Food Service Matters | Food and Beverage Trends and News
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The Importance of Secret Diners

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By Doug Radkey, Foodable Industry Expert

Traditional comment cards and now online reviews play a large role in this industry, but only a very small percentage of guests actually fill out the forms and/or leave a review. Plus, it doesn’t always provide a measurable result. To get a truly unbiased, outside perspective, a secret shopper or ‘diner’ in this case, is the best option.

For a minimal investment, a true secret diner program can become a profitable training and development platform for owners, operators, and managers. A secret diner also provides a different perspective: one that speaks from the eyes of a customer and not from the eyes of an owner, manager, employee, friend, or family member. READ MORE

What It Actually Costs to Open a Restaurant in San Francisco

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By Stefanie Tuder  Photos Pork Belly Studio

Dollar for dollar, a comprehensive look at the agony of building a business

For chef Adam Tortosa, opening a restaurant is more than just a pipe dream — it’s about proving something. Tortosa, a fair, lanky 31-year-old from San Diego, was first introduced to the Bay Area when he opened 1760 with the Acquerello team in 2013. Four months later, he was slammed by a mediocre review from Michael Bauer. He quickly “resigned.”READ MORE

The NBA’s Secret Addiction

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By Baxter Holmes. Photo Dwight Eschliman

How one performance-enhancing sandwich has spread through the NBA.

The legend has been passed down by NBA generations, chronicled like a Homeric odyssey. The tale they tell is of Kevin Garnett and the 2007-08 Celtics, and the seminal moment of a revolution. Bryan Doo, Celtics strength and conditioning coach, recalls it as if it were yesterday, how before a game in December of that season, an unnamed Celtic — his identity lost to history, like the other horsemen on Paul Revere’s midnight ride — complained to Doo of incipient hunger pangs.READ MORE

Late to the Game, Football Stadiums Aim for Better Food

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By KIM SEVERSON, The New York Times. Photo: Dustin Chambers for The New York Times

Eating at a professional football game can be as brutal as a hit from the Atlanta Falcons’ safety Keanu Neal.

That became clear to Andrew Zimmern, the chef, television personality and devoted sports fan, on a chilly February evening a few years ago at MetLife Stadium in New Jersey.READ MORE