Restaurant sales can be hard to predict around the holidays with so many factors contributing to growth or decline. Generally, holiday restaurant sales tend to mimic retails sales. If that is true to form, then we are looking at a good year in 2018 as retail sales are predicted to be
Breakfast is breaking free of its morning meal-only reputation. Consumers’ free-form dining habits are inspiring restaurants to create menus adaptable across mealtimes, according to Packaged Facts’ recent report, “Breakfast and breakfast foods all day: Culinary tracking series.” A prominent example is McDonald’s all-day breakfast menu, which launched in late 2015.
Big thanks to our friends at Specialty Food – https://www.specialtyfood.com/news/article/american-cheese-doesnt-appeal-millennial-tastes/ U.S. sales of processed cheese are projected to drop 1.6 percent in 2018 as millennials seek fancier cheeses with less preservatives, according to Euromonitor International. This is the fourth straight year of decline for American cheese brands like Kraft Singles and
And the winner is ….. Erika Jordan! Cotati Food Service is proud to announce that Erika is the winner of our 2018 Premier Club contest. As winner, Erika will enjoy a 3-day trip to Palm Springs in January with other Distributor Sales Representatives from around the country. The contest is
When you own a restaurant, one of the biggest things you must do is market. You may have the greatest food and most pleasing inside decor the world has ever seen, but no one will know about it unless you market. Marketing on a local level helps inform consumers of
Hiring and retaining talent in the San Francisco Bay Area is one of many difficult challenges restaurant owners face. In metros where the cost of living exceeds what restaurants can afford to pay their employees, restaurant employees are either moving, juggling multiple jobs or leaving the industry all-together. While we
Home cooking would be making a comeback if it ever really went away. Restaurants are getting dinged by the convenience of Netflix, the advent of pre-made meals, the spread of online grocery delivery, plus crushing student debt and a focus on healthy eating. Eighty-two percent of American meals are prepared at home
Breakfast trends in retail and foodservice are adapting to Hispanic and multicultural tastes, according to Packaged Facts. More than half of U.S. households agree breakfast is more important than lunch or dinner, with women, adults over 65, African Americans, and Hispanics most likely to fall under this category. The report
Restaurant technology is cutting edge – here’s some new ones to review Bluetooth temperature sensors. Optimized schedule makers/scheduling software. … Virtual reality onboarding. … Digital inventory tracking. … Automated purchasing tool. … Kiosks/tabletop tablets. … Digital table/reservation manager. Read more here – https://www.fastcasual.com/articles/7-technologies-transforming-the-restaurant-industry/
As temperatures rise and outdoor dining spaces fill up, summer presents restaurant operators with an opportunity to refresh their menus and capitalize on seasonal demand. Today’s guests are looking for fresh ingredients, lighter flavors, and memorable dining experiences that reflect the season. Whether you operate a restaurant, catering business, brewery,
Cotati Food Service is a proud partner of the Golbon foodservice network.
