The newly popular Gochujang sauce is slowly overtaking the East Asian Sriracha sauce that has resided as the standard of hot sauce. Originally from Korea, this barbeque sauce is slowly taking over the industry in many fast food chains and fast casual restaurants. The use of the sauce is slowly growing in many American establishments, and many think that it will soon be a household name like Sriracha. Gochujang sauce is on the track to becoming the biggest thing in alternative condiments.

Key Takeaways:

• The Golden Arches are actually tampering with the special sauce that goes on their Big Mac, stirring Sriracha in as part of the chain’s Signature Crafted Line that allows guests at participating restaurants to customize their burgers and chicken sandwiches with things like fried onions, white cheddar, and a blend of baby spinach and baby kale.
• Its heady, slightly sweet, tangy and not overpoweringly spicy flavor goes well with pretty much anything you’d add a Kansas City-style barbecue sauce to, and chefs have usually been referring to it as Korean or Asian barbecue sauce, because, until recently, if you called it gochujang most people wouldn’t know what you were talking about.
• Saladworks’ new executive chef, Andy Revella, is also playing with the combination of charred pineapple and gochujang for a new salad he’s working on

“Obviously hot sauces are a huge growth category, and both Thai sweet chile sauce and North African harissa are finding their niches. Thai sweet chile sauce is, in fact, clearly the inspiration for the Sweet Chili sauce you can get with your McNuggets.”

http://nrn.com/blog/gochujang-next-sriracha

People eat with all five of their senses, from the aroma to the sound of the sizzle of the steak on their plate. Just imagine a waiter, bringing a covered plate to your table, when they lift the cover, a beautiful funnel of smoke pour out the top, followed by the aroma. Chef Dmitry Rodov of Duet Restaurant in New York’s West Village, is use to people recording and snapping pictures of this act, and being tagged in social media. The restaurant sells around 50 smoked dished a week.

Key Takeaways:

• “People eat with all five of their senses, and aromas and sounds from the grill add to the flavor,” says chef Teddy Diggs at Il Palio, Chapel Hill, NC.
• Besides looking cool, chefs say that smoke’s subtle flavors and comforting aromas appeal to guests.
• Chef Dwayne Edwards of The Ritz-Carlton, Lake Tahoe, agrees, adding, “Smoking brings beautiful nuances and complexity to a dish while still playing on some foundational barbecue flavor profiles,” he says.

“Besides looking cool, chefs say that smoke’s subtle flavors and comforting aromas appeal to guests.”

http://restaurant-hospitality.com/food-trends/chefs-use-smoke-bring-wow-factor-table

With new restaurants failing at alarming rates, many people are looking for ideas and ways to keep their new business venture going for a long time. This blog offers three foundational business practices in order to help a person have the right tools in order to give them the best chance at success.

Key Takeaways:

• A skilled restaurant broker with a deep understanding of financial statement analysis is just as important as the books and records. A broker will dig into the financials and recast them to determine the owner’s discretionary income and then apply the appropriate multiple to the owner’s discretionary income.
• Be sure to turn the kitchen into a clean, organized, well-oiled facility. Finally, spiff up the dining and bar area by adding flair and class to it. Property stagers can help you do a makeover at a reasonable price. Find one in your area.
• Preparing a thorough valuation analysis Reviewing the lease to understand the potential pitfalls in transferring it.Researching the restaurant’s history to understand its strengths and weaknesses.

“Having good books and records spells the difference between selling your restaurant fast and for top dollar and having it sit on the market for months and never selling at all.”

http://restaurant-hospitality.com/finance/3-steps-get-ready-sale