Food & Beverage
Supply chain, food safety, and restaurant technology.
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Rebranding Journey: Embrace Change and Modernize Your Restaurant
The outbreak of COVID-19 had a significant impact on the food service industry. Many restaurants were forced to shut down, and workers lost their source of income. However, many restaurants are reopening and quickly adapting to survive the changes after the pandemic. Restaurant managers have entered a rebranding journey to optimize the customer experience and…
From Pit to Business: What B2B Companies Can Learn from Texas BBQ Pit Masters
The art of Texas BBQ goes beyond just cooking mouthwatering, smoky meats; it’s about uniting people and nurturing a sense of community. B2B companies aiming to create strong communities and expand their audiences can draw valuable insights from BBQ pit masters and organizations like Traeger Grills that have excelled in community building. Passion and…
The Food Industry’s Understaffing Problem: A Positive Change for Employees and Customers
The food industry is known for its fast-paced, high-stress environment. However, in recent times, the food industry’s understaffing problem has made things much more challenging! The food industry is feeling the pinch of understaffing, with over 60% of establishments admitting they are struggling to recruit enough employees. In spite of that, this challenge has…
How Cousins Maine Lobster Became a Must-Try Food Truck in Dallas
Looking for an upscale lobster experience in the heart of Dallas? Cousins Maine Lobster food truck has you covered with their delectable menu, featuring Lobster Rolls, Lobster Tacos, Lobster Tots, Lobster Quesadillas, Connecticut Roll, New England Clam Chowder, and Lobster Bisque. As a fan of their dishes, I’m excited to share a podcast episode that…
Healthy Living: A Growing Trend in Restaurant Industry
Greek salad, pasta salad, cucumber avocado salad, garden salad, corn salad, cole slaw, Caesar salad, Caprese salad, macaroni salad… and the list goes on and on. There are an infinite number of salads one can create—not just salads for healthy living. And everyone seems to have a preference for their own unique spin on a…
Loyalty Programs That Work: Strategies for Building and Sustaining Customer Loyalty in the Restaurant Industry
Loyalty programs use points, miles, or other currency to incentivize customers to purchase or engage with the brand. Customers can redeem these points for discounts, free products, exclusive access, or other perks. Technology, such as mobile apps and online accounts, allows customers to easily track and redeem their rewards and receive personalized promotions…
DTiQ attends 2023 RLPSA Annual Conference
The RLPSA, the Restaurant Loss Prevention & Security Association, diligently works to elevate the industry’s standards and empower professionals in loss prevention, safety, and risk management. The RLPSA Annual Conference, held recently in Denver, proved to be the ultimate gathering of industry minds, where restaurant and foodservice experts shared invaluable insights and real-world solutions. With…
As Buyers Embrace Organic Foods, Producers Can Learn from Millennia-Old Methods for Operating a Sustainable Business
As climate concerns continue to rise, customers are relying more and more on sustainable, organic products. According to a report out of the WWF, searches for sustainable goods rose by 71% between 2016 and 2021 in high-income countries like the United States, Germany and Canada, but also among developing economies like Ecuador and Indonesia….
Subway’s Electric Vehicle Chargers: The Sustainable EV Solution for QSRs?
Subway is sparking change in the fast food industry with their plans to electrify their parking lots. In a statement made in late February, Subway said that it plans to partner with Florida-based EV charging infrastructure company GenZ EV Solutions to add electric vehicle chargers at select locations this year. The larger goal for…
As Consumers Go Green, How Can Alcohol Producers Make the Spirits Industry More Sustainable?
To the modern consumer, environmental footprint matters. Roughly 90% of Gen Z consumers surveyed in a recent First Insight study said they’d be willing to shell out extra money for sustainable products. Furthermore, Gen Zs were found to be highly influential among their extended circle of consumers, impacting the buying patterns of their parents…
Navigating the World of Restaurant Franchising
Restaurant franchising allows individuals to operate a business using a proven business model and brand. The franchisor provides training and ongoing support while the franchisee pays an initial fee and royalties. Franchise agreements are detailed, with territorial restrictions and the option to renew or terminate. Franchising reduces risk but requires significant investment. But what are…
Why Smokers are the Heart and Soul of Good BBQ
This J&R smoker story discusses the importance of Intrinsic Smokehouse’s Oyler series smoker as the heart and soul of their barbecue restaurant. Despite being built in 1985, the smoker has been well-maintained and continues to work efficiently. To learn more about their smoker, Intrinsic Smokehouse visits the manufacturer, J&R, and is impressed by their metal…
Chipotle Looks to Ghost Kitchens to Make Farmesa a Reality
The West Coast plays host to one friendly kitchen ghost as Chipotle Mexican Grill launches their fresh eatery concept, Farmesa, in Santa Monica, California, this March. While its not the company’s first foray into ghost kitchens, it’s the most focused investment into the decentralized kitchen concept. Farmesa will serve a variety of bowls ranging…
Fast Food Foot Traffic is Dipping While Net Sales Remain Up. Can QSR Keep This Dynamic Up?
