This classic Food Lab video reminds us that old cooking traditions have been debunked many times, yet still are common practice in many kitchens. Including the idea that boiling pasta in gallons of water is faster and makes a difference (nope). Searing steaks first keeps juices in (so, sorry… no). Or start hardboiled eggs inRead more about Oops… do you cook pasta in large pots, sear steaks and start hard boiled eggs in cold water?[…]
Sure, you just buy egg whites in bulk, right? That doesn’t count. Maybe you only need to occasionally separate eggs. Here are three common approaches — plus one that you probably never thought of.
Here’s a behind-the-scenes look at how a top photographer and food stylist makes those hamburgers look so seductive. It starts by under-cooking the burger. Along with sharp pins and a blow dryer. Great hints whether you hire a pro or do it yourself!
You need to grow traffic to get butts into the seats. There are a gazillion things you could do. But where to start? Ryan Gromfin, a.k.a. The Restaurant Boss, walks you through how to organize the next 90 days to make your restaurant flourish.
Bad reviews about your restaurant suck… but they also can be a learning experience. Let’s face it, sometimes a bad review has some element of truth to it. But reviews that are clearly fake (often created by competitors) are really aggravating. What to do? Nothing! So says The Restaurant Boss. Forget about the bad fakeRead more about Fake review about your restaurant? Here’s what to do.[…]
Fresh ginger is finding its way in recipes across many foodservice operations. But how in the heck do you efficiently peel the nubby spice with all its bumps and crevices? Enter the dull edge of a dinner spoon! It’s the ideal tool to clean off the skin!
Not to be a downer, but have you thought about the germs on the lemon wedges you serve? Let alone the menus, high chairs and condiment holders that attract nasty bugs. Here’s a quick reminder from GoJo Industries about the main germ hangouts. Go smush ‘em!
No, you don’t necessarily have to serve chicken. These Chick-fil-A lessons are important regardless of what’s on your menu, says Ryan Gromfin, TheRestaurantBoss. The fast-growing and popular train does three things really well: 1) treat employees and vendors with the same care as customers; 2) maintain a simple menu; and 3) live with a serviceRead more about Chick-fil-A lessons that every independent should study[…]
David Peters from The Restaurant Expert says many restaurants lose thousands each month because they don’t track their product inventory each week. Weekly food inventory? Sounds like a lot of work. Well, it only takes an hour each week if you set up the right system. Weekly food inventory video transcript Now we’ve heard you’veRead more about Weekly food inventory? Are you crazy? Nope, it goes beyond cost.[…]
Those slippery, small cherry tomatoes just love to get out of hand. Literally! But here is a pro chef’s kitchen hack to halve those cherry tomatoes. Perfectly. And safely. Drop them on a bread plate. Cover with another bread plate… leaving enough of an opening to slide a sharp knife through. Zip and you’re done. Read more about Cut a dozen cherry tomatoes in half all at once[…]