Featured Articles: PJP
It is finally Spring Time! The season where the air becomes a little clearer tastes become more crisp, and we can finally breathe in the fresh air. As seasons change, menus change with them. To help you we’ve rounded up the Spring-time ingredients and also given some creative recipe applications.
They’re hard to miss and even harder to ignore. Popular diet fads have entered our professional kitchens as more customers are following them and demanding that food establishments follow suit.
Here we’ll share details of long-standing fads and give you tips on how to keep your customers happy with fad-friendly menus.
St. Patrick’s Day in the states is a whole other event (insert eye roll), known for its drunken debauchery, heavy Guinness stews, green beers…informal celebration and it can be… well… a mess. The service industry loves to partake but from the other side of a bar it can be a nightmare.
St. Patrick’s Day doesn’t have to be informal pub grub. Many chefs (from Ireland and abroad) are using this holiday as a way to highlight Irish fare, revisiting the classics and modifying for an authentic yet fine dining approach.
Pasta is one of those staple items that never diminish in popularity. There are, however, spikes of Italian pasta specialties that get their moment in the spotlight. These pasta topics are trending in 2019 with variances ranging from regional flavors, underrated shapes, and alternative recipes.
Mardi Gras is the culmination of all that we hold dear in the service industry- food, drink, and community. New Orleans seems like a world within itself, home to distinct and iconic recipes found nowhere else in the world. The food is a combination of Creole, Cajun, and soul with roots from French, Spanish, West African and Native American influences. Expect hearty dishes that can range from complex and heavy to rustic and simple.
The meal kit industry started as a niche food option for aspiring home cooks and busy professionals who were looking for a quick fix to nightly meals. Over the past 5 years we’ve seen a market boom with meal kits.
What does that mean for our food service industry? Is it a stable trend to be wary of or a passing fad? Here we look into the top seven meal kit companies and the business trends surrounding the sector.
Designing a dessert menu can be difficult, especially if your staffing or production scale doesn’t allow for complicated, intricate recipes. We’ve provided 5 simple and easy dessert options that come off as fancy without the time and labor strain.