Local Kitchens’ Post

#FunFoodFactFriday The first Waffle House opened on September 5, 1955. The restaurant was a collaboration of neighbors in Avondale Estates, Georgia, about 10 miles outside of Atlanta. Joe Rogers Sr. and Tom Forkner decided that the area needed a 24-hour, sit-down restaurant for their friends and neighbors that combined the speed of fast food with the round-the-clock concept. They opened the first Waffle House on Labor Day in 1955. The venture was named Waffle House to promote their highest-profit item—the waffle. Because the waffle did not lend itself to takeout, the owners also thought that encouraging waffle ordering might encourage diners to stay and linger. Forker would say, “We are not in the food business. We are in the people business.” The restaurant signs were painted bright yellow to attract drivers' attention, and menu items included waffles and eggs for 40 cents, hash browns for 20 cents, Coca-Cola for 10 cents, and a filet mignon for $1.50. Waffle House continues to be an icon, with more than 2,000 locations across 25 states. Every minute, Waffle Houses serve an average of 341 bacon strips, 238 orders of hash browns, 145 waffles, and 127 cups of coffee. Other Fun Facts: *** Waffle House used to serve Chick-fil-A. The chain was once licensed to sell fellow Atlanta-based CFA sandwiches. However, the sandwiches got so popular that orders were impacting Waffle House’s regular menu, so the partnership was stopped. *** The original Waffle House location still exists, but it has now been turned into a museum containing Waffle House memorabilia. It can be toured only by appointment, and the tours fill up months in advance. *** Waffle House releases its own custom waffle-based songs, starting with “Waffle House Family.” A full selection can be found on jukeboxes in Waffle House locations. *** FEMA uses the “The Waffle House Index” to determine how hard a natural disaster has hit a town: Code Green means Waffle House is open and serving a full menu, Code Yellow means Waffle House is serving a limited menu, supplies may be low, and power may be off, and Code Red means Waffle House, Inc. is closed and the area needs immediate assistance. #cpgindustry #wafflehouse #nowyouknow #forhireresults The Newell Group

Cheddar Up for Truth! Is Cheddar's Scratching the Cash Register or Your Taste Buds? Ever considered dining at Cheddar's Scratch Kitchen? We've compiled the ultimate intel - real user reviews, cold hard business facts (think turnover!), and of course, the burning question: are their prices worth the cheddar? Read our explosive review and decide for yourself! https://lnkd.in/g8uvtdzG

What Is A Redneck To A Restaurant Server? What Is A Redneck To A Restaurant Server? What Does a Restaurant Server Think of the Term 'Redneck'? What Stereotypes Does the Term Redneck Carry for a Restaurant Server? What Does 'Redneck' Mean to a Restaurant Server? A Story of Hate How Does a Restaurant Server Respond to the Term 'Redneck'? Redneck refers to an identifiable group of individuals associated with rural southern culture who tend to be conservative and racist in outlook. Recently, there has been an upsurge in people taking aim at this derogatory term and trying to remove its negative connotations. To read the rest of this article, please click on the link below: https://lnkd.in/e6HEuPeu

As the 2024 Super Bowl approaches, restaurants are gearing up for the big day. Each year a whopping 1 billion chicken wings are consumed on Super Bowl Sunday—and no one makes wings better than Buffalo! 🍗 Recognize the importance of using the right commercial kitchen equipment to meet the surge in customer demand. Opting for versatile equipment enables you to offer a variety of wing flavors, helping your establishment stand out from the competition. 🏆 Explore additional tips on managing your operation for game day and come out on top! #superbowl #resturants #menudesign #restaurantequipment #chickenwings

