---
title: Food | Restaurants
description: Restaurants | Food
---

 

    [![hbc_logo](https://blog.hamiltonbeachcommercial.com/hs-fs/file-805314016-png/Landing_Page_Images/hbc_logo.png)](https://hamiltonbeachcommercial.com/)

 Hamilton Beach Commercial Blog

[Beverage](https://blog.hamiltonbeachcommercial.com/beverage) [Food](https://blog.hamiltonbeachcommercial.com/food) [Hospitality](https://blog.hamiltonbeachcommercial.com/hospitality) [Recipes](https://blog.hamiltonbeachcommercial.com/recipes)

# Food

## [Secrets of Successful Digital Loyalty Programs](https://blog.hamiltonbeachcommercial.com/food/secrets-of-successful-digital-loyalty-programs)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Coffee_Shop_loyalty.jpg)](https://blog.hamiltonbeachcommercial.com/food/secrets-of-successful-digital-loyalty-programs)

Customer loyalty programs aren’t just for big business. Any size company, from a small café to a regional chain, can employ a cost-effective digital loyalty program to encourage customers to keep coming back. A repeat customer spends 67 percent more on a single purchase than a new customer does, a Manta and BIA/Kelsey report found; and, [as Entrepreneur notes](https://www.entrepreneur.com/article/233362), “they should be rewarded for this action, as retaining customers is less costly than acquiring new ones.”

But how can a company ensure its loyalty program investment will pay off? Hamilton Beach Commercial spoke with Jenny Beightol, Director of Words & Reputations for [Belly](https://www.bellycard.com/). With more than 12,000 clients and 6 million members, Chicago-based Belly is the leading digital loyalty solution for businesses. Here are six strategies for making your digital loyalty program a success.

[Read More](https://blog.hamiltonbeachcommercial.com/food/secrets-of-successful-digital-loyalty-programs)

 Topics: [Trends](https://blog.hamiltonbeachcommercial.com/food/topic/trends), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants), [Digital Loyalty Programs](https://blog.hamiltonbeachcommercial.com/food/topic/digital-loyalty-programs)

## [Strategies for Sourcing Locally While Reducing Costs](https://blog.hamiltonbeachcommercial.com/food/strategies-for-sourcing-locally-while-reducing-costs)

[![](https://blog.hamiltonbeachcommercial.com/hubfs/Table_Map.jpg)](https://blog.hamiltonbeachcommercial.com/food/strategies-for-sourcing-locally-while-reducing-costs)

In April 2016, Tampa Bay Times food critic Laura Reiley rocked the culinary world with an investigation into restaurants’ local sourcing claims. In the piece, titled [“Farm to Fable,”](http://www.tampabay.com/projects/2016/food/farm-to-fable/restaurants/) Reiley found that dozens of local restaurants — many of which she had lavishly praised in past reviews — were misleading customers about the provenance of food. “Florida quail” was from Wyoming. “Florida shrimp” came from India. Local Zellwood corn… wasn’t.  

It’s not that every restaurateur was actively practicing deception. Many said they had neglected to update the menu, or that they simply couldn’t source everything locally all the time. Seasons change, prices go up, farms go out of business, and it gets complicated.

Does everything really *have* to be local? And how can restaurants can prioritize farm-to-table sourcing while also managing costs?

[Read More](https://blog.hamiltonbeachcommercial.com/food/strategies-for-sourcing-locally-while-reducing-costs)

 Topics: [Locavores](https://blog.hamiltonbeachcommercial.com/food/topic/locavores), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants), [Farm to Table](https://blog.hamiltonbeachcommercial.com/food/topic/farm-to-table)

## [Diners’ expectations vary widely from casual to luxury](https://blog.hamiltonbeachcommercial.com/food/from-casual-to-luxury-diners-expectations-vary-widely)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1333911109.jpg)](https://blog.hamiltonbeachcommercial.com/food/from-casual-to-luxury-diners-expectations-vary-widely)

Food, service, and atmosphere are the three main components in any dining experience, but which matters most and how is “good” defined? Coyle Hospitality studied data from nearly 2,500 diners worldwide and found that diners’ views varied according to how much they were spending.

[Read More](https://blog.hamiltonbeachcommercial.com/food/from-casual-to-luxury-diners-expectations-vary-widely)

 Topics: [Waitstaff](https://blog.hamiltonbeachcommercial.com/food/topic/waitstaff), [Dining environment](https://blog.hamiltonbeachcommercial.com/food/topic/dining-environment), [Atmosphere](https://blog.hamiltonbeachcommercial.com/food/topic/atmosphere), [Restaurant management](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-management), [Research](https://blog.hamiltonbeachcommercial.com/food/topic/research), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Food](https://blog.hamiltonbeachcommercial.com/food/topic/food), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants)

## [How South American food won a city in the American South](https://blog.hamiltonbeachcommercial.com/food/how-gluten-free-south-american-food-charmed-a-city-in-the-american-south)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1339143257.jpg)](https://blog.hamiltonbeachcommercial.com/food/how-gluten-free-south-american-food-charmed-a-city-in-the-american-south)

When Jessica and Josh Bufford opened [Estilo](http://www.estilorichmond.com) in the suburbs of Richmond, Virginia, the most common question they heard from guests was, “Is this just fancy Mexican food?”

