Shelf control
In its simplest terms, storage in foodservice comes down to what you put things in, or what you put things on—in other words, containers and shelving.
Get ready for menu labeling
If you’re not posting nutritional information at your restaurant now, you will be soon. Here’s what to expect in this brave new world of calorie counting.
At every step, a chef controls the flavor of a dish. At the same time, every chef is limited by his or her customers’ expectations and what they are willing to pay. Regardless of what type of budget or kitchen is at the chef’s command, any cook worth his or her salt knows that a mediocre chef can ruin high-quality, expensive ingredients, but a talented chef can turn ordinary or inexpensive ingredients into something fabulous.