Twice as nice
50 Great Ideas
Restaurant Business Magazine's top 50 great ideas we've seen from the restaurant industry.
Zip-lock plastic bags are nothing new. But EcoZip Bags, which zip at both ends and in the middle, are a fresh, versatile take that expands their utility. Keep chicken breast on one side of the bag and veggies on the other, then release the center zipper and toss together, still in the bag, for a stir-fry. Anna Perri, chef-owner of Anna’s Italian Kitchen in Middletown, New Jersey, uses the gallon-size bags for salad, placing the greens on the bottom and toppings on top. For service, the kitchen adds Anna’s special dressing to the greens, then pulls the middle zipper to fully coat the salad and incorporate the toppings. As a bonus, “the minimal handling of the ingredients avoids cross-contamination,” says Perri.