Latest News on Virtual Restaurant Consulting and Industry Trends

If you’re no longer buying individual items at the grocery store to make up for your weeks’ worth of lunches (and instead choosing a handful of ‘grab-and-go’ pre-packaged lunches), you’re not alone. In fact, many big time manufacturers have jumped on board, selling sandwiches, salads and wraps –and this trend doesn’t seem to be going anywhere, anytime soon. What can full service restaurants learn from their emerging trend? This article will cover it all.Convenient Food, Escalating ProfitWhether you’re looking for a healthy lunch option for yourself, or for your four children and husband, grocery store chains on acting on a ... Read More

While the culinary world may be male dominated, female chefs, CEO’s and restaurant owners are quickly showing the world that they have just what it takes to stand the heat in the kitchen. In fact, the next time you eat out at your favorite restaurant there’s a good chance a female was behind the culinary cuisine you just savored. Learn what female trailblazers are doing to make their mark, and how they’re taking over some of the best restaurants in the world.Women Chefs Are Blazing a TrailOver the last twenty years, the numbers of skilled and artistically innovative female chefs ... Read More

In December 2015, the notably popular Le Cordon Bleu culinary school announced that it would begin to gradually shut down all of its U.S. schools. The process has begun, with the discontinuation of enrollment for any new students (while remaining open until 2017 for students who are already enrolled and underway with their education). Le Cordon Bleu in Paris became well known for teaching Julia Child how to cook, and since then it’s been responsible for turning aspiring chefs around the world into true professionals. So after all these years, why are the 16 U.S. branches closing, and what does ... Read More

While it’s perfectly acceptable to order a variation of your favorite mimosa or bloody mary at your favorite Sunday morning brunch spot, why not make 2016 the year you try an exciting variation to the old? New Year, new brunch beverage! Here’s a guide to some of the best, tastiest and greatest compliment to your eggs benedict you’ve ever tried.A Breakfast Margarita One of the recently growing trends of 2015 (which we know will continue on in 2016) is the breakfast margarita. Since part of the beauty about brunch is the ‘in between meal’ in which you can have a ... Read More

Your restaurant should be an oasis and a breath of fresh air (with incredible food) from the usual and ordinary restaurant experience your customers are used to. That being said, the interior should be a direct reflection of your effort, hard work and dedication to make it a unique dining experience for all. This year, utilize the emerging interior design trends—sleek lines, mid-century modern influences and mixed metal motifs—all which attract the masses, and create customer loyalty.Change It Up With Mixed Metals The London based interior designer, Kelly Hoppen believes that mixed metals are all the rage, and will continue ... Read More

Vivo 53 is a modern interpretation of an upbeat, urban pizzeria that you may find in Manhattan or LA. The vibrant, warm environment gives a nod to Italian tradition wrapped in an industrial chic style. The name, Vivo 53 was inspired by the 53 times it took to get the dough recipe just right before finding the perfect combination of ingredients.The menu at Vivo 53 is focused on handcrafted, artisan pizza that is cooked in a precision-wood fired oven. Beginning with proprietary artisan crust made from high quality ingredients and exclusive baking methods, this well-structured, flavorful crust serves as the ... Read More

Over the last 10-15 years, restaurant guests have enjoyed the continuous rise of precision crafted cocktails by self-trained mixologist who have painstakingly studied the industry and morphed that knowledge into masters at their craft. As a result of this increase in expertise many restaurateurs are finding a skilled mixologist can single-handedly turn a bar business from a restaurant amenity to a strong revenue and profit center. In many cases the bar can become a bigger draw than the dining room and a preferred seating area.Early in this revolution mixologists were crafting cocktails with house made infused syrups, fresh fruits, fresh ... Read More

Restaurateurs are continually watching for the latest trends in the industry to stay current and attract more guests to their restaurants. As millennials and generation Z begin to dominate the restaurant scene and become the largest economic force, it is important for restaurateurs to take notice of what motivates these consumers and adjust their operating model to attract them. Thus, new dining trends begin to take hold and the smart restaurateur responds to them. The following trends are quickly making their way into restaurants across the nation and drawing greater numbers of the millennial minded audience. Photo Worthy With this ... Read More

The percentage of working age Americans in the labor pool has fallen to a 38 year low. Statistics show that less than 63% of those who are working age actually had a job or were actively looking for one. This is the lowest rate since 1977. There are a number of factors that play a part in the shrinking labor pool and this decline could potentially slow economic growth.Why the Decline?One of the main reasons for the shrinking work force is the number of baby boomers that are reaching retirement age. As the population gets older, many of these workers ... Read More