<iframe src="//www.googletagmanager.com/ns.html?id=GTM-MK28RS" height="0" width="0" style="display:none;visibility:hidden">
Hamilton Beach Commercial Blog


Taste + Haste: The Future of Restaurant Delivery

Diners want better, healthier, cleaner food — faster. They want it this second, actually.

That’s why delivery-focused restaurants are taking off. Look at Chicago’s Eat Purely, which promises chef-made organic meals delivered in 20 minutes. Sales have doubled each month since Eat Purely opened in March 2016. Millennials especially love when people bring them food; about 20 percent of the restaurant meals they eat are delivered.

The rise in delivery demand promises good things for restaurants: higher order volume, increased sales during off-peak hours, and lower front-of-house costs. It also presents some problems, including quality control challenges and high commissions for delivery partners. We take a closer look at the future of restaurant delivery.

Read More

Topics: Trends, Featured, Foodservice, Restaurant Delivery

The Seven Habits of Restaurant Customer Service Stars

Got a surly server? That’s all right; customers won’t care once they taste their food. That’s what many restaurateurs believe, anyway. Here’s the cold truth: great food can’t make up for less-than-stellar service. Customers complain more about personal service than food quality, Jay Baer found in his research for “Hug Your Haters: How to Embrace Complaints and Keep Your Customers.”

“There seems to be an under-emphasis in employee training and employee skills in comparison to the emphasis on product quality,” Baer tells Nation’s Restaurant News.

How can restaurateurs fix this? Look to the best. Here are seven secrets of customer service all-stars. 

Read More

Topics: Featured, Customers, Customer Service, Foodservice

Restaurant Turnaround Strategies from Three Top Chains

Even giants stumble. The past few years have brought huge shakeups in the foodservice industry, as fast-casual dining and technology innovations have dramatically altered customers’ expectations for eating out. As a result, big chains like Pizza Hut, Applebee’s and McDonald’s have had to change their game plans to regain the popularity they once took for granted.  

Here’s a look at what can smaller chains and independent operators can learn from the turnaround efforts of America’s biggest restaurant companies.

Read More

Topics: Featured, Foodservice, Chain Restaurants

Six Strategies for Reducing Restaurant Food Waste in 2016

Imagine if every third customer to your restaurant ordered a meal, looked at the plate, then immediately threw it away.

That's pretty much what's happening. A whopping 25 to 40 percent of food that is grown, processed and transported in the United States will never be eaten. Around 80 billion pounds of food ended up in landfills last year, the Food Waste Reduction Alliance estimates, and 43 percent of that waste comes from restaurants and institutions.

Foodservice industry groups are working to reduce barriers to food recycling and donation efforts. But there's also a lot that individual restaurant companies can do. Here are six ideas for restaurant food waste management.

Read More

Topics: Foodservice, Food Waste

HBC Partner Profile: Freshëns Fresh Food Studio

Freshëns was fast casual before fast casual was cool.

Founded in 1985 as a frozen-yogurt store, Freshëns found its niche serving health-conscious students on college campuses. Now, it's the largest yogurt and smoothie company in the nation. Hamilton Beach Commercial is proud to support its growth by providing high-performance blenders, drink mixers and more.  

How has Freshëns continued to capture the 18-24-year-old niche while staying true to its brand? We talked to Joe Sardina, Vice President of Operations, to find out.

Read More

Topics: Partners, Foodservice

Join the HBC Community

Subscribe to this blog

Recent Posts

Posts by Topic

see all
New Call-to-action