All posts by Jennifer Welsh
Attention All Restaurateurs: If you are interested in the latest food-and-beverage news and want to stay up-to-date with what’s new in the industry, you have come to the right place. Except that what’s making headlines these days is not only what’s on the menu – rather, what’s causing quite a stir and generating a cauldron of excitement is groundbreaking restaurant technology in the form of artificial intelligence and voice ordering.
Welcome to the wonderful world of Einkorn – said to be the very first form of cultivated wheat in the history of mankind! Dubbed the ‘great-grandfather’ of the world of wheat, einkorn can be traced back tens of thousands of years to around 7500 BC during the Paleolithic Era when archeological finds indicate that it was grown in the fertile areas of the Tigris-Euphrates region.
Restaurant staff turnover rates, currently at a staggering 73%, are wreaking havoc in the U. S. foodservice industry and major headaches for restaurant owners in all sectors of the biz. Not only is finding qualified managerial, dining room, and kitchen staff an ongoing challenge, but with the dizzyingly high employee drop-out rate, businesses are losing precious time and money in training and re-hiring.
Pronounced free-kah and sometimes called ‘farik,’ freekeh is one grain that is truly ancient. It has been a staple in Middle Eastern diets since the earliest of times, but like with many of the other heirloom grains and seeds we have been visiting in our series, freekeh has recently surged in the Western world, where it has smitten chefs and consumers alike.
Celery juice is in the spotlight, in the limelight, and stealing the show from myriads of other natural products on the market. While creating a sea of controversy regarding its proposed healing properties and assets, there is no doubt about it: Celery juice hype has captivated the beverage industry, and more importantly for foodservice providers, it has caught the attention of consumers.
Teff, a tiny grain with a lengthy history, is trending huge in the 2019 food industry. Popularly used in traditional Ethiopian cooking for thousands of years and still a staple of African cuisine today, teff’s spot in the modern limelight follows the trajectory of the other ancient grains we have been following in our ongoing “Trending Seeds and Grains” series.
Avocado oil is no newcomer to the food industry. In fact, it is well-known for its multiple health benefits, which is why food experts deemed it a superfood and why its recent popularity has been soaring. Many restaurants prize avocado oil for cooking, and it is now a staple ingredient in many salads, entrees, and main course recipes.
There is a new concept in the food-service industry and it’s called the “ghost restaurant.” Because there has been a recent surge in consumer preference for off-premise eating – eating at home or at the office and not in a restaurant – restaurants have started to accommodate this trend by redesigning the traditional sit-down concept to create “ghost” restaurants that focus exclusively on takeout and/or delivery.
In a previous post we discussed how you can keep your restaurant staff safe from everyday kitchen hazards, covering everything from slips and falls, to burns, lacerations and more. Now we want to focus on fire hazards – how to spot them, how to prevent them, and how to keep your staff safe from them.