The chef might be the face of a restaurant, but the expediter is the nerve center, keeping track of all the moving parts and staying calm while coordinating between the front and back of the house to make sure it all runs smoothly. "It's a quarterback kind of position -- you've got a whole team and you don't want to let them down," said Momofuku Noodle Bar executive chef Tony Kim, whose first kitchen job was as an expediter.
Get Guests Fired Up Introducing Anchor® Spicy Pickle Fries! We reinvented the fry by coating crispy thin-cut pickles in a spicy mustard cornmeal coating. Serve with dip or go wild with ideas like this Pickle Me Pimento Biscuit drizzled with pimento cheese and tangy mayo. Find profit-driving ideas >
US restaurants saw breakfast and morning snack traffic rise 1% in the 12-month period ending Feb. 18, while traffic was flat or down the rest of the day, according to NPD Group. Eateries are innovating to win breakfast fans, with new options including craft pancakes at Denny's, King's Hawaiian French Toast at IHOP and Breakfast Green Bowls at Rouge Tomate Cafe in New York City.
Fruit-Filled Empanadas made with NILLA Wafers These fruity pie pockets get a crunchy NILLA Wafer coating after frying for a delicious texture contrast. Try different types of pie filling and serve an assortment! Get Recipe here.
Thriving single-unit restaurateurs tempted to replicate their success in multiple locations should consider several factors first, starting with putting processes down in writing to ensure consistency, experts said. Operators must also identify what makes the original eatery successful, understand the brand's fans and determine whether replication will dilute the magic of the original.
Aging a cocktail can bring added complexity to the drink, releasing flavors and aromas that aren't as noticeable in "green" creations, Robin Honhold writes. Keep in mind, however, that you should limit your use of fresh juices and you must age drinks in sterilized vessels, Honhold writes.
At vegan bakery Sticky Fingers Sweets & Eats and Fare Well diner in Washington, D.C., chef and founder Doron Petersan aims to offer vegan dishes everyone can enjoy. "Cater to your core group, but make it good enough that people outside of that group will like it," said Petersan, whose menus feature indulgent options designed to appeal to vegans and meat-eaters alike.
Chef Taichi Kitamura uses a terrace garden on the rooftop of his Seattle restaurant Sushi Kappo Tamura to grow hard-to-find Japanese vegetables and herbs. French eatery Bastille uses items from its rooftop garden in about half of the items on its menu, and offers four-course rooftop garden dinners twice a week in the summer months.
Pacific razor clam is a beefy bivalve found in the Northwest that can grow as long as six inches, writes chef Becky Selengut. She runs down how to clean and prep them before cooking quickly over high heat or poaching in butter to avoid overcooking.