We are in and out of restaurants all of the time, talking with our clients about what works and what doesn’t, what their guests are asking for, and which new concepts they are dreaming up. Through this process, we begin to see some patterns emerge. It’s amazing the way that all of a sudden everyone […]
10 Exciting Food Trend Predictions for 2018 Read More »
Crust Ingredients 1 1/2 Cup Flour 1 Tablespoon Sugar 1/8 Teaspoon Salt 1/2 Cup Unsalted Butter 3-4 Tablespoons Cold Water Crust Preparation Put flour, sugar, and salt in food processor. Add chunks of cold butter and pulse until mealy. Add cold water 1 tablespoon at a time and pulse after each tablespoon until dough holds together.
Recipe Edition: Michael’s Famous Mulled Wine Tart Read More »
Valentine’s Day, Mother’s Day, New Year’s Eve… these are the days that really test a restaurant’s staff. Is your mise actually, really, and truly en place? Being ready for New Year’s Eve, like just about everything else in the restaurant business, starts with careful menu planning. Having a menu that sets you up for success
6 Steps to Create a Fun and Profitable New Year’s Eve Menu Read More »
Put down that 2/3 cup and walk away. When I was in fifth grade (sometime in the 80s), my class learned that the United States would soon be converting from the imperial to the metric system. I think it was supposed to happen around the same time swarms of killer bees were going to invade.
4 Undeniable Reasons Why You Should Switch Your Kitchen to the Metric System Read More »
The first question out of a person’s mouth every single time when they find out that I am a chef is, “Do you cook at home?” The answer is yes. Sometimes. When I’m home and not too tired and there is time. Cooking at home and cooking at a restaurant require such different skills that
How to Cook At Home Like A Chef Read More »
We seem to be going back and forth lately on what to serve for dessert. Some restaurants are completely ignoring the “clean eating” healthy food movement and continue to serve massive sundaes, towering slices of cake and thick, delicious milkshakes. Others are completely on board and opting for healthier alternatives like fruit bowls, light mousses,
Sipping Your Dessert: How to Create the Ultimate Sweet Winter Drink Read More »
I embrace the Urban Dictionary’s definition of happy hour: “Where the worst selling and nastiest tasting alcoholic beverages are sold for half price to a bunch of alcoholics too drunk to notice.” Before Dram Shop Laws, this was a very accurate description. Operators gave away low cost alcohol at 2 for 1 prices and made
To Happy Hour or Not to Happy Hour Read More »
2017 is already promising to be a very exciting and interesting year. We’ve noticed some trends in the industry that we hope choose to flourish and maybe we will even have a chance to help some of our clients with some of these amusing trends. Expanding to Fast Casual Instead of growing a restaurant group
In 2015, there was a string of news articles detailing the ethical changes that some of the largest chain restaurants are making to their menus. Taco Bell recently vowed to be the first fast food chain to serve cage-free eggs by the end of 2016. McDonalds, Starbucks, and Panera all committed to the end of
How to Make Positive Changes Towards Food Sustainability (And What Not to Do) Read More »
“I’ll have another round” is not something you typically hear at Moe’s or Mi Piada. That’s because there is typically no one to say it to. When deciding to enjoy an adult beverage, fast casual restaurants are not the first places that come to mind… if for no other reason than they’re not where you
The Best Approach to Fast Casual Booze Read More »
