5 Ways to Enhance Your Customer’s Takeout Dining Experience

A growing number of today’s restaurant patrons would rather order delivery or takeout than dine in. In fact, the booming market for food that leaves an operator’s walls will surpass $300 billion in sales by 2023. Nevertheless, on-demand foodservice has its challenges…

Episode 34 – Brainy Blueberries, Independent Coffee & 2018 Restaurant Trends

Restaurant Business Online just published an article that discusses what restaurants can expect to see as influences in 2018. We’re going to discuss some of the insights they’ve shared, and we’ve provided a link to the full article. We’re also taking a look at a couple items making headlines recently, wild Maine blueberries and everyone’s favorite caffeinated beverage – coffee! We’ve got those topics and a slew of recent inventory additions to share with you in this week’s podcast!

New Products 8/16/17

This week we’ve added 14 new items to our inventory. Starting in non-foods, we’ve added foil laminated board lids for takeout containers. We’ve added several new breakfast items from Bake Crafters, including French Toast Sticks, Pancakes, wholegrain waffles and 4 varieties of bagels. New in premium deli products, oven baked Macaroni & Cheese loaf from Kayem. From the seafood importers at Panapesca we’ve added IQF calamari. Also in seafood, from Majestic Blue, we’ve added Jumbo Lump Crab meat in a 1lb can. Lastly, new in snacks we’ve added baked wholegrain Funyuns and Tostitos Top-n-Go tortilla chips.

New Products 8/2/17

This week we’ve added sixteen new items to our inventory: 7oz Angus beef patties. Spicy Breaded Pickle Fries and Honey Sriracha Battered Mozzarella sticks. Smoked Pork Belly and fully cooked, boneless, skinless Seared & Roasted Chicken Thighs. Rye Bread Dough made with light rye flour and ground caraway (unseeded). New Honey Stung breaded chicken with a sweet honey-injected flavor, and Hot’n Spicy Popcorn chicken with whole grain breading. Individually wrapped whole grain Blueberry Bread and Cinnamon Crumb Cake slices. Mug Root Beer and Tropicana Twister in 12oz cans. In non-foods; Jumbo wrapped 7.75″ straws and three new environmentally friendly hinged paper takeout containers.

Episode 24 – Consumer Impact on Menu Development, Flat Iron Steaks and New Products

In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?

Episode 23 – New Products, Creme Brûlée and Tactics for Takeout

In this weeks podcast we’re focusing on growing your takeout business. I met an individual earlier in the week who shared with me some tips he’d written for restaurants looking to “ramp up” their takeout business, those tips are at the heart of this week’s episode. Hungry? How about digging into the world’s largest Creme Brûlée? This week’s foodie fact – What was the estimated calorie count for the world’s largest Creme Brûlée?

7 Tactics for Takeout Sales Growth

Developing a strong takeout program – from products, to packaging to employee training is an effective way to generate additional profit. Here are 7 surefire ways to boost your sales and profits by increasing focus on your takeout business.