Business

How to Think Like a Health Inspector

health inspection

A good restaurant must not only provide excellent food and service, but must also be clean and sanitary in its practices. New research from Technomic, a leading foodservice research firm, shows that diners in many U.S. cities consider restaurant cleanliness to be more important than the quality of the food. There are so many things on the line during a ...

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5 Things Health Inspectors Look For

health inspection

Be prepared the next time a health inspector walks through your door. Here’s a list of 5 things most health inspectors are looking for: 1. Critical Items These are literally “red” flag items denoted in red on inspection sheets. Examples include improper hand-washing, cooked foods not immediately chilled, commercial dishwashers not using the correct sanitizer concentration, and cross-contamination between cooked ...

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What is the Restaurant Formula?

Restaurant Formula

Maines is teaming up with Gerry O’Brion to bring our customers new ideas and insights on how to improve what they are already doing. Click here to view Gerry’s articles and videos. Gerry O’Brion is a marketing speaker and author who translates big brand strategies into knowledge that any business can use to win in the marketplace. O’Brion’s presentation drives ...

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Restaurant Formula Video 3: Power of Your People

Power of your people

  Watch our 3rd Video of the Restaurant Formula Video Series with Gerry O’Brion about how your people can have a big impact on your restaurant’s success. Your people bring your restaurant to life and touch all of your critical success factors. Here are 8 tips for you to leverage the power of your people.

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Success Stories: Hot Tamale & Between the Buns

Between the Buns

Four years ago Marc Morley opened Hot Tamale, a Mexican-influenced restaurant in Potsdam, NY that offers fresh, never frozen food, providing the area with quick, healthy options. Morley and his fiancé have since opened two more locations in Cortland and Canton. Last year, Morley opened Between the Buns, a gastro-pub and gourmet sandwich establishment, also featuring fresh, never frozen ingredients. ...

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Success Stories: Carm’s Pizza House & Specialties

Carm's Pizza House & Specialties

A new and different pizza house is opening up in Tunkhannock, and it’s called Carm’s Pizza House & Specialties. Owner Suzanne Gallela and her husband, Bobby, named the place after his mother and feature her recipes. “It’s been Bobby’s dream for years to open a restaurant of his own,” said Gallela. Of course they serve pizza—several different varieties including stuffed ...

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Tips to Reduce Food Waste

Reduce Food Waste

Nose to tail cooking has been heralded by influential chefs for the last several years—now the focus has expanded to the rest of the menu, fresh produce in particular. Root to stalk, compost cooking, vegetable offal…whatever you call it, it’s good for business…and the planet. Using more of any ingredient reduces food waste and lowers food and trash costs. When ...

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Customer Spotlight: Kevin’s Bar & Restaurant

Kevin's Bar and Bistro

Twenty years ago, Kevin Boylan opened his first restaurant with some friends “on a whim” and never looked back. Kevin’s Bar & Restaurant was opened by Kevin and Janet Boylan in September 2010. Kevin and Janet have more than 20 years in the restaurant business, including Boylan’s Irish Pub and Thirty-One Lake Street. Today Kevin pours his heart and expertise ...

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