Prime rib is one of the most popular -- and profitable -- proteins. It can pose challenges, though, because it often requires longer cook times and greater amounts of attention. All of that can change when you pair a combi oven from RATIONAL with the TenderChef from Carter Hoffmann, and our own Chef Tommy proved that in a recent demonstration.[…]
There are two likely scenarios this time of year. The first one is a school nutrition director sits down to review the 2018-19 budget and realizes there's a surplus. The second and more common option is to conclude, "We have to figure out how to save more next year."
Both scenarios lend themselves to replacing, refreshing, or reinventing your school cafeteria, and here are eight ways to do it.[…]
From chips and queso to bottomless margaritas, Cinco de Mayo carries a huge profit potential for foodservice operations. What makes this holiday so valuable for restaurants, especially in the United States, is the emphasis on food and beverage. Establishments, especially Mexican restaurants, become official headquarters every fifth of May.[…]
It's hard to find a steakhouse in and around Washington, D.C., that doesn't embrace the dry aging concept. After all, dry aging has great impact on the flavor and texture of steaks, but why? The answers are rooted in science.[…]
The NAFEM Show is the one time every two years when our industry can marinade in the latest innovations and technologies that help make commercial kitchens more efficient, more productive, and more profitable.[…]
Farm to table. Farm to fork. Playground to plate. No matter what aspect of foodservice we're talking about, there's been a concerted effort over the last decade to source foods that are local and sustainable. And according to the National Restaurant Association, hyper-local sourcing was the number one concept trend of 2018, with those trends expected to continue into the coming years.[…]
When we eat, we all like tender, juicy meats that are consistently cooked. When we cook, we all like to create perfect dishes with as little effort as possible. When you combine these two things, you get the product of low temperature cooking and holding.[…]
If you're headed to Chicago for a trip to the 2018 National Restaurant Association Show, here are a few things to look out for when you're there.[…]
We don't generally publicize it. We don't really talk about it in this way. Heck, we never really thought about writing a blog post about it until a few weeks ago. But here at High Sabatino, there's one general thing you should know about our lineup of foodservice solutions.[…]
In the school cafeteria kitchen, food must be prepared in large quantities. But from the first student in line to the very last, the expectation is still the same – that school breakfast or lunch should be hot, fresh, and maintain that fresh out of the oven quality, regardless of the holding time that day. But with aging or inefficient equipment, it’s often not possible.
We’ve heard time and again about these ongoing school nutrition challenges. Fortunately, there are food holding solutions ideal for any Virginia, Maryland, or Washington, D.C. school cafeteria.[…]