Thanksgiving has become a busier time for restaurants over time creating new challengers for chefs and owners. Chef LeVine spoke with FSR about how he prepares for this busy time and his tips may help you. With many customers, a restaurant shouldn’t cut corners or ignore the traditional elements of the holiday.

Key Takeaways:

• Imagine if a Food Network “Chopped” champion walked into your kitchen on Thanksgiving morning. While that would be, obviously, a startling turn of events, there is an option that’s becoming increasingly common: you can easily walk into his.
• We keep it traditional. It’s one of those holidays where if people are going to be creative they’re probably going to do it themselves.
• It’s all about making sure you have a good balance of salt, sugar, water. We add herbs.

“There was a time when Thanksgiving was considered a closed-door holiday. But the saturation of Black Friday and the rise of dual-income families continue to blur tradition.”

https://www.fsrmagazine.com/chefs/chefs-tips-surviving-thanksgiving-your-restaurant