Incorporating the 5 Senses into Foodservice

Image sourced: LinkedIn

[Posted by Kay Segal to LinkedIn.com]

Kay describes the importance of fully engaging a customer's senses in order to drive engagement and increase the likelihood of a purchase.

Especially in foodservice, fully merchandised programs sell! Yes, this is a bold statement, and one that all foodservice product vendors in the channel should ponder.
A program includes the superior product created by the vendor, but it also includes much more. The product can be food, drink or even equipment. Taking the superior product and creating a program around that product provides an exponential platform for success.

Read more at LinkedIn.com

Hot to Keep Your Roller Grill Sales Rolling | CSNews.com

Image Source: CSNews.com

Get insight on how to expand your roller grill offerings, with suggestions that include going "Beyond the Dog"

[By Bob Phillips for Convenience Store news]

Convenience stores are always looking for points of differentiation in today's ever-changing retail landscape, and a key differentiator being used by many c-stores as part of their foodservice operations is the roller grill. Long thought of as the exclusive domain of hot dogs, today's roller grill can be much, much  more for the enterprising c-store operator.

Read more at csnew.com

How To Heat Up Sales With Hot Dogs | CStoreDecisions.com

[Posted to Convenience Store Decisions by Marilyn Odesser-Torpey]

With the emphasis on fresh, “better-for-you” and made to order, the roller grill is vying to compete for prime counter space at c-stores.

Learn about the importance of condiments and additional offerings to make your roller grill stand out from the competition.

Chiovera pointed to Sheetz [and Sonic Drive-in]. “Both of these companies have taken hot dogs to the next level,” Chiovera said. “There are endless possibilities to offer high quality products and create a real point of difference from competitors.”

Even without a big ad budget or the latest ordering technology, convenience stores can take roller grill dogs to the “next level” with a well-stocked condiment bar, Chiovera noted.

Read more at CStoreDecisions.com

This is what a Mexican hot dog tastes like, and it's a real 'dreamboat' | SheKnows.com

Photo credit Ellen Silverman

Pati Jinich's hot dog recipe comes straight out of Mexico and could not be more authentic

[Posted to SheKnows.com by Adriana Velez]

Back when Jinich wrote her first book, the Emmy and James Beard Award-winning host of Pati's Mexican Table stuck to the classics, not veering far from what's considered traditional. But Mexican food has always been about mixing it up. It's a hybrid culture that birthed a hybrid cuisine. So in her second cookbook Mexican Today, Jinich explores the exciting possibilities.

Read more at SheKnows.com

What Makes LA Hot Dogs Special? | PBS.org

Photo credit Adrianna Adarme

Get inspired to use new toppings–and wrap your hot dogs in bacon–in your condiment bar to increase customer appeal!

[Posted to PBS.org by Adrianna Adarme]

I wanted to recreate what I like to think of as an LA hot dog. It’s usually wrapped in bacon… and it’s topped with charred jalapeños, red bell pepper, green bell pepper and lots of onions. I flavor the mixture just as good measure.

Read more at PBS.org

7 Best Practices for Foodservice Teams | CSP Daily News

[Posted to CSPDailyNews.com by Jennifer Bulat]

Strong business focus, hiring and managing of great people top consultant’s list

“Average is over.”

In today’s hypercompetitive foodservice space, being average is a death sentence, said Jim Sullivan, founder and CEO of Sullivision, a consultancy that works with retail or foodservice brands with at least 50 units in operation.

Average today “means you’re either best of the worst or the worst of the best,” Sullivan said.

Read more at cspdailynews.com

Be Your Own Hot Dog Toppings Boss | foodpros Blog

[Posted to foodpros Blog by Jenna Duesler]

Did you know there is a correct order to top your hot dog? According to the National Hot Dog and Sausage Council, “DON’T put hot dog toppings between the hot dog and the bun. You should always ‘dress the dog,’ not the bun. Condiments should be applied in the following order: wet condiments like mustard and chili are applied first, followed by chunky condiments like relish, onions and sauerkraut, followed by shredded cheese, followed by spices, like celery salt or pepper.”

Read more at foodpros.com/Blog

Operator Safety: 5 Quick Tips | foodpros.com Blog

[Posted to foodpros.com/blog by Anonymous] 

Accidents are going to happen at your convenience store, tavern, orrestaurant; it’s the nature of the beast given the fast-paced environment of these industries. The best way to improve operator safety is to be educated and prepared for these scenarios in order to reduce the severity and frequency of accidents. As an owner, you don’t want operators getting hurt, and you definitely don’t want lost time and wages in your business.

Use these quick tips as a starting point and build upon them for your own Operator Safety.

Read more at foodpros.com/blog