To scale or not to scale?

Gain tighter control of your costs by practicing good scaling. Allowing your scale the opportunity to eliminate guesswork will help keep profit where it belongs… within your operation.

Naked Cob… Corn off the Cob

Although the corn kernels have been stripped away, the naked Cobb can still provide many layers of flavor. Personally, I’ve always used two easy fail-safe methods to extract every bit of flavor from the cob that can be used in other culinary preparations.

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…

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…

Checking the Can

One thing I’ve learned in my years as a chef is that when you look deep within the can (garbage can) there is a good chance you will find that your money is being thrown out…

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…

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.

The Day After Thanksgiving

Although dubbed on many menus as the “day after” offerings, it is safe to say that if planned in advance and handled properly many thanksgiving day leftover-based dishes can be run for 3 or 4 days after the holiday; the gift that keeps on giving.

Introduction to “Waste not, want not.”

The reduction of food-waste is a trend that has extended beyond homes and into foodservice, driven by the same consumers calling for local, organic, farm-to-table and eco-friendly offerings. The common thread is a desire for sustainability. By focusing on your food use, specifically what you may not be using, we can improve the profitability and the sustainability of your menu.