GoFoodservice Blog

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 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 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%...

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...

Making Your Restaurant Accessible for Visually Impaired Guests

An estimated 12 million Americans aged 40 and older have some form of vision impairment, according to the Centers for Disease Control and Prevention. When you include all age groups and varying degrees of visual difficulty, that n...

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...

Navigating And Mastering The Downturn

Every restaurant eventually faces a stretch when sales soften, hiring gets harder, costs feel heavier, or customers become more selective about when and where they spend. The downturn does not always arrive as a dramatic collapse....

Non-Alcoholic Beverage Trends for Restaurants

The non-alcoholic beverage market is no longer a niche corner of the drinks industry - it is one of the fastest-growing segments in foodservice. The National Restaurant Association's 2025 What's Hot Culinary Forecast identified no...

How Digital Marketing Is Changing the Food Service Industry

Digital marketing has become the single most important technology investment in the food service industry. NRN Intelligence's 2024 Restaurant Technology Outlook found that 46% of all operators plan to invest in digital marketing t...

Opening a Second Restaurant Location

Opening a second restaurant is not just a larger version of opening the first one. The first location tests whether the concept works. The second location tests whether the business can reproduce that concept with discipline, syst...

Bakery Marketing Strategy: How to Increase Bakery Sales

Bakery marketing works best when it connects the things people already love about bakeries - freshness, habit, comfort, and visual appeal - to a clearer business system. A great bakery can still struggle if local customers do not ...

How to Successfully Scale Up Your Food Business

Scaling a food business sounds exciting because growth is easy to picture from the outside. More orders, more locations, more products, or more channels all sound like signs of success. But in foodservice and food operations, grow...

Instagram Marketing Tips for Restaurants

If your Instagram feels like a random stream of photos, it will produce random results. This post gives you a practical system: what to post, how often, and how to turn engagement into reservations and repeat visits. Your restaura...

What Is a Ghost Kitchen? The Delivery-Only Restaurant Model Explained

A ghost kitchen is a professional cooking facility that produces food exclusively for delivery - no dining room, no walk-in customers, no front-of-house staff. This post explains what ghost kitchens are, how they work, the differe...

Serving Keto-Minded Diners in Restaurants

Restaurants do not have to become keto restaurants to serve keto-minded diners well. What they do need is a menu and service flow that make lower-carb ordering easier, more predictable, and less awkward for guests who are trying t...

Business Tips for Aspiring Restaurateurs

Most aspiring restaurateurs spend more time thinking about the menu than the business model. That is understandable, but it is also one of the fastest ways to start behind. Good food matters. So do positioning, planning, permits, ...

Restaurant Meal Kits as Alternative Dining

Restaurant meal kits make the most sense when they are treated as their own product category. They are not the same as ordinary takeout, and they are not the same as catering. They sit somewhere in between: part prepared food, par...

How to Prevent Food Poisoning in Restaurants

The CDC estimates that roughly 48 million Americans get sick from foodborne illness each year, resulting in approximately 128,000 hospitalizations and 3,000 deaths. Restaurants account for a significant share of those outbreaks. A...