Chef Dominique Ansel, inventor of NYC’s famous Cronut® (yes, the product is trademarked!) says imitators should be ashamed about copying his idea. But in a recent article he also encourages other creative chefs to start legally protecting their ideas. Ready to expand his expand his empire, Ansel is off to London to open another bistroRead more about Cronuts® inventor says keep away from his pastry![…]
Doing more with less is the motto for most restaurants. So, in about 90 seconds, here are appetizers, chicken-‘n-waffles and pizza being created with one ball of biscuit dough. Oh, wait… and biscuits, of course. Pillsbury and Reinhart partnered up to develop several ideas with a food cost of around $2 each that go forRead more about One biscuit dough, many profitable menu items[…]
New York’s Nami Nori is creating a buzz with its Temaki dishes that open up a sushi roll into a taco like form (along with a few sauce twists). All for a modest priced compared to many sushi places. Are varieties of Temaki the next custom burrito trend?
Canada’s The Enchanted Poutinerie is making a statement that wildly addicting, gravy-laden poutine just might be the next comfort food undergoing a re-birth. With more than 20 varieties — from Rainbow and cheeseburger to smoked pulled pork and vegan — Canada’s original dish continues to go upscale.
The Whole Bowl started out as Portland, Oregon pushcart location. Now with 12 locations and food trucks, the company has stayed true to its mission of serving one thing: A rice bowl that has legion of fans.
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?[…]
OK, we’re not sure these will win you a Michelin star. But the folks at Chef Club continue to push the boundaries when it comes to mind-bending plate presentations. Let’s face it… how your meal looks is nearly as important as the taste when you want to impress ever-more fussy customers. These ideas just mightRead more about Dozens of plating ideas to make your meals stand out[…]
Sure, who doesn’t have a pumpkin-spiced drink, dessert or guacamole on the menu these days. But what about a pumpkin-served beer? Now that’s a Halloween treat your patrons will love. Here’s how to turn a lowly pumpkin into a beer dispenser that will turn heads (no, not like in the Exorcist).
Ryan Gromfin, a.k.a. The Restaurant Boss explains what your restaurant’s profits should be — and how hard it is to achieve the goal. It’s a tough lesson. But understanding the “average numbers” is the fastest way to keeping your restaurant business healthy.
Chef Kevin Brown of SELECT Restaurant in Spartanburg, S.C. was the national winner of General Mill’s Neighborhood To Nation recipe contest. The honor earned him $10,000 for his Strawberry Pandowdy dessert — along with a $2,000 donation in his name to Greer Community Ministries. Check out how it all was announced!