GoFoodservice Blog

Loyalty App Smackdown: Unveiling User Rating Trends Across App Stores

In the age of convenience, loyalty programs have become a battleground for brands, with mobile apps serving as the key weapon. But when it comes to user satisfaction, a surprising truth emerges: loyalty app ratings can differ dram...

What Makes a Restaurant Accessible?

Restaurant accessibility is easy to oversimplify. People often reduce it to a ramp at the entrance or one accessible parking space, but guests experience accessibility through the whole visit: arrival, entry, seating, ordering, re...

How Restaurants Can Benefit from Farmers Markets

Farmers markets can help restaurants in ways that go far beyond a nice local story. They can support seasonal menu changes, better supplier relationships, stronger community identity, and a sourcing strategy that feels more flexib...

How to Clean a Commercial Air Fryer

Commercial air fryers handle heavy workloads - high temperatures, constant grease exposure, and back-to-back cooking cycles throughout every service. Without consistent cleaning, grease builds up on heating elements, airflow vents...

10 Ways to Use the Commercial Food Mill in Your Restaurant

Food mills are great at grinding soft foods into smooth, silky, uniform mashes or purees – even when those foods are pulpy and fibrous or have seeds and skins. Commercial electric food mills are even better at making high volumes ...

How to Clean a Hoshizaki Ice Machine

If you are searching for how to clean a Hoshizaki ice machine, the most important thing to know is that there is no single universal procedure that fits every unit. Hoshizaki publishes model-specific manuals, cleaning sheets, and ...

How to Clean a Food Mill

Cleaning a food mill correctly is less about one magic product and more about good sequence. If food residue is left in the screen, around the blade path, or inside seams and joints, the equipment becomes harder to use, harder to ...

Food Mill vs Food Processor: What Are the Differences?

Food mills and food processors both break food down, but they do not produce the same result and they do not solve the same prep problem. That is exactly why this comparison matters so much. If you choose the wrong one, the issue ...

Ghost Kitchen Business Model Explained

The restaurant industry looks fundamentally different than it did five years ago. Delivery orders now account for a significant share of total restaurant revenue, and that shift has created an entirely new way to run a food busine...

Ghost Kitchen Food Trucks: What They Are and Why They Matter

The phrase ghost kitchen food truck sounds straightforward, but it is not a standardized industry term. That matters, because a lot of public content talks about it as if it were a formal category with one fixed meaning. In practi...

How to Make Your Restaurant Pet Friendly

The pet-owning population continues to grow, and so does the expectation that restaurants will welcome four-legged guests. The American Pet Products Association reported that 66% of U.S. households owned a pet in 2024, up from 56%...

Catering Equipment for Off-Premise Events: What Operators Need to Know

Off-premise catering requires a different equipment setup than in-house service - hot holding, cold transport, and food safety compliance all work differently when you're away from your kitchen. This post covers the essential equi...

Digestive Health Improvement With Probiotics

20 million citizens across America suffer from chronic digestive issues. This ranges from diabetes and certain forms of cancer to simple hypertension. 72% of American citizens at large regularly experience at least one symptom of ...

Navigating Food Allergies in Restaurants: What Every Kitchen Needs

Food allergies affect roughly 33 million Americans, and more than half of reactions happen even after the customer told staff about their allergy. This post covers the full picture: the Top 9 allergens, the equipment decisions tha...

How to Create a Vegan Friendly Restaurant Menu

The plant-based dining market is no longer a niche. The Plant Based Foods Association reported that U.S. retail sales of plant-based foods reached a market value of over eight billion dollars in 2024, a figure that has grown stead...

Is Your Restaurant Accessible For The Visually Impaired?

Eating out is an experience that improves an individual’s mood, according to science. But for the 12 million people in the U.S. with a visual impairment, it can be a difficult experience. Just 19% of people feel that restaurants a...

Keeping Your Water Safe and Clean: At Home Water Filters

Most people start shopping for a home water filter from the wrong place. They start with a vague goal like cleaner water, safer water, or better-tasting water, then jump straight into cartridges and system styles before they have ...

How to Properly Grow Your Team By Hiring Slow and Firing Fast

Nobody at work wants to be the bad guy within restaurant management and let people go - and who can blame them? This industry has struggled severely throughout the pandemic with limitations of seating, pickup, and delivery. You co...

How to Train New Kitchen Staff and Build a Stronger Kitchen Team

The restaurant industry loses roughly three out of every four kitchen employees each year. Industry data from the National Restaurant Association and workforce research firms consistently puts foodservice turnover above 70%, and b...

How to Start a Food Delivery Business

Food delivery has become a core revenue channel for foodservice operators of every size, with 60% of consumers ordering delivery at least once a week (DoorDash, 2025). This post covers the delivery landscape, business model option...