5 Biggest Restaurant/Bar Website Mistakes
For some reason, websites within the restaurant industry will often be of lesser quality when compared with what a person will be expecting from modern day websites. The actual cause of this really is unclear, seeing that even more recent restaurant web sites are afflicted by mistakes particular to the industry. For anybody who is about to create a establishment website, make sure you don't make these particular basic mistakes. More...
Top chefs on today's American cuisine
The shift to a focus on fresh, seasonal and local produce, seafood and meat revolutionized upscale restaurant cooking in the late 1970s, the chefs said. But while American palates had been accustomed to the frozen and canned vegetables served in many restaurants prior to that, participants said today’s consumers have become more open to trying new flavors than ever before. More...
With deviled eggs, restaurants find a slice of heaven
Deviled eggs may be known as traditional Easter fare, but several Baltimore restaurants now offer them year round. Irene Smith, owner of the Woman's Industrial Kitchen, says the dish is integral to the kitchen's mission of serving up American home cooking. Substituting some of the traditional ingredients for more inventive items can elevate the eggs from tried-and-true to something special.More...
鲱鱼重拾早春美食风光
For hundreds of years, people on the East Coast wrangled fresh, silvery shad during the spring when the fish were migrating to rivers in order to spawn. The shad has since declined in popularity, but many chefs are putting the old American staple back on menus, with tasty creations popping up in restaurants from Washington, D.C., to New York City. Most shad this season comes from the Southeastern states, which have a sustainable population.More...
Restaurants exercise sound judgment
The tin ceiling at Heidi's in Minneapolis may be a thing of beauty, but the eatery's owners soon discovered it contributed to high noise levels that had patrons shouting to be heard. Restaurateurs renovating older buildings and serving aging boomers are finding innovative new ways to cope with similar sound problems. "You can hear each other at the table, can barely hear the music in the background and not hear people at other tables, that's the ideal vibe," said veteran restaurateur Richard D'Amico.More...
Blast Chiller and Shock Freezer Basics
Traditionally, blast chillers and shock freezers have been used by larger operators, such as hotels or catering companies who serve multiple dining events on a daily or weekly basis. However, smaller food service operations can utilize this equipment as well. These units are available in a variety of sizes and provide the same cost-effective benefits for stand alone restaurants or small food service operators. More...
Chefs experiment with flavor combinations
Chefs are experimenting with nontraditional combinations of flavors -- such as grapefruit and anchovies, or pineapple and oysters -- and although the finished product is delicious, many chefs consider the ingredients' health benefits as much as their flavors. "I choose certain ingredients for a dish not just because they taste good together, but because they improve the overall nutritional profile of the recipe. A bit of olive oil in a sauce helps you better absorb vitamin A, for instance, in the vegetables," says Natalia Hancock, a culinary nutritionist.More...
Report: Expectations rise for restaurant industry
Restaurants that survived the downturn and have shifted back into growth mode are seeing their increased investments pay off in higher foot traffic and sales, according to a new industry report from GE Capital's franchise finance division. "The restaurant industry has come through the upheaval of the past several years by listening closely to the consumer and adapting to their changing tastes – and they've done it well," said CEO Agustin Carcoba.More...
油价上涨,餐饮业顶压力
Restaurant operators expect soaring gas prices to have a negative affect on sales and profits this year, according to a National Restaurant Association survey. About three-quarters of quickservice and fast-casual operators said higher fuel prices already are taking a bite, as did 71% of full-service restaurants.More...
Cultural differences, flavors key to attracting Hispanic consumers
Brands that want to appeal more to Hispanic consumers might consider engaging in community events, such as church gatherings and holiday parades, the panelists agreed. Miller said when he consulted with Pei Wei Asian Diner, the fast-casual division of P.F. Chang’s China Bistro, he found that “community events are very powerful” to show support. More...
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