Renzi Bros. - Looking out for the independents
John Renzi, vice-president of operations and purchasing of the family-owned broadliner Renzi Bros. Inc., Watertown, NY, bemoans the absence a vibrant...
Decked out
When it comes to al fresco dining, restaurants in all segments are doing more with less.
Every chef needs to have a few “go-to” desserts in his or her repertoire, and none is more important than chocolate mousse. The versatility of this preparation is enormous, as chocolate mousse on its own can fill a need for the simplest bistrostyle dessert, while the same recipe could also be turned into a layer in the most sophisticated glazed entremet. An understanding of the basic techniques involved in preparing it will help ensure success with each attempt and eliminate the possibility for mistakes.
Back in 1995, near the ski slopes of Mount Shasta, Bruce Dean and Bob Manley scraped up $30,000 to open a restaurant. Adding in some credit from landlord and vendors, they remodeled a defunct eatery into the Black Bear Diner, a family restaurant with an outdoorsy atmosphere. Recalls Dean, “It was the only thing we could afford.”