I NSP I RAT ION FOR TRANSFORMI NG THE BUS I NESS OF FOOD
Cheers to a
Tips+Trends for 2017
THE MAGAZ I NE OF THE AR I ZONA RESTAURANT ASSOC I AT ION
A new year is around the corner and though the weather in Arizona may be cooling down, the trends are heating up. From creative breakfasts to quick responses on social media; we dish up all the hottest things you need to know about our industry in 2017.
LOOKING AHEAD: 2017 ARA EVENTS CALENDAR See what’s cooking in the New Year.
DISHING UP DELISH: - 2017 BREAKFAST TRENDS 2017 is fast approaching and with it new, exciting breakfast food trends will be popping up across the country.
CONTRIBUTING TO COMMUNITIES America’s restaurants are serving more than just meals.
Explore this global hub of industry news and commentary on food, drink, design and more.
DISHING UP DELISH: 2017 BREAKFAST TRENDS
Get to know Arizona’s food scene through stories, interviews and conversations with industry insiders.
2017 PROTEIN OUTLOOK
STEVE’S GREETING New Beginnings
CONTRIBUTING TO COMMUNITIES
MESSAGE FROM CHAIRMAN 2017 is around the corner
Learn from the best with this business know-how guide filled with ideas, tips and resources.
LOOKING AHEAD: 2017 EVENTS CALENDAR
WHAT ARE YOU WAITING FOR? Accounting Solutions That Will Make Life Easier in the New Year
OFF THE MENU Alicia Casale & Brynn Johnson I 8
FAST & FURIOUS IN 2017: SPEED SAVES RELATIONSHIPS 3 steps to crushing it with customer service online and through social media
NEW YEAR NEGOTIATIONS
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beverages and energy in support of our yearly collaborative fundraiser with the Boys and Girls Clubs of Greater Scottsdale, Live & Local. Restaurant groups often take over the kitchen at St. Vincent de Paul where they create delicious meals to serve over 200 people in need.
I would like to personally thank all those who
are always so willing to help out for a good cause - by way of donating time, food, energy or resources - constantly supporting each other and our industry in so many ways.
A new year means so many things but for our specific industry it means a chance for new trends, innovations and concepts. Changes take place making way for fresh ideas and new beginnings and here at the Arizona Restaurant Association, that is no exception. I am excited to share the news that we have officially moved into our new office space located at 3333 E Camelback Road, Suite 285. In our new space we will have a state of the art test kitchen where chefs can try out new concepts or whip up a tasty meal. Our open and innovative meeting spaces will be able to host large groups or small gatherings. Once the dust settles, we look forward to having you come by and check it out for yourself. While certain trends come and go, one trend that never goes away is the generosity of our industry and the new ways restaurateurs find to give back. Just last month, several of our local restaurants and industry partners donated their time, food,
Through the generosity of local restaurateurs, curriculum for the ProStart Culinary Education program have been purchased to help start and fund these programs in Arizona high schools which help feed and grow our industry. I would like to personally thank all those who are always so willing to help out for a good cause - by way of donating time, food, energy or resources - constantly supporting each other and our industry in so many ways. Wishing everyone a very Happy Holidays and a wonderful start to the New Year.
Steve Chucri President & CEO, Arizona Restaurant Association
message from chairman
2017 is around the corner
Restaurant community will never rest on its laurels. We are all looking to compound our successes in 2016 by creating new trends and elevating our guests’ dining experiences in 2017. Also expect next year to experience many new
As we come into this season of Thanks and Giving, I reflect that an important serving our guests and communities is the act of giving back in meaningful ways to the least fortunate amongst us.
Wow- 2016 has flown by at lightning speed! It seems like just yesterday I was starting my role as Chairman of the Arizona Restaurant Association’s Board of Directors, while also operating my restaurant businesses. The restaurant business is not for the faint of heart, but as we all know it is a rewarding and fulfilling career where we are given the opportunity to serve our guests and our community every day. As we come into this season of Thanks and Giving, I reflect that an important aspect of serving our guests and communities is the act of giving back in meaningful ways to the least fortunate amongst us. Like many restaurateurs, my organization has donated to numerous causes, charities, associations and benefits that touch the lives of our guests. I am grateful that so many in the restaurant community are humbled by our successes and committed to helping others.
