PAPER CONVERTING BLOG

The popularity of brisket has absolutely skyrocketed in the last few years. Riding the wave created by Aaron Franklin, celebrity BBQ expert and owner of Franklin Barbecue, this classic Texas Barbecue dish is being savored by more carnivores than ever.

To say that the restaurant business is competitive is an understatement. And while every restaurant owner takes steps to create the best environment possible, it ultimately comes down to possessing the right tools to have a leg up on the competition.

Running a restaurant means you’re constantly competing. You have to compete against all the other restaurants in your area. You also have to compete with the option for customers to buy groceries and prepare food at home.

When it comes to competing against a home cooked meal, your best weapons are and always will be ease, selection, and atmosphere. Your customers can cook for themselves, but it takes a lot of work, and their choices can be limited. That’s why they eat out.

But when they leave their homes and start looking for a place to eat, that’s when the tougher competition appears: which restaurant are they going to choose?

The average person probably might not give the color of a piece of paper that sits underneath a raw steak a whole lot of thought. At least not consciously. 

In a world where the average person has an attention span shorter than that of a goldfish, eye-catching and interest-grabbing displays are a necessary part of doing good business and staying competitive.

Barbecue is as much art as it is skill. It's not just the act of throwing some ribs on the grill. It's the act of transforming a slab of raw meat into a delectable feast for the senses. And true barbecue artisans take it very seriously.

We hate to see it happen, but it comes around every year: the end of the major hunting season. Hopefully, if you're a hunter (or you have a hunter in the family) it's been a productive season. If so, you should have a stockpile of meat to enjoy in the upcoming months.