These racks and chops came from an All Natural 70lb Dressed Veal Carcass.
A friend of mine who runs a specialty meats processing plant just invented some of these items and sent me a box of various items to try out.
I was very impressed! The Milanese Pre Breaded items were outstanding in flavor and tender. I only used butter in a hot saute pan for the pre breaded items.
This is the 2-Bone Butterfly Veal Chop raw. It came in CryoVac Packaging.… Continue
The chart of the week is the grain corn market versus the value of the US dollar. The chart below gives another example of the recent financial market turmoil’s impact on the commodity markets. The US dollar and corn have a tendency to trade inversely to one another as depicted below. Why? Well because when our dollar depreciates it makes US products more expensive abroad. Of course the opposite is true when our dollar depreciates. And given that roughly 20% of the US corn crop is typically… Continue
Added by David Maloni on October 31, 2008 at 8:49am —
I know of a single-location local restaurant which has much better margins and food than Cheesecake Factory. I know of a small regional family dining chain which has much better food and service, and higher volumes, than Denny’s. I know of a burger place which has far better burgers and shakes than McDonald’s (fries -- maybe not!). So, I’m sure, do each of you, and yet this says nothing bad about McDonald’s, Denny’s, or Cheesecake Factory, each of which has built a strong, enduring business by… Continue
Added by Rod Guinn on October 31, 2008 at 6:00am —
Bill, Help! That was the title of the email she had sent me.
“I know what I want. They just don’t get it.” She proceeded to explain to me how she had started with XYZ Company, but now she felt that it wasn’t what she wanted. The job was boring. The owners lacked vision. The pay could have been a whole lot better.
Maybe she should have done more homework on the company, asked more questions during the… Continue
Judging from the scores of phone calls and e-mails I get every day, the answer is no. I realize it's a huge issue that does indeed affect everyone, but still.
I typically get a wide variety of media inquiries here - from "is not including spoons in place-settings a trend?" to "what's the safe cooking temperature for offal" - but over the past few months, I'd say about 75% of them are about how restaurants are doing in the current economy. As much as I used to gripe over the really… Continue
Economic downturns freak us out - the need for comfort is more deeply felt than ever. This is something operators must know.
We get comfort from two main sources, by pampering ourselves with scarce pleasures ( the drive for luxury) and indulging in familiar things ( the drive to Mom's house).
Luxury can quickly become cost prohibitive, from both the operator and customer’s point of view. Providing an experience that is purely familiar also won't do either. By going 'back to the… Continue
A survey conducted by SCA Tissue found that the cleanliness of restaurant bathrooms is a key factor in repeat business.
Okay, the results aren't earth-shattering, but I don't think I could have said it better myself: restroom cleanliness reflects the overall hygiene standards throughout the restaurant, including kitchen and food prep…
My mother, a native of the Philippines, makes the best eggrolls ever. Or, so says anyone who has ever tried them. My vegetarian cousin even makes an exception for them. Now, that either shows how good they are... or how uncommitted my cuz is to her dietary regimen.
Nonetheless, people loved them so much that people asked her to make them for their events. You know, birthday parties, picnics and other similar important events. (My aunt also makes wedding cakes for non-banquet-hall… Continue
Some are cutting labor costs. Some are cutting food costs. Some are cutting their advertising budget, etc.
But, here's a tip of how you can cut back expenses on marketing without sacrificing anything...
First, keep in mind that marketing results are measured by how many people you actually contact. For example with direct mailing, don' t say 5,000 people cause that's how much coupon post cards went out to 5,000 residents. I mean how many people,… Continue
"Adapt! Survive!" is the classic motto from the US Marine Corps as part of their training on the ever-changing challenges in a hostile environment. The hospitality industry is unique from most other industries… Continue
Added by Paul Paz on October 29, 2008 at 1:17am —
“Given the Choice of Parking your Cash at the Mercy of Wall Street or Washington, Most Entrepreneurs Simply Prefer to Bet on Themselves“
Washington Post headlines saying “The end of American Capitalism? Predictions of the Dow to slide further and differing opinions on what each person should do with their 401K. Economic bad news is the common theme of every headline.
The focus of this media attention is on giant businesses wreaking havoc on the overall structure of the… Continue
Added by Eric Gagnon on October 28, 2008 at 12:20pm —
With the current market negatively affecting the restaurant industry on several fronts, some concepts are cutting back on their recruiting efforts and many managers are hoping to ride it out with the concept they are currently with. The perception is often that the “sky is falling” and neither restaurants nor restaurant managers should make a move. In some ways, this is the best time for a quality restaurant manager to make a change. During uncertain times, restaurants need strong leadership… Continue
It's been a wonderful ride so far. My heartfelt thanks to everyone who has turned out at the events here in Iowa City, as well as in Fairfield, Des Moines, Ames, Madison, Minneapolis/St Paul, Kansas City and St. Louis. Now it's on to Champaign/Urbana, Louisville, Columbus and Chicago, and we'll kick off this leg with two Iowa Public Radio appearances. Remember, if you want me to come to your town, contact Ice Cube Press and we'll see if it can be worked… Continue
On The Border Mexican Grill & Cantina, which was recently acquired by Border Holdings, LLC, an affiliate of Argonne Capital Group, today announced the appointment of Ward Whitworth as President of On The Border.
Restaurants, Inc. announced today that it is actively seeking franchisees to expand its presence throughout the Lone Star State, naming El Paso and Houston as target markets for future franchise development.
Encore Restaurants, LLC, a subsidiary of Dallas-based Encore Enterprises, Inc., has announced the purchase of eight existing Five Guys Burgers and Fries restaurants across central California including Elk Grove, Fresno, Lodi, Natomas, Roseville, Stockton, Tracy, and West Sacramento.
For many Americans, hotel room service is considered a travel luxury; however, data from PFK Hospitality Research1 suggests that room service revenues fell 9.5 percent from 2007 to 2012, with some hotels shuttering unprofitable operations altogether.
Yesterday the National Restaurant Association (NRA) praised the House passage and Senate Commerce Committee markup of the Travel Promotion, Enhancement and Modernization Act of 2014. The bipartisan legislation reauthorizes Brand USA, the nation’s first global marketing campaign, to promote the United States as a destination for international travelers.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.
When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.
Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.