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The owners of France’s 60,000 bars, brasseries and cafes have said poor service is driving customers away, and have promised to do better.
After a particularly difficult summer, the industry has decided to work hard at attracting customers.
It will set up a new institute to tackle the problems and a charter of quality to improve service, comfort levels, products and hygiene.
The project will be presented to the tourism minister next month.
Almost all innovation in the UK’s food industry is being driven by the three key themes, according to a new report, with those meeting criteria for all three likely to score the biggest hit in the marketplace.
[Read more…] about Indulgence factor raises chances of success for health foods
Some restaurants and other hospitality companies have adopted fingerprint scanner systems to act as virtual time clocks for employees. The electronic system eliminates “buddy-punching,” when one employee punches in for another, and other kinds of fraud, the report says.
Fingerprint-identification technology by DigitalPersona, including a print reader and scanner not unlike this model, has been incorporated into the Digital Dining point-of-sale system
https://www.nrn.com/technology/index.cfm?ID=3159104253 [Read more…] about Fingerprint ID technology…
Energy drinks have been one of the fastest growing segments of the beverage industry, fueled by high-impact marketing targeting young people.
And while they were not originally designed to be mixed with alcohol, much of the marketing activity surrounding energy drinks promotes their consumption in bars and clubs, where consumers are looking for increased stamina for late nights.
[Read more…] about Red Bull mixer fails to offer energy high
No matter how you measure sales in your tableside-service restaurant, such as by check average, sales per hour or revenue per customer, a different way of managing sales is by the square foot. Do the math:
Wine consumption in France is losing out to a growing taste for beer and a newfound responsibility behind the wheel. The rest of the world’s winemakers are catching up to and surpassing French standards. Government legislation and decades-old self-imposed regional quality standards have put many French winemakers at a competitive disadvantage.
https://seattletimes.nwsource.com/html/businesstechnology/2002031592_frenchwinewoes10.html
Over the next five to seven years, Al Yeganeh, the inspiration for the “Soup Nazi” character on “Seinfeld,” plans to have 1,000 Soup Kitchen International franchises open around the U.S. It’s doubtful soup servers will be barking the “Seinfeld”-famed “No soup for you” line because Yeganeh does not want the franchises to promote any association with the sitcom, which he finds offensive.
The Wall Street Journal (subscription required)
Eating raw food is nothing new – it’s basically humanity’s oldest cuisine. But interest in raw food diets has been sprouting recently beyond the usual fad cradles like Manhattan and southern California.
A number of (un)cookbooks have been published recently offering recipes for “raw pot pie” and “lemony tofu pate?? High-profile adherents like actor Woody Harrelson and model Carol Alt have added to the buzz. Author and raw food evangelist David “Avocado” Wolfe said he now speaks to packed houses in places like Coldwater, Mich., and Wichita, Kan.