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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Published November 17, 2014
If you’re looking to impress customers and possibly even attract a few new ones, there’s a very simple way you can do it. Switch your current takeout containers with compostable ones. Why? They break down safely and quickly, unlike materials like styrofoam, and will impress environmentally-conscious millenial consumers.
Read the full article here: The Latest Green Trend: Compostable Containers
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Published November 17, 2014
While the rest of the country is taking selfies, chefs are trying to get the perfect picture of their cuisine. You might think it’s easy to take delicious-looking pictures of top-notch food, but it’s harder than you think. Here’s how you can get the perfect picture of your signature dish.
First, you’ll need proper lighting. It should be lit so the setting appears natural and you don’t need the camera’s flash function. Using subtle background elements like a glass of wine or a menu will also help to set the mood and highlight the plate. Another trick is to plate the food slightly undercooked. It will continue cooking on the plate, so if you plate it ready-to-serve it might appear overcooked or worse, old by the time you’re ready to snap your photo. If your dish’s main ingredients are muted in color, the dish might look bland in the photo. Consider using a brightly-colored sauce or at the very least a garnish to entice the diner with some appetizing hues. Digital food photography is a great inexpensive marketing tool as long as you know how to do it!
Read the full article here: Mastering the Art of Food Photography
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Published November 17, 2014
Mis-management at a Dickey’s Barbecue Pit location led to the entire staff quitting at the same time in a dramatic fashion. They left a note on the door kindly informing customers that the manager didn’t care about the restaurant’s quality, and encouraged their regulars to move to a nearby location. This sign is a warning shot to employers who think they can get away with anything in a weak job market: it’s not as bad as it was, and servers don’t have to put up with mistreatment!
Read the full article here: The Entire Staff of a Restaurant Quit All at Once
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Published November 14, 2014
While 3556 metric tons of fish might sound like a lot, in reality it’s not much when spread out across the entire world. That’s the annual amount of Chilean sea bass fisheries are permitted to catch each year. The fish is endangered, but it’s also delicious. So should you feel bad about eating it? Maybe this article will sway your opinion.
Read the full article here: There Are Other Fish in the Sea…
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Published November 14, 2014
Soup is a great item for any restaurant to have on their menu. It’s easy to make, customers love it, and you can make it using leftovers and extra ingredients, saving you money. So how can you make your restaurant’s soup special?
First of all, don’t be afraid to get creative. It can be indulgent like a beer cheese soup, or healthy. You can dress it up in a bread bowl or serve it alongside a sandwich. What’s more, customers these days are more willing than ever to try new flavors. One of the hottest up-and-coming items is ramen-style soup, for example. If your restaurant is going to be at the top of the soup game, consider investing in a soup rethermalizer to save time and energy, reduce heating time, and increase the quality of the product. Also, the right stock pot will help to preserve liquids longer. Experts also recommend a “soup calendar” to help the back of house plan their upcoming week. This idea also helps customers plan, too, as they will be sure not to miss their favorite soup each week! Soups are great way to save money while still providing a high-quality product that brings people to your door!
Read the full article here: A Good Day for Soup
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Published November 14, 2014
A restaurant is only as good as the experience it provides for its customers, and by that measurement The Angus Barn in Raleigh, NC is a great one. From top to bottom, this place provides a top-notch customer experience. Check out what they’re doing to set themselves apart, and how you can do the same!
Read the full article here: Angus Barn: The Church of Customer Experience
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