Sometimes decisions born in compromises end up as great ideas.Restaurant owners don’t like to make concessions, especially when it comes to the quality of food or the overall comfort of guests.But give-and-take is part of doing business, especially when the cost for opening a new restaurant is running well above budget.
It’s an old motto in marketing that people don’t buy what you do, they buy why you do it. This impetus to tell your brand’s story is increasingly being told by describing where a restaurant’s food and beverages come from.
While pursuing an MBA at Georgetown University, Konstantin Zvereff and Jag Bansal were given an assignment that focused on a growing restaurant chain, and they immediately saw that something seemed out of whack in the industry: The front-of-house staff had access to all kinds of helpful technology—from reservations to table management to orders—but the back of house was still using Excel spreadsheets and voicemails to manage orders and deliveries from suppliers.
Beets, carrots, potatoes: The usual suspects still reign on winter menus. But this year, we’re hearing more about celeriac, different types of turnips, and other less-common root vegetables as growers experiment with new and heirloom varieties.
One of North America’s most talked about culinary competitions returns to New York City on January 24 with a one-of-a-kind stand-up tasting reception featuring five chefs cooking five heritage breed pigs in a friendly competition for a cause.
US Foods announced plans to expand its distribution center in Fife, Washington. The expansion project kicks off in late January 2016 and will nearly double the size of its current facility, allowing the company to expand its customer base and better serve chefs, restaurateurs, and foodservice operators throughout the Seattle area.
Few chefs have a full-service restaurant, a culinary school, and a local farm-to-restaurant distribution program. But Chef David Swanson does it all.A former fine-dining chef who has been nominated for Best Chef: Midwest by the James Beard Foundation for the past three years, Milwaukee-based Chef Swanson started with the cooking school, founding the Braise on the Go Traveling Culinary School in 2004.
Leading the way to meet growing customer and consumer demand, Ardent Mills, the premier flour-milling and ingredient company, is announcing a new organic initiative committed to helping U.S. wheat growers double organic wheat acres by 2019.
Chef Kelly Whitaker of Boulder, Colorado’s Basta pizzeria and its sister restaurant, Cart-Driver, is reminiscing about wrestling with an octopus. This was a literal, not a symbolic experience, and yet, it does provide some potent imagery for Whitaker’s struggle to bring sustainable seafood to menus nationwide.
Far different from foraging, working with game meat requires a different set of rules. In fact, USDA regulations prohibit serving meat from a personal hunting expedition in restaurants.But sourcing wild game is getting easier.
There are simply some questions a single person, or company, can’t answer alone. Gary Huether, Jr., the president and co-founder of Arooga's Grille House & Sports Bar, had no qualms about this matter when he began entertaining the idea of swapping his best-selling item for an organic version.
On this day, October 1, 2015, meatless-Monday advocates get to step out of the box and celebrate how far vegetable-forward cuisine has come with the celebration of World Vegetarian Day.The celebrants won’t just be those who ascribe to elimination diets though.
You can’t predict the weather. It’s a simple enough notion, but one Bruce Reinstein, the president of Consolidated Concepts—a purchasing partner for restaurant groups with 10 or more units—thinks deserves more scrutiny from operators around the country.