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.
Take a look at your menu. Go ahead. Take a look as if you were casting your eyes upon it for the first time. It is making a statement that supports your brand identity or a cry for help? Being self-critical for some is just downright difficult. It's so easy to point out the flaws in other restaurant menus and hard to see the flaws in our own.
There has been talk of growing millennial distrust of bigger foodservice companies, even as those major brands are eager to draw in this influential buying crowd. While distrust remains an obstacle for large companies, McCormick & Company is rising to the challenge with a millennial-focused growth strategy.
New York is known to some of the greatest names in the culinary world, and it doesn’t shy away from the female stars either. Here are ten of the top female chefs making culinary history right now in the city.New York native Rebecca Charles has been all over the spectrum when it comes to professional restaurant experience. From dishwasher to chef, she has been rising up the ladder since the 70s, and now holds her own at Pearl Oyster Bar in the West Village, where she is the owner and chef.
According to AdEspresso, there are a lot of people on Snapchat: roughly 100 million on a daily basis. So, as a bartender it might be a good idea to get on the social media platform (if you’re not already there) to show off your craft. But there are a few dos and don’ts when it comes to using Snapchat for marketing.
Connoisseurs, sommeliers, and oenophiles will offer different opinions for building and maintaining the best wine list. Frankly, sifting through each perception of the perfect wine list is like trying to convince someone that coffee or tea is better hot than iced, or describing the shape of a puffy cloud as a guitar or a unicorn.
The restaurant industry is one of those that just never slows down. It seems like you're bouncing around from problem to problem and simply setting out fires, so by the end of the day, you're completely exhausted. Then, you have other days where things are all falling into place, customers are happy, your staff is happy, and you leave feeling energized. It makes it all worth it.