I must be getting old. I am far less patient than I used to be, and I am much quicker to jump to unwarranted conclusions. This nearly got me in trouble last week…
Historically NCCO has been an observer to the exciting and innovative tech trends at the annual NRA show.
During the last few years BPA has been a pretty hot topic. The chemical is found in can liners for food, WAS found in baby bottles until it was banned last year and exists in some receipt paper—though you’ll never find it in receipts made with NCCO BPA-Free thermal paper.
I always enjoy going over the National Restaurant Association’s “What’s Hot” list for each new year. I’m particularly interested in the menu trends. These trends rarely change significantly year to year but they disclose overarching demand themes amongst consumers.
A simple food rotation label system can help save time, money and significantly reduce the amount of food waste from spoilage for any restaurant. Here are our top four reasons to implement a food safety labeling system.
I’ve heard stories about restaurants using tablets for wine lists and for menu selection. Then there are also those restaurants where they are used for payment processing. And I’ve even read stories where some restaurants have installed tablets table side to handle the entire ordering process so customers only interact with people who seat.
I’m both intrigued and troubled by what this means for the restaurant industry.
Around this time of year we reflect on that question by looking back at first six months of the year. I emphasize the word “reflect” in that first sentence, because rather than projecting for the second half of the year, I’m always more interested in trends “or maybe I should say “the buzz” than statistics.
Masking tape is often the food prep label of choice for many restaurants. But labeling food with masking tape—rather than food rotation labels—can be risky, surprisingly expensive and wasteful. Here are the top three masking tape myths that lure far too many restaurants down the risky beige colored path.
Millions of Americans need to manage their food consumption because of either food allergies or food intolerances which can make dining out a bit more complicated than it is for the average person.
The National Restaurant Association show is a bit of a blur in my rear-view mirror. Just a couple years ago, one could buzz through both wings of the exhibit hall in a day and still have time to check out one or two of the speakers. This year, however, my 30 hours didn’t allow me nearly enough time to do justice to the show. Judging by the expanded size of the show and the increased number of visitors, the restaurant industry seems to be in full recovery mode.