Ensuring that your employees are happy and productive around the holidays is important to the success of your business. Whether you are a major corporation or a small shop, the costs of hiring and training new staff members are often higher than the costs of investing in and retaining your current employees. In order to attract and keep the best workers in the labor force, employee satisfaction should be a priority. Keep employees happy by finding out what will help them feel like they are part of a team and contributing to the success of the company.
Published January 4, 2017
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Published January 4, 2017
As legal marijuana grows in popularity, domestic beer brewers are starting to take big profit hits in states where recreational pot is legal. People are now spending their money on weed at a similar rate to alcohol states with legalization, especially among the younger generation. The shifting landscape is digging into the profits of the major brewers and craft brewers alike.
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Published January 4, 2017
The smoking of herbs and meats at restaurants has really taken off in recent years. Many restaurants even have their own smokers on site for this purpose. Many chefs are finding new and impressive ways of tapping into this demand in the market. From serving slow-cooked bacon over smoking rosemary to burning rosemary on the edge of a dish, there is no end in sight for ideas that will engage the customers’ noses and taste buds. This new technique of adding burnt herbs can be seen anywhere from entrees to desserts at select restaurants and bars.
Key Takeaways:
- Smoky flavors are becoming increasingly popular in both food and drinks.
- Chef and restaurateur David Burke does that with his Clothesline Bacon, for which thick slices of bacon are slowly baked for three hours, basted frequently with a black pepper-maple glaze, then clipped to a miniature clothesline and served over a branch of smoking rosemary.
- Avila spreads fresh rosemary on a sheet pan, sprinkles it with lemon water and then dries it out in the oven for about seven minutes.
“Chef and restaurateur David Burke does that with his Clothesline Bacon, for which thick slices of bacon are slowly baked for three hours, basted frequently with a black pepper-maple glaze.”
http://www.restaurant-hospitality.com/food-trends/scorched-herbs-find-place-table
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Gluten free grows up
The gluten-free trend keeps growing. But is it all just hype? Does gluten sensitivity really exist? Are more people being diagnosed with celiac disease? Is modern wheat the problem or could it be genetic engineering? Here we unravel the facts. Wheat—and the main protein it contains, gluten—has been cited as a cause of weight gain, “brain fog,” skin rashes, joint pain, headaches, tiredness, allergies, gas, intestinal distress, irritable bowel syndrome, depression and, in the case of celiac disease—where the immune system goes haywire and attacks the body—even death.
Key Takeaways:
“A lot of the world cuisines that have shaped Richmond’s culinary identity lend themselves well to gluten-free menu items, like Vietnamese and Thai, with their abundance of rice noodles and rice-paper wraps.”
http://www.restaurant-hospitality.com/food-trends/gluten-free-grows
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