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What your peers are excited about now

Every once in a while, re-engage with food. [When developing JBar, opening in Iowa this summer], I started to get involved with chefs in testing some menu items. I recommend it for anyone in the restaurant business at my level at a multiunit operation who might spend...

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By pricing your by-the-glass sparkling selection at a lower price point you will entice guests to drink more, resulting in less waste and more rapid turnover of inventory. Sparkling wine becomes stale more quickly than still wine. When pricing your by-the-bottle...

The best ceviche is not made with a specific type of fish or the most expensive catch, but rather with the freshest fish you find in the market. For example, during Florida’s stone crab season, I make my ceviche with crab claws. First, I submerge the claws in boiling...

At Parallel Post we traditionally used the smoking process to inject flavor into different cuts of meat and varieties of fish. We’d play with the temperature, rubs and wood chips to offer flavor variations on the same protein. However, we recently started playing with...

As the seasons change and fluctuate, it’s important to keep regular customers content and coming back. I create market menus with off-the-menu specials to encourage return visits. These menus shift the focus and attention to local and seasonal ingredients and allow me...

Fueled by consumerism and the media, cooks today see becoming a chef as a gateway to becoming a celebrity. Sadly, many times they lack the knowledge of some basic kitchen fundamentals.  Those who began just a decade or so before understand their kitchen, their farmers,...

Your “kitchen scraps” potentially could become your next best-selling dish on the menu. A perfect example of this is fish cheeks. A cheap “leftover” part of fish that is often used to make stock, the cheeks are actually the most delicate and tasty part of the fish....

Today's chefs, both established and up-and-coming, should consider attending as many conferences as possible. At food-related conferences, I have met amazing chefs, amazing sponsors and people from all over, tasted totally different ideas in food and learned about new...

I especially enjoy braising less tender cuts of Australian goat and lamb, but it’s very important to let the meat cool in its own liquid. As meat braises, it shoots its juices out into the cooking pot. By cooling the meat in the cooking liquid, some of those juices are...

I’m excited about this new mentality of a complete marriage of a food and beverage program at restaurants. As the developer of our beverage menu, I’m happy to see that people are giving as much attention to the beverage side as to the food side. Restaurants should make...

There are new challenges in luring drinkers back to the craft beer bar scene. 

Regularly consulting a product mix has helped me understand when our customers are really into IPAs at a certain time or are not interested in a seasonal offering. Aside from consulting...

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