Feature concepts in our communities, from fast-casual eateries to high- end fine dining, and everything in between. This issue of the Arizona Restaurant News shares with you some of those unique, new trends you can expect to enjoy in the coming New Year.
Wishing you all Happy Holidays and a wonderful start to 2017!
Sincerely, Shane Hitzeman Shane Hitzeman
Rest assured the Arizona
KNOW YOUR LIMIT!
KNOW YOUR LIMIT! Wha t i s a “Standard Dr i nk”?
You can be arrested for DUI if you are impaired to the slightest degree .
A standard drink is any drink that contains about .48 oz of pure alcohol. For example, 1 Long Island Iced Tea contains approximately 4 standard drinks of alcohol.
These are the minimum standard penalties. Other potential costs are attorney’s fees, increased auto insurance, refusal of admission to college, loss of employment, and inability to obtain employment.
DUI [BAC .08]
Extreme DUI [BAC .15 — .19] $6,000 in Fines & Fees* 30 days in jail 90 days suspended license Ignition Interlock for 1 year
$3,200 in Fines & Fees* 10 days in jail 90 days suspended license Ignition Interlock for 1 year
12 oz Beer
4 oz Wine
1.25 oz Shot
Standard Drinks Max BAC Time to Burnoff
Super Extreme DUI [BAC .20+] $8,300 in Fines & Fees* 45 days in jail 90 days suspended license Ignition Interlock for 18 months
Beer (12 oz)
Wine (8 oz)
Rum & Coke
*Includes additional surcharges added to Fines & Fees
Long Island Iced Tea
brush title tbd 2017 ARA Event Calendar
2017 ARA Events Calendar
Foodist Awards 2016
19 to 28 27 to 30 15 to 24
Arizona Restaurant Week – Spring
Arizona Breakfast Weekend
Arizona Restaurant Week – Fall
Live & Local 2017
ARA Golf Classic
Foodist Awards 2016
Alicia Casale & Brynn Johnson Arizona Restaurant News orders off the menu and gets to know those that work in, support and lead Arizona’s restaurant industry in a different way… Off the Menu
Alicia Casale Board Member, Arizona Restaurant Association
Brynn Johnson VP of Partnerships & Development at the Arizona Restaurant Association
What is your go-to restaurant in Arizona?
NYPD Pizza or Sauce With two boys playing multiple sports, I need good food they love...fast. We eat a lot of pizza and salad in our house.
Kaleidoscope Juice, Farm & Craft, Cibo
I always have Milk, Chocolate, ICE drinks, apples, cheese sticks and carrots and hummus on hand.
Fruit, leftovers, peanut butter, veggies
What is in your fridge right now?
Home cooked if my Italian mom is cooking. Otherwise, dine out!
Home cooked or dine out?
A healthy combination of both! Home cooked to either recreate our favorite recipes or take a stab at a new dish. Dining out at some of the long time favorites and to try the new restaurants around!
Salty or sweet?
Salty all the way!
Depends on the day and mood! Love both.
Favorite childhood dish?
Homemade lasagna with magic cookie bars for dessert!
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brush title tbd 2017 breakfas r nds
Dishing Up Delish 2017 Breakfast Trends
2017 is fast approaching and with it new, exciting food trends will be popping up across the country.
By First Watch Restaurants
2017 is fast approaching and with it new, exciting food trends will be popping up across the country. This year’s consumer favorites are evolving from a year focused on fresh ingredients to one that also incorporates high end flavors, as well as comfort food with a twist. No one does that better than the culinary minds at First Watch Restaurants, the self-proclaimed purveyors of fresh breakfast, brunch and lunch. First Watch seasonally launches a menu focused on over-arching trends while adding their own twist of culinary creativity, to drive those trends in new directions.
