All Blog Posts Tagged 'foam' (6)

Fewer Returns Means More Returns

Let me expand that headline a bit: Fewer returned orders means more return customers.



Returned orders are often an indicator of a job done poorly. (I say "often" because there are certainly plenty of occasions when it's entirely about the customer, not the food.) If you're doing your job right, you might get one or two plates sent back on a busy night. If you're seeing more returns than that, watch out – it could point to a much greater undercurrent of customer… Continue

Added by OnTop(r) on October 28, 2008 at 8:50am — No Comments

Foam is a Ticking Time Bomb

Here's another scenario: It's a busy night at the restaurant. The dining room is full, the kitchen is at full speed, the servers are on top of their tables and everything is going smoothly – but you know that at any moment, something could go wrong and the whole rhythm will be thrown off.



Sure enough, one of the guests at Table 8 has sent back his steak – something about it being too pink!? – and the grill station falls just a hair behind. This delays Table 5's order, which means the… Continue

Added by OnTop(r) on October 23, 2008 at 12:37pm — No Comments

Disappointing Yields

One of the biggest problems with aerosol whipped topping is low yields per can. Aerosol cans are an inexact and inefficient delivery system.



According to Encyclopedia Britannica, "The most common type of aerosol container consists of a shell, a valve, a “dip tube” that extends from the valve to the liquid product, and a liquefied-gas propellant under pressure. The liquid product is generally mixed with the… Continue

Added by OnTop(r) on October 14, 2008 at 11:00am — No Comments

Whipping Up a Feast for the Eyes

People eat with their eyes first, which means the way food looks matters as much as how it tastes. So as a food service professional, your job is to make sure what you serve looks its best when it arrives to the customer.

That's not so easy when you're dealing with aerosol whipped topping. It's just not up to the task.



Imagine a customer has ordered an Irish coffee… Continue

Added by OnTop(r) on October 9, 2008 at 1:00pm — No Comments

Ditching the Can

With aerosol whipped topping, you have a single dispensing option: the spray can. And as I've described numerous times here on this blog, spray cans may be convenient in some ways, but there are a whole lot of reasons why they're less convenient in others.



With On Top bagged whipped topping, you've got options. The first is to simply squeezing it by hand like a piping bag. This is technique gives you much finer… Continue

Added by OnTop(r) on October 7, 2008 at 12:00pm — No Comments

A Question of Foam

How often do your customers send back a dessert or hot beverage because the whipped topping on top has collapsed, melted or otherwise no longer looks appetizing? In some restaurants it's a major problem, and nine times out of ten, it comes down to the delivery vehicle: aerosol cans. That "light and airy" consistency may appeal to some folks (who might never have had true whipped topping, so they don't know better), but that airy-ness is actually a bad thing.

To explain… Continue

Added by OnTop(r) on September 18, 2008 at 8:58am — No Comments

Monthly Archives

2014

2013

2012

2011

2010

2009

2008

2007

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

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.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service