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Why Beef Programs Matter

Beef Programs

By Chef Eamon Lee, CEC A great beef dish starts with a great product, and flavor is paramount. When positioned properly, premium beef provides high impact and perceived value on the menu and on the plate, invariably leading to increased profitability. When choosing a beef program, it’s critical to balance the right quality with the right menu price and the ...

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Chef’s Hospitality

beef

The tradition of tableside service is making a comeback. At your steakhouse, find a way to exceed diners’ expectations by serving an impressive, mouth-watering piece of meat, presented with a sensory flair. Tableside service offers the opportunity for a chef to tell the story of specialty cuts of meat, such as a tomahawk steak. A perfectly rested steak, sliced by ...

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Nature’s Blank Canvas: The Potato

potato

While steak and potatoes is about as American as apple pie, the potato is extremely versatile with its neutral flavor providing a blank canvas for numerous possibilities. With the holiday season in full swing, get a refresher on the basics of some traditional potato applications, and then ask yourself what you can do to make them better. Rösti Known as ...

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The “New” Tableside Service

tableside service

Tableside service may evoke memories of a bygone era or a service found only in country clubs and private resorts. Recently, the scarcity can be directly attributed to the rapid rise of casual dining but tableside service has made a resurgence as chefs and restaurateurs use it for newer presentations such as fresh guacamole or constructing a Waldorf Salad. This ...

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A Fresh Look at Autumn Desserts

Customers crave familiar, yet unique sweet flavors. They want something that reminds them of Mom or Grandma’s apple pie, but also caters to their adventuresome palates. These days, the trend is to not only execute classic desserts really well, but to do it with a distinctive spin. Alternatives like Momofuku’s Milk Bar’s Cereal Milk or familiar forms such as doughnuts ...

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Dining Trends: Pork Profiling

Pork

Technomic’s “Spotlight on Center of the Plate” report revealed that 66% of people who enjoy pork and beef are choosing to eat pork at least once a week! Pork’s unlimited versatility, affinity for seasonal produce pairings, comfort style cooking techniques, and reasonable price point has chefs pouncing on this rare merchandising and margin opportunity. “We sell everything but the oink!” ...

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