This season’s offerings keep things fresh with a unique twist on the restaurant’s classic pancake and breakfast hash dishes while maintaining a focus on high-quality ingredients including slow-roasted pot roast, cage-free eggs, Maldon sea salt and house-roasted vegetables. Taking a look at the three new dishes on the restaurant’s limited-time holiday seasonal menu, we explore their take on the hot food trends of 2017. Bowl Foods Bowls have become hot on the culinary scene and are a great way to provide comforting food but in with informal portion controls of goodness. Bowls are flexible to dietary needs and are coming to the table with beautiful presentations. Try First Watch’s: A.M. Superfoods Bowl – Coconut milk chia seed pudding topped with fresh bananas, berries, blackberry preserves and housemade granola. Served with whole grain artisan toast topped with almond butter and Maldon sea salt. Comfort Food, with Premium Ingredients Even with the 2017 trend leaning toward healthful and fresh ingredients, comfort food is still hot. It’s just now being done with a twist, with chefs adding upscale ingredients and fresh-from-the-garden produce.
A.M. Superfoods Bowl
Try First Watch’s: Cinnamon Chip Pancake Breakfast – Two fresh cage-free eggs any style with a Cinnamon Chip Pancake and your choice of bacon, turkey sausage or sausage link. First Watch customers can find the above seasonal offerings in addition to familiar favorites at their local First Watch through Sunday, January 1.
Pot Roast Hash
Try First Watch’s: Pot Roast Hash – All-natural, slow-roasted beef Pot Roast in a rich Demi-Glace sauce with house-roasted shallots and peppers atop fresh, seasoned potatoes. Topped with two fresh cage-free eggs any style. Served with fresh fruit and whole grain artisan toast with all-natural preserves. Extreme Indulgences Watch out for a backlash to this season’s healthy stance, with incredible indulgences. Those with a sweet tooth can look forward to over-the-top options that combine fresh ingredients, seasonings and decadence.
Cinnamon Chip Pancake Breakfast
2017 protein outlook
Production of beef, pork and poultry for 2016 is estimated to reach +3.2% of a year ago. As a result, domestic consumption will reach +2.4% or 3.6 pounds more per person. As this data is now history, what can we expect in the near future? With expanding production in all proteins projected for 2017, we can expect an additional 2.75% in aggregate supply with consumption up approximately 2% versus 2016. Some very important questions however are facing both producers and manufacturers. The most important of these matters is will the pork slaughter capacity be able to handle the projected number of hogs. Currently, pork production capacity is around 450,000 head per day. As a reference, the final quarter of 2015 averaged 440,000 head per day. With predictions of supply at +2.5% for Q4 of 2016, there are many concerns about how 2017 Protein Outlook
By Protein Source
much lower prices may go during the fall and winter months upcoming. Futures are supporting these very numbers with December contracts falling nearly 10%. The current values are providing tremendous pricing advantages in all sectors. It will be mid to late 2017 before the additional pork processing facilities are operational and this current bottleneck in production capacity is remedied. Until then, expectations for lower pork prices are real and expected in the near future. So, should operators and retailers look to pork for margin improvements and feature activity? Yes. What will the effect of the lower pork prices have on Beef and Chicken? When considering the current situation in boneless, skinless breast (BSB), we are upon the historically lowest demand time of the year and certainly are trending lower than recent years. Processors are taking advantage of these lows and keeping the category relatively stable for the time being. Poultry producers certainly have the pressure of cheaper pork on their minds as they compete for Retail features. Even with down time upcoming with the Holidays upon us, these low numbers in the BSB arena should remain rather low as history implies. Just as manufacturers will have days off, so will the further processors keeping a sound balance in supply and demand for the season. Most industry
players are not anticipating any significantly deeper discounts from this point forward.
