Blog

TriMark Gill Marketing Blog

Annual Sale Proves that Personal Service Wins

TriMark Economy Restaurant Fixtures annual 3 day super sale in San Francisco attracted restauranteurs, caterers and home chefs from throughout the Bay Area.

Posted by Diana Tsuchida, 5/3/2016

Reheating Food in the Microwave: What's Acceptable and What's Not?

When people imagine what goes on behind the scenes of a restaurant, they tend to picture a kitchen with sharp knives, hot pots and pans, and a variety of blenders and cutting boards. Few, however, want to think of a microwave. All the more if it’s a resta ...

Posted by Patrick Maness +, 4/26/2016

Strategies to Define Your Restaurant's Culture

In India it’s considered unclean to eat with your left hand. In Japan, you’re expected to slurp loudly when you eat a bowl of noodles. Many Europeans find it odd how Americans don’t eat with a fork in one hand and a knife in the other. And at one time or ...

Posted by Patrick Maness +, 4/22/2016

Tips for Creating a Stellar Patio Experience

In Paris people line the promenades to take their morning coffee outside. In Italy, they call it al fresco dining, or dining in the fresh air. Whatever country you’re in, little more is needed than the promise of a warm day and a refreshing beverage to ma ...

Posted by Patrick Maness +, 4/18/2016

Creative Ideas for Great Table Service

A romantic Valentine’s Day diner at KFC might seem like a joke, or a sort of parody, but it happened. And this wasn’t just the brainchild of a fun couple with an ironic sense of humor, either: In 2016, Valentine's Day table service officially premiered at ...

Posted by Patrick Maness +, 4/15/2016

Table and Seating Ideas to Optimize Your Space

It’s an unfortunate fact of the food business that one of the most important parts of the dining experience that you create will probably go unnoticed. Patrons might rave about your signature dishes, the wine selection and rotating tap beers, or maybe the ...

Posted by Patrick Maness +, 4/14/2016

Make Waiting Part of the Experience

There’s nothing a restaurant owner wants to see more than a line outside of their door or a crowded waiting area. This, of course, means business is booming and money can’t buy you that kind of advertising.It’s a strange phenomenon that people are drawn t ...

Posted by Patrick Maness +, 4/8/2016

Fundamental Tips for Designing a Customer-Friendly Dining Room

The foodservice business would be far simpler if you only had to focus your energy on making a delicious meal. Simpler, yes, but if the food you served and prepared were the sole criteria of success, it would be a far less dynamic and exciting industry.Wh ...

Posted by Patrick Maness +, 4/7/2016

Legal Challenges You and Your Restaurant Will Face

4 Common Regulatory Concerns Every Restaurant Should Prepare ForThe challenges that come with running a successful restaurant — profit margin, desirable product, advertising, etc. — aren’t the only thing you have to worry about. But we've chosen to work i ...

Posted by Tara Stanton, 4/5/2016

Solving the Problem When Something Goes Bump in the Kitchen

In your restaurant’s kitchen, an equipment crisis can take many forms. Maybe it’s the loud banging in the refrigerator, the cold silence of the oven, the leaking pipes of the warewasher or the smoke coming from one of the refrigerated prep tables. Whateve ...

Posted by Patrick Maness +, 3/31/2016

Displaying results 231-240 (of 303)

|< < 20 - 21 - 22 - 23 - 24 - 25 - 26 - 27 - 28 - 29 > >|

http://www2.trimarkusa.com/l/25552/2014-03-21/67yhc