Archive for Food Service News

Truckin’ Toward Guest Satisfaction: Food Strategies for Railroad and Transport Museums

November 1, 2012 No Comments

Children and adults alike enjoy a visit to a railway or transportation museum; the former, most likely based on their youthful fascination with transportation itself and the latter, often because of the historical aspect. No matter the demographic they serve, such venues must and do offer food and snacks to suit their clientele. The Museum […]

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The Zoo and Aquarium Kitchen:
Top Tips for Food Safety and Sanitation Practices

November 1, 2012 No Comments

Besides the many food preparation duties, zoo and aquarium kitchen employees are constantly on the go adhering to the standard restaurant safety and sanitation guidelines put forth by the health department and others. In addition to maintaining scrupulous cleanliness, there’s inventory to keep track of, sometimes fleetingly, before the food is fed to hungry humans […]

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Top Tips for Making Menu Boards Pop

September 11, 2012 No Comments

“For our buffet, the price list is bright, simple and easy to see.” – Kenny Kimbell “The best menu board is on a TV screen that flashes a picture of the food, video and individual menu items.” – Jerry Barton “Keep things as concise as possible, not busy and cluttered.” – Mark Foley “We have […]

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Locking Flavor and Freshness into Fast Food

September 11, 2012 No Comments

The menu items that qualify as “fast” at family entertainment center food outlets didn’t get there just on the merits of quick prep and service.  A long series of steps that’s anything but fast pave the customer’s quick turnaround time from the restaurant table back to the fun. From the research into what items to […]

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Food Service Spotlight on Major League Baseball – Stepping Up to Bat for Menu Innovations

Food Service Spotlight on Major League Baseball – Stepping Up to Bat for Menu Innovations

August 1, 2012 No Comments

While there is no doubt that hot dogs and peanuts remain ballpark staples, the fact is that the average sports fan has expanded to a more sophisticated palate in recent years. This knowledge has created a challenge for concessionaires to develop an ever-changing menu of fresh and interesting delicacies that appeal to the fans. “Food […]

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How the Right Kitchen Equipment Keeps FEC Kitchens Cooking

June 3, 2012 No Comments

The kids are packed in the car and the family is on their way. Friends are meeting up for a night of bowling, arcade games and laser tag. In any scenario, family entertainment center owners and managers know what patrons want when heading out for hours of entertainment. Without fail, what is anticipated is fun, […]

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Six Top Tips for Hiring and Training Great Order Takers and Servers

June 3, 2012 No Comments

Hire wisely. You can train nice people to do almost anything, but you can’t train people to be nice. Have an effective food delivery system. Make sure the staff fully understands it and is capable of executing the assigned tasks. Preach patience. Staff needs to be periodically reminded not to show frustration. Put guests first. […]

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Insights on Bowling Food Service

June 3, 2012 No Comments

Best Operating Tips from the Nation’s Centers Food and beverages typically account for a full one-third of bowling center revenues. Regardless if they are snack bars and luncheonettes or full service restaurants and lounges, all bowling centers face the challenge of serving customers engaged in bowling across many lanes. From menu selection to service models, […]

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Engaging Guests’ Senses with Food <br / > Profit-making Strategies from Haunted Attractions

Engaging Guests’ Senses with Food
Profit-making Strategies from Haunted Attractions

April 6, 2012 No Comments

Owners and managers of America’s haunted attractions are always on the look out to increase profits.  One of the fastest ways to boost sales and cash flow, according to experienced haunted attraction owners: Add food and beverage concessions to enhance the customers’ experience. Nancy Jubie of Headless Horseman, a 45-acre historic farm in Ulster Park, […]

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Keeping it Clean <br /> How FECs Snuff Out Germs at Eating Spaces

Keeping it Clean
How FECs Snuff Out Germs at Eating Spaces

April 6, 2012 No Comments

Though friendly germs far exceed the bad guys, better safe than sorry is the predominant approach of FEC food service departments to avoiding any possibility of the spread of infectious disease-causing germs hanging around on surfaces. Reliance on hand-washing is not an option. Thoroughness in cleaning strategies is the only one and every facility has […]

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