The underpinnings of technology in the kitchen really begin with a back-to-basics approach, one that provides chefs and students with a more fundamental understanding of how things behave. When you understand how ingredients interact, you can use technology to get the most out of them.
The restaurant industry’s go-to marketing promotional idea has long been the coupon, the discount, the BOGO, the “all-you-can-eat-at-one-low-price.” But with an endless assault on the consumer over the past few years, these deals are losing their punch.
The small-plates trend keeps growing, and increasingly diners’ small plates are arriving at their table in mini crock pots, tiny cast-iron skillets, or diminutive Mason jars. But while these vessels may be small, they pack large benefits for chefs and back-of-the-house crews.
In Chicago’s Fulton Market neighborhood, host to some of the Windy City’s prime culinary hotspots, restaurateur Nick Kokonas ascends a steep flight of some 20-plus stairs before arriving at the second-floor offices of the celebrated restaurant enterprise he’s built alongside Chef Grant Achatz.
Limani, an elegant Mediterranean restaurant that opened in November in Rockefeller Plaza, thrives on simplicity. Named for the Greek word for seaport, Limani differentiates from myriad seafood restaurants in New York City with its commitment to authentic Greek cooking styles and stunning décor.
If there was ever any doubt about Chicago's clout as one of the top food cities, the decision by the James Beard Foundation to move the annual awards celebration to the Windy City this year dispelled those questions.
Most of us are familiar with personal credit scores and the importance of keeping them strong. But as a restaurant owner, you need to know your business has its own credit profile that’s totally separate from personal.
As the date nears for enforcing federal menu-labeling regulations, numerous full-service restaurants are putting the finishing touches on their compliance plans.Companies with 20 or more units must accede by Dec.
Tell her she can’t do something and Alpana Singh embarks on a mission to prove her mettle. Not that she needs anyone to fuel her fire—her accomplishments are a testament to self-motivation. At 26, she became the youngest woman to pass the final level of the Master Sommelier exam, and in December 2012 she opened The Boarding House, Chicago’s first Master Sommelier–owned restaurant.
As more full-service restaurants include a heavier focus on the beer side of their menus, implementing an elevated taps program opens up less-familiar service turf. Questions abound, such as how to manage tap rotations and bottle selection, better hire and educate beer-savvy staff, and fine-tune a beverage menu to work with what the restaurant already has in place.
Tried and true has a new, dynamic meaning at Zengo, the Latin-Asian concept from Chef Richard Sandoval with locations in Denver, New York, and Washington, D.C., plus an international unit in Dubai.Zengo is constantly reimagining the menu via test kitchens that create specialty menu items, available for a limited time, which fuse flavors and ingredients from two countries—one Asian and one Latin.
Step Up to the BARThe BAR Show invites restaurateurs to taste and craft their ideal alcohol and beverage program.The BAR (Beverage and Alcohol for Restaurants) Show, held in conjunction with the NRA Show, exhibits beverages and essential bar products.
The necessity of pest management in a foodservice environment isn’t news to you. But pests in your restaurant can certainly be in the news and put a dent in your restaurant’s reputation. In addition, pest sightings are likely to be included in social media complaints and online reviews, impacting brand reputation on the web, too.
At first, the reaction was more confusion than excitement.In December, The RAM family of restaurants and breweries announced plans for an employee stock ownership plan, or ESOP, but few employees knew exactly what it meant.