Economists tend to bicker, but there was at least one source of agreement in their 2013 forecasts: food prices are going to increase 2 to 4 percent this year. With restaurant patrons still pinching pennies, raising menu prices may not be the best solution. So what are the alternatives?
Although American craft beer gets most of the ink and blog posts these days, there is a lot more happening in the ale arena. With sales of U.S. domestic macrobrews in decline and imports growing at just 1.3 percent, the big brewers are trying harder, with new products and brand extensions.
Your seafood supplier can be your best friend when it comes to identifying seafood species and avoiding fraud. Mark Palicki, VP of marketing for Fortune Fish out of Bensonville, Illinois, shares tips on labeling, traceability and smart buying strategies.
Q. How can operators be sure that the fish species they ordered is the one being delivered?
January is a notoriously lean month for sourcing fresh fruits and vegetables—particularly in the chillier parts of the country. Many chefs turn to South America, Mexico and warmer states like Florida, where sunny citrus groves are in their prime growing season. Luckily for Kris Wessel, chef at Florida Cookery in the James Royal Palm Hotel in Miami Beach, these groves are close by in the Orlando area so he can maintain his “hyper-regional” focus.
Risotto is one of those adaptable dishes that can carry a wide range of flavors and ingredients. That was Jon Benson’s thinking when he added it to his late fall/early winter menu at the Californian restaurant in the Hyatt Regency Huntington Beach, California. The risotto can change as “our chefs hit the farmers markets and see what’s coming out of the ground that day, or choose the best from our two boutique produce suppliers,” says Benson, who is the director of food and beverage for the hotel.