Tags » Trends And Forecasts

Managing the Impact of Restaurant Commodity Price Swings

Produce prices are in constant fluctuation. This is no big deal for a restaurant if the shift is small, but can make a massive difference if the price jumps significantly—especially if the commodity is one of your most used items. 535 more words

Restaurant Management Group

Follow the three cyrcles

I am currently working on a new challenging project, at DESITA, merging some of the latest food trends.

Food Retail scenario is changing and we are surfing the big wave. 840 more words

Sustainability

How the New IRS Rules Regarding Group Gratuities Could Impact Restaurants

For years it has been common practice for restaurants to add a fixed gratuity to parties of five or more. As of the beginning of this year, however, how restaurants handle tips for large parties is going to have to change. 505 more words

Restaurant Management

Potential Challenges to Restaurant Operators in 2014

Each year brings a new set of challenges to restaurant operators. While it’s impossible to predict every challenge a business might face, there are some that we can predict with a fair amount of certainty. 500 more words

Restaurant Management Group

Let's talk about food sustainability

First published on ICOLORI (Interview with Norman Cescut at TedXBocconiU)

How and when did you get to know about TED?

I have been acquainted with… 590 more words

Sustainability

La sostenibilità in pratica (nel Franchising)

Intervista pubblicata su AZ Franchising di maggio 2013.

Ringrazio i colleghi di AZ Franchising, Media partner di Iref Italia, per la gentile e sempre professionale collaborazione.

Sustainability

Non predere il treno del "green"

Il Franchising, come modello di business, è spesso associato a grandi marchi di catene multinazionali con prodotti industriali, quindi standardizzati, e con relativa assenza di legame e valorizzazione dei prodotti artigianali. 811 more words

Sustainability