Naturally, with the changing foodservice landscape and the growing appetite for alternative protein sources begs the questions: “What foods contain protein besides meat? And how can you serve it at your restaurant?”
The combination of good beer and awesome food will blow their mind and keep them coming back for more. To accomplish that, you need to know which dishes go best with beer and figure out which types of beer you want to serve.
Molecular dishes offer you the chance to give customers great taste with an interesting presentation. Understanding the science behind molecular dishes helps you craft the foods that can help raise profits.
As you begin to create dishes and brainstorm about menu creation, here are some tips to keep in mind. Knowing how to design a restaurant menu, including what things to avoid during the creative process, can help you to woo foodies and gastronomy lovers.
Comfort foods shaped around richer, thicker, and more flavorful dishes should comprise the bulk of your fall and winter menu selections. If you haven’t already, start to warm up to the idea of a renovated menu for the cold weather seasons.
Portion cost is what the restaurant must pay for any given item including ingredients, equipment, labor, and time costs. Offsetting these costs by assigning prices appropriately can not only be profitable, but it can leave guests satisfied and coming back for more.
Restaurant owners are quick to overlook the value of comfort foods in the United States. Chefs across the country produce innovative recipes that include exotic ingredients and are prepared in revolutionary ways. However, a good grilled cheese can also garner its fair share of attention from consumers.
Few cultures love fried food more than Americans. Deep-fried chicken, for example, makes mouths water and causes havoc in communities where there are shortages of the food. To supply the demand, eateries need their own restaurant equipment to fry chicken and other menu items. The Star 515FD Star-Max Single Pot Electric Fryer has a wide variety of capabilities and is necessary for today's eclectic taste palate preferences.
Americans love their carbohydrates. The starchy foods fill up their stomachs and keep them coming back for more. Many restaurants serve bread before their meals to give their guests a chance to review the menu without letting hunger take full control. Establishments with restaurant equipment that can slice bread automatically may be at an advantage.
Traditionally, appetizers are designed as a shared item while entrees are made for the individual. With smaller plates, chefs have the ability to make a large impact on their customers, keeping them coming back for more!
Most restaurants have taken the time to create a kids’ menu, and 90% of parents agree that having a kids’ menu is important when eating out. Designing an appropriate menu for children can boost ticket sales and cater to a population subset that simply should not be overlooked.
Your commercial grill probably sees a lot of action at lunch and dinnertime, while griddles are typically reserved for breakfast items. If you don’t serve breakfast, then you’re likely reserving your grills for main course items across the board. But there are many desserts that can be made on your grill as well, and those sear marks that makes meats so tasty can enhance the flavor profile of your desserts too! Here are three dessert ideas to use for your commercial grill.
Chocolate should always be considered in some form on your dessert menu, but many are choosing to add chocolate in ways that are more subtle than a simple ‘slice of chocolate cake’. Rather than offering chocolate as the main part of the dish, let’s take a look at some ways to add chocolate-dipped confections into your menu to add appeal, interest, and flavor to your desserts.
Some may call them starters while others may refer to them as tapas, small plates, or samplers. No matter what your restaurant calls them, your appetizers have probably seen a lot more action in recent months. In fact, a research study done by Mintel has shown that 80% of respondents have stated that they have created their main courses by ordering one or more appetizers instead of ordering from the main menu.
The gluten-free trend doesn’t seem to be slowing just yet, and while many folks are looking for gluten-free options, they’re also becoming more picky about the results. With more gluten-free options popping up in restaurants across America, those who opt for the gluten-free menu are looking for more tasteful, flavorful dishes.
Recently, a type of seaweed has made headlines for being the nutritional, vegan substitute for bacon. While it hasn’t become mainstream just yet, we’re all contemplating the possibilities of this new bacon alternative! Restaurants have used bacon to spruce up their dishes for some time, and many more may jump on the bacon bandwagon in the coming years. Here are some ways that your restaurant can use bacon (or maybe seaweed?!) to spice up your menu.
There is nothing more satisfying than spending a sunny afternoon feasting on cooked meat and vegetables fresh off the grill. Anyone who has a couple of bags of charcoal and a barbecue can prepare tons of delicious food, and restaurants often try to recreate the authentic flavor and form of backyard meals.
College students and other amateur cooks often forget there is more to the world of pasta than just simple spaghetti and meatballs. Changing the type of pasta can make all the difference in a dish or recipe.