Business

Throw a Mardi Gras Party

Mardi Gras, which means “Fat Tuesday” in French is a festival of indulgence before the Lenten Season starts. Originating in New Orleans, Mardi Gras is known for its signature colors which are purple, green, and gold -colors chosen by the King of Carnival in 1872. Throw a Great Party As the owner of your restaurant you automatically become your events ...

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Tips from Our Specialists: Proper Hand Washing for Restaurants

Health inspections are a regular part of life in any food service business, but too often it’s easy for a restaurant or commercial kitchen to fall into the trap of just passing the inspection rather than regularly practicing good food safety procedures. As Chemical Specialists for Maines, it is our intention at ServiSolutions to help your business improve food safety ...

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Fresh Pasta Recipes at Any Price Point

At just about 91 cents for a 5-ounce portion, fresh gourmet pasta is one of the most affordable premium products available -and yet, the possibilities are truly endless when it comes to creating mouth-watering, crowd-pleasing, and money-making fresh pasta menu specialties. The use of fresh gourmet pasta may usually be associated with higher end cuisine, but restaurants of all types ...

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How to Market Fresh Pasta on Your Menu

Pasta is one of the most profitable items a restaurant can put on its menu because although it is a very inexpensive raw product, it allows for a huge markup once transformed into a delicious menu specialty. Fresh gourmet pasta is particularly profitable because of the value it adds to a menu item – you can charge a premium on ...

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11 Ways to Beat the Winter Blues

A tough winter can leave your customers feeling cold, tired and not themselves. Serve  up comfort food and seasonal favorites on your menu to help fight off their winter blues. 1. Pour a generous bowl of soup: Warm your guests inside and out by stepping up the soups and stews this winter. A steamy bowl of winter vegetable soup, sausage ...

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How to Handle Negative Reviews

Negative Reviews

With the popularity of review sites, it is inevitable that your restaurant is going to receive some type of negative review at one point or another, no matter how great your food and service are. So, what are you supposed to do when you get a pesky, negative online review on a website such as Yelp? Here are a few ...

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Restaurant Formula Video 7: Restaurant Review Sites

review sites

Gerry O’Brion dives deeper into how review sites can be a great asset for your restaurant. Review sites give restaurant owners a very valuable tool – customer feedback. A 2014 study showed that 88% of consumers used reviews to determine the quality of a local business and also said they trusted reviews from a review site as much as a ...

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Why Is Social Media Important to the Restaurant Industry?

social

When it comes to going social, some of the best and brightest pioneers are restaurants. The sharing-driven nature of social media mixes well with the visual world of the restaurant industry. We’ve all seen people snapping photos of their dish to share on Facebook or Instagram (and maybe indulged once or twice ourselves). In fact, there’s a dizzying array of ...

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Tips from Our Specialists: How to Clean Your Deep Fryer

How to Clean your Fryer

With the new year upon us, we’re excited to bring you expert tips and advice on improving your restaurant. These tips are brought to you by our Maines ServiSolutions Chemical Specialists: For many restaurants, cleaning is not at the top of the wish list, definitely not around the holidays. But, it is a great way to begin a fresh new ...

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9 Ways to Be Brilliant at the New Basics

9 ways to be brilliant at the new basics

A house without a strong foundation will not stand. And a business without fundamentals firmly entrenched and duti-fully executed can wither and shrink as small as the period that ends this sentence. There are nine essential building blocks of successful foodservice companies in the second decade of the 21st Century: Focus. When companies start strong and stay strong, it’s because ...

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