TriMark Strategic Blog

Join Forces to Eliminate Food Waste

Food waste is a worldwide challenge. Every year about 1.3 billion tons of food is lost or unused, with fruits and vegetables having the highest percentage of waste. In some countries, it begins at the post-harvest and processing level, for others it’s at the retail and consumer stage.

Top Tips for Attracting Young Consumers

Millennials are dining frequently and enjoying every moment! Industry insiders say that 53% of this age group is going out to eat at least once a week. As the largest U.S. demographic, the most essential thing to know is that they are brand loyal. To engage these potential long-term customers, you should know exactly what they’re looking for.

Plan Your Menu for High Profit Potential

Running a successful dining establishment can be complex. All too often the development and preservation of the ambiance, flavors and experience for guests can overshadow the meticulous task of food cost analysis.

Trending Fall Drinks

These indulgent beverages are an impeccable addition to any fall occasion.

Insights to Staffing and Service Essentials

While food quality is one of the main aspects of a successful restaurant, impeccable customer service is equally crucial. These qualities are the difference between repeat business and lost loyalty.

Stay Relevant. Be Creative. Market Smart.

With today’s creative minds and innovative technologies there are endless ways to promote your restaurant. Some of the most popular being social media and online ads.

Fishing for Trending Menu Items

Americans have developed a taste for unique, ocean-inspired meals that break away from the typical fish sticks and fillets. The expansion of public appetites and more readily available seafood options has encouraged chefs to get creative and bring more excitement to the table.

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