Menu Innovator Blog

non-dairy

Non-Dairy Products On The Rise

By Mary Kay LaBrie / April 20, 2021

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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interchangeable ingredients

Interchangeable Ingredients Made Easy

By Mary Kay LaBrie / April 13, 2021

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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seaweed

Seaweed & Aquaculture

By Mary Kay LaBrie / April 6, 2021

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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vegeterian options

Plant-Based Movement

By Mary Kay LaBrie / March 9, 2021

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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delivery

Pivoting From Dine-in to Take Out

By Mary Kay LaBrie / March 3, 2021

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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restaurant technology

Restaurants and Technology

By Mary Kay LaBrie / February 23, 2021

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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Frontera Grill, Chicago, IL (Latin)

By Mary Kay LaBrie / January 16, 2021

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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Emeril’s, New Orleans, LA (Southern)

By Mary Kay LaBrie / January 13, 2021

Famed chef, Emeril Lagasse, has appeared on multiple television shows, written numerous cookbooks, and opened many successful restaurants since his appearance on the culinary scene as the Executive Chef of Commander’s Palace in 1982. Lagasse’s style of cooking is nicknamed “New New Orleans” as it utilizes local Louisiana ingredients to influence his own version of…

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steakhouse

Delmonico, Las Vegas, NV (Steakhouse)

By Mary Kay LaBrie / January 11, 2021

Emeril Lagasse is well known for his numerous successful restaurants, television shows and cookbooks. Delmonico Las Vegas is a prime example of Chef Emeril’s skill as it is the perfect combination of classic steakhouse with his own Creole inspired twist and illustrates further how Chef Lagasse has firmly rooted himself in the culinary scene as…

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