Maple Syrup
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Buying
Tea: Its Time Has Come
Americans are embracing tea in larger numbers, yet little of it is drunk in American restaurants.
Inside the Ingredients
Health headlines can change as frequently as a seasonal menu. Nevertheless, Americans eat them up. To stay in touch with the latest research (and perhaps be a step ahead of your customers), here’s what’s happening withsome of the ingredients you purchase for your menu.
Bar Gear: Cramming for the Bar
At most restaurants, the bar is a big profit center, so an investment in tools will pay back dividends. When writing up the shopping list, be sure to consult your bartender or mixologist.
A tour of a high-tech, to-go system
The order begins. A customer goes to the restaurant’s Web site and browses the menu. They select their items, choose a pickup time and place an order using the Delphis Software AROS online ordering system (www.delphissoftware.com) that is integrated into the Web site. AROS lets the customer choose specific food options and add any special instructions. No staff time is consumed by phone calls or menu questions.
The Extra Mile: Tracking FlavorPocono Produce is one of the largest independent broadliners servicing the Northeast and mid-Atlantic, but produce—which makes up 15 percent of sales—is still a calling card. A new program underscores that.
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This profit-boosting drizzle lends a unique and evocative taste to sweet and savory dishes.