Consulting

Chef Nemo Bolin talks seasonal restaurant Cook & Brown Public House

Posted by on Sep 21, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

My favorit kind of story. This is how we should think about menus. This thought process of taking what is infront of us and creating a fabulous meal with soilid techniques and that relies on the natural beauty  of the ingredient is the awesome. This type of thinking is how need to change our ways in catering. Trusting our culinary team to prepare food on the day of the event is the key. Setting a menu 8 months out and hoping it will be the same is becoming harder for caterers who want to cook from the market. So take a read and think how you can change your sales perspective and process....

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Today’s top four food trends

Posted by on Aug 10, 2012 in Catering, Consulting, Food, Menu Development | 0 comments

Today’s top four food trends

Are your menus ready for the fall. Ethinc Flavors, Local Ingredients and value added ingredients need to be brought to the forfront of you fall catering menus. Caterers are always competing against restaurant style menus. Don’t be behind the curve react to trends now instead of after the fact. Consultaning chefs are always there to help companies push the envelope and make your menus pop and give you that competitive edge. Read this post and think about the next steps for your menu programs.   Today’s top four food trends | Nation’s Restaurant News. Share this:PrintEmailPin...

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“Customization” a Food Trend I Can Live With

Posted by on Feb 8, 2012 in Consulting, Menu Development, News | 0 comments

“Customization” a Food Trend I Can Live With

I tend to agree with a few of these trends. I especially believe in the customization trend. I started my business partly because I was tired of seeing the same items menus across the city. Chicken Ceasar especially. Why? I wanted to help culinary teams fine their “inner groove”. The top five food trends according to a culinarian | QSRweb.com. Every kitchen has a soul. It is a collaboration of many factors and each should have a unique identity. Just because some else has it on the menu does it mean you have to. I have termed this the “vanilla” factor. Kitchens as well...

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How do people really see your menus?

Posted by on Feb 4, 2012 in Consulting, Menu Development | 1 comment

How do people really see your menus?

Menu writing is very important in todays market place. Have you every really thought about how they see the words on the menu. Words are a power medium. The wrong words used out of context can be devistating and bad for business. Everyone sees and interprets the words in a book diferently. Some guests who are detailed orientated my see a spelling mistake and become annoyed, they don’t see the great combination of flavors on the menu. They start looking for more mistakes. Are they focused on choosing dinner or commenting on your bad english. Sequencing of words is also overlooked...

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