North Carolina-Style Barbecue 101 for Restaurant Servers North Carolina-Style Barbecue 101 for Restaurant Servers. In the world of North Carolina-style barbecue, every plate tells a story—a story of tradition, community, and bold, smoky flavors that tantalize the taste buds. As a restaurant server, you're not just delivering food; you're sharing a piece of Southern heritage with each guest you serve. From the tender pulled pork to the tangy sauces and savory sides, every bite is a journey through rich culinary history. So embrace the role of a torchbearer of barbecue culture, guide diners through the East vs. West debate of vinegar vs. tomato-based sauces, and recommend the perfect sides to complement their meal. Engage with your customers, share anecdotes, and make every dining experience unforgettable. Because when you serve North Carolina-style barbecue, you're not just providing a meal; you're creating memories that will last long after the plates have been cleared. Dig in, and let the magic of barbecue tradition unfold before your guests' eyes. To read the rest of this article, please click on the link below: https://lnkd.in/e_ZkybvT

Meatloaf 101 for Restaurant Servers Meatloaf 101 for Restaurant Servers. Ah, meatloaf—the unsung hero of comfort food that has seen more dinner tables than a folding chair at a family reunion. It’s a dish that evokes nostalgia, warmth, and sometimes a hearty debate about grandma’s secret recipe. As a restaurant server, understanding the nuances of this classic can elevate your table service from decent to downright delightful. Let’s dive into the meat and potatoes of meatloaf! To read the rest of this article, please click on the link below: https://lnkd.in/exSUcfSU

One of Toast’s most powerful assets is our data — and we continue to find new ways to use it to bring helpful insights to the restaurant community. For example, in Q2 we saw that spending at quick-service restaurants in some major U.S. cities moved towards breakfast and away from dinner and late-night. San Francisco is a notable exception—in addition to seeing a 6% increase in breakfast transactions, we’re also seeing a 5% increase in dinner transactions. Dive deeper into the data here: https://lnkd.in/gNtnbvQr

Chicken Nuggets 101 for Restaurant Servers Chicken Nuggets 101 for Restaurant Servers. Are you ready to unlock the secrets of serving chicken nuggets like a pro? Dive into the world of crispy, golden bites with finesse and flair. From understanding the nuances of different types of nuggets to expertly recommending the perfect dipping sauces, you hold the power to create unforgettable dining experiences. So roll up your sleeves, embrace the chaos, and elevate your service one nugget at a time. It's not just food—it's a culinary canvas waiting for your artistic touch. Let's make every meal a masterpiece. To read the rest of this article, please click on the link below: https://lnkd.in/etsC3YRk

What Should a Restaurant Server Know About New York-Style Pizza? What Should a Restaurant Server Know About New York-Style Pizza? Experienced copywriter Dan Kennedy would approach this article excerpt by starting with an engaging hook that draws the reader in. Here's an example of how he might craft the introduction: Step into a bustling pizzeria in the heart of Manhattan, where the scent of bubbling mozzarella and rich tomato sauce envelops you like a warm hug. This isn't just any pizza joint; it's a cultural experience, a slice of New York-style pizza that transcends mere food and becomes a journey through history, tradition, and community. As a server, it's not just about serving up a slice; it's about honoring a culinary legacy that brings people together, one delicious foldable slice at a time. To read the rest of this article, please click on the link below: https://lnkd.in/emjCVpxm

The Chicago Sun-Times just published an important Editorial piece asking for a more concerted efforts to stop restaurant burglaries. Here is the most important paragraph from this plead for change: "Chicago is famous for its food. Its restaurants represent myriad cultures, from Ecuadorian to Indian. Not many cities can compete with Chicago when it comes to restaurant fare. But a disturbing trend threatens our lively food scene. Burglaries of restaurants are hitting record numbers, as reported by the Sun-Times recently. Reporters Ambar Colón, Mohammad Samra and Tom Schuba found that 635 burglaries were reported at restaurants last year, the most since at least 2001. Worse yet, Chicago is on track to surpass that number this year." So many burglaries in Chicago's restaurants are threatening not just the owner's economic livelihood but puts at risk one of of the most important cultural and societal assets our city offers, our world class food scene. Let's encourage all our elected representatives to take this seriously and change this highly concerning trend. Restaurant owners need our support and respect, not just in words but in actions, too.