http://www.foodservice.com.com Latest Blogs and Articles en-us Copyright 2009 Foodservice.com Fri, 20 Nov 2009 06:00:00 GMT http://www.foodservice.com/images/foodservice_home.jpg http://www.foodservice.com.com Fri, 20 Nov 2009 06:00:00 EST Harkin back to the days that employees uniforms were back white. Employees all dawned paper hats, a time that the roller grill was introduced and ready-to-eat hot prepared food was introduced in the Convenience store channel. It was a time when the availability of food staples in extended hours of operations drove sales in this dynamic channel. The Convenience store channel continues to be dynamic,... http://www.foodservice.com/articles/show.cfm?contentid=5512 Fri, 20 Nov 2009 06:00:00 EST The chart of the week is the monthly Continuous Commodity Index chart which is an indicator of overall commodity prices. The index was formed in 1957 as a general benchmarking tool for commodities and is made up of 17 futures markets which are equally weighted (just under 6%) and include; corn, soybeans, wheat, hogs, cattle, crude oil and gold. As one can tell from the chart below, the commodity... http://www.foodservice.com/blogs/show.cfm?contentid=5487 Fri, 20 Nov 2009 06:00:00 EST (Guest Post by Paul Smith) In todays tough economy competition for jobs is at an all time high. The national unemployment rate has increased to double digits, companies are becoming more selective in who they hire, and the interview process is taking longer and longer. We have all heard the talk about searching for a new jobhow to go about it, how much time per day to spend looking, resume tips, and... http://www.foodservice.com/blogs/show.cfm?contentid=5486 Fri, 20 Nov 2009 06:00:00 EST The most effective method of financial planning is the use of the budget. A budget is the expression of the financial expectations in the areas of sales, production and costs. A budget is a reflection of subjective values determined by the people in charge of various sectors of the business. Budgeting is the quantifying of the goals and expectations of the restaurant determined from an analysis of... http://www.foodservice.com/articles/show.cfm?contentid=5427 Fri, 20 Nov 2009 06:00:00 EST Keeping a steady hand on all levels of business takes brands like McDonalds to the top. Shortly after My Secret Life on the McJob was released, I began fielding phone calls from quick serves asking me to speak at their annual conventions. One of the Majors was cautious, however, and asked me to interview with its chief people officer first. We spent an hour together, one I thoroughly enjoyed, even... http://www.foodservice.com/articles/show.cfm?contentid=5375 Fri, 20 Nov 2009 06:00:00 EST Do you remember the stories your parents and grandparents used to tell you about walking miles in the cold and snow? I think the lesson was to teach patience. If you work hard and remain on the right path, youll get to where youre going. Patience was a virtue. Then, we moved into the fast lanehighways and byways, computers and cell phones, internet and social media. Change occurs right in front... http://www.foodservice.com/blogs/show.cfm?contentid=5310 Fri, 20 Nov 2009 06:00:00 EST I think one of the biggest reasons so many restaurants fail within the first three years is because owners do too little or they do too much. It is easy as a restaurant owner to want to do everything yourself, from the cooking, to the marketing to the bookkeeping to repairs and maintenance. However, trying to do everything, whether out of financial concern or simply because you don't think anyone... http://www.foodservice.com/articles/show.cfm?contentid=5279 Fri, 20 Nov 2009 06:00:00 EST Today the need for experts in the foodservice industry is growing as the recession deepens. The need has developed because the act of operating a restaurant has evolved into the methodology of operating a complex foodservice effectively. To be efficient, a facility serving food must adhere to ever higher standards of development, performance and efficiency in food, service and marketing. To achieve... http://www.foodservice.com/articles/show.cfm?contentid=5278 Fri, 20 Nov 2009 06:00:00 EST How to achieve brilliant chef whites Ever wonder why you can't quite achieve the same level of white brightness home laundering your chef pants, coats aprons? Here's the skinny. Since Kenmore has yet to market the home wash boiler, the typical home washing machine only attains a water temp of about 130 degrees farenheit. As we know, the active ingredient in bleach is CI Chlorine. This... http://www.foodservice.com/blogs/show.cfm?contentid=5277 Fri, 20 Nov 2009 06:00:00 EST Restaurants use a lot of water. Between cooking, washing dishes, cleaning up, and serving guests, your water bill takes a good chunk out of your monthly budget on a consistent basis. Water conservation is also a big concern of a majority of your customers, especially if you operate in dry western states like California, Arizona, or Colorado. Thisarticle marriesidealism and functionality byhelping... http://www.foodservice.com/articles/show.cfm?contentid=5260