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RestaurantHospitality RHExtra for June 7, 2011
 Large Parties: Bad For Business?
 Farm To Table: The Bonus Round
 Poultry: It's What's For Breakfast

Large Parties: Bad For Business?

You know the industry is getting back to normal when academics publish an article like “Cherry-Picking Customers by Party Size in Restaurants.” It suggests operators can optimize revenue during busy times by “quoting longer-than-expected wait times to those they wish not to serve,” i.e., large parties. This technique sounds good on paper; do you want to be working the hostess stand when it’s time to use it?

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Stratas Foods introduces Frymax Soy Supreme, the first premium frying oil made from 100% high-oleic soybean oil. Frymax Soy Supreme delivers the outstanding frying performance you expect from Frymax, along with the traditional soybean oil flavor consumers have loved for decades. www.stratasfoods.com.


Farm To Table: The Bonus Round

You already know it’s good business to serve locally grown products at your restaurant. So pray that a bill currently working its way through the Louisiana legislature becomes law. It would give restaurant operators there a four percent rebate as an incentive to buy state-grown or harvested products. Why couldn’t other states follow suit?

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Poultry: It's What's For Breakfast

Looking to wake up your morning menu? Consider poultry. Restaurant guests are ready for chicken and turkey options at breakfast, according to a recent study by research firm Technomic.

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