The Main Dish: Building a Start-Up Restaurant Brand, Getting Past The "Fry or Die" Mentality, and Other Highlights

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 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.

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Miami Spice Newcomers to Try Post Hurricane Irma

In the wake of Irma, where ruble dresses the streets and electricity serves as currency, Miami is gallantly finding its way back to normalcy; and we have never been hungrier. As hurricane snacks dwindle and stale, locals are in search of a stiff drink, good meal and strong AC. Thankfully, Miami Spice offers just that. Miami Spice is the coveted sampler platter of South Florida’s restaurant year.Every August and September, hundreds of top-ranked eateries slash their prices and foodies flock to their tables like it’s Black Friday.

7 Tips for Your Restaurant to Stand out on Social Media

Take a look at your Facebook feed and you will  see a world vying for your attention. The thing is you are trying to capture the attention of your current guests and even entice new guests to come for a visit too. Kind of a conundrum, huh? Throw on top of that TV and radio commercials, then you have messages 24/7 out there. We all want to be seen. We all want your attention. If you don't want your share of the attention out there, never fear because others will gladly take your share. So, how do you stand out?

Buena Onda's Scratch Kitchen Stands Out in Fast Casual

Aside from earning the prestigious title of Iron Chef in 2009, Jose Garces has many other claims to fame such as his many restaurant brands in Philadelphia. VolvérDistrito, and Amada are just a few of his successful concepts. But you don't have to pay an arm and a leg to get a taste of the chef's famed fish tacos. The Garces Group’s only fast casual concept, Buena Onda, takes Garces’ culinary excellence and serves it up at affordable prices. Take, for example, their 5-dollar margaritas available on Taco Tuesdays!

Restaurants Support Florida Communities Post-Irma

With more than 100,000 Floridians still without power, the state is working feverishly to return to normalcy. All the while, the Category 5 Hurricane Maria looms nearby. Though Maria is not expected to hit Florida, residents are still cautious and have not fully recovered from Irma’s destruction yet. But restaurants in Florida have stepped up in the wake of Hurricane Irma, offering discounts, ice, and even power to those without. Though many restaurants are recovering themselves, they have come out in droves to support their communities.

Building a Start-Up Restaurant Brand

The risk involved with a startup restaurant can be steep. How steep depends on the source of the report, as Upserve suggests, with a reported failure rate ranging from 17 to 30 percent. No matter the study, and no matter the percentage, restaurants fail. The reasons for failure run the gamut from poor hiring to lack of inventory controls. While those things can bring down even the most successful of establishments, the lack of a cohesive concept and brand serve as the culprit in many startup failures. Don’t be a statistic.

Kitchen Life Lessons: Getting Past The "Fry or Die" Mentality

I have met cooks that would crawl across a desert made of mayonnaise and broken glass to help a fellow kitchen mate. I have witnessed the current boyfriend and the ex-boyfriend work shoulder-to-shoulder during a fully-racked Friday night grind that pushed sales into the outer stratosphere. I have worked with some of the fattest human beings to waddle across the street to get behind a six-burner and push out food that would make your mama cry, all with the grace of the entire Bolshoi Ballet. All for one reason.