Minimize your catering menus.
Fewer dishes on your menu done extremely well has always been a trade mark of great restaurants who flurish in good times and bad. As the economy as weeded out the operations with massive menus, smaller operations with clearly focused menu programs continue to succeed. Adding dishes to your menu just to get more customers can be very hazardous. If your menu is not focused on a theme or particular style you begin to create long term problems. When Tex-Mex cuisine started gaining popularity everyone jumped on the band wagon and quesadillas...
read moreGourmet burgers provide affordable luxury why not my wedding?
In the these days of cost conscious brides and cut entertaining budgets, caterers are trying to re-invent the cow and find cost effective cuts of beef, why not try a burger. Think about, 200 of your closest family and friends or colleagues from work, enjoying a gourmet burger. Match that with a local brew, seasonal vegetables for the sides and housemade sauces served family style and that’s an event I would want to go to. Luxury could be American Wygu, Bison or Heritage Turkey, Heirloom Tomatoes, Local Arugula and Brioche grilled with...
read moreScotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY
Bar managers beware. If you are responsible for a bar program, you may want to think about some changes. I enjoy a single malt as much as the next but the price may soon be out of reach. American small batch bourbons are a great alternative. These artisan distillers are bringing the craft out of the woods and into the mainstream. So think Kentucky mash next time you stock the bar. Scotch Whisky and Shortage Feared As Asian, Latin American As Water Demand Soars – NewsOXY. Share this:PrintEmailPin...
read moreThe Serious Chef’s iPad App
Do you need this on your tablet or IPad? Is this the new way of culinary eductaion or a fun toy. You decide? The Serious Chef’s iPad App. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit
read moreLocal 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...
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...
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 moreNeed Expert Cooking Advice? Let American Culinary Federation Chefs Answer Your Holiday Kitchen Questions
Here is another example of why it is important to speak to an ACF affliated chef. John Reed CEC, CCA, ACE and Customized Culinary Solutions is listed in the Chefpertise Guide. ACF_CM5 | pr111103 – Need Expert Cooking Advice? Let American Culinary Federation Chefs Answer Your Holiday Kitchen Questions. 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
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