Food
Food trends and recipes to keep menus fresh
Food trends and recipes to keep menus fresh
Cinco de Mayo is just around the corner, but it’s not too late to add a couple of celebratory items to the menu.
Menu engineering techniques boost sales of high profit menu items. Here are two techniques always lead to higher profits.
If you’re balking at the wholesale price of 12-ounce center-cut steaks and extra-thick loin chops—and your customers are too—it’s time to rethink the protein portion of your menu. Meat is going to remain high through 2013, according to top economic indicators. “Wholesale prices are the same or up to 5 percent higher for beef and pork than last year,” says Bill Hahn, economist with the Economic Research Service of the U.S. Department of Agriculture.
A restaurant that shakes up the flavor spectrum with Crisp Braised Pork Shank with Stone Fruit Kimchee and Buttermilk Dressing is not about to bore you with one-dimensional desserts. After celebrity chef and co-owner Stephanie Izard’s inventive small plates are cleared at this Chicago dining destination, pastry chef Matthew Rice takes the baton and sends out desserts with multiple surprises in every bite.