Thanksgiving is a family affair, and restaurants can use this to their advantage to raise profits. Businesses offering attractive meals and prices for the holiday can benefit from a very busy night. However, for it to be a success, the details must be planned out in advance. There is no way to increase the chances of the business running smoothly other than to ensure that staff and customers have compatible expectations, and that everything is accounted for beforehand.
Planning Ahead for a Restaurant Thanksgiving
The first step in planning Thanksgiving in a restaurant is to choose a business strategy. Most venues will choose to cater to families, going with the tradition of the holiday. Classic foods such as turkey, cornbread or corn pudding, cranberry sauce, stuffing, and pumpkin pie are non-negotiable staples for the meal. However, chefs can get creative with subtle modernized twists and beautiful plating. Businesses should take into account that hosting a holiday meal may require extra staff, and that most staff members will likely prefer the night off to be with their families. The managers should
Asian food can go far beyond the foldable takeout boxes and chopsticks so often associated with Chinese food delivery. Asian gourmet is being spotted on more and more restaurant menus, as the culinary world and consumers become aware of the intense, complex flavors it offers. Asian food or Asian-inspired dishes can have a place on restaurant menus at almost any type of venue. It’s not only the typical Chinese and Japanese dishes that America has come to know so well, but Thai, Vietnamese, and Cambodian cuisines are becoming front and center as well. Many of the dishes lend themselves to beautiful plating too, being composed of ingredients with varying textures, colors, and aromas.
Building Asian Gourmet Dishes
Though staples of Chinese food delivery such as eggrolls can be a great place to start when building an Asian gourmet menu, or even simply one dish, chefs should not limit themselves and should expand their culinary knowledge of Asian ingredients. Asian food usually includes components that satisfy the five tastes, stimulating every type of taste bud. Sour rice vinegar and lime, sweet mirin and brown sugar, salty soy sauce
It’s not good to drink on an empty stomach. This mantra has been repeated over and over again, most likely to every person exposed to alcohol in any way. For bars, this rule is a great reason to offer food in addition to wine, beer, cocktails, and other beverages. Bar food can be a great platform of experimentation for chefs, and a great way to raise profits for businesses. In order to maximize sales, bar businesses should draft the menus in a different way than typical restaurant menus. If the venue is mainly a bar, smaller dishes will complement the different types of beverages, while drawing customers’ eyes with the tapas-style concept.
Complementing the Beverages
Bar food is usually salty, playing on the idea that if customers consume salty foods along with alcohol, they will be thirsty, and order more drinks. There tends to be a stereotype that bite-sized, fried, carbohydrate-heavy foods are the best kinds to serve in bars. Though this may not always be the best approach, there is no doubt that savory food is usually more closely associated with bar food than sweets. Including dishes that can be complemented by the drinks offered on the bar menu, will help improve sales of bar food. For example, having a cheese and fruit plate may be attractive to some as an accompaniment to a glass of wine. Dehydrated chicken skin chips or bite-sized popcorn chicken, on the other hand, will be a great snack to go alongside a mug of beer. Cocktails can go great with layered salads or soups served in small glasses, or bite-sized gourmet sandwiches. Think about complementing the flavors and mouth-feel of the drinks with the bar food, to make the best pairing available on the menu. By offering bar food for every type of customer and every kind of drink on the menu, bars can increase their sales.
Food and drink pairings are subjects of debates, culinary experiments,
School cafeteria equipment can be hard to come by. I am not referring to the classic, break-resistant plates, forks, knives, cups, etc., but rather the other cafeteria items that help a cafeteria run efficiently. Tigerchef happens to be an affordable supplier of cafeteria staples, offering many products that are mandatory in school cafeterias. Having the proper equipment can transform food preparation from extremely challenging to manageable. These items include, but are not limited to:
School cafeteria trays allow students to conveniently and easily hold their entire lunch at once. Cafeteria trays should be lightweight, but strong. Offering colorful trays can make lunchtime more exciting for young children. Having a tray dispenser can help keep the cafeteria line organized.
A cafeteria breath guard separates diners from the food, preventing the spread of germs and illness. It also helps keep the cafeteria clean by allowing the server alone to access the food.
When cooking in large quantities, mixing by hand can become impossible for large
Cauliflower is probably not the first vegetable that comes to mind when thinking of gourmet meals. Some people will cringe at the idea of having cauliflower in their meals at all. Various volatile flavor compounds are to blame for the sometimes sulfuric smell that cauliflower has during cooking. However, for those whole like cauliflower, this vegetable can be incorporated gracefully into elegant dishes, while adding positive health benefits. Cauliflower has almost no fat and cholesterol, is low in calories, and contains vitamin C, as well as other vitamins and minerals. It is also considered an anti-inflammatory. Such health benefits, along with its many flavors and textures based on cooking techniques used to prepare it, make cauliflower a great vegetable for incorporating into restaurant menus.
