Chef & Culinary Insights
These are the three key ingredients required to host an exclusive or intimate type event at any venue. Whether you have the capacity for 20 or 200 guests, there is an opportunity to generate awareness, revenue, and repeat customers by becoming known within your community for being the ‘best host in town’.
Tailgating is not done the same way your father and grandpa used to do it back in their day. Modern tailgating is more than just grilling cheap burgers and cracking a few beers open behind the trunk of your neighbor's pickup truck. Now, it's about who can throw the most elaborate pre-game celebration with gourmet food options.
As the chillier months hit most of the states, it is time to make menu changes to keep dishes relevant. Winter menu planning is now. Delicate zucchini, little heirloom tomatoes and sweet berries are heading south for the winter. Dig deep to pull out the more burly elements of your repertoire.
In this episode of “Food As a Lifestyle" we’re giving viewers a behind-the-scenes look into the lives of two James Beard nominated restaurateurs, Kevin Boehm and Rob Katz of Boka Restaurant Group (BRG) in Chicago. BRG is a chef-driven restaurant group made up of six chef partners and 12 different establishments.
To stay festive and warm during the season, Au Bon Pain (ABP) shifted gears into a new holiday-inspired menu this week to give customers something new to get excited about. By switching up its offerings from Pumpkin Croissant and Harvest Pumpkin Soup to The Holiday Gobbler and Roasted Poblano Chicken Stew.
Food halls, in general, are becoming wildly popular. Well, Fort Worth, Tex. is the next lucky city with development plans in place to create an exciting food hall in Crockett Row at West 7th. Its star eatery will be celebrity chef John Tesar’s third Knife Burger concept, ranked No. 1 in Texas and No. 6 in the nation by "Thrillist."
By Doug Radkey, Industry Expert
It’s no secret.
I think we’ve all heard by now that there’s a “shortage of qualified cooks and chefs” across North America, the U.K. and Australia specifically. If you’re not experiencing it first hand as an operator or chef, you’ve surely read one of the numerous articles on why it’s happened.
How big is the problem? It’s got to the point now where we’re seeing operators offer financial incentives to the general public who refer a chef to them. We've got to be realistic and address these issues now before it’s too late!
Before we go yelling about ‘millennials’ again, we can’t blame them wholeheartedly for this one. Owning a restaurant has become easier since the economy recovered and establishments are opening at a rate that the pool of qualified cooks just can’t keep up with.
Below, we share some of our favorite shots from our travels around the country. Enjoy!