Not all “luxury” food began as nourishment for kings and queens. In fact, some fine-dining favorites of today experienced a massive societal glow up over the last several centuries, highlighting the role perception plays in our culinary reality. Ready to guess which ones? Take our quiz and find out!
The Michelin Guide, a prestigious and confidential system for rating restaurants, has become a potentially powerful economic driver for cities and states in the United States. However, the prestige now comes with a significant price tag, as the guidebook’s expansion into new US markets is underpinned by substantial financial contributions from state and city tourism […]
Beverages benefit from careful temperature control, but few are as profoundly affected as sake. While wine culture often stresses narrow temperature windows, sake offers an unusually wide yet specific range, from cold to steaming hot. Restaurants and hospitality operators serving sake must understand that these temperature tiers are necessary for deciding when and how to […]
Running a professional kitchen today is tougher than ever. Costs are up, margins are tight, and every ounce of food waste feels like money disappearing right down the drain. If you’re looking for a smart change that makes a huge impact on your bottom line in 2026, we have a simple storage solution. Science-Backed Freshness […]
Ever wonder why some people absolutely cannot stand the taste of broccoli or why black coffee tastes intensely bitter to others? The answer lies in a physiological trait known as supertasting. In this article, we explore how supertasters are discovered, how they react to different flavors, and how they navigate their professional pursuits within the […]
“Ideas are like pizza dough, made to be tossed around.” – Anna Quindlen. While classic pizza crust remains a masterpiece of simplicity, some chefs are mixing it up by forgoing normal flour for ancient grains. These varietals offer a chance to introduce a bread-course quality to your pizza program. We cover four great ideas for […]
The oven rack or pan you choose greatly influences the precision and consistency of food presented to your guests. Wire, solid, or perforated surfaces change the way airflow, heat transfer, and moisture interacts and influence your ingredients. Because these distinctions affect your finished product, this short guide will help you understand each of the three […]
The data is clear: the American consumer is ready to ditch breakfast cereal for the umami-rich warmth of ramen, pho, and miso soup. As diners from the United States become more globally aware, they’re recognizing that brothy meals have long been the gold standard for breakfast in vast swaths of the world. This migration of […]
In many US states, a Class B (Beer and Wine) license is significantly less expensive, easier to obtain, and subject to fewer operational restrictions than a Class C (Full Liquor) license. For restaurants and cafes that only hold beer and wine licenses, agave wine provides a direct, compliant pathway to significantly expanding adult beverage programs. […]
With National Pizza Month in October, operations must prepare for the year’s most predictable production surge. This high-demand period culminates in Halloween, which current industry studies confirm is the single busiest day for pizza delivery, even surpassing Super Bowl Sunday. With the constraints of refrigerated storage capacity and labor-intensive dough prep, scaling for this peak […]
Used cooking oil (UCO) has long been a key operational byproduct in the restaurant world. Historically, its removal was a simple, often cost-neutral, waste management task. Now, UCO (also called ‘yellow gold’ or ‘yellow grease’) is a commodity with a high market value, directly tied to the renewable energy sector: the production of biodiesel and […]
In recent years, chefs and foodservice operators have increasingly turned to South Korea for bold new flavor ideas and inspiration. For instance, Korean BBQ, Korean fried chicken, kimchi, gochujang, bibimbap, bulgogi, and tteokbokki are all building a huge fan base in the United States. Riding this wave of K-influence, adding Dalgona coffee to the menu […]
Carbon labeling on menus has moved beyond pilot programs into an increasingly common feature across hotels, contract catering, and, to a lesser extent, restaurants. Driven by both corporate sustainability commitments and growing consumer demand for transparency, operators are testing different approaches to signal which dishes carry a lower carbon footprint. Hotels Lead, Restaurants Follow Hotels […]
If you’re seeking a new income stream for your restaurant, operators are finding success in the resilient business dining segment. Business diners are among the most profitable customers: they order more courses, purchase premium beverages, and often return with different clients or colleagues if they are happy with their first visit. Business Dining Is Always […]
Competition in the restaurant industry is fierce right now, with food and labor prices surging, and establishments vying for the attention of an increasingly fickle audience. It makes sense that some operators jump to raise their prices and add new menu items to stay afloat. However, the correct path in this instance may also be […]
Plastic is a problem. Widely recognized as a pervasive and escalating global challenge, experts agree that without drastic intervention, our plastic problem is projected to worsen considerably. Commendably, the hospitality and restaurant industry continue to take actionable steps towards overall sustainability: investing in energy efficient products, lessening our carbon footprint, adding low-flow fixtures to restrooms, […]