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You spent countless hours to ensure that your restaurant has the best to offer for your staff and your clients. When it came to choosing a menu, you worked with a team of chefs to find the best route to creating food that was both innovative to the taste buds and also nostalgic for your patrons’ favorite classic foods. For your staff, you ensured that your kitchen had the best equipment that would allow them to create the foods of their dreams in record time with fast heat! However, one thing that can permanently stall the growth of your well-manicured kitchen is a kitchen fire! While it may seem like these only occur in sloppier environments, kitchen fires are equally likely to occur in new and high-tech kitchens due to the high heat equipment, build up of grease, and various cooking hazards. If you are looking for tips on how to habitually prevent kitchen fires, read this article today!

 

Read the full article here: Where There’s Smoke, There’s Fire

 

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Regardless of how cool your décor is or how innovative your menu is, there is nothing that is more destructive to a successful restaurant than a health scare. With all the mechanics that go into running a restaurant, it can be difficult to micromanage all of the safety precautions needed to ensure you don’t have a health scare. If you are looking for great tips on how to maintain food safety, read this article today!

 

Read the full article here: Food Safety for the Public

 

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It is common knowledge that every dog has its day. In the food industry, this means that every type of food has a time of year or day where it is the most popular to consume and enjoy! Even though we are not yet in the time of summer and barbecue, ribs have seemed to become a rising staple in consumers’ diets! If you are in the food industry and want to know more about this pork-phenomenon, read this article today!

 

Read the full article here: Shane’s Rib Shack Reports Highest System Wide Sales in Company History

 

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It is interesting to see how food trends affect variety. You have noticed this with countless other products, and now it is starting to take the world by storm again. I remember when tofu hit the scene as a power-food and restaurants everywhere compete hand-over-fist to see who could come up with the most ingenious ways of serving it. Ever since kale has had its moment, you would be hard-pressed to find a restaurant that didn’t feature it on the menu in some inventive way. Now the revolution is moving to our beverages as many beer makers are responding to the rising demands of new and interesting flavors. Whether beers are infused with fruits such as oranges or watermelons, or with smokier flavors such as dark chocolate or coffee, their variety has shown that the love and taste for craft beers has only gotten stronger over time. If your restaurant has a bar attachment or if you own a pub, read this article to learn why variety in beer adds more spice to life!

 

Read the full article here: Trendinista: Flavored Beers Grow Favor

 

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The food industry is an interesting place because it involves a lot of creative collisions happening simultaneously. It is about the art of creating food as much as it is about the skills to run a business. It is about the individual chef and simultaneously about the restaurant. It’s about the staff as much as it is about the patrons. One of the best ways to manage these intersections is by learning from other chefs. If you are a chef or a cook, read this article to learn from a great chef, Gerard Craft.

 

Read the full article here: Chef Q&A: Gerard Craft

 

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When it comes to alcohol, there are many ways in which the world of libations can vary depending on the source. In the world of beer there are the favorite staples of the larger brewers, but when it comes to the smaller and pricier batches, many of us are familiar with the “craft” variety. But are you aware of what is defined as “craft” beer and what isn’t? If you own a bar or restaurant and are looking for a better way to define your beers for your menu, read this article today!

 

Read the full article here: Confusion Surround “Craft” Term When Applied to Drinks, Report Finds

 

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There are many ways that your restaurant can work with the world around you. This could mean responding to the latest trends in eating, whether that means adding more vegetarian options or cooking with a trendy ingredient like sun-dried tomatoes or kale. The restaurants that are the most in touch with the tastes and needs of the world around them are the ones that are sure to generate a higher level of success. One way your restaurant can stay connected while being eco-friendly is by letting your menu reflect the changing crops around you. This means responding to the best produce that is in season and finding ways to showcase that on your menu! Now that we are heading towards the spring, it is high time to find a great way to add asparagus to your menu! Not only is it delicious, but your patrons will appreciate the health benefits of the juicy veggie! If you are a restaurant owner and are looking for some tips on how to showcase asparagus, read this article today!

 

Read the full article here: Asparagus Recipes to Welcome Spring

 

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When it comes to hospitality, it seems that more people are looking for a way to connect with each other than with already-established companies. This is evident in how people are responding to the growing shared-market economy where average people offer their homes or rides to strangers. If you are in the hospitality industry and would like to know how these companies are adapting to remain successful, read this article today!

 

Read the full article here: Airbnb is Launching a New Feature to Let Neighbors File Complaints

 

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It is imperative for restaurants to ebb and flow with the demands of their patrons and the world around them. Now that the weather is starting to warm up, more people are starting to get health-conscious in time for summer. One of the best ways to match people in their desire to get fit is by offering healthy food options! If you are a chef, read this article to learn how one restaurant is launching menus boasting both vegan and dessert options!

 

Read the full article here: Zizzi Launches Vegan Pizza and Dessert Menu

 

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What is the spiciest thing you have ever eaten? I am typically averse to spicy food, but my mother has a tongue of Caribbean fire. I remember when I was younger she took my brother, cousin, and me out to dinner. The place was a fast-casual chicken spot that had varying degrees of spicy flavor that could be used to dress the chicken. Naturally, she chose the spiciest and something about that day convinced us that we could challenge her taste buds. Unfortunately she laughed at us for the rest of the evening as we cried with red faces, burnt mouths, and a diet of break and milk to soothe the flames that one bite of her chicken served us! As a restaurant owner, you may be hesitant to serve foods that have a high level of spice. Some patrons may be allergic and you may want to stay closer to center to avoid any mishaps. However, with the right knowledge of how to prepare it, you can add even the hottest pepper to your plate! If you are a chef or restauranteur, read this article to learn the best way to use Jamaica’s spicy Scotch Bonnet Pepper!

 

Read the full article here: Everything You Ever Wanted to Know About Jamaica’s Scotch Bonnet Pepper

 

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