2017 Food Show

Top 3 Changes to Lower Labor Costs

labor costs

By David Scott Peters, TheRestaurantExpert.com Labor is a major area where restaurants can bleed profitability. Why? When the clock goes tick, you owe! For your food costs, if you buy too much food, as long as it’s not wasted, spoiled or stolen, you can use that food tomorrow. But if you bring in too many people, too early and you’re ...

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Why Customers Don’t Come Back

By David Scott Peters, www.TheRestaurantExpert.com In a past study called “The Spirit of Service” done by the National Institute for the Foodservice Industry (NIFI), they detailed six main reasons why customers don’t come back. Here they are with ideas to counteract them. Reason No. 6 Let’s start things off with a bang, so to speak. It’s the one thing you ...

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2017 Food Show Marc Forgione Inspired Menu

First Course Asparagus in Ambush Country Ham, Cured Egg Yolk, Morel Mushrooms Wagner Caywood Vinyard Riesling Second Course Dry Aged Pastrami Rib-Eye Spring Onion Kraut, Beef Cheek Pommes Boulangere Wagner Meritage Dessert Olive Oil Torta Buttermilk Ice-cream, Rhubarb Syrup Wagner Vidal Ice Wine  

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2017 Culinary Gala Menu

ATRIUM/A BAR: MEDITERRANEAN  Fattoush & Goat Feta Stuffed Squash Blossom Heirloom Tomato, Cucumber, Scallion, Radish, Red Pearl Onion, Sumac Vinaigrette, Crispy Pita Chips Spiced Lamb Meatball Artichoke Chickpea Puree, Fresh Chickpeas, Tabouleh, Cilantro Oil Mediterranean Oysters Cucumber Dill Mignonette, Hot Sauce Signature Drink – Asian Pear Mojito Mashed lime, sugar, and mint leaves with sour apple mucker, limon rum and ...

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Monday 2017 Menu

Cocktail Hour Fusion Tacos Seared Bronzini Gooseberry Salsa Verde, Frisee, Red Pearl Onion Korean Braised Pork Shoulder Apple Kimchee Coulis, Crispy Pig Ears, Micro Cilantro Scallion Salad, Sesame Dressing Crispy Quail Tacos Petit Rocket, Artichoke Puree, Sumac Gastrique Sliders Rabbit Bacon Sausage Slider With Ramp Jam Stuffed Lamb Slider Braised Shoulder, Harissa Aioli, Carrot Cashew Slaw Wagyu Beef Slider With ...

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