When it comes to beef, gone are the days when diners will settle for any plate of food—even quick-service brands have had to upscale their offerings to meet the demands of diners seeking higher-quality food. What constitutes quality, and how to deliver it to diners, have become important questions for restaurant leaders across the industry, […]
Read More… from Quality Counts: Sourcing the Best Beef Supply
Brunch crazes and demands for convenience are transforming the breakfast daypart. According to Technomic, “31% of consumers and 39% of those ages 18-34 are purchasing breakfast items outside of the traditional morning time slot.” Guests now expect the most important meal of the day to be a little more flexible and ready to eat later […]
With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business. Focusing on take-out and delivery, we hope these tips will help you face today’s challenges with confidence and optimism. MENU Keep it short, sweet and smart: offer […]
Read More… from MENU, PREP, CUTS AND PACKAGING TIPS FOR TAKE-OUT
“Delivering hot, beef braised will be the best experience because it can take the abuse of long hot-holding, and still deliver on tenderness and juiciness.” Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for take-out and pick-up menus. Additionally, stir-fry or bowls with […]
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavour from the spices, chilis or herbs you choose. Get inspired by these flavours and combinations, including: Black garlic Lime and ancho chili Piquillo […]
Read More… from Customize Compound Butter Flavours to Enhance a Steak
Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]
Read More… from Sharing Plates Lets Guests Choose Their Favourites
The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]
The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. These creamy concoctions can be used as soft bases for many different plates, while delivering flavour and colour that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavourful sauces […]
Read More… from Plant-Based Sauces for the Modern Steakhouse
Featuring á la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavour profiles. Serving roasted jalapeño and garlic with lime juice, or horseradish root vegetable coleslaw with a great cut can communicate greater authenticity and quality to your guests. […]
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