Chef & CULINARY Insights
Guests are increasingly adventurous with the help of social media, which is educating and luring guests to establishments that are offering delightful new flavors. Adopting the flavors of Japan is a way to offer guests an authentic flavor that satisfies and doesn’t have to add much to existing food costs.
As a guest in a fine dining restaurant, either you love it or... you don’t understand it!Has anyone ever advised to not eat too much bread, because it can ruin your appetite? Or, maybe you had that one friend who would refrain from eating the warm doughy loaf in hopes of maintaining or improve their figure.
“I actually came to America when I was about 8 years old and one of the reasons was my mom passed away, but when I was really young, you know, I used to go to the market with my mom. So... I think I was always gravitated to ending up in the kitchen,” said Sylva Senat, chef and partner at Philly's Maison 208.
At Hard Rock Stadium, in Miami Gardens, choices beyond hot dogs, burgers, and fries are available. With Miami being so diverse, it only makes sense that transplant concepts, like Fuku— a fast-casual concept featuring spicy fried chicken from New York’s popular Momofuku Group — would also be featured at the stadium.
One thing that remains consistent in the quest for authenticity in cuisine is the use of spices. While “spicy” never seems to fall far on industry flavor trends and forecasts, “spices” are continuing to trend upwards. It is the deep understanding and deliberate use of each one that offers guests a truly authentic experience.
The airing of Food Network’s The Next Iron Chef: Season 3 finale, where Chef Marc Forgione was declared winner, is coming up on its seven year anniversary, in November.“I came and I conquered,” said Chef Forgione (like a boss!) after winning the Thanksgiving Feast challenge against Chef Marco Canora.
By Donald Burns, Foodable Industry Expert
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.
Your menu is the one thing that every guest will look at. It's so important, yet why do so many not give it the full measure of respect it deserves? Let's fix that. Now, in order to give your menu a real chance at change, you will need to leave your ego at the door. Don't worry, you can pick it up later — but you must be objective on what is best for the brand.
Get some blank paper and pencils. We are going to construct a visual mind map that will set you up for success. If you are ready, then here are the 10 steps for a total menu makeover.
Below, we share some of our favorite shots from our travels around the country. Enjoy!