We all know the favourites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savoury to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options. Savoury Sips Save the sweets for dessert; savoury cocktails […]
How to make a simple dining experience one patrons will fondly remember, forever. From the moment guests walk into your operation, you have the opportunity to make a lasting impression. From the ambiance to the service to the very last bite, there are always chances to take a step further and surprise and delight your […]
Read More… from Beyond the Bite: Creating Memorable Hospitality
In addition to an impressive menu, memorable guest experiences can help separate your restaurant from the rest. We asked Chef Stephen Giunta and Chef Michael Siehien about how they have created moments like this for their guests. Small Efforts Produce Large Impacts Creating unforgettable dining instances doesn’t have to mean investing in a large amount […]
Read More… from Chef Michael and Chef Stephen Discuss Hospitality Moments
The strip loin, also referred to as the Kansas City strip, Manhattan filet, New York strip and petite strip, is a boneless muscle taken from the top loin. Though best known for being menued as a steak, it’s tenderness and ample marbling allows it to be enjoyed as a roast as well. Recommended Preparation To […]
On a recent episode of In the Kitchen with Sterling Silver, Chef Pete Geoghegan spoke with Griffith Foods Executive Chef Timothy Baran about the art of seasoning when it comes to beef. While on the topic of using cinnamon as a featured flavour, Chef Timothy mentioned an idea of rethinking a lamb-based Moussaka as a […]
Read More… from Chef Timothy Baran Rethinks Lamb Moussaka as a Beef Chili
A great way to improve your restaurant’s bottom line while cutting waste is by sourcing ingredients in a sustainable manner. Obtaining your ingredients more directly—as well as upcycling excess food scraps—can bring many benefits to your restaurant, including: You likely already practice some sustainable sourcing tactics. Here are four additional ideas. 1. Herb Garden Lower […]
Read More… from How Sustainable Ingredient Sourcing Can Reduce Costs and Waste
In May, Plate Magazine hosted three of our chefs as they gave a live demonstration of fabrication and plating techniques. Culinary Director Chef Pete Geoghegan and Senior Corporate Chef Bradley Borchardt, along with Sterling Silver® Signature Chef Sera Cuni, showed how to make value cuts enticing on any menu. Here’s a look at what they […]
Read More… from A Recap of Our Live Kitchen Demonstration for Plate Magazine
In any given city, there can be what seems like an endless number of places to eat. With all that competition, you want to make sure your restaurant stands out so you can bring in new guests while keeping regulars coming back. Here are 5 easy tactics that you or a staff member could do […]
A well-designed menu can mean the difference between a happy customer and a frustrating experience. “The menu is your roadmap to profitability,” says Dan Salem of Salem Foodservice Solutions, “so you got to keep it fresh, you got to keep it clean.” Here are some tips on how to design your menu to give your […]
Read More… from DESIGNING YOUR MENU BASED ON CUSTOMER BEHAVIOR
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