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CHEFS – SIMPLE AT A DIFFERENT LEVEL

Culinary Cues

Meticulously clean kitchens; pristine, starched chef whites; the very best equipment and ingredients from around the world. Guests spending hundreds of dollars for a memorable meal and making reservations months in advance just to garner a seat. Fifteen-hour workdays, no time for anything but the pursuit of excellence.

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Amplify Your Apple Pie with Red Miso This Thanksgiving

EATER

To get the right punchiness of salt and umami, Sakai relies on red miso rather than white, which tends to be milder. Step 5: After the dough is chilled, place one portion on a piece of parchment paper. Lightly dust the surface of the dough with flour and place a second sheet of parchment paper on top. All rights reserved.

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Unique Ways Restaurants Can Use QR Codes to Drive Sales

Modern Restaurant Management

Restaurants across the country shelved their paper menus and turned to digital options to reduce touchpoints. To go contactless, customers scanned a small black and white square called a QR code on their mobile device to see a digital copy of the menu. Book Reservations, Join Waiting List.

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AI Food Intelligence and Now Serving Democracy

Modern Restaurant Management

While the company has products specifically designed for each vertical, such as appointments, eCommerce, online ordering and reservation management, its uniqueness lies in offering high-powered capabilities that every business needs. “We believe there’s strength in numbers,” White said. BIBO Beverage Debuts.

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META BOFINGER’S RESTAURANT SECRET

Culinary Cues

Typically, they were not fancy at all – plain wooden tables and leather booths, sometimes covered in Formica and rarely covered with tablecloths – the glassware was straight-sided and plain, the flatware inexpensive, and the China was heavy and typically white. The restaurant was for eating and catching up with the flavor of the town.

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‘The Bear’ Star Abby Elliott Studied Up for Her Role as Restaurant Manager

EATER

Just as Cousin Richie (Ebon Moss-Bachrach) got shipped off to Ever to learn the hospitality ropes, Jeremy Allen White also attended an “ intensive boot camp ” at the Institute for Culinary Education in Los Angeles, where he learned how to chop, plate, and garnish like a real chef.

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New Bill Proposes $120 Billion in Grants to Support Independent Restaurants

EATER

The proposed RESTAURANTS Act white papers note that “[p]revious efforts to help small businesses such as the Paycheck Protection Program are too restrictive for restaurants and do not address their specific challenges.” The first two weeks of funding would be reserved for restaurants making less than $1.5