Technology
Mastering sous vide
Sous vide—cooking under vacuum—may be the “hottest” technique to hit restaurants, but it demands prep and food safety skills which are lacking in most kitchen staff.
House-Cured Meats and Charcuterie
Cured meats—often referred to as salume and charcuterie—create a cost-effective way to deliciously transform scraps. They also pair well with micro-brewed beers and can be used as star components in a myriad of other dishes.
While a number of recent studies indicate that menu labeling has little effect on diners’ menu choices, a report from NPD Group may offer a glimpse into the reason why. According to NPD, only one in four consumers say they eat healthy when dining out, while the majority admits a desire to treat themselves when at a restaurant.
Multiconcept operators, those companies that own and operate at least three unique restaurant concepts with annual sales of $10 million or more, find themselves in a best-of-both-worlds scenario. These companies are able to take advantage of the economies of scale and efficiencies characteristic of chain restaurants, while also enjoying the local patronage and menu flexibility of independent restaurant operators.