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[…]
The artisan bread label is overused these days. So, the folks at Ace Bakery shows you how to tell the real from the fake. All in 15 seconds! Sometimes fewer words the better. Or, in this case, no words!
Ryan Gromfin, a.k.a. the Restaurant Boss, explains many restaurant operators focus on the wrong thing when figuring food costs. The trick isn’t reaching a 30-something percent cost. It’s first knowing what customers are willing to pay for your menu item. Listen in below to our latest Chow Talks video.
Here are short tips on how to turn liquid eggs into delectable servings for schools and restaurants, thanks to the American Egg Board. You’ll find more egg inspiration tools for schools here.
Pasta variations seemingly pop up every day… but this one comes from the sea. Chef André Chiang makes pasta from scallops! Watch his technique in this video.