Published November 25, 2015
After decades of being demonized for its purported negative health effects, butter is coming back into Americans’ good graces. According to the American Butter Institute, consumption of butter has increased 25 percent over the last ten years and is at its highest level since the 70s. Butter’s resurgence has been aided by the reappraisal of the importance of fat in a balanced diet and the recent research about the harmful benefits of the trans fats used in many butter substitutes.
Butter has been showing up prominently in all kinds of American chain restaurants recently. Jack in the Box scored a major hit with their introduction of the Classic Buttery Jack Burger, which incorporates a garlic-herb compound butter similar to the ones found at fancy steakhouses. Bonefish Grill dresses up their Swordfish and Pumpkin Ravioli with a truffle-flavored compound butter. Even McDonald’s is jumping on the butter bandwagon. The chain announced that they would switch to using real butter on their McMuffins as part of their all-day breakfast rollout in September.
Read the full article here: Butter Reasserts Role in Sweet and Savory Dishes
Published November 25, 2015
All restaurant owners want their business to be profitable and successful, but some want more than that. Ambitious operators dream of turning their restaurants into multi-location empires with many employees and high brand recognition. Fast Casual has a list that breaks down the advantages and disadvantages of expanding your restaurant business beyond just one location. The article covers topics like expenses, economies of scale, supply chain issues, and more.
Read the full article here: 5 Pros and Cons of Scaling Your restaurant Business
Published November 25, 2015
Every bartender has had to deal with customers ordering a crazy drink or two, but this roundup from Shiftgig might take the cake! How does a pitcher half filled with beer and half with gin sound to you? What about a mixture of beer, cola, and Frangelico? If a customer ordered called a bionic beaver, what would you put in it? The article has seven other crazy drink orders, as well as a recipe for a wacky beer cocktail that actually tastes good.
Read the full article here: Bartenders Confess: Customers’ Crazy Drink Requests
Butter is Back
After decades of being demonized for its purported negative health effects, butter is coming back into Americans’ good graces. According to the American Butter Institute, consumption of butter has increased 25 percent over the last ten years and is at its highest level since the 70s. Butter’s resurgence has been aided by the reappraisal of the importance of fat in a balanced diet and the recent research about the harmful benefits of the trans fats used in many butter substitutes.
Butter has been showing up prominently in all kinds of American chain restaurants recently. Jack in the Box scored a major hit with their introduction of the Classic Buttery Jack Burger, which incorporates a garlic-herb compound butter similar to the ones found at fancy steakhouses. Bonefish Grill dresses up their Swordfish and Pumpkin Ravioli with a truffle-flavored compound butter. Even McDonald’s is jumping on the butter bandwagon. The chain announced that they would switch to using real butter on their McMuffins as part of their all-day breakfast rollout in September.
Read the full article here: Butter Reasserts Role in Sweet and Savory Dishes
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