Local restaurants serve up healthful kids meals
As a culinary consultant and father I applaud these restaurants for not thinking that parents are content with shelling out $10.00 for for processed chicken fingers, bad crayons and a colorful plastic cup as a healthy choice. Kids have paletes just as much as adults. If we teach our kids about good food choices now they will be our future customers who appreciate the great food we strive to produce in our foodservice establishments. Local restaurants serve up healthful kids meals. Share this:PrintEmailPin...
Read MoreWriting Recipe Names is a Process Not a Random Act
If you are using a computer based recipe management system or thinking about setting one up. You need to think about how you name a recipe. Over the last ten years I have been involved in setting up, organizing and creating recipe data bases for my own company as well as many catering companies and independent restaurants. It is not as easy as you think. Generally there are scenarios that occur when setting up or cleaning up a recipe data base. The first is the organizing of written recipes that had been created over the years in some digital format for example with wordprocessing...
Read MoreCraft brews and local foods are popular in Britain
For years I have been the brunt of many a joke about the quality of food and dining in England. I am glad there are people recognizing the fact that without the change in food quality and expectations by the young chefs, farmers and producers of England we would not have the gastropub. If you look at the last rash of restaurant openings in Chicago, how many have been based on a English Pub. I love the creativity associated with the Gastopub. Great beer home made sausages and a casusal environment, what better way to spend the evening out enjoying a meal. I will toast a pint of real ale in...
Read MoreDo Descriptive Menu Labels Influence Customers?
I spend alot of time writing menus and menu item descriptions. What process do you use? I believe that the clearer the description in a prescribed order without the influence of fluff has always been the best approach. Here is some research that may say otherwise. I think there is a balance but over use is the worst position. If you need help with your menus, contact www.customizedculinarysolutions.com Do Descriptive Menu Labels Influence Customers? | isantemagazine. Share this:PrintEmailPin...
Read MoreRestaurant patrons value social responsibility
Interesting story. Menu writing and serving meals are not just about dollars and cents. It’s about why you do what you do and how you do it. So next time you throw out that dated milk, think about buying less. Restaurant patrons value social responsibility – Related Stories – ProChef SmartBrief. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit
Read MoreAbout Us
John Reed is a professional chef with over 30 years experience. John has extensive knowledge of culinary techniques, ethnic cuisines, food history which he applies to present day menus by using strong organizational skills, leadership, problem solving and the appropriate use of technology. His understanding of the culinary arts comes from experience in the following: A la carte Dining, Off-premise Catering, Corporate Dining, Conference Catering, Hotel Foodservice Connections
The Stew – chicagotribune.com
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