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TriMark United East Blog

How Technology Can Help Reduce Food Waste

There’s no doubt that food waste is a problem people have been trying to tackle for years. Yet despite many great minds and well-intentioned people trying to reduce how much food is tossed away, we put roughly one-third of all food produced into landfills ...

Digital and Smart Tools for Food Safety

No one ever said owning a restaurant is easy. In addition to providing superb service, delicious food and an exciting menu, restaurant owners are tasked with feeding guests and making sure nothing is wrong with the food they serve.Of the many daily tasks ...

Digital and Online Ordering for Better Customer Service

 Just as Uber and Airbnb have radically changed how people get around and where they stay when traveling, many are wondering if any similar apps will come around to transform the restaurant business. While no single app has yet overhauled the industr ...

The Digital Revolution in Commercial Kitchens

The foodservice industry has one foot in the future and the other planted in the more traditional past.On one level, chefs are expected to have a foundational understanding of traditional techniques and recipes. On another, though, they're supposed to be ...

When Customers Send Food Back

It happens to every chef, no matter how good they are, where they studied or how long they’ve worked to develop their craft. Eventually, someone sends their food back.A range of emotions can accompany this request. Sometimes the guest just needs to be edu ...

Ice Cubes, Crushed Ice and Beyond

In the restaurant business, the little things no one else thinks about often turn into a major managerial decision. From what kind of hot sauce to serve, to the brand of mustard you carry, the fear of a wildly unhappy customer lurks behind each decision.

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 ...

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 ...

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 ...

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