Featured News
Right Sizing Your Menu (Again)
September 8, 2021
While the pandemic hit our industry hard (and repeatedly), necessity provided several beneficial opportunities as well. Harbor Foodservice Restaurant Consultant Andy Cook looks at ways of right pricing your menu for profitability.
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Considering a New Point of Sale System?
Restaurant operators face many challenges, whether it’s building in greater efficiencies for our post-Covid comeback, getting access to... Read More
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Diversifying your menu
When it comes to diversifying your menu, there can be many complicated facets that can make the entire... Read More
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Use the Statewide 15% Commission Cap on 3rd Party Delivery to Grow Your Direct Takeout Business
While scattered reports of certain 3rd Party Delivery (3PD) services NOT honoring WA’s 15% cap on commissions have... Read More
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Best Practices to Get the Most (and Lose the Least) From 3rd Party Delivery
In the wake of Washington State’s first ever mandated statewide cap on 3rd Party Delivery (3PD), Andy Cook... Read More
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5 “Must Haves” for every restaurant website
A restaurant’s website doesn’t need to be complicated; it shouldn’t be. Before almost any other considerations, bending to... Read More
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Adapt & Thrive - Digital Storefront
In Part III of the current Adapt & Thrive video series, Harbor Foodservice's Restaurant Operations Consultant, Andy Cook... Read More
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Webinar Video
Did you miss the live webinar: Operating Through the Pandemic? Watch the replay here as Harbor Foodservice hosts... Read More
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Family Meal Kits
When it comes to finding new ways to generate revenue for your restaurant, one of the simplest is... Read More
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Randy Irvine Announcement
Randy Irvine, President of Harbor Foodservice responds to new Covid restrictions affecting the restaurant industry.... Read More
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Adapt & Thrive: Online Ordering
In Part II, Harbor Foodservice's Restaurant Consultant, Andy Cook puts the focus on Online Ordering; Unpacking the costly... Read More
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Adapt & Thrive Through the Pandemic
Andy Cook, Harbor Foodservice's complimentary Restaurant Consultant addresses the key differences of the November 2020 dining room lockdown... Read More
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Back of House Perspective
While front-of-house operations are key, a focus on back-of-house operations can help provide even more comfort to customers... Read More