus Beef Smoked Brisket and Carne Azteca will take your menu to the next level, and keep customers coming back for more. Here's a few ways you can incorporate Double L Ranch meats into your menu: https://hubs.la/Q02TFHQ20 #doubleLranch #foodservicesupply #restaurantoperations

No meal is complete without dessert! ?????? Does your restaurant need a dessert menu? Maybe you're ready to revamp your existing offerings. Either way, Foodbuy Foodservice has advice for crafting a dessert menu that will impress your guests. ? https://lnkd.in/etg4fiJ5 #dessertmenu #menuplanning

Want to know how your metrics and restaurant performance compares to those similar in your neighborhood, within your state and on a national level? Toast benchmarking provides operators with key insights so restauranteurs can make strategic decisions to improve profitability.

Mastering Food Cost Management: Tips for Restaurant Success To thrive in the restaurant industry, managing food costs is essential. We share smart strategies to optimize expenses without compromising quality, from bulk buying to nurturing supplier relationships. Discover how to maintain delicious dishes while maximizing profits! ?Here is the link for all the busy bodies out there - @WilBoothby https://lnkd.in/g4m8Y-RB https://lnkd.in/ggxp225b #FoodCostManagement #RestaurantSuccess #CostOptimization #QualityIngredients #BusinessTips #LocalSuppliers #InventoryManagement #ProfitMaximization #CulinaryExcellence #SmartPurchasing

CAVA, a fast-casual Mediterranean-inspired chain, has seen significant growth, with a 30.3% increase in revenue year-over-year. Restaurant sales have risen, driven by customer demand for items like falafel and specialty toppings. CEO Brett Schulman credits the success to consumers' willingness to pay for higher-quality menu options, like harissa honey chicken and grass-fed steak. Despite slight price increases in January, Cava aims to maintain its value proposition without further raising prices. Schulman believes the changing perception of fast food as expensive is benefiting fast-casual chains like Cava, Sweetgreen, and Chipotle, which offer healthier options. With plans to open more locations, Cava looks poised for continued growth in the fast-casual market. Read Full Article Here: https://lnkd.in/g8VgC3sm Branded Hospitality Ventures #technology #cava #innovation #socialmarketing Brett Schulman Mark Berinato Andrew Rebhun James D. White Ted Xenohristos Jeff Gaul Christopher Penny Jennifer Somers

Our benchmarking tool allows restaurants to slice and dice their data so they can make super informed decisions and run their businesses better. Each quarter, we take a peek at a particular segment of the data for our Restaurant Trends Report. In Q2, we looked at the cost of going out to lunch, spending at quick-service restaurants shifting towards breakfast (my personal favorite breakfast bite is the halloumi egg sandwich at Tatte Bakery & Cafe), and more. Take a look at the full deep dive here:?https://lnkd.in/eiM_SecY

As you consider Spring menu changes, our rich and buttery Gluten Free Crumble Topping is ideal for a summer fruits dessert. An easy solution for chefs seeking simplicity without compromising taste!???? #glutenfree #vegan #restaurant #cheflife #kitchenmanagement

Once a small regional trend starts spreading to national chain restaurants, it's time to start paying attention. Dirty soda has been around for a decade, but it's just now appearing in places like Sonic and Jack in the Box. Why? I found this article by Bret Thorn in Nation's Restaurant News to be particularly enlightening regarding dirty soda's history and why the beverage is suddenly in the spotlight. #trend #dirtysoda #beverages

Joe's Refreshing Networking Restaurant Review - Berenjak *** (Borough) I'm going to use this format from now on. A star system (out of 5). Review Below Did I only rate this 3 star as I've been waiting to go for ages and my expectations were too high? Maybe Did I only rate this 3 star as Bubala last week was so good, I'm struggling to compare anything? Maybe Was it because it was just ok? Maybe. With the set menu being nearly ￡40pp with service, you would expect it to be good and it certainly did look good but did the taste really, really blow me away. It didn't. I started with a blackened hummus (made with black chickpeas). It was rich and probably a bit too rich. Truffle like. Nice. But not even close to the hummus at Bubala......I know, I know, stop comparing. The main is kebab which came as per the photo. The chicken was good and the saffron came through, but the lamb was a bit limp in texture and depth of flavour. It came with a salad (basically chopped toms and cucumber) and very plain rice. All quite subtle flavours which when combined just became a bit flat. If I eat rich food, I want something acidic to cut through it. The salad could have had an acidic dressing and lift everything. The rice is fine plain if the meat smacks you with flavour. For want of a better way of describing things....imagine you made a marinade for meat at home. This felt like a 20 min marinade, when I want a 20 hour marinade. It probably was a 20 hour marinade, in which case it needed more. It was good, but for ￡40pp for lunch.....I would expect a lot more. Like Bubala last week.

Chowly's article is featured in the November issue of Food Industry News on page 8. This month, we discuss "Digital Foot Traffic and the Hyper-Local Battle for Restaurant Success." In today’s food industry, attracting customers goes beyond having a great location or tasty menu; #restaurants are now competing for online visibility in a hyper-local landscape. Read it here: https://hubs.li/Q02WkV5p0.