Chefs are giving diners the experience they are asking for The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side. Modern chefs are innovating to meet customer demand for something fresh and memorable, says Sterling Silver® Premium Meats Chef Pete […]
Read More… from Working Modern Steakhouse Ideas Into Your Menu
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
Versatile, hard-working beef cuts can help you better manage inventory while maximizing margins. Traditionally, cuts like tenderloin, top sirloin, and prime rib are known for their center-of-plate, dinner applications. Offering these cuts in starters, small plates, and more can make them work harder for your kitchen while charging a premium price to your customer. “There’s […]
Read More… from Maximizing Profits with Versatile, Premium Beef Cuts
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. […]
Focusing on more than the smoke and the sauce, BBQ joints are now putting craft spins on their sides too. This doesn’t mean the days of mashed potatoes and coleslaw are necessarily over. Classic comfort foods may now have unexpected preparations, like pimento mac and cheese or cornbread topped with house-pickled jalapeños. Serving up something […]
Follow us for more great inspiration
Get the Goods
Our Podcast
Listen & SubscribeHosted by Chef Pete Geoghegan