GoFoodservice Blog

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...

Outdoor Catering Equipment Guide

Outdoor catering becomes difficult when operators think only about the cooking equipment. The actual challenge is broader: the food has to travel, stay at the right temperature, be served efficiently, and hold up through weather, ...

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...

Catering Menu Ideas: How to Build a Catering Menu

Catering now accounts for 11% of total food service revenue, and the U.S. catering market is projected to grow at 6.2% annually through 2032, according to the Curate 2025 Catering Industry Report. Yet many restaurant operators sti...

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...

How to Clean Pots and Pans to Look Like New

The fastest way to ruin cookware is to use the wrong cleaner or the wrong tool for the material. This guide shows a practical, brand-neutral workflow for cleaning stainless, nonstick, cast iron, and aluminum, plus a troubleshootin...

Restaurant Management Tips to Run an Efficient Kitchen

Running an efficient kitchen comes down to managing three things well: your people, your costs, and your workflow. This post covers practical kitchen management strategies backed by current industry data - from controlling labor a...

What Is a Warranty? Everything You Need to Know

A warranty is a promise about product quality and repair responsibility - but the details matter. This guide explains what a warranty is, the most common warranty types (including parts and labor), what is typically excluded, and ...

Cleaning vs Sanitizing vs Disinfecting: What's the Difference?

Cleaning removes visible dirt. Sanitizing reduces bacteria on food-contact surfaces to safe levels. Disinfecting kills nearly all pathogens, including viruses. Restaurants need all three, but each applies to different surfaces, at...

Types of Pizza

Pizza is one of those rare foods that means something completely different depending on where you are. Order a pizza in New York and you get a massive, foldable slice dripping with cheese. Order one in Chicago and you get what loo...

Holiday Catering Tips for Christmas and New Year's Eve Parties

The holiday season is the most demanding stretch of the year for catering operations - and the most lucrative. This post covers the operational side of holiday catering: when to lock in bookings, how to build a seasonal menu that ...

As Clear as Glass: The Pros and Cons of Glass Restaurant Dinnerware

"Glass dinnerware" covers two very different products that are often confused: tempered glass (actual glass, thermally processed for strength) and vitrified dinnerware (fired ceramic that looks and performs like glass). This post ...