Ever Gotten Feedback That Your Restaurant Was Too Noisy? Now You Can Find Out. Learn How To Make Your Restaurant An Ear-Friendly Environment.
Have you ever heard of the term ‘big data?’ Today, the Restaurant Technology Guys dive into big data; what it is and what it means to you!
You’ve heard Jeremy and Ryan talk about “best-in-breed” solutions on previous podcasts… So what does it all mean? Join the Guys as they take you into a deep dive about what it means to be “best-in-breed”, how to shop for these, and how to decide if they’re right for your business.
Rosé wine, aka, summer water, aka, nectar of the gods, is selling at a BOOMING rate. According to a 2017 Nielson report, rosé, which represents a mere 1.5% of the U.S. table wine market, climbed 53% by volume to sales of $258 million. And that is in an overall category that is only growing at a 4% rate. Rosé, has shown robust growth potential over the past year and is outpacing overall US wine growth, a trend that will ramp up during the summer months thanks to the pink drinks light and versatile appeal, says Nielson. And another interesting tid-bit, is that rosé shoppers are increasingly adding more white wines, such as chardonnay and white zinfandel, to their baskets compared to a year
Fresh. That is what customers expect now. 60 years ago, customers were just astounded by the concept of ‘fast food.’ Taking a frozen ground beef patty that was made in Omaha, Nebraska, and is now being cooked in front of my face in Los Angeles, Miami, Indianapolis, Boston or whatever city in the United States, was a marvel of the time. Actually, it was more of mystery. Customers did not know how beef, chicken or vegetables were processed, packaged or transported. And frankly, people still do not know the details. Or rather, do not want to know. With the recent age of technology and information sharing, the ingredient sourcing industry and restaurant industry have both come under scrutiny. Not only for the