According to a recent article in Lodging magazine, shifts in revenue and expenses will positively impact hotel food and beverage profits into the future.
When you stop and think about it, you could argue that no industry has changed as much as foodservice in the last 15 years.
The phrase “it’s all about the food” is often used when discussing the end goal of chefs, restaurant owners, or food and beverage directors. And while it is all about the food in most culinary circles, it certainly isn’t only about the food.
At Bauscher Hepp, we keep ourselves on the cutting edge of tabletop. And with that responsibility comes knowing what restaurants really need (before they know they need it). Keep reading to find out how to get more customers in your restaurant.