Published November 18, 2014
Serving is a lifestyle, and most servers have had similar thoughts about the customers, about the managers, or about the food at one point or another. Thoughts like how much damage can be done with a butter knife or how long it’s possible to get away with hiding in the walk-in freezer. Take a moment to laugh with all your fellow servers!
Read the full article here: 10 Things Every Server Thinks at Least Once a Day
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Published November 18, 2014
All over America people are voicing their concerns about where their food comes from, and chefs and restauranteurs are hearing them. Menus are getting more and more transparent about where food is from, and many establishments are using fresh, locally-sourced ingredients.
This trend has a number of benefits. First, consumers perceive local ingredients to be more fresh, more wholesome, and more authentic. They are coming to expect that ingredients will be local, especially in high-end restaurants. It’s also better for the environment and helps the local economy more than shipping ingredients in from all over the world. However, this trend still has a long ways to go before it starts seriously changing consumer behavior. Right now, it’s more of a bonus to potential customers, but in three to five years it will become a must for restaurants that want to compete. Many chefs are building relationships with local suppliers as we speak, so if you want to get ahead of the game, get out there and start networking!
Read the full article here: Local Sourcing, Quality Ingredients Take Center Stage
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Published November 18, 2014
Flour has taken a hit in recent years as more and more people give up gluten. But chefs are finally fighting back, looking for a way to make their wheat-based products stand out. Increasingly, chefs are specializing their flour by flavoring it or even making their own in-house. Find out how flour can help your restaurant separate itself from the pack!
Read the full article here: Restaurants Finally Give Flour Its Due
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