Where’s the Beef? It’s likely to have reached a bottom finally says the hopeful cattle feeder. In dramatic, fall of the shelf fashion, the Beef market has neared if not leveled at its low. Feeders have been losing for the last two years and even all bad things will come to an end. This re-evaluation of the complex will stunt further expansion come spring time as a result. The beef cut-out and the cattle prices seemed to have found a balance and are projected to stabilize at these
levels. However, it is anticipated that certain cuts still need some readjustment. More specifically, the Rib, Chuck Roll and Tender items may not have seen their bottom as the decline in these cuts were not as pronounced. Buyers are confident there is more downside to occur. To the contrary, items such as Rounds, Strips, Clods and Tri-tips may have over kicked the coverage and may have a little bounce back in the near future. Nothing dramatic, but certainly a little more jockeying is likely in the beef complex. Withholding the potential wildcards in the protein supply cycle including export sales, currency exchange rates, animal disease and natural disasters, price projections for 2017 are poised to be modestly down.
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contributing to communities
Contributing to Communities America’s Restaurants: Serving More Than Meals® No wonder 80 percent of consumers agree that restaurants are good corporate citizens and 72 percent agree that operators give back to their communities. They do. In fact, 94 percent of restaurants make charitable contributions.
Feature and charities in their communities, and 70 percent make cash contributions. National chains give on a grand scale, sometimes enlisting their customers as partners in a cause, sometimes spearheading large programs through their company’s foundation. When disaster strikes, restaurants become part of emergency relief efforts, whether offering food and beverage to first responders or offering cash donations to help those affected. Nationally, the NRA created Dine for America, a national fundraising campaign that supported the efforts of the American Red Cross in the wake of 9/11 and Hurricane Katrina. The Restaurant Neighbor Awards honor restaurateurs who have made exceptional contributions to their community. The award, created by the NRA with founding partner American Express, highlights the widespread involvement of restaurants in community activities. Each year, four winners receive $5,000 Whether to assist with a crisis or support a local team, boost a community project or start a charitable program of their own, America’s restaurants are there to help, contributing food, donating their time, writing checks. The charitable giving of America’s restaurants adds up to a staggering $3 billion a year. Almost all restaurateurs, 94 percent, make charitable contributions, mostly to organizations
By the National Restaurant Association
to support their community efforts and a trip to Washington, DC, for a gala honoring them.
Volunteering and mentoring come naturally to restaurants. Restaurateurs’ time and effort help people who are neighbors, guests and sometimes future employees. Involving current employees in a restaurant’s volunteer activities improves their job performance and job satisfaction, and volunteering in the community enhances the restaurant’s image and reputation. Today, 80 percent of consumers agree that restaurants are good corporate citizens. 0.What are the greatest needs within all of these various programs? ur greatest needs are more food donations to help support ur food bank and volunteers who are interested in serving in ur kitchen and dining rooms. We are also looking for more estaurants that are interested in participating in the Restaurant Takoever” initiative in 2016.
St. Vincent DePaul
St. Vincent De Paul
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Find out what the ARA and UnitedHealthcare can do for your business. Visit uhctogether.com/ara. For more information, contact your broker or John Stallsmith at (317) 513-5496 or email@example.com.
Accounting Solutions That Will Make Life Easier in the New Year
By Jessica Moulder - CPA, Henry+Horne
until it’s too late!)
With 2016 winding down, I’m willing to make a bet that most of us will start thinking about New Year’s resolutions soon. Maybe you’re planning to make more time for yourself or your family, be more hands-on in your business operations, or perhaps you want to save more money or get more organized… believe it or not, your CPA can help you with all of these goals! Most restaurant owners don’t think about updating their accounting processes in order to reach a higher level of personal and professional satisfaction, but that’s exactly what can happen when you take advantage of available technology in your business to make it easier for you to analyze your operations, manage cash flow, plan for the future and spend less time doing it! Of course every restaurant is different, but most likely the first step is getting your QuickBooks up in the cloud. There’s no reason for your accounting software to be tied to one computer, making it a challenge to access data when you need it or to share information with your CPA. Cloud-based hosting of your accounting software accomplishes three things: It unchains you from one designated computer, gives convenient access to the people who need it most, and makes your disaster recovery process much more secure with regular backups (something that most business owners fail to consider
Next you should consider integrating your POS system to your accounting software if you haven’t already done so. It’s a no brainer – one set of information, one data entry process, less time spent duplicating efforts and less room for errors. Although it takes some additional work up front, POS/accounting software integration keeps operational and financial data in sync in real time and increases efficiency in your reconciliation process.
