For many food service operations coffee is hands down one of the highest food cost items that we consistently waste on a daily basis. Even though each brew comes at a premium it tends to be the item that usually gets poured down the drain…
We’re turning one the easiest and most consistent pork shoulder cuts you can plate into a melt-in-your-mouth balsamic and roasted garlic pot roast. This Fire Braised Pork Shoulder from Hormel is cooked and ready to go, just add your twist on seasoning and roll.
With discretionary incomes rising, consumers are finding more and more ways to spend their dining dollars. Now is the perfect time to take advantage of a number of emerging global flavor and cuisine trends for 2019.
Most of us look at carrot ends/peelings, celery pieces, onion tops or the first slice of a tomato as a scrap suitable for the garbage. I however, call them the building blocks of flavor, and when treated properly and managed effectively can save you money.
Some of the best ingredients for inventive dishes come from the Thanksgiving table. Show your customers that you’re a culinary force during the holidays by highlighting Thanksgiving leftovers.
The craft beer selection can be a major draw for customers at casual dining operations. In fact, in just 4 years craft beer has grown 16% on menus compared to domestic and imported beers that are declining. But beer isn’t all guests are looking for. Seventy-one percent want complementary foods that go with those beers.
Christmas marketing isn’t limited to just the immediate holiday but includes your winter menu changes, catering services, increased promotions of cookies, cakes, pies, pastries and side dishes for holiday meals, holiday party bookings and gift card sales. You have a great opportunity to attract new customers, show your chef’s skills in preparing holiday favorites and exotic foods from other countries and cultures, and host special tasting events that attract convivial crowds.