Seafood becomes more popular with our residents every day and is an important part of offering a menu with plenty of variety. It also presents some special challenges. It’s perishable, delicate, expensive and can be tricky to cook. Taking all of this into...
Ask anyone who is responsible for a professional foodservice operation what keeps them up at night, and be prepared to hear a pretty long list of concerns. In one category will be things like providing guests with enough variety, being on top of making seasonal...
There are many skillsets that any good chef has, and that any aspiring chef must master. These include knife skills, good sanitation practices, building flavors, menu and recipe development, labor and food cost control, management skills and the application of heat....
Not many people would argue with the idea that the foods we eat effect our health. Where the differences of opinion come in is about which foods are good, which are bad, and which are just plain ugly. It doesn’t help that the experts seem to alter their opinions...
For many years, much of the food offered at senior-living communities has been described – unfairly or not – as “institutional.” Because we serve an at-risk population, two of our top priorities must be good nutrition and food safety. These important concerns...
There is not a person in the restaurant business that has any doubts that the service their guests receive is at least as important as any other aspect of their operations. No matter how compelling the concept, how perfect the location, how amazing the food and how...
Your dining room is full of happy customers looking forward to a great meal. You are proud of the job you’ve done putting together some crowd-pleasing specials that the waiters are having no problem selling alongside your classic dishes. The orders start coming in...
Everyone has had the experience of going to one of their regular restaurants, looking forward to having their favorite dish there, only to find that when they tucked into it, something wasn’t quite right. If it happens once in a blue moon, all may be forgiven,...
One of the main practices that differentiate a great kitchen from an average one is making stocks from scratch. While canned broths and dried bases have their place, nothing will add as fine a foundation to your cooking as real stock. In 1903 Escoffier wrote “These...
Of all the many factors to consider when opening a restaurant, the visual aspects are undoubtedly some of the most important. The time, thought and money spent on architects and decorators can, on a good day, reap great benefits in terms of a restaurant’s success. And...