Culinary Cues
APRIL 23, 2023
Have you experienced the flavors and presentations of the items that may grace your menu? Do you understand the seasonality of ingredients and how to adjust for less than stellar quality or substitute ingredients that will bring you close to the same result in a recipe? Is this the extent of your knowledge of menu planning?
Culinary Cues
MAY 1, 2023
I have seen pride in the eyes of a line cook who finished plating a beautiful menu item as it was presented in the pass, and the look of appreciation when the team of dishwashers was offered a special employee meal – a meal that said: “We couldn’t do it without you.” Celebration is common in the kitchen.
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Modern Restaurant Management
APRIL 11, 2024
Similarly, Taco Bell Cantina is also reinventing its dining journey by offering a shareables section on its menus, showcasing local artwork, opening kitchens, and serving alcoholic drinks like twisted freezes. This approach fosters trust among patrons and serves as a powerful magnet for attracting new customers.
Culinary Cues
JANUARY 12, 2021
The menu changed every night within a cycle with a full array of appetizer, salad, entrée and dessert choices for an audience that was likely staying at the hotel for a week or more at a time (many of the patrons were second or third generation Balsam’s guests) since a stay at the “Notch” was a family right of passage.
7 Shifts
DECEMBER 18, 2019
It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. With proper plating and presentation, just about any meal can be Instagrammable! Offering a discount for college students who present their student IDs provides extra incentive to take a lunchtime study break at your restaurant.
Modern Restaurant Management
MAY 24, 2023
Art featured throughout the facility pays homage to the University and the fresh ingredients used daily in the 1856 kitchen – four kaleidoscope art pieces for each season of the year. We also prepared a formal Schematic Design presentation for approval. This also provides a seasonal menu for the restaurant guests.
Culinary Cues
OCTOBER 24, 2020
Consider this – the menu is the most important component of a successful restaurant and once designed it can, and should, impact every other aspect of the business. YES – the menu is that important! The menu comes first and should reflect the philosophy of the owners and chef and how the operators expect to be perceived by the public.
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