Monthly Archives: February 2018

March Food Holidays

MarchFood2018

Ready to leave your winter blues behind? Celebrate the start of spring by refreshing your seasonal menu with March food holidays. From peanut butter to ravioli, this special month is the perfect time to satisfy your customers’ taste buds with sweet and savory eats. Plus, these unique food holidays can be adapted to fit any menu or cuisine type, making it easy to update your menu all season long.

March 1
National Peanut Butter Lover’s Day

March 2
National Banana Cream Pie Day

March 3
National Cold Cuts Day

March 4
National Poundcake Day

March 5
National Cheese Doodle Day

March 6
National Oreo Day

March 7
National Cereal Day

March 8
National Peanut Cluster Day

March 9
National Crab Day

March 10
National Ranch Dressing Day

March 11
National “Eat Your Noodles” Day

March 12
National Milky Way Day

March 13
National Chicken Noodle Soup Day

March 14
National Potato Chip Day

March 15
National Peanut Lovers’ Day

March 16
National Artichoke Heart Day

March 17
National “Eat Like an Irishman” Day

March 18
National Sloppy Joe Day

March 19
National Oatmeal Cookie Day

March 20
National Ravioli Day

March 21
National Crunchy Taco Day

March 22
National Water Day

March 23
National Chips and Dip Day

March 24
National Tortilla Chip Day

March 25
National International Waffle Day

March 26
National Nougat Day

March 27
National World Whisky Day

March 28
National Black Forest Cake Day

March 29
National Chiffon Cake Day

March 30
National Turkey Neck Soup Day

March 31
National Clam Day

5 Ways to Rebrand Your Foodservice Operation

RestaurantRebrand

Is your establishment falling behind the times? Giving your establishment and marketing practices a refresh can increase customer engagement and help save your brand from the brink. Use the key tips below to help rebrand your foodservice operation and create a brighter future.

  • Go Back to Basics – Returning to your establishment’s roots can help revitalize your vision. Focus on your establishment’s core values, like affordable prices, bold flavors, or a classic mascot.
  • Modernize Your Marketing – Looking to the past can help you refocus your energies, but your establishment must look for future success. Adapt your roots to appeal to a modern market and make your brand more relevant to the culture of today.
  • Know Your Ideal Diner – Hone in on your ideal audience and tailor your menu and marketing strategies to speak directly to them.
  • Consider a Remodel – Old or outdated restaurant fixtures can harm your ability to stay relevant in the industry. Give your establishment a facelift to promote a fresh, modern appeal to potential customers.
  • Keep Moving Forward – Realize that rebranding your operation takes patience and time to see results. Focusing on the future and moving forward helps you stay positive and in a clear state of mind to make the best business decisions.

Safety Tips for Handling Glassware

GlassSafeHandling

Glassware is one of the most fragile supplies in a foodservice establishment. Through everyday use and common mishandling practices, large amounts of glassware end up broken and can cause a significant safety hazard at your establishment. Plus, constant replacement costs can start eating at your bottom line. However, with the proper safe handling practices for glassware, you can keep your budget and your business on track.

Maintain the life of your glassware investment by reducing the two main causes of breakage; thermal shock and mechanical shock. Thermal shock occurs when the glassware experiences a sudden, drastic change in temperature, like putting a cold glass that has held ice immediately in the warm dishwasher. Mechanical shock occurs when the fragile glassware comes in contact with another object and then creates micro-abrasions on the surface, weakening the glass. Mechanical shock can occur through everyday mishandling, like rough handling when clearing tables or in the washroom.

Plus, use these extra tips to protect your investment and conserve your supply of glassware:

  • Stock adequate supplies of glassware at the ready
  • Check your dishwater temperature twice daily for overheating
  • Color code glass racks to accomodate different types of glassware
  • Remove aged or chipped glassware from service
  • Place glass handling guides near the busboy station