National Restaurant Association’s Post

As the summer sunsets and the smell of fresh school supplies fills the air, it's time for restaurant marketers to shine! 📚✏️ Back-to-school season brings a golden opportunity to connect with families, students, and educators seeking convenient dining options. 🍔🎉 🎉 Our latest blog post spills the beans on how to score big with family-friendly deals, student specials, and more! 🍽️ Don't miss out; click the link and get ahead in the game! 👉 https://bit.ly/3L3PPaX #RestaurantMarketing #BackToSchool 📚

LinkedIn Family, If you or someone you know wants to learn more about starting a restaurant or a bar in NYC, sign up for Harlem Community Development Corporation's (HCDC) upcoming webinar. Details below. Join our "Starting A Restaurant/Bar in NYC" webinar to gain valuable insights into the food service industry. By the end of the webinar, you will have the knowledge and resources to: ▪ Understand what you need to know to stay in the food business. ▪ Navigate through the steps and obstacles of opening a restaurant. ▪ Identify New York City agencies for assistance. ▪ Grasp the complexities of operating a restaurant or food service establishment. Register Here: https://lnkd.in/ec4qpXfs

Get the funding you need today and start expanding your business tomorrow!

Local Food Partnership Ideas: Pervasive Community Kitchens! Just imagine a space where many local producers, chefs, and community members could come together to create. A community kitchen could be that space. This concept is more than a food hall; this is a call for ANY organization with a kitchen that sits idle to explore partnerships with local culinary schools, chefs, and community centers to provide an affordable, shared kitchen space. Such a space can be used for product development, cooking classes, and food preservation workshops, fostering a deeper connection between producers and consumers. By charging affordable (and I mean AFFORDABLE) rates, everyone wins. What are your thoughts on this collaborative idea?

Sodexo has announced that it has massively expanded its use of the DefaultVeg strategy at post-secondary campus dining halls. The program is now embedded at nearly 400 university and college campuses across the US. At these locations, unless the school actively opts out, every dining hall will include two stations that encourage students to choose plant-based meals: one that is entirely plant-based and one that alternates plant-based and animal-based meals as the main offering each day. (Students can still request animal-based dishes on any day). A newly published peer-reviewed study found that offering plant-based meals as the default in campus dining halls resulted in a 58.3% increase in the rate of students choosing these meals. Read more here: https://lnkd.in/eqS32K9D #plantbased #climatechange

See Jot's interview and industry update (Thank you Jot)!

🥕🥦 When you receive a delivery to your restaurant, do you check that all the quantities of food are there and the prices are correct? It's important to do this, as restaurant owners are often overcharged, and short on deliveries. More details on this in the video below. 👇 ➡️ Ready to get started? Book in a meeting with Steven today! 🔗 https://lnkd.in/dRJzQbxZ Profit First Professionals Australia and New Zealand Profit First Professionals- It's your business. Shouldn't your profit come first? #numberkrunchers #hospitalityconsulting #profitablebusiness #moneymanagement #bookkeepingforhospitality #profitfirst

The National Restaurant Association recently updated their state impact fact sheets. They have a ton of valuable information here, including jobs generated and sales data. Did you know that for every $1 spent in a Florida restaurant, $2.03 is contributed to the State economy? To learn more about the size and scope of the restaurant industry in your state, head on over to their site and search by State: https://lnkd.in/eD7UhH9X

The Food Connection, an applied food systems center in the University of Kentucky Martin-Gatton College of Agriculture, Food and Environment, has recently published the FY23 dining report. The report's analysis tracks local food purchasing against predetermined benchmarks set forth by the University of Kentucky in partnership with their food service partner, Aramark. According to the report, UK Dining (Aramark) exceeded expectations, set forth by the Kentucky Farm and Food Business Impact (KYFFBI) purchasing initiative, in local food purchasing last academic year (2022-2023) across several key performance indicators. https://lnkd.in/gaj9kZmB