Randal Shircel

A big acquisition in the works. This will certainly broaden the reach of PFG in the southeast and continue to solidify itself as the 2nd largest foodservice distributor.

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Team Member and Guest Experience - Lead and Take Care of Your Team. They are the PEOPLE closest to and delivering Hospitality to your paying Guests! Make the call, and we can assist you. 408-784-7371 Foodservice Consulting + Design #restaurant #foodservice #culinary #hotel #casino #resort #travel #club #design #consulting #speaking #kitchendesign #equipmentspecifications #ServPoints™️ #SequenceofService #TeamExperience #GuestExperience #conceptdevelopment #marketing #salesbuilding #standardsofoperation #profitability #coaching #training #operationsbestpractices #expertwitness #litigationsupport #myfcsi

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Are you a professional cook looking to elevate your culinary game? Here are must-have kitchen tools that every chef needs, courtesy of Culinary Depot: 1. Chef's Knife - The quintessential tool for any cook, perfect for chopping, slicing, and dicing. 2. Cutting Board - A sturdy surface to protect your countertops and keep your knife work precise. 3. Mixing Bowls - Essential for combining ingredients and prepping your mise en place. 4. Measuring Cups & Spoons - Accuracy is key in cooking, and these tools ensure you get it right. 5. Whisk - For emulsifying dressings, whipping cream, or beating eggs, a whisk is a must. These tools are not just for restaurants but also for hospitals, nursing homes, and educational establishments. Every commercial kitchen can benefit from these essentials. If you found this list helpful, give it a like, drop a comment with your favorite kitchen tool, or share it with your fellow chefs! #ChefLife #KitchenEssentials #CulinaryDepot

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Forward-thinking restaurant operators are thinking more and more about how to save water. Two of the most common water-wasting habits are leaving faucets running to: 1️⃣ burn ice 2️⃣ rinse bar tools Both of which are a necessary part of doing business in foodservice. We need to burn ice to: ✅ keep ice bins clean ✅ keep ice bin drain lines running ✅ ensure ice is safe when it's contaminated with broken glass When it comes to rinsing bar tools, bartenders and baristas often leave faucets running during peak periods so they can work faster. They need to rinse their drink-making tools to: ✅ ensure quality ✅ follow best sanitation practices ✅ prevent flavor cross-contamination We can do these things without wasting so much water. Patented Auto-Burn™ is an automatic ice melting device that uses 44% less water vs. manual ice melting. It makes burning the ice easy, so it actually gets done. Patented Auto-Rinse™ is an automatic rinsing station that eliminates the problem of leaving faucets running to rinse drink-making tools. Saving water is not just a sustainability issue. It's also something that can significantly affect your bottom line. Click here to learn more about both of our innovative products: https://omnirinse.com/ #bars #restaurants #cocktails #specialtycoffee #bubbletea #watersavings

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Ray Blanchette’s Sugarloaf Concessions bid $30.5 million for nine locations of the casual-dining concept, including its high-volume outlets at DFW Airport.

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We need to stop thinking of value as low price. When I worked for Flemings Steakhouse the parent company OSI (now Bloomin'​ Brands, Inc. ) devalued Flemings by lowering prices. But now, they are doing the same with Outback. See the article here. In my opinion lowering prices is a race to the bottom. Love to know your thoughts. Also, check out my new book Shift Happens on Amazon. I have a whole chapter about increasing value. #restaurants #value #restaurateur #restaurantcoach #restaurantowner #restaurantchains #restaurantsuccess

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Getting the first round of drinks on the table ASAP is so critical, because it sets the stage for the entire dining experience. The sooner the server can get back to a table after taking that first drink order, the sooner they can: ✅ start selling ✅ build rapport ✅ turn the table But they can't do that if they're stuck in line waiting. That's why servers are always in a hurry to get their drink orders from the service bar. They know that they can't manage the guest experience if they're not in front of the guest. More face time = more sales. 💰 It's pretty simple. So how can you speed up your service bars? Automatic Rinsing with Auto-Rinse™.🚿🚀 Auto-Rinse™ reduces ticket times because bartenders no longer have to rinse their tools manually. Auto-Rinse™ does the rinsing for them, so they can start making the next drink. Over the course of the night, the time saved per drink adds up and has a compounding effect. This allows servers to get back to their tables faster, so they can have more control over the guest experience. Again, the more the servers are present, the more revenue they can generate. Investing in automatic rinsing with patented, award-winning Auto-Rinse™ pays for itself because it helps you sell more drinks. Find out more here: https://lnkd.in/et9MuYD #bars #restaurants #cocktails #inventions #foodservice

