For restaurant owners, this rise in egg prices presents a significant challenge. With food costs already top of mind, the rising cost of eggs can quickly eat into profits. To mitigate the impact of rising egg prices, many restaurants are turning to creative solutions.
Our Vice President of Sales for Produce and Specialty Foods shares his predictions for restaurant trends and his favorite products of the year.
Reducing labor needs and cutting costs can put you on the path to profitability.
Shamrock Foods recently hosted its second Chef Master Competition with senior living facilites from the Ensign Bandera group. Each property had participants such as dietary directors, chefs, and executive directors facing off to create a winning entrée as judged by five local judges with healthcare backgrounds. Finalists moved on to a dessert round which revealed the ultimate winner.
Born to entrepreneur parents, Jean Bernstein grew up with a front-row seat to how companies are run. Blessed with innate business acumen and drive, she became a successful, self-described “serial entrepreneur” early on. Still, Bernstein recalls that, even while making money, she and her husband Mark Bernstein hungered for more.
When CJ Cacioppo decided to open an Italian restaurant, he wanted to stand out from other nearby Italian restaurants. He is succeeding by focusing on regional Italy’s rich culinary traditions.
Mark Van Grack’s background in fashion gave him the ability to see future trends. His insight led to Hapa Sushi Grill and Sake Bar, a four-unit, full-service operation featuring Japanese-Hawaiian fusion fare and Motomaki, a three-unit, fast-casual sushi operation.
Chef Roberto Ucan, the young Corporate Chef for Lure Fish House, has his mom to thank for his love of food aromas and flavors and the joy a great meal brings others. He’s no stranger to fresh seafood dishes and has an innate ability to create uniquely prepared dishes that reflect the local flair.
After being impacted by COVID-19, New Mexico’s D. H. Lescombes Winery and Bistro quickly realized takeout and delivery options wouldn’t be enough to keep business going. The restaurant adapted its business model to also sell groceries, resulting in a twenty-fold increase in quarantine restaurant sales.
When one door closes…open a drive thru window. That’s what Los Sombreros owner Kurt Riske and his partners did.
Giovanni’s of Menifee’s “Disaster To-Go Menu” was an instant hit after COVID-19 closed the restaurants’ dining room. According to owner Tom Powers, there are two keys to that success – taking a hard look at your menu to see what translates best to take-out, and then marketing, marketing, marketing.
For Kyle Franson, the 2008 economic crisis that ended his nearly 30-year career in finance yielded an unexpected dividend: the impetus to open Rancho Capistrano Winery.
Food had always played a meaningful role in Myra Ghattas’ life. But she never intended to make a career of it. When she was growing up in New Mexico, her aim was law school, but high school and college restaurant jobs followed by great success with an international resort brand led to a fork in the road – and hospitality won out.
