Rice: The Global Grain
Few ingredients cross over as many culinary borders as rice. These days, restaurant kitchens have many more types available from which to choose. “It’s important that the variety meets the needs of the foodservice operation and the specific dishes it’s intended for,” says Gary Reifeiss of Producers Rice Mill in Stuttgart, Arkansas.
Energy Savers
Squeezing the juiceWhen it comes to directly affecting the bottom line, nothing hits operators harder than the cost of energy. These ideas can help you...
Over the years, countless changes have occurred in the industry, and the need to prepare safe, consistently seasoned food using a minimum of human and fossil energy has led to modern, innovative methods of food preparation. Many eating establishments, from the corner diner to the busiest Michelin three-star restaurant, are embracing a cooking technique known as sous vide.