Restaurant Marketing 101: How to Get Your Restaurant Noticed

What captures your customer’s attention? Is it your restaurant’s menu? Location? Or maybe it’s catchy marketing?

For many of today’s consumers, their attention needs to be grabbed quickly and then action needs to be taken to keep it. With restaurant experiences changing and consumer habits evolving, we need to find new ways to engage with customers. Our day to day restaurant marketing strategy efforts needs to be nimble and ever-evolving.

Why is this important? The goal is to be top of mind, increase your credibility, and gain your customers’ trust. Your customers care about the message you’re sending, online and in-person.

Here is your Restaurant Marketing 101 course: 8 things you can do to get your restaurant noticed: 

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International Women’s Day


#EachforEqual – the global theme for this year’s International Women’s Day – emphasizes that an equal world is an enabled world, where each of us has a responsibility for creating gender balance in our company, in our industry and in our society.

Here at Sysco Bahamas we have a tremendous amount of Women that have contributed toward the building and success of this business and they play a pivotal role with the continued sustainability of Sysco Bahamas going forward. We are proud to honour the Women that demonstrate a sincere desire to achieve greatness with career aspirations, being great partners, loving mothers and a Pillar Within Society.

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Certified Angus Beef® Brand Announces 15th Consecutive Year Of Growth

The CAB® brand of beef denotes quality and consistency suitable for fine restaurants everywhere. Steaks and all cuts of beef labelled Certified Angus Beef® must meet 10 exacting standards, making it more selective than USDA Choice and USDA Prime.  Sysco Bahamas is the exclusive distributor of the CAB brand of beef, ensuring that chefs at top restaurants and hotels in the country serve a great product.

For the 13th year in a row, Certified Angus Beef LLC reported record sales of its signature Certified Angus Beef ® brand. It’s also the 15th consecutive year of sales growth for the original brand of premium Angus beef. A global network of nearly 19,000 licensed processor, foodservice and retail partners marketed 1.25 billion pounds of product in fiscal 2019 (ending Sept. 30), a 3.1% increase—or an additional 38 million pounds—over the previous year.

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Pork Market Update 14 October 2019


– Phase 1 of US and China trade negotiations could open the door to more US pork sales to that market and higher pork prices.

– In the short term pork supplies remain plentiful, with slaughter last week over 2.7 million head, the second highest on record.

– Pork belly prices have surged higher as processors look to bolster inventories. Low prices in September also allowed retailers to book significant volumes for fall product features.

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Restaurant Marketing Ideas

hello october

Inspiration for your October restaurant specials and marketing! These US-based and international celebration days help you showcase your versatility and creativity via your favourite seasonal ingredients. Monday, 14th of October is National Hero’s Day in The Bahamas, which is a national holiday and the perfect time to celebrate all things Bahamian.

October is National Seafood Month, National Pizza Month, National Chili Month, and includes such special days as Mother-in-Law Day, World Food Day, National Chocolate Day and culminates in that spooky sweet day, Halloween.

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Weather Related Quality Issues

September 24, 2019
 We are seeing some challenges in quality due to very warm and rainy weather in our growing regions.  Humid weather is causing seeder/high core in iceberg, as well as premature pinking in color. In romaine we are experiencing fringe burn and high core; growers are doing their best to trim this in order to mitigate some of this issue. In addition to iceberg and romaine, tender leaf product is showing small signs of mildew. Lastly, we may see some discoloration with cauliflower. On a lighter note, kale seems to be holding up the best and quality looks good.  
Please be prepared to see some of these weather related quality issues. 

Recycle Your Florida Crystals Sugar Containers

florida crystals

Reduce, Reuse, Recycle, Repurpose!

There is no better time to start helping the environment than now. Building awareness about sustainability is a passion of Florida Crystals and reducing, reusing and recycling are just a few small ways you can have a major impact when it comes to preserving the quality of our planet.

Keep your pantry organized by storing everything from cereal to pasta in your reusable Florida Crystal Jugs.

