The Main Dish: Tips for When You Feel Stuck, Grasshoppers the New Protein, and Other Highlights From This Week

In the age of information overload, refinement is key. That was the thought behind The Main Dish — a quick compilation of the most bookmark-worthy links from the Foodable WebTV Network. Aside from our usual daily content, every Sunday, The Main Dish will serve a fresh batch of handpicked pieces of the most appetizing lists & literature that you may have missed.

Why Is Your Restaurant Stuck? Brand Drift and Mental Quicksand

We tend to think of restaurants as brick-and-mortar objects. Restaurants are actually a living thing. Born from an idea and given life by people. Just like any living thing, there is a cycle of growth and development. Your restaurant is a reflection of you. Your actions and attitude have a profound impact on your restaurant.

Phases of Design Before Building a New Restaurant

So, after you go over the measures that need to be in place in order to increase the productivity and branding of your restaurant, before you decide who you want to be as a brand, estimate your menu cost, or assemble your dream team, it is time to think about the phases of restaurant design.

Deconstruct Your Restaurant Business Plan to Avoid First-Year Failure

It’s no secret. The failure rate among restaurant startups is significantly higher than many other industries. The question is: How can you position yourself to increase your chances for long-term success? The answer starts with having a sound business plan.


Customer Service Is the Bottom Line: 3 Ways to be Exception Every Single Time

When it comes to perception, there is no right or wrong. It’s either the dining experience was great or it wasn’t. Just because a dining experience in this exact moment isn’t as great as it could be, you can always win over a customer by the time that they leave, as long as you are paying attention to their needs.

Grasshoppers, the New Protein Jumping Out of Oaxacan Restaurant Cultura

Chef John Cox and partner Sarah Kabat-Marcy are bringing a little taste of Oaxaca, Mexico, to their restaurant, Cultura Comida y Bebida. John and Sarah met while working together at Post Ranch Inn’s Sierra Mar restaurant. Their shared love of Oaxacan and other Mexican flavors has translated into a tasty menu of food and drink, some of which use alternative proteins like chapulines. What are chapulines? Grasshoppers! 

Is New Orleans the New Hot Spot for Foodies?

It appears New Orleans is also in the midst of a culinary renaissance. According to Eater, there’s been 20 new restaurant openings in New Orleans since September alone, with at least 20 others that celebrated openings during the summer.