A Cubic FeatThe Cubic Display System adds visual interest to any buffet lineup with a portable, lightweight system that includes bowls, pedestals, beverage dispensers, cutting boards, platters, and more.
Rugged BartendingInstead of a Swiss Army knife, bartenders need only grasp the Barbarian, which has nine bar tools in one handy device. As a citrus press, it’s great for squeezing limes, lemons, and oranges.
Pie in the SkyFew things are sweeter than homemade pies, and Tyson’s reformulated Chef Pierre Hi-Pie desserts feature locally sourced fruits with no artificial flavors or colors. With more than a pound of fruit filling in every single pie, some are sweetened with sugar, while others get all of their sweetness from the fruit.
Truffles with a TwistNo doubt that truffles are highly desirable, but the hefty price has made them cost-prohibitive for many chefs. The first-ever truffle zest from Sabatino Tartufi provides the complex, umami-filled flavors of truffles at a more palatable price.
Gourmet PeanutsThese jumbo Virginia peanuts from Hope & Harmony Farm are bursting with salty flavor and crunch. Grown on a fourth-generation family farm, each batch of peanuts is cooked according to a time-honored family recipe in pure 100 percent peanut oil.
Operators across all dining segments will find something of interest among the many products featured in our 2017 Buyer’s Guide. From fresh harvests courtesy of multigenerational farmers to technologies that drive efficiencies to biographical cookbooks from famed chefs (and even a novelist turned vegetarian), the items included speak to improved operations for full-service restaurants.
Crisp ‘n’ CreamySurprise customers with familiar flavors in a new format: These crispy wonton chips are filled with creamy dips. Anchor Chip ‘n’ Dippers are available in Spinach and Artichoke or Loaded Nacho.
When cofounders Sasa Mahr-Batuz and Andy Pforzheimer opened their first location of Barcelona Wine Bar & Restaurant in 1996, they teamed up with an architect and other design professionals to bring their restaurant to life.
For years, Chicago-based Gibsons Restaurant Group has been lauded for its portfolio of concepts, serving everything from high-caliber steaks and seafood to Neapolitan-style pizza. So when Lawrence Kobesky joined the team to head its beverage program about a year ago, he looked for opportunities that would complement an already winning formula.
Serving seasonal foods from nearby farms comes with all sorts of benefits, but there’s a drawback for restaurants located in a cold-weather region. To counter the ebb and flow of produce across growing seasons, more and more chefs these days are doing what home cooks and farmers have done for years: turning to sauce-making, freezing, pickling, and canning to preserve the peak of local spring, summer, and early fall harvests.
Amor y Amargo is a tiny space, a cozy New York City bar that only has room for an equally petite-sized crowd. Yet imbibers flock here, undeterred by the lack of seating, because the cocktails—bitter tipples like the Black Rock Chiller (Suze, Branca Menta, resposado tequila) and 8 Amaro Sazerac—are exactly what they want to sip after a filling, three-course dinner elsewhere in the neighborhood.
It’s no secret that staffing challenges are one of the biggest problems for chefs and restaurant owners nationwide. According to a report from the National Restaurant Association, one in four restaurant operators say they have difficulty filling job openings.
In 2015, the UK Waste & Resources Action Programme (WRAP) released a report which highlighted the monetary benefits of reducing food waste. According to the report, by reducing food waste from 20 to 50 percent, the food industry could save between $120 billion to $300 billion.