We all know the favorites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savory to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options. Savory Sips Save the sweets for dessert; savory cocktails […]
It may barely be spring, but your customers are already dreaming of their summer vacations and you may be stressing about that summer rush. While May-August is often one of the busier times of year for restaurants, planning ahead will be your saving grace. Today, we’re breaking down four things you can do to prepare […]
Read More… from Stay Cool for the Summer: Preparing for the Seasonal Rush
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 flavor, 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
The atmosphere of your restaurant is a well-balanced collection of elements like lighting, aroma, textures, colors and music. While some of these are easy to implement, music can be difficult to get just right. While it might seem less important, the music in your restaurant can often make or break the experience for your guests […]
Read More… from TIPS FOR USING MUSIC TO CREATE YOUR RESTAURANT’S AMBIANCE
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