Ready for more? Consider managing your inventory and costs of goods sold with software designed to scan invoicing data
that is coded to the general ledger by line item and integrated with your accounting records? There’s an app for that. It allows you to easily check pricing on specific items, makes your ordering process easier and runs a paperless back office. Or consider bill payment options that allow you to assign various levels of authority to employees in your restaurant with you having the overall approval to make electronic payments to vendors and manage cash flow right from your mobile phone. There’s an app for that, too. Imagine being able to access your data from anywhere, spend less time doing it, and walk away with better information at the end of the day. Most of these options are surprisingly simple to implement. Taking the time to explore how updated technology solutions can efficiently replace manual, outdated processes in your restaurant could ultimately mean the difference between having accounting records that work for you instead of you always having to work so hard for your accounting records.
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Fast & Furious in 2017 Speed saves relationships - 3 steps to crushing it with customer service online and through social media
fast & furious in 2017
Feature customer service is the new marketing. All the ads in the world aren’t going to save your business if you don’t realize that you are truly in the service business. Customer expectations are low and for customers that do receive any response, it’s a pleasant surprise. When a company responds quickly, customers are blown away. Jay Baer, one of the top social media consultants in the country and author of Hug your Haters, said it best that I have handled thousands of reviews for Pita Jungle and I make it a priority to respond to complaints within the hour when possible but never later than the same day. The bond is stronger when you win a customer back vs. someone who has had only a positive experience. If you find that you are resource constrained, then you may want to hire a social media manager or use ServiceGuru’s managed services. In a report by The Customer Experience Index in 2012 released by Forrester , 80% of businesses believe they are delivering superior customer service. But only 8% of customers believe they are. Businesses need to wake up and realize that more than likely, their customer service as a whole, online and in-store, sucks.
When providing customer service, speed saves relationships.
The formula is pretty simple. When a customer writes a complaint online, review, tweet, post, etc.,
don’t ignore them. Respond quickly, every time, period.
Your business is not where you are, it’s where your customers are…online.
By Kevin J. Berk – Founder & CEO ServiceGuru
3 steps to crushing it with customer service online and through social media
1. Respond to ALL negative reviews/ comments EVERYWHERE, publicly.
a. By responding publicly you not only show the customer that you care, but anyone who reads that review or comment will see your commitment to service too. Since most people read reviews (95%), not write them (5%), this is very important.
2. Respond quickly and show you care – even if it’s not perfect
a. To emphasize the importance of the rapid fire response needed for your customers, the next time your significant other looks in your eyes and says, “I love you”, don’t respond for 15 seconds. Good luck! After your customer posts feedback, they are left empty and if the post is about a negative experience, with each passing hour, consider how many people they will tell between now and when you respond.
b. Responding quickly is even more important than a well-crafted response. Don’t spend much time trying to think how to take care of the guest, just respond.
3. Take it offline
a. In your initial fast response to them, ask them to continue the conversation offline or in a private way. Follow these steps and I guarantee your customer advocacy will go through the roof, you will have raving fans and you will learn a lot! The first platform that allows businesses to track and measure customer service by allowing customers to rate/ review employees based on the customer service they provide. For further information, please contact Kevin at kevin@ serviceguru.com. More information about ServiceGuru can be found at www.serviceguru.com ABOUT SERVICE GURU:
new year negotiations
What you need to know about negotiating an Exclusive Use Provision When a restaurant negotiates a lease for space in a shopping center, a hotly negotiated issue that commonly arises is the exclusive use provision. An exclusive use provision is intended to protect a tenant’s competitive edge by prohibiting a landlord from leasing space in a shopping center to competitors. This is an important protection for a restaurant owner who has invested significant time and money into developing a successful concept and does not want that success compromised by a competitor setting up shop next door. In crafting an exclusive use provision, the landlord and tenant will first need to agree upon the scope of the tenant’s exclusive use right. Defining the scope is fairly simple if the restaurant concept is unique. For example, a tenant operating an New Year Negotiations
Ethiopian restaurant will likely have no problem getting its landlord grant it an exclusive right to the sale of Ethiopian food in a shopping center. A restaurant with a more common concept, such as the sale of burgers, pizza or sandwiches, will likely have more difficulty in obtaining a broad exclusive use right. The key to crafting exclusive use provisions in these situations is for the tenant and landlord to agree upon scope limitations that preserve the landlord’s flexibility to create its desired tenant mix while
By Alan P. Christenson, Attorney, Jennings, Strouss & Salmon, P.L.C.
