General
A sturdy, ergonomic and high-quality forged-steel chef’s knife can cost from tens to hundreds of dollars. The jury is still out on whether it’s actually worthwhile to shell out hundreds of dollars for a handmade knife. However, what is definitely certain is that if you take the time to invest in choosing a good chef’s knife, it’s more than worthwhile to invest in maintaining that knife.
There’s a well known expression, “born with a silver spoon in her mouth.” This expression dates back to the Middle Ages, where peasants and those of low-birth status had scant access to quality dining ware, if at all. By contrast, the “let them eat cake” class not only had spoons, but those spoons were made out of silver and handcrafted with the family crest or other decorations. Maybe that’s how the notion of silverware as a formal, luxury item became part of the culture. But, even in today’s era, surveys shows that customers are willing to pay more for a meal served with high-quality silverware.
The popular saying goes, “You are what you eat.” But it may be more accurate in the food industry to say, “You are what you eat with.” Diners judge restaurants by a lot of different factors – the taste of the food, the quality of the service, the ambiance. One small detail that sometimes gets overlooked, but that can significantly affect customer comfort and satisfaction, is what they are eating with – the flatware and utensils.
There are two types of diners at a restaurant. The first one walks in, knows exactly what they want to order and within minutes has ordered and is patiently waiting to be served. The second pores over the menu for a long time, weighing each and every option. This diner seeks a unique culinary experience and is eager to try new foods.
The Prix Fixe menu is a menu format that offers benefits to both ordering styles. It’s a great option for other reasons as well. It can be used to control costs, promote or test new dishes or streamline holiday / special event dining into quicker and more efficient service.
In late August, the Midwest weather just starts to shift from the summer humidity to a more temperate, tolerable fall. The skies are still clear and blue, and the corn is tall, green, and ready to harvest. This part of the county is often referred to as the “corn belt,” highlighting America’s connection with this classic golden grain.
Imagine the weirdest food combination you can, the strangest cake decoration scheme, or the oddest cooking method, and chances are there’s already a restaurant out there profiting from this oddity. Many chefs are naturally creative, and chaos cooking, an exciting, new culinary trend, gives these cooks a chance to express the full spectrum of their imagination.
The phrase “the sweet smell of success” has never come to life more than in today’s restaurant ‘biz. Increasingly, in what has been coined “olfactory dining,” aromas are being used by foodservice providers to not only whet appetites and entice diners their way, but to generate an orchestrated profit.
If you work in foodservice and are thinking of opening a Bed and Breakfast (B&B), you are using your noodle wisely! Not only are B&B’s almost always privately owned, giving you plenty of freedom to showcase your wares in any way you fancy, but these special hospitality venues are climbing the popularity charts the world over. No longer viewed as merely cost-effective alternatives to hotel rooms, many B&Bs have taken on first-class status with a reputation for being both personal and posh. As a result, growing numbers of consumers are selecting B&Bs as their number one lodgings selection.
Berry season is back, and with it, a potential bonanza for anyone working in the foodservice industry. Wherever berries can be found around the world, strawberry, blueberry, and raspberry flavors top consumers’ all-time favorite lists. They appeal to individuals of all ages, and they can be found in recipes for breakfasts, desserts, beverages, and side dishes. But did you know that there is an entire smorgasbord of equally delicious and nutritious berries just waiting to be discovered by your chefs and devoured by your customers?
With the days of quarantines, closures, and social distancing rules gradually waning, restaurant owners are anxiously waiting to see what the future holds for their businesses in a post-COVID-19 reality. Forward-thinking restaurateurs, however, are taking things into their own hands, exploring any and all means of staying one step ahead of the competition in 2021. If you own a food or beverage ‘biz and are looking for practical steps to help your eatery thrive in the aftermath of corona, you have come to the right place.
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