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Unmasking the Italian Culinary Mirage: San Antonio’s Quest for Authenticity Introduction San Antonio, with its vibrant culture and diverse culinary scene, offers a delightful array of dining experiences. From Tex-Mex to barbecue, the Alamo City knows how to tantalize taste buds. However, when it comes to authentic Italian cuisine, some local restaurants seem to be lost in translation. Let’s explore this culinary mystery and shed light on the quest for true Italian flavors. The Mirage of “Italian” Eateries 1. The Tex-Italian Fusion Problem: Many San Antonio restaurants claim to serve Italian fare, but their menus often resemble a Tex-Mex–Italian or American-Italian mashup. Picture this: a plate of spaghetti topped with queso fresco and jalapeños, and Menus written in Spanish.... Buon appetito? Verdict: These hybrid creations may satisfy some taste buds, but they leave true aficionados longing for the real deal. 2. The “Red Sauce” Dilemma Issue: San Antonio’s Italian joints often fall into the “red sauce” trap. Marinara, Bolognese, Alfredo (Alfredo is not Italian)—yes, they’re staples, but where’s the creativity? Authentic Italian cuisine is a symphony of flavors, not a one-note wonder. Verdict: When every pasta dish tastes like it came from Nonna’s canned tomato stash, we know we’re missing out. 3. The “Pizza” Paradox Conundrum: Pizza joints are ubiquitous, but true Neapolitan pizza remains elusive. Where are the wood-fired ovens, the San Marzano tomatoes, and the delicate balance of crust, sauce, and Mozzarella di Bufala? Verdict: If your pizza doesn’t make you question your life choices, it’s probably not the real deal. My dream is to give to our guests the real Italian experience because foods and wines is Traditions and memories. Bruno

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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Working in the spirits industry for 24 years, I've had the pleasure of being the voice that amplifies many highly desired bourbon brands. This insightful piece from Food & Wine gives more background on allocated bourbons, and also contains one of my favorite quotes ever, "Buzz doesn’t hurt either. These days, listing the technical details of a great whiskey simply is not enough,...𝗧𝗵𝗶𝘀 𝗶𝘀 𝗺𝗼𝗿𝗲 𝘄𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝗺𝗮𝗿𝗸𝗲𝘁𝗶𝗻𝗴 𝗮𝗻𝗱 𝗣𝗥 𝗱𝗲𝗽𝗮𝗿𝘁𝗺𝗲𝗻𝘁𝘀 𝗰𝗼𝗺𝗲 𝗶𝗻 𝗮𝗻𝗱 𝘀𝗵𝗶𝗻𝗲. Of course, these whiskeys are going to be great, but if bourbon influencers start to go nuts over a new product, then true demand does tend to balloon much more." 𝗜 𝗳𝗲𝗲𝗹 𝗦𝗘𝗘𝗡! #bourbon #publicrelations https://lnkd.in/eakiFrjY

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The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.” Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS 408-784-7371 SSA Foodservice Design + Consulting #restaurant #foodservice #culinary #hotel #casino #resort #travel #club #design #consulting #speaking #kitchendesign #equipmentspecifications #ServPoints™️ #SequenceofService #TeamExperience #GuestExperience #conceptdevelopment #marketing #salesbuilding #standardsofoperation #profitability #coaching #training #operationsbestpractices #expertwitness #litigationsupport #myfcsi

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"Calculate Food Cost Ratios" Knowing your food cost per dish helps you spot where your margins are highest—don’t ignore this key metric! Also known as theoretical food cost helps you understand what your margins should be.  While industry averages are directional, the margins for every restaurant varies!

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We love what Tonya Spada-Dixon, RDN, LDN said in Foodservice Director. Team members must understand the “why” behind their work. When team members understand the “why”: ➞ Increased compliance: Sometimes the “right” way takes longer. Understanding why behind the method encourages team members to not cut corners. ➞ Increased employee satisfaction: Employees find more purpose in their work when they understand the impact they have on patients and guests. ➞ Increased innovation: Awareness of all the moving parts can spark new ideas for how to solve a problem or make things run better. Leaders also must understand what they’re asking of their team. We put all of our leaders through team member training. We’ve seen that after training, our leaders are: ➞ Better problem solvers: They can look at issues from all levels, from team members to managing up, and find solutions. ➞ More empathetic and understanding: Our team members’ work isn’t easy, and compassion is crucial to a positive work environment. ➞ Greater communicators: A deeper understanding of the ins and outs of team members’ responsibilities grows their ability to explain tasks and guide their teams to excellence. How does training impact your teams and leaders? Let us know in the comments! #OneHHS

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Stay ahead of the competition with insights from top chefs on how to navigate the evolving foodservice landscape. Discover key strategies for success in this article!

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I don't think anyone who follows the restaurant industry will be surprised by the statistics in this article from Restaurant Business Online (https://lnkd.in/ehcs_TFA). In short, restaurants are losing traffic to retailers - particularly supermarkets and convenience stores - which have upped their game when it comes to prepared foods. And while the focus may be on prepared foods, the reality is frozen and refrigerated prepared foods have also improved giving prepared foods overall a run for their money. The longer this situation plays out, the more fundamentally consumer behavior will change for the long-term. Their expectations from restaurants will shift, their perception of value will change, and the role restaurants play in their lives will be altered. There's no easy answer here as restaurants continue to struggle with rising costs and labor shortages. Fine dining restaurants are benefiting as they offer strong value propositions based on consistently excellent hospitality, food and beverages, but this segment can't power the foodservice industry. Ultimately, we need bold innovation not only in menu offerings but operational formats to meet consumers where they are now and where they'll be in the future. #menumatters #foodservice #restaurants #foodandbeverageindustry #consumerinsights #consumerbehavior #cpg #hospitality #trends2024 #innovation #retail

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Discover the latest insights on foodservice training tactics in the industry with Morrison Healthcare's Chef Thomas Sewell! Learn which strategies should stay and which should go in this FoodService Director Online article. Click here to read more!

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Glad to see this Food Institute article on foodservice industry positive news!

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