Posts Tagged "Culinary Consultants"

“Customization” a Food Trend I Can Live With

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

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

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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Menu prices likely to rise in 2012

Posted by on Feb 2, 2012 in News | 0 comments

Are you ready for the up and coming year. Its time to look at your menus. Contact us today and start making more profit.   Menu prices likely to rise in 2012, experts say – Related Stories – ProChef SmartBrief. Share this:PrintEmailPin ItFacebookShareStumbleUponReddit

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Simplify and Focus Your Menus for 2012

Posted by on Dec 28, 2011 in Consulting, Food | 0 comments

One of the reoccurring themes that I see for 2012 is a trimming down of complex menus and simplified dishes. This is not a reinvention of the “comfort food” trend that always shows up on top 10 lists. This is the creating of great food that is made from seasonal ingredients using classical and trusted techniques in a reasonably priced format. The ideology behind the Gastro-Pub is on trend and has been the favorite of the chef for years. If chefs spend hours creating expensive masterpieces on a plate in their restaurants or at lavish events, why do we find them noshing on roasted...

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A Catering Christmas Story

Posted by on Dec 15, 2011 in Consulting, Food | 0 comments

As a culinary consultant I spend many days a week in a variety of kitchens discussing ways to improve kitchen operations; impromptu demos, menu and recipe design and coaching are always are always happening. Stepping in and out of kitchens you don’t always see immediate impact or maybe I just witness a quick fix. As we are in the height of the holiday season I visited several kitchens these past few days and was given a great gift without even unwrapping something.  It was calmness, professionalism and focus.Owners, operation managers and chef’s always know this time of year is...

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