Garlic has got to be one of the most widely used ingredients in the world. In cuisines across the globe, garlic lends itself as a go-to flavor enhancer for various dishes. But have you ever tried cooking with black garlic? Read on: INGREDIENT OF THE WEEK: BLACK GARLIC
“I don’t have time to market my business (or the money).”
When I speak with clients, 9 out of 10 times I hear the same thing. Small chains and start-ups don’t have the benefit of having a marketing department, and those that do, often wait for the “field marketing team” to step in and help build sales. After all, “Isn’t that what the marketing folks get paid for?” It’s a mindset that affects too many operators and brands. Read on here:
I had wonderful time this year at the International Pizza Expo. It was amazing to try pies from different pizza artists and speak with genuinely pizza-passionate restaurant owners. During my time at the expo, I had the pleasure of presenting to attendees during my session on, “Controlling Food and Labor Costs in a Pizzeria.” I spoke about five simple strategies to reduce food and labor costs to help the overall financial performance of your restaurant. Read the rest here: Controlling Food and Labor Costs in a Pizzeria.
International flavors are what’s hot all across the country on every menu you see. African flavors are perhaps the most popular of them all, with Middle Eastern flavors following closely behind. Read more: Hot Food Trend 2017: Ethnic Spices
Everyone has heard of heirloom tomatoes, but now heirloom everything is sprouting up in the mainstream. Chefs are loving these simple, earthy ingredients. Heirloom has such a nice ring to it, especially when you include it in the description of a dish with heirloom vegetables.
First it was chipotle. Then sriracha. And now it seems one of the most popular flavors to shake up the culinary game is the smoky flavor. All over, we’re seeing the addition of smoky tastes in food and beverages alike. Read more here: SCORCHED HERBS ADD ‘WOW’ FACTOR TO CULINARY WORLD
Many people open restaurants based on their big dreams for sharing their food or their concept with others as well as to turn out a large profit. But as many as 60% of new restaurants that open up fail within the first year and a whopping 80% tank in less than five years, according to Business Insider.
Read the entire article here.