Cooking Cauliflower for Restaurant Menus
Believe it or not, cauliflower can have a place on even the most gourmet restaurant menus. Not only is pureed cauliflower with roasted garlic a delicious, unique replacement for mashed potatoes, it also has health benefits which place the dish in line with current culinary trends of healthy eating. Even Alinea found a place for cauliflower on its menu, with a cauliflower velouté garnished with five pieces of cauliflower each covered with a
Comfort foods will always be popular. Even in today’s world, with an emphasis on gourmet and an increasing amount of consumers developing sophisticated palettes, comfort foods are guaranteed to sell. Converting comfort foods into gourmet dishes takes plating skills and a bit of imagination. Changes, small or big, can be made to reconstruct these dishes into modern masterpieces.
The Importance of Food Presentation
Food presentation is the key to making food seem fancy and gourmet, no matter the ingredients. Of course, flavor is a defining factor in a dish’s success, but the presentation can have a huge effect on the diner’s impression of a dish as well. A study in Appetite, an international research journal, concluded that neater presentation of food hinted at more care and effort put into the dish by the preparer, as well as a higher quality venue. In addition, the study showed that people were willing to pay more for those dishes, when compared to a messy plating style. Turning food into an artistic masterpiece is something any restaurant can achieve, but requires large time investments for planning the plate construction. Inspiration can be obtained by dining at other venues or browsing cookbooks and websites. Careful food presentation may also require purchasing unique plates to complement the dishes, as well as extended training of new staff to ensure the dishes on the restaurant menus can be prepared and plated at a
You don’t have to be the Culinary Institute of America or the Cordon Bleu to offer cooking classes at your venue. Supermarkets and stores can be great places for a cooking class or demonstrations, and can benefit from advertising the products they offer through these events. While restaurants offering culinary education need to plan the restaurant floor plan to enable such events, supermarkets and stores usually have counters that can easily be cleared to allow cooking classes and demonstrations occur.
Planning the Cooking Class
Cooking classes and demonstrations at supermarkets usually highlight one type of dish, and incorporate the ingredients available at the store. Culinary schools such as the Culinary Institute of America and the Cordon Bleu offer workshops of multiple meetings with a curriculum, as well as one-time classes. Supermarkets and stores may want to do the same, to maximize the potential of their resources and bring in customers looking for at-home cooking skill enrichment. Others may choose one-time events instead. For some stores, demonstrations will be the most convenient culinary education platform. Yet others may prefer to offer cooking classes. Some will prefer to combine both options, with the attendees preparing the mise en place and the instructor assembling and/or cooking
Albert Einstein once said “Education is what remains when one has forgotten what one has learned in school.” Education can come from classes, but the most effective learning comes from experiences. School cafeterias have the power to educate children about healthy eating choices, and give students the energy to be able to learn. Various studies have shown that healthy eating is directly associated with better behavior and learning capacity. Though cafeterias are struggling to provide healthy, yet affordable and attractive lunches, they are failing due to the higher prices of providing healthy foods. However, if they were to get funding for new cafeteria equipment, they could save time and money in other areas, leaving more of the budget open for purchasing healthy ingredients.
Helpful School Cafeteria Equipment
People can control their portion sizes to eat healthier. Using compartmentalized trays for serving cafeteria food can help students choose healthy portion sizes, and enable chefs to gauge the amount of food that needs to be prepared, reducing food waste, and therefore enabling better budgeting for healthy lunches. Buying large appliances that will quickly prepare the amount
Most restaurant dishes can only be as good as the ingredients used to make them. But with pizza, the pizza equipment is equally as important, influencing the way a pizza cooks, the texture of the crust, and the melt of the cheese. Pizza supply can help any restaurant offering pizza and/or focaccia on the menu, but for pizzerias, having the right pizza equipment is critical to the success of the business. By knowing the many types of pizza equipment options on the market, pizzeria owners and managers can make better choices about which equipment to purchase to best help their venue.
Pizza Equipment Options
There are many types of pizza equipment out there, and not all are mandatory, even for pizzerias. Knowing the options available can help those starting a business plan well, and those already running a pizzeria to improve.
- Pizza Ovens- Brick ovens are often thought to produce the best quality pizza. However, they are a huge investment, and other high quality pizza ovens are available which are typically smaller and keep in heat better than a brick oven, preventing the kitchen temperature from getting intolerable. Businesses with an open kitchen, however, may want to invest in an impressive brick oven,
Restaurant equipment can easily cost a starting venue over $100,000. Businesses too bold with their initial purchasing decisions can easily go down fast. Entrepreneurs have to be able to budget their restaurant equipment purchases until the business gets on its feet. This means that equipment should be cheap, but reliable. There are many restaurant kitchen equipment suppliers and even more furniture purchasing options. However, used and wholesale restaurant equipment will usually provide money-saving options. Each has its own advantages and disadvantages, and entrepreneurs must decide which solutions are best for their venue.
Used Restaurant Kitchen Equipment
Used restaurant kitchen equipment is probably the best bet for the lowest prices. Name brand appliances can be priced at half their original sale price. Good quality brands typically offer appliances that can last for years, so buying what’s left of a food business that didn’t make it can be a good option for purchasing used equipment.
The biggest downside of used commercial kitchen appliances is the warranty. Typical appliance warranties range from one year to three years. With used commercial kitchen appliances, the warranty will be