All posts by Dana Williams
Although the tasting-menu trend may have peaked, this multi-dish approach to serving is still the calling card of many an upscale restaurant. And, while tasting menus sound great on paper – which hungry customer wouldn’t want to dispense with the painstaking task of choosing one dish out of so many when he or she can try almost all of them – they are not for everyone.
Cauliflower is a member of the cruciferous family of vegetables, along with cabbage, bok choy, broccoli, and Brussels sprouts. This group of vegetables was named for the four equal-sized petals in its flowers that could be viewed as forming a cross-like or crucifix shape. Cauliflower, like many of its relatives, is lauded for its health benefits and nutritional value; but often overlooked is its smooth, slightly nutty flavor and its use in a wide variety of recipes.
Serving customers in a restaurant is a tough job. It can be considered one of only a handful of jobs where people’s pay depends on how personable and pleasant they are. Although tips are a significant part of what a waiter takes home at the end of the day, (which makes the job more attractive to those with outgoing personalities and a culture of good service) changes are afoot regarding tips and the way they are collected in U.S. restaurants.
Owning and operating a successful restaurant requires attention to many things – and food is just one of them. Your restaurant’s staff is a key component of your success; their job satisfaction should be a top priority. Nonetheless, not everything that passes for absolute truth is accurate and reliable information. In the restaurant industry, myths abound, particularly when it comes to employment.
If you haven’t had quiche lately, it’s not too late to fix that problem. Quiche is one of the most versatile dishes in the world – easy to prepare, healthful, and incredibly delicious. By following a few simple rules, the perfect quiche is attainable every time you set out on the quiche journey.
If you’re considering opening a restaurant, a good business plan is one of the most important steps of the process. A well-constructed business plan will serve you from the moment you hatch the idea, through the search for financing and staff, and on to the day-to-day processes of running the restaurant.
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.
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.
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.