Sometimes, dire situations call for quick remedies. For example, when it’s 1 AM and your sweet tooth needs relief, you can make a stop at the Sprinkles cupcake ATM. Craving a burrito but all restaurants seem to be closed? Read more: America’s First Pizza ATM
Sometimes, nothing hits the spot more than a simple piece of toast adorned with a butter, jelly or chocolate spread. Of course, if you’re in Europe and some other parts of the world, Marmite (yeast extract) or pate might be your spread of choice. But have you ever heard of ‘nduja (pronounced “en-DOO-ya”)?
Read more about ‘nduja: Ingredient Spotlight: ‘Nduja
Are you a bar owner who is serious about creating a successful plan that you and your team can stick to? Too often bar owners and managers simply move away from the goals and objectives set forth. However, if your plan is well laid out with buy in from all levels of leadership and you remain steadfast, you will put yourself and your team on the path to success.
Read the rest of the article: Develop a Kickass Bar and Beverage Plan
With the “plant-based” movement picking up steam, restaurant operators looking to set their menus apart or create meatless (or nearly) signatures are wondering: What’s the next brussels sprout? What are some techniques for tofu? And can anything topple the reign of quinoa?
Check out the whole article here: GRAINS, BEANS, FRUITS & VEGETABLES: WHAT’S TRENDING NOW
Beverages can be a profit-minded operator’s best friend, attracting and keeping patrons and providing a high-margin source of revenues.
According to Synergy’s new beverage expert George Barton, who has spent 35 years in casual dining operations, “The beverage segment is all about how quickly styles change, and it’s easy to fall into a sea of sameness. If you don’t stay current with the trends, you’ll fall behind.
Read the whole article here: TAP IN TO THESE HOT BEVERAGE TRENDS
By now, most chefs are hip to umami – you know, the magical sixth flavor commonly referred to as that savory taste we all crave. You can get that depth of flavor in your dishes with umami-rich ingredients like parmesan cheese, tomatoes, soy sauce, mushrooms and beef (you get the idea). In Japanese cuisine, furikake, is a popular condiment…
Read on here: Ingredient Spotlight: Furikake
Menus are like sharks—they need to keep moving or die. And among all of the moving parts that make up a restaurant, one of the most important is the need to constantly evolve and keep menus fresh and on-trend to drive frequency.
Read on: Keeping Older Menus Fresh