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Vegetable Stalks, More than Stems

For many operators, cauliflower and broccoli stalks are looked upon as waste, using only the florets while discarding the stalks and leaves is a common practice…

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Poutine Potato Cups

This recipe captures the wicked-craveable flavors of a French-Canadian classic. That of course, is the cheese curd covered and gravy smothered French fry dish known as poutine. This poutine dish however is prepared uniquely, in a fried potato cup.

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Foodservice Trends to Watch in 2019

It seems that every shift to the restaurant landscape brings with it a list of questions: What is the next hot flavor trend to watch? Which segment truly owns convenience? What is today’s definition of health? What type of technology is up and coming next?

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Give your Leftovers a Frittata Facelift

Frittatas are an egg-based Italian dish similar to an omelette or a crustless quiche, baked with additional ingredients such as cheese, vegetables, cooked meats and herbs – making them an extremely versatile way to reinvent leftovers…

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Chef’s Pantry: Deli Containers for Containing & Organizing

One of the biggest hurdles in any busy culinary operation is keeping organized when space is limited. Trust me, I’ve struggled with this issues my entire career and the 32 oz deli container is the only item that has made my constant efforts; effortless…

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Waste Not, Want Not: Checking the Can

Chances are, if you take a good look deep within your restaurant’s can (the garbage can) there is a good chance you will find that your money is being thrown out.

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Don’t Dump the Joe

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…

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Save the Vegetable Scraps

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.

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Spread Some Holiday “Cheers” with Special Food and Beer Pairings

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.

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Restaurant Marketing Ideas for the 12 Days of Christmas

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.