Revenue-Sharing the Secret to Closing the Wage Gap

Some restaurants in the Boston area are experimenting with a new remedy to an old problem: the wage gap between tipped and non-tipped employees. Eateries like Mamaleh’s Delicatessen in Cambridge, Massachusetts, and Tres Gatos, Centre Street Café and Casa Verde, all in Jamaica Plains, Massachusetts, are using revenue-sharing to help put more cash in their kitchen workers’ pockets. read more – http://www.pmq.com/April-2017/Is-Revenue-Sharing-the-Secret-to-Closing-the-Wage-Gap-Between-Tipped-and-Nontipped-Restaurant-Employees/

LIGURIA FOODS – March 2017 NEWSLETTER

The Liguria Foods March newsletter is out, please click the link below to read about the following topics:

  • Advertising in Today’s Online World
  • Q&A with Bill Main – Restaurant Industry Consultant
  • Liguria 1974
  • Blogs

LiguriaNewsletterMar2017

Plan for Pizza Expo Success

So, you decided to attend the 2017 Pizza Expo in Las Vegas – great decision, now how do you get the most from your time at the show?

To have the most productive show, it’s best to be prepared – know what you want to research, understand your budget, gather a list of questions, and be ready to find something unexpected. Review consumer trends, what’s hot? Look at Pizza Today Magazine for trends in flavor, ingredients, equipment and technology.

To help you plan your visit to the Pizza Expo, here are suggestions: (more…)

Coming to Pizza Expo?

Visit Liguria Foods in Las Vegas at the Pizza Expo – Booth #1115 – see you there!

Kiosks – Adding Convenience and Speed to Service

Technology is growing exponentially, morphing the restaurant industry and more specifically, changing the way in which customers order their food.

The rise of fast-casual dining and popularity of online ordering has placed greater emphasis on the initial customer interaction – the process of viewing the menu offerings and selecting a meal. For years, restaurants placed more emphasis in the kitchen and less on the other side of the counter. Today’s diners want control, quality, speed – the whole enchilada. As a result, restaurants are looking at new ways to provide this efficient, balanced experience. (more…)