According to Patricia Cobe, restaurants and the like are starting to buy up undesirable looking produce and use them in their dishes to dampen costs and raise income. By marketing these through familiar and high-class edibles as well as humoring the sensibilities of the environmentally-saavy with talk of sustainability, the average consumer who would otherwise want nothing to do with ugly vegetables will be in for a treat when they bite into these well-loved dishes.

Key Takeaways:

• To keep food costs in check, operators are beginning to source imperfect produce
• Chefs are cubing, chopping and mincing misshapen and bruised beets, carrots, zucchini and other plants, and presenting them much like a beef or lamb tartare
• Chefs are smoking, barbecuing, pickling and roasting ugly or bruised vegetables and scraps, then pureeing or slicing them to create on-trend menu items

“Creative menuing and marketing are the keys.”

http://www.foodservicedirector.com/menu-development/menu-strategies/articles/5-ways-market-rejected-produce-menu#page=0

Cooking is something many people love to do even if they are not professional chefs. There are so many different things that can be used and so many different foods that can be cooked. there are so many combinations of seasonings as well as types of foods that can make it so exciting. Veggies are not exception. some people may be looking for ways to spice up their vegetables because they are tires of the same old stuff that they have been eating.

Key Takeaways:

• Vegetable taste can be improved by adding new, different seasonings or spicing up your dish with a bit of heat!
• Adding some creaminess or a buttery sauce to veggies can make them even more delicious.
• Changing your veggie cooking technique – roasting, smoking, searing, or grilling – can also improve your dish.

“Nothing captures attention like bold, spicy flavors—and vegetables are a perfect vehicle for them.”

http://www.foodservicedirector.com/sponsored-content/featured-content/articles/6-ways-spice-veggies

There are 5 reasons why a restaurant security system is very important. It provides an indispensable security tool that detects suspicious people, fire, intruders, or other abnormalities in dark conditions. They also are a visual deterrent. It helps keep tabs on employees and raises the trust value for customers. Finally it improves employee productivity seeing cameras in the corner.

Key Takeaways:

• Why should one invest in security plan for restaurants while they tend to be complicated to operate and expensive? Aren’t they just important for large commercial set-ups such as banks? Let’s explore.
• Security systems for restaurants protect employees both directly and indirectly. The system can record instances of employee harassment, which can be used as evidence against the rival.
• n addition to small food business insurance, a restaurant security system is vital. In today’s world, security systems are indispensable. Because managers cannot be everywhere at the same time, surveillance systems can help in monitoring productivity without the need for additional personnel

“It is easy for a restaurant to accumulate large amounts of money on-site, making it particularly vulnerable to burglary, theft, and robbery.”

http://www.foodservice.com/articles/show.cfm?contentid=103715