Now more than ever we need to support our local businesses and restaurants. In the wake of COVID-19 restrictions forcing...
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Our response to coronavirus.
Anyone in the restaurant industry will tell you how tiresome and unrelenting their work can be. It doesn’t matter if you are an owner, manager, chef, front-of-house, back-of-house, marketing, or even a manufacturing or distribution partner …there is no getting away from the long hours and often unrewarding nature of this industry. That’s why The Best Of The Valley Awards event was started nearly thirty years ago by the Fresno Chapter of the California Restaurant Association.
2020 is well-underway and like every year before it, food trends are popping up! Here are the trends we’re following...
Focusing on reducing food waste can impact the bottom line in your restaurant. Here are 5 ways to reduce food waste in your restaurant.
The winter holidays are behind us, the excitement of the New Year has settled in and here we are in February.
After all the holiday excitement is over, the inevitable slump arrives. Credit card bills start rolling in, spending is slashed, and New Year’s resolutions are focused on fiscal goals. Given this, restaurants can expect a dip in sales from January through March.
But not all hope is lost, restaurants can overcome the post-holiday slump by being
proactive and creative including these 6 tips that will help you survive this
temporary dip in sales.
Charcuterie and grazing tables are on trend this holiday season, but is there a right way to do it? This month on the blog, we share charcuterie and grazing table tips and how tos.
Looking for fresh marketing ideas for your restaurant this holiday season?
At JD Food, we are all about warm fall flavors and autumn colors. Yesterday we celebrated the beginning of October...