Posts in April 2014
The Food Channel has predicted that the Midwest Food Movement will be one of the biggest trends of 2014. The trend focuses mostly on the concept of making use of the best quality products that are available in a region and using them to prepare foods with traditional flavorings. By taking local produce, grains, and meats, and preparing dishes that were specifically created to incorporate the ingredients and flavors of the region, restaurant menus can be enriched.
The best way to understand the Midwest Food Movement is to take a look at the Midwest. Sometimes referred to as” the breadbasket of America,” the region’s agriculture offers wheat, corn, soybeans, and wild rice. Root vegetables, meat, dairy products, and pork are also prominent in the industry and culinary culture. Berries, apples, and peaches, which grow in relatively cool temperatures, are abundant in the upper Midwest region
Every consumer appreciates a good bargain. Some even rely on them to justify dining out in today’s economy. Limited time offers are a great way to draw in customers at any given time of year, by compelling them to frequent the venue for fear of missing out on a good bargain or a guilt-free chance to try a new restaurant. Despite the obvious benefits that offering limited time deals can bring, businesses must be careful not to abuse this restaurant marketing strategy.
Unlimited Time and Fake Offers
Consumers, as a whole, are smart. Chances are that if they are being cheated continuously, they will quickly catch on. In the restaurant market, if consumers feel cheated by a venue, they can usually turn to another similarly priced, nearby venue that offers comparable quality food. In order to avoid dissuading customer loyalty, businesses should have honest restaurant marketing and restaurant deals. In terms of offering limited time restaurant deals, this means using those restaurant deals to increase restaurant business during slow periods, but not keeping them over extended periods. Limited time offers that are offered all the time will be less exciting to customers and therefore less effective for increasing restaurant traffic at a venue. Limited time offers can also fail to increase restaurant business when they are not an offer at all. Though initially customers may be drawn in by the visual restaurant marketing of a limited time offer, if a customer realizes that an offer is actually just an everyday price disguised as restaurant deals, the venue can expect
One of the biggest struggles in how to run a restaurant is balancing food costs in order to ensure customer satisfaction, while trying to maximize profits. With food getting more expensive almost every year, this goal is becoming harder and harder to attain. However, by strategically planning out each dish on the menu and ordering ingredients accordingly, businesses can unveil how to save money on food and increase their restaurant profit. Sometimes it can be difficult for a chef or business owner to make the necessary decisions for how to run a restaurant, since reducing restaurant food waste can mean limiting the scope of ingredients used. Yet when it comes down to lowering food costs, forgoing some menu items can keep restaurant profit stable or even raise it.
Using the Right Ingredients
In-season ingredients are always less expensive than they would be if not in-season. They will also generally be more favorable and have a better texture. Therefore, a restaurant menu should promote using produce that is in-season in order to create the best food, reduce food waste from
Vegetarianism has been looked to in recent years for more than just ideological reasons. Vegetarian, or largely vegetarian diets are culinary trends often associated with higher health benefits when compared to meat-centered diet alternatives. Hard-core meat fans sometimes have a hard time grasping the idea that a hardy meal can be created without meat as the main. However, many delicious meatless protein alternatives exist that are making their way onto menus in venues other than the typical vegetarian restaurant, expanding the taste profile of the dishes, and expanding the possible customer base by providing meals for vegetarians and health-conscious diners.
How to Plan Meatless Meals
Meatless protein foods are usually considered the biggest challenge when it comes to planning meals for vegetarians. However, by researching and getting to know ingredients, chefs and cooks will have no problem conjuring balanced vegetarian meals that contain a variety of vegetarian health benefits. Below are just a few examples of meatless proteins
Food businesses are constantly on their feet, struggling to succeed in the cutthroat world of restaurant competition. Venues compete with other food businesses on their tier, in order to draw in enough customers to make restaurant profit. By embracing restaurant competition, instead of fearing it, food businesses can build important learning relationships and make the most of competition in business. By realizing that restaurant competition can mean learning and improving for all venues, food businesses can take advantage of the opportunity to forge relationships with their competition.
How to Become Friends with the Enemy
Restaurant staff can always learn more, and stay on top of restaurant trends, by talking to others in the field. The first step in making the most of competition in business is to adopt a modest approach. Other venues will have different strategies to increase restaurant business, implement culinary trends and restaurant trends, and offer a different restaurant ambience. Food businesses
The Sterling-Rice group is predicting the phase-in of liquids other than water in steaming and poaching, for 2014. Steaming and poaching are among some of the healthiest cooking techniques, delicately cooking foods, while, for the most part, preserving their nutritional value. Poaching and steaming food preparation techniques have received a bad reputation, as they are notoriously bland ways to prepare dishes. Their comeback in 2014 will be the health benefits and unusual flavor combinations of dishes prepared with these techniques, with liquids other than water. By applying that subtle change, businesses can make them trendy again and set themselves apart by offering unusual food.
Foods to Consider Poaching and Steaming
Since poaching and steaming are such delicate cooking techniques, they lend themselves best to the preparation of delicate foods. Vegetables, eggs, fish, dough, and white poultry meat are the most commonly poached and steamed foods. Each of these can be enhanced by using cooking techniques of poaching and steaming food with flavorful liquids. The unusual flavor combinations that can be created by, for example, poaching beets or pears in coffee, or steaming dumplings in a smoked liquid, can lead to very unusual food creations. Poaching and steaming food with wine, beer, tea and other flavored liquids is a way to add preliminary seasonings to various dishes without sacrificing nutritional value and while keeping the ingredients delicate and natural.
Unusual food and unusual flavor combinations are dominating culinary trends. By experimenting with flavor profiles and combinations, restaurant kitchen staff can come to delicious, unique results that will draw the attention of foodie and health-conscious customers alike. Though unusual foods and unusual flavor combinations are all the rage in culinary trends at the moment, restaurants must test the dishes before serving them, to make sure that the seasonings added by the technique don’t overpower the foods and that they add to the ingredient and preparation method. By adding seasonings