Tag Archives: Essence Nov- Dec 2017

Transform Your Menu with Braising

By Chef Eamon Lee, CEC   A cooking method that produces a dish that’s greater than the sum of its parts is a technique deserving of praise. Stemming from the French word braiser, meaning to stew, braising is rooted in flavor extraction as slowly cooked, tough meats mingle with hearty vegetables and flavorful juices to undergo an exquisite transformation. Once ...

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Why “Audit” Isn’t a Dirty Word

While the word “audit” may not bring the warmest notions to mind, the results of such an exercise – process, efficiency, and ROI – will help land your marketing strategy squarely in the best-practices category. Throughout the year, we’ve highlighted key “Management by Menu” concepts, from food and labor costs to trends and operational efficiencies to make your business more ...

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