preserving the tenant’s protections. For example, a tenant may suggest limiting the exclusive use rights to its restaurant classification, such as fast food, fast casual, buffet or fine dining. A tenant could also offer to limit the scope with other factors that are fundamental to its concept, such as a drive- through window, the quality and sourcing of ingredients, and the serving of alcohol. In large shopping centers, landlords may require that a tenant’s exclusive use rights be limited to restaurants of a similar size or similar average per-person check. These landlords may also want to limit a tenant’s exclusive use rights to a limited portion of the shopping center. The bottom line is that a restaurant tenant needs to understand its concept clearly prior to negotiating an exclusive use provision. The better prepared the tenant is, the more likely it can propose appropriate scope limitations and protect the essential aspects of its concept from competitors. In addition to defining the scope of the exclusive use rights, the tenant and landlord will need to agree on the tenant’s remedies if the provision is breached. These remedies may include rent reduction, damages, and the ability to terminate the lease. Typically, a landlord will insist that the remedies will not be effective if the breach results from another tenant violating the
use provision in its own lease, as long as the landlord gives such tenant notice of the violation and uses good faith efforts to enforce the landlord’s rights under such lease. A tenant should keep certain practical considerations in mind when negotiating exclusive use rights. For example, an exclusive use provision will only apply to the area defined in the lease, which is generally limited to the shopping center or a portion thereof. It will not protect a restaurant from competitors opening in the shopping center across the street or down the road. Before determining the necessity or importance of having exclusive use rights, a tenant needs to conduct due diligence on the surrounding area to determine the proximity of existing competitors and the potential for new ones. The factors that go into determining what exclusive use rights and remedies are appropriate for a restaurant tenant are diverse. Exclusive use provisions do not come in a one-size- fits-all, pre-tailored format and should be carefully thought out. Further, engaging the assistance of capable legal counsel can help a tenant maneuver the potentially thorny negotiations and craft a provision that will both protect the tenant and provide the landlord its desired flexibility.
Alan P. Christenson is a member of Jennings, Strouss & Salmon’s Real Estate department. He has extensive experience in drafting and negotiating restaurant, retail, and office leases, purchase contracts, and title-related documents, such as easements. Mr. Christenson also assists clients with real estate sales, acquisitions and development, as well as the evaluation and resolution of zoning matters. Mr. Christenson can be reached at firstname.lastname@example.org . For more information on legal matters related to real estate, visit www.realestatelawtimes.com.
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Mission Linen Supply is the only textile services provider who can deliver everything you need – linens, uniforms, apparel, towels, aprons, and restroom / facilities services – 24/7. As a proud member and supporter of the Arizona Restaurant Association, we strongly believe in the benefits of ARA membership not only for your individual business, but for the industry as a whole. Receive up to $300 service credit toward your annual dues! Call Mission Linen Supply today for a FREE needs analysis and to learn more.
to join the ARA viSit azrestaurant.org or call 602-307-9134
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How Does Your Customer Service Stack Up?
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Only 8% of customers believe the service they receive is great. * Bain & Co.
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Visit ServiceGuru.com to Learn More & Sign Up Today! We love to share the impact that ServiceGuru can make - call 602.529.2030 to set up a demo.
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