It’s been a tough couple of years for restaurants and QSRs. The pandemic, supply shortages, and inflation have done the notoriously tight-budgeted industry no favors. But as those issues fade into history, what does the future hold for the restaurant and QSR industry? Recent Revenue Management Solutions quick-service restaurant (QSR) data for January 2023…
DTiQ’s Busts Drive-Thru Employee for Unsanitary Practices
At a fast-food restaurant equipped with DTiQ’s cutting-edge technology, a drive-thru employee is captured on camera engaging in unsavory behavior: indulging in a customer’s meal without gloves, discarding the order receipt, and pocketing the cash. This egregious incident could have easily gone unnoticed, potentially perpetuating a culture of theft, negligence, and compromised customer satisfaction. However,…
McDonald’s and GM Boast Positive Q4 Earnings to End 2022 on a High Note
Ba Da Ba Ba Bah, McDonald’s is lovin’ their Q4 earnings. The golden arches were shining bright when McDonald’s reported their fourth-quarter earnings results Tuesday, January 31, 2023. Mcdonald’s beat Wall Street expectations of $5.75 billion in revenue with a reported $5.93 billion. U.S. same-store sales were up, and McDonald’s adjusted earnings per share were…
Can the Mocktail Movement Meet Consumer’s Alcohol-Free Needs?
The holiday months are filled with indulgent food and drink, spurring the “Dry January” event, which has become a movement many partake in with the dawning of the New Year. In 2021, NIelsonIQ found that 22 percent of U.S. consumers stated they were decreasing their alcohol intake, and non-alcoholic beverage sales were up 19 percent…
How to Make the Perfect BBQ Pork Sandwich Using a J&R Grill
Welcome to RDG Kitchen, where Master Chef Robert Del Grande introduces a new barbecue pork sandwich with watermelon barbecue sauce. He starts by curing the pork with a mixture of brown sugar, salt, and spices before grilling it slowly over a J&R wood fire. Meanwhile, he prepares the watermelon barbecue sauce by blending seedless watermelon,…
How to Grill a Perfect Burger Using a J&R Grill
Master Chef Robert Del Grande welcomes you to the RDG Kitchen, where they believe a great burger starts with a top-quality patty made from USDA Prime chuck roll. They take their burger buns a step further by dusting them in chestnut flour, adding a delicate fruity nuttiness. The classic combination of American lettuce, onion, tomato,…
FBD Store Personnel Training: 56X Product
This training video focuses on ensuring a successful frozen beverage program and maintaining FBD frozen beverage equipment. It covers essential steps for a successful program, including the four elements needed for a frozen drink: water, syrup, CO2, and electricity. The importance of proper placement of the bag-in-box (BIB) syrup containers is emphasized. Maintenance and cleaning…
FBD Store Personnel Training: How to Clean the Machine (Daily Cleaning)
This video will go over how to clean your machine daily. It is very important for you to clean your machine daily! To clean your machine daily it will require the proper cleaning solution and a soft towel. Make sure to clean both the surfaces of the machine and on the unit itself. Spray the…
Finding and Keeping Great People to Help Achieve Your Vision
José Andrés, Chef and Founder of World Central Kitchen, once said, “The business of feeding people is the most amazing business in the world.” While this rings true for many chefs and restaurant owners, the last several years have put businesses in delicate financial situations and has resulted in numerous closures across the…
Chipotle Seeks to Hire 15,000 Workers Amid Tech Layoffs
(Bloomberg) — Chipotle Mexican Grill Inc. is adding 15,000 jobs across its North American locations — a sign that demand for restaurant food is robust despite high inflation and economic uncertainty. The burrito chain’s hiring push is meant to ensure its more than 3,000 US restaurants are fully staffed for the company’s busiest season, which…
Egg Price Increases Cause a Clucking Headache for Grocers and Shoppers
People say breakfast is the most important meal of the day. Thanks to an outbreak of avian flu, and continued inflation woes, breakfast is quickly becoming one of the more expensive meals too. Egg price increases are leaving restauranteurs, grocers, and shoppers reeling. The wholesale trade value for a dozen “Midwest large” eggs went…
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