Although you may think your food is innovative and delicious, if it’s not presented to your customers in the best possible way– via the most well-constructed menu – you won’t successfully sell your culinary creations. Your menu is the conduit through which your restaurant guests can survey your offerings.
Sous vide (pronounced soo–veed) is a French term, meaning under vacuum. Somehow, way under the radar, the sous vide culinary technique, which entails vacuum-sealed food that is immersed in a water bath and cooked at an exact and consistent temperature, has exploded and become the food of the hour. If you don’t prepare sous vide meat, for instance, you’re just not keeping up with the times.
Cranberries are bitter-tasting, beautifully hued berries that are full of powerful phytochemicals that can help protect your body from illness. These berries are traditionally sweetened and cooked, or dried, to reduce some of their tartness.
While the quality of your food has a major impact on whether customers will return to dine at your restaurant, the level of your menu offerings is not the only part of the supply chain that matters. The raw ingredients that contribute to your high-quality food come through a distribution channel that connects you with your suppliers.
Running a restaurant is a volatile and unpredictable business that is often based on the whims of the marketplace and consumer trends. However, there two things a restaurant owner can control: the food coming out of the kitchen and a clean environment in which to enjoy it. It is the nature of the restaurant business to focus on the former and forget about the latter.
As one of the most cultivated and consumed fruits in the world, apples are continuously being praised as a “miracle food.” “An apple a day keeps the doctor away” is an old proverb that most of us are familiar with, but is this fruit really special? In fact – it is!
Unless your mouth is permanently occupied with burgers and steaks, and your ears fixed only to the latest trends in meat consumption, you’ve heard about the benefits of juicing and drinking shakes and smoothies. The smoothie craze began to take hold in the 1970s, when healthy restaurants sprouted up in response to increased demand from consumers for natural, organic, and vegetarian menu items.
Al Fresco dining conjures up images of warm sunshine, cool breezes, and green scenery. Not all of this is necessarily relevant to all restaurants that decide to introduce Al Fresco dining, but it does have its allure and it is worthwhile exploring why it might be right for your restaurant. Yes, it might mean working with weather fluctuations, noise pollution, and even city regulations,
Honey – that sweet, sticky foodstuff that people either love or hate – is really a miracle food; one of nature’s wonders. Most of us know that bees have “something to do” with making honey but – really – it is a remarkable story that results in the sweet, amber-colored substance that is both delicious and healthy.
Owning a successful restaurant is all about staying in touch with current trends and staying in tune with your customers. While you have invested in the best website money can buy, and spent time and effort keeping your Facebook page up to date, if you are not actively surveying your customers, you won’t really have your finger on the pulse of what is happening in your restaurant.