Tag Archives: Essence Nov – Jan 2015

How to Poach Eggs in Bulk Before Service

poached

Bring water in a 15-20 qt. rondo to a gentle simmer. The water should be acidulated with 1 Tbsp. of vinegar (to help coagulate the egg protein) and 1 tsp. of salt to 4 cups of water. Give the water a stir to create a gentle swirling current, and add eggs one at a time. Continue to gently stir the ...

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Success Stories: The Depot Restaurant

depot

Owner: Judy Hurlburt Location: 4 1/2 Railroad Avenue, Oneonta, NY 13820 Phone: (607) 433-2074 • www.oneontadepot.com The Depot Restaurant, an old train depot turned tavern and restaurant, is the “Cheers” of Oneonta, NY. Initially built in the early 1900s as a part of the Ulster and Delaware train line, after the train line closed in the early 1970s, a new ...

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The Diversity of Brunch

brunch

The many faces of brunch are a reflection of the many different cultural backgrounds, traditions, and agricultural landscapes of which this country consists. Fortunately, our country’s culinary paradigm has reaped the benefit of this diversity. We have no boundaries, and as such our brunch creations need not be confined by any traditional concepts of what a dish ought to be. ...

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How to Upsell Beverages with Brunch

upselling drinks

What’s the one thing that all the classic brunch beverages have in common? They are all made with food. Add orange juice to champagne, and you have a mimosa. Add peach puree to prosecco, you have a Bellini. And the Bloody Mary, well, that’s essentially a liquid garden. What makes these beverages so exciting (aside from the fact that we’re ...

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How to Get Your Customers to Create Social Media Content for You

social media

The easiest social media posts you can share are the posts that you don’t even need to create. Here’s an example… The Coffee Bean and Tea Leaf, a privately held specialty coffee and tea retailer, took full advantage of its customers’ creativity on social media with its “Purple Straw Cam” Campaign. The chain gave customers the perfect prop to get ...

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