The restaurant opened in August 2013, and in January 2014 it won the “Best New Restaurant” award from [Richmond Magazine](http://www.richmondmagazine.com/articles/2014-elby-award-winners-announced-01-26-2014.html). Now the *mesa Latina* is packed for lunch and dinner nearly every day of the week. Clearly the Buffords are doing more than a few things right, including riding the waves of two key trends—[Latin American food](http://www.bloomberg.com/news/2013-12-02/leading-chefs-say-latin-food-is-next-hot-culinary-trend.html) and [gluten-free kitchens](http://www.forbes.com/pictures/mlf45eehkd/4-gluten-free/)—and managing the restaurant with the perfect balance of art and science.

*Estilo's signature dish, Duck Confit Pozole (right).*

[Read More](https://blog.hamiltonbeachcommercial.com/food/how-gluten-free-south-american-food-charmed-a-city-in-the-american-south)

 Topics: [Gluten-free](https://blog.hamiltonbeachcommercial.com/food/topic/gluten-free), [Latin America](https://blog.hamiltonbeachcommercial.com/food/topic/latin-america), [Peru](https://blog.hamiltonbeachcommercial.com/food/topic/peru), [Restaurant management](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-management), [Brazil](https://blog.hamiltonbeachcommercial.com/food/topic/brazil), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Feature](https://blog.hamiltonbeachcommercial.com/food/topic/feature), [Food](https://blog.hamiltonbeachcommercial.com/food/topic/food), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants)

## [From local to hyperlocal: getting started with a restaurant garden](https://blog.hamiltonbeachcommercial.com/food/from-local-to-hyperlocal-getting-started-with-a-restaurant-garden)

[![](https://blog.hamiltonbeachcommercial.com/hs-fs/hub/358358/file-1306105039.jpg)](https://blog.hamiltonbeachcommercial.com/food/from-local-to-hyperlocal-getting-started-with-a-restaurant-garden)

When it comes to produce, the farmer's market is good — but the backyard is better. Local sourcing was [the top culinary trend in 2014](http://www.restaurant.org/News-Research/Research/What-s-Hot), according to chefs polled by the National Restaurant Association. The next step for chefs, especially those who can't always find the ultra-fresh produce they want, is growing it themselves.

[Read More](https://blog.hamiltonbeachcommercial.com/food/from-local-to-hyperlocal-getting-started-with-a-restaurant-garden)

 Topics: [Trends](https://blog.hamiltonbeachcommercial.com/food/topic/trends), [Locavores](https://blog.hamiltonbeachcommercial.com/food/topic/locavores), [Local sourcing](https://blog.hamiltonbeachcommercial.com/food/topic/local-sourcing), [Produce-infused cocktails](https://blog.hamiltonbeachcommercial.com/food/topic/produce-infused-cocktails), [Featured](https://blog.hamiltonbeachcommercial.com/food/topic/featured), [Food](https://blog.hamiltonbeachcommercial.com/food/topic/food), [Vegetables](https://blog.hamiltonbeachcommercial.com/food/topic/vegetables), [Restaurants](https://blog.hamiltonbeachcommercial.com/food/topic/restaurants)

[All posts](https://blog.hamiltonbeachcommercial.com/food/all)

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- [experimental cooking (1)](https://blog.hamiltonbeachcommercial.com/food/topic/experimental-cooking)
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- [ghost kitchen (1)](https://blog.hamiltonbeachcommercial.com/food/topic/ghost-kitchen)
- [ghost kitchens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/ghost-kitchens)
- [greens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/greens)
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- [herbs (1)](https://blog.hamiltonbeachcommercial.com/food/topic/herbs)
- [high performance commercial blenders (1)](https://blog.hamiltonbeachcommercial.com/food/topic/high-performance-commercial-blenders)
- [high-performance blender (1)](https://blog.hamiltonbeachcommercial.com/food/topic/high-performance-blender)
- [holiday (1)](https://blog.hamiltonbeachcommercial.com/food/topic/holiday)
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- [restaurant redesign (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-redesign)
- [restaurant staffing (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing)
- [restaurant staffing shortage (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-staffing-shortage)
- [restaurant strategy (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-strategy)
- [restaurant sustainability practices (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-sustainability-practices)
- [restaurant trends (1)](https://blog.hamiltonbeachcommercial.com/food/topic/restaurant-trends)
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- [salsa (1)](https://blog.hamiltonbeachcommercial.com/food/topic/salsa)
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- [takeout dessert (1)](https://blog.hamiltonbeachcommercial.com/food/topic/takeout-dessert)
- [unicorn frappuccino (1)](https://blog.hamiltonbeachcommercial.com/food/topic/unicorn-frappuccino)
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- [virtual kitchens (1)](https://blog.hamiltonbeachcommercial.com/food/topic/virtual-kitchens)

see all

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