Food is like Music We’re used to hearing the term “collabs” when people talk about the music world. One artist who doesn’t normally work with another artist – and the two team up and record a hit single. Sometimes it’s two artists who create music in the same genre (country meets country). Sometimes it’s two…
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Expanded Services It’s not without saying, COVID changed the way many restaurants operate. Diversity is key, and many ventures have expanded their services surpassing just delivery and takeout. They have tested, tried, failed in some cases, revisited options, and have now refined their extended services. Not just as an effort to rake in more money…
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Dieting on the Back Burner? Many people have gained weight or have put their diets/health on the back burner since the pandemic began, but since things are steadily going back to normal, many people are trying to compensate for their yearlong cheat day by eating healthy. Some people have been able to get back to…
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Non-dairy products are booming and expanding. A few things helped us get to this point; one being cultural diversity (thank you coconut milk!) and the broadened ingredient list that diversity contributes to, two being health and wellness movements, and three being sustainability practices combined with people trying to curb their carnivorous and glutinous habits. Why You Might…
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Versatility affords operators the ability to test new concepts You’ve got a popular salad on your menu. So you decide to take some of the same ingredients and create a flatbread. That’s a success. So you decide to create a bowl. That works. Then a pizza and finally, a sandwich. Now you have not one,…
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From nori, the seaweed paper used in sushi, to a topping on shrimp burgers, there’s no doubt that seaweed is gaining in popularity. You may not know that there are a staggering variety of seaweeds, almost 600 subtypes, and they all vary in texture, color, and shape. These include Kelps, Dulse, Hijiki, Kombu, Arame, Wakame,…
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Plant-Based Movement Expands Product Lines and Menus Only a short year or so ago, plant-based burgers became all the rage. You found the beef substitute popping up on restaurant and fast-food menus. But according to cnet.com Health and Wellness, plant-based beef, pork (in the form of sausage), bacon, chicken, and fish products are now in…
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COVID and the Traditional Restaurant Business Model With the onset of COVID, restaurants are struggling to stay afloat. In a recent article in the New York Post, almost half of the restaurants in New York City may end up closing their doors for good. With a meager 25 percent of indoor seating capacity allowed these…
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COVID and New Technology As mentioned in a previous blog post, with the onset of COVID, restaurants are struggling to stay afloat. During the pandemic, technological advancements have helped many restaurants stay above water, while others were less willing to adapt or unable to for uncontrolled circumstances are sinking. Technology has allowed many restaurants not…
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Growing up in Oklahoma with a family of restaurateurs and grocers, Chef Rick Bayless was no stranger to the culinary world as a child. During his college years, he studied Spanish and Latin Cultures, and during this time, his love of Latin Cuisine broadened. During the 80’s, he lived in Mexico while writing his first…
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