According to the U.S. Department of Agriculture, food prices are expected to increase between 1.5% and 2.5% in 2020. That can be scary news for restaurants who are already struggling, but by following these four tips for dealing with rising food prices, you can help your restaurant thrive! Reduce Food Waste One of the best …
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Whether it’s veganism, lactose intolerance, or other health concerns, there are many reasons your customers might not want to consume cow’s milk. In fact, consumption of cow’s milk has dropped dramatically since 1970, and dairy alternatives are quickly becoming one of the hottest food trends to watch out for in 2019. Many non-dairy milk substitutes …
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Running a successful restaurant isn’t easy, and in order to stay relevant, it’s important to track and incorporate different food trends into your menu. While dessert isn’t the main event, having a solid dessert menu can contribute to the success and longevity of your restaurant. Before updating your menu, consider these exciting dessert trends for …
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Running a successful restaurant is hard, and choosing a foodservice distributor isn’t a decision you should take lightly. Here’s what you need to consider before signing any supplier contracts. Price Restaurants need to make money and finding the right price point is incredibly important when choosing a wholesale foodservice distributor. But saving money upfront isn’t …
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Fast-casual diners demand high-quality food fast and with so much competition in the market segment, it’s critical to keep wait time to a minimum so that your customers keep coming back. Use these shortcuts to cut down on kitchen time and get food out faster. Buy peeled garlic. Garlic is a fantastic way to add …
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Burgers are a summer staple, but that doesn’t mean they have to be boring. There are many ways you can jazz up a burger to make it a new, exciting, must-have menu item. Let’s take a look at some current trends on menus around Portland and some fun, new ideas to help you create the …
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Have you noticed your monthly food costs rising even though your menu and supply list hasn’t changed? The problem of rising food costs can be particularly challenging and difficult to identify. Whether it’s due to inconsistent portions, employee theft, or food waste, there are ways to detect where the problem is occurring so you can …
The sous vide method of cooking is wildly popular among chefs in Portland and chefs all over the world. With benefits including even cooking, faster fire times, fewer orders returned to the kitchen and overall reduced waste, it’s easy to see why the sous vide has become one of our favorite cooking gadgets. In this …
Continue reading “Sous Vide: Oregon Food Safety Rules You Need to Know”
As part of one of the nation’s largest and fastest-growing industries, businesses in the foodservice industry have a ton on their plate (pun intended). Menu development, supply orders, employee training, food-cost plans, marketing and promotional materials — the list goes on. Whether you’re a local school with strict nutrition and cost requirements, or a multi-unit …
Continue reading “5 Reasons Why a Wholesale Supplier Is Better Than Restaurant Depot”
Restaurants usually see an increase in profits during the holiday season as people celebrate during time off and enjoy the seasonal festivities and food. While the increase in business is definitely a positive, the holidays are also the most hectic time of the year. Seasonal inventory and holiday menu changes can throw off the daily or weekly rhythm …
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As National Dessert Month comes around this October, you might consider what sweets are on your menu and how you can follow the latest dessert trends of 2016. Customers will be looking for popular desserts after a good meal at your establishment, and staying on top of the latest trends will assure that you’re offering …
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Either you’ve been waiting all year for pumpkin spice everything, or you’re deeply offended by the very notion. Whether you like it or not, the Pumpkin Spice Latte is back again this fall and it’s sure to be as profitable as ever. As you come up with menu ideas throughout the year, consider how you …
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Getting customers in the door is one challenge. Getting them to come back is another. The truth is that repeat customers are vital to the success of your business. According to Restaurant Engine, a minimum of 1/3 of a restaurants revenue comes from repeat customers, and they cite a Harvard study that suggests an increase …
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Food safety should be the number one priority for all restaurants. Food poisoning can severely hurt, and in some cases, kill individuals who’ve been affected by it. Beside the personal cost to individual customers, even one case of food poisoning reported in your restaurant can destroy your business over night. People are very weary of …
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As one of the premier wholesale distributors in Portland we have worked closely with many successful restaurants. Portland, after all, is known for being a city of foodies, and we see that enthusiasm as a restaurant supply company with the volume of demand. Despite Portland’s love affair with food, the restaurant business can be fickle and risky at times. One of …
Continue reading “The Best Inventory Management Tips for Restaurants”
Unless you operate a high-end restaurant with a limited or specialized menu, chances are your kitchen could benefit from the addition of some pre-made or frozen components. Scratch ingredients have the advantage of freshness, but carry some notable drawbacks. Fresh, raw goods can be very time consuming to prepare, especially for a small staff. Furthermore, …
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When it comes to protein options in Portland, Oregon, beef has been a longtime favorite. Yes, we have a weird bacon obsession, and sure, restaurants are often expected to have veggie burgers on the menu, but beef in all its varieties will always have its place as an essential menu item. That being said, prime …
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A menu might seem like a pretty straightforward concept, but it can make or break a restaurant. There is a lot more to it than selecting menu items that are tasty. Below we’ll break down the five most important things to consider when strategizing a new menu. Who is your Target Customer? When thinking about …