Recycle Your Florida Crystals Sugar Containers

BRAND: Florida Crystals

Florida Crystals website

Housing Succulents

As a fun DIY project that will add style and sophistication to any room in your house, try this idea of converting your Florida Crystal Jug into a pot for housing succulents.

Dog Food Container

Keep your dog’s kibble fresh and help save the planet at the same time with this sustainable idea to reuse your Florida Crystal Jug as a homemade dog food container.

Laundry Detergent Container

Make your laundry room look like straight off of Pinterest by reusing your Florida Crystal Jug as a stylish laundry detergent container. It’s easily refillable and perfect for pouring.

Pantry Storage Container

Keep your pantry organized by storing everything from cereal to pretzels in your reusable Florida Crystal Jugs.

Watering Can

Make watering your plants a breeze by converting your Florida Crystal Jug into a convenient, DIY watering can.

Why You Should Take Portion Control Seriously

salad portions

Quality control is critical to any restaurant operation, but proper quality control requires a lot of thought as to how it is accomplished. You must factor in labor cost, skill of the person doing the portioning, the equipment being used, and so much more.
Portion control, in theory, provides the operator with consistency, and consistency would seem to result in standards that your customers would appreciate, as well as food costs that always meet your budget.

However, portion control may not be that simple. Portion control as we know it means we put everything into a portion bag and believe it will be consistent all the time.

But, here are a few questions to consider:

  • How much labor goes into the portioning of all these products?
  • Is your executive chef doing the portioning? If not, how consistent are the weights of the portions? Is the scale accurate?
  • Are the dates on the portion bags accurate and what is the shelf life?
  • Are you rotating your portions?
  • Do the products going into portion bags deteriorate because they should not be in plastic?

The answers to these questions could help you determine whether you need to review your methods of portion control. The key is to evaluate your menu and all the products that go into it.

To do this properly, you need an analysis of each item. For example, is it worth buying a 40-pound block of cheddar, shredding it, portioning it, cleaning the equipment, and paying for the labor associated with it? Or, should you be buying shredded cheddar and using a utensil like a spoodle to give you a consistent portioned weight every time? The answer depends on how you are using shredded cheddar and whether it can be distributed in a more profitable manner.

Portion cups and portion spoons have been in kitchens for many years. They are a critical element of portion control and are still used in every kitchen for recipes. Essentially, anything can be used as a portion device. You simply have to find the right vessel and make sure when filled to the top, it weighs what you have allocated in your recipe. By doing the work up front and training your staff accordingly, you will save money.

Another great portion control utensil is a scoop. Using the right sized scoop that is color-coded will provide great portion control, as well as speed of service. Surely, you can portion your tuna salad and other similar items into plastic soufflés to ensure portion control. But, you need to consider how much is left in the soufflé? How much labor was used? What was the cost of the soufflé?

You also need to be sure that the utensils that your staff members are using are working well and that you have back-ups. Your staff can’t follow the guidelines if they do not have the proper tools.

Deli meats and cheeses are items that in many cases should be sliced and portioned in your kitchen. You must have a quality slicer with a sharp blade. The trained employee must understand what the weight per slice is and what the overall portion is. Yes, pre-sliced product can and should be used where consistent portions are needed, and you do not have the skilled labor or equipment to slice in your kitchen.

One other key focus to be consistent and mindful of is to have multiple uses for as many of your products as possible. For instance, if you are cutting 8-ounce fish portions or 6-ounce chicken portions and there is leftover trim, you need another use for these products. It could be in kababs, stir fry, soups and so much more. If there is not another use, it is likely going to result in over portioning or waste. If you are not going to use some of these products for a secondary use, it is best to purchase the product “clean.” Yes, you will pay more per pound for the “clean” 6-ounce breast, but you will eliminate the waste and other components of cost.

Without question, portion control is not just for condiments, but it also requires some serious forward thinking to make sure you are buying the right products based upon the labor you have, the size of your kitchen and storage space, as well as the applications of the products. Spend time evaluating your products beyond just creating a menu and set your staff up for success with the right equipment and portioning tools, and you will have greater consistency on your products and your food cost.