Monthly Archives: April 2017

Add Ice Cream & Profit


With the upcoming summer months, adding ice cream to your menu can pay off big in your profit margin. Despite common sentiment, the process for making ice cream is simple and requires little training. You can create seasonal or specialty flavors to give your dessert menu an added flair and attract more customers.

Follow this easy-to-make Banana Coconut Ice Cream recipe for a profitable treat to add to your dessert menu this summer.


  • 2 cups sweetened flaked coconut
  • 1 cup sugar
  • 6 egg yolks
  • 4 cups milk
  • 2 cups half-and-half
  • 1 (15 oz.) can of cream of coconut
  • 2 teaspoons vanilla extract
  • 3 ripe bananas, mashed


  1. Bake coconut in shallow pan at 350 degrees F for ten minutes or until toasted, stirring occasionally.
  2. Whisk together sugar, egg yolks, and milk in a heavy saucepan over medium heat. Cook for 20 minutes or until thick, whisking constantly.
  3. Remove mixture from heat. Whisk in toasted coconut, half-and-half, cream of coconut, and vanilla extract. Fold in bananas. Cover and chill for at least three hours.
  4. Pour mixture into an electric ice cream maker. Freeze according to manufacturer’s instructions.
  5. Pack freezer with additional ice and rock salt. Let stand one hour before serving. Garnish with additional toasted coconut, if desired.

How to Hire Reliable Employees


Finding a reliable employee in the sea of potential workers can be overwhelming, especially with the high turnover rate in the foodservice industry. However, as an employer, there are simple adjustments you can make to your hiring strategy that can astronomically improve the chances of finding the right employee for your business.

1)      Positive Job Posting

When writing the job description online, focus on the positive aspects about working for your foodservice operation. This method of job posting gets potential candidates excited about the position even before they apply for the job. Ask employees the positives about working for the company and include their feedback in your job post. Consider scouting out the competition to find out what their job positions offer for potential employees and if you can improve your offer.

2)     Filter the Resumes

When scouting out potential chefs for your foodservice operation, choose candidates with a stable work history. Make sure they have held down past or current jobs for a year or more to gauge their company loyalty and reliability. Check their references and qualifications for authenticity and reliability. Pay special attention to any special training, education courses, or prior experience that would benefit your business. As for references, pay attention to the relationship the potential employee has with them – friends or same-level coworkers do not provide an accurate representation of the candidate like a superior would report.

3)     Hold On to Other Potentials

To ensure success in the present and future, hold onto the resumes of other potential candidates. Considering sending a follow-up message to stay in contact with candidates that you could hire in the future. By holding onto pre-screened resumes, you already have a good quality list to start with the next time you need to hire staff.

High-Contrast Color Palettes


When redesigning your restaurant, consider using high-contrast color palettes. Perhaps the most dramatic color contrast is a black and white palette. However, this color combination is sometimes avoided in restaurants for fear of making the space seem smaller. The key to utilizing the stark differences between theses colors correctly is pairing the right accessories to go along with the look.

Black and white contrast keeps the space looking sleek, clean, and effortless. Pairing these contrasting colors with the right bold or colorful tableware can make your design pop even more. To bring the space alive, choose an accent color you wish to highlight, like a bright green, yellow, or orange. Unlike neutral colors, bold or bright colored accent pieces give the space a definitive personality. Choosing the right accent color can transform the entire feel of your restaurant without blowing your budget.

If you think the traditional black and white color contrast is too harsh, considered starting your restaurant redesign with a more subdued contrast palette. Popular alternatives includes swapping out black for other choices, such as deep eggplant or slate gray, and pairing them with varying shades of white. With a little creativity, you can play with the contrasting color palette for your restaurant to showcase your design skills and make a lasting impression on your customers.