Restaurant expediters keep calm while carrying on | Restaurants feed a growing craving for new breakfast options | What makes a concept right for multiple units?
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April 18, 2018
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Restaurant expediters keep calm while carrying on
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.
The New York Times (tiered subscription model) (4/17) 
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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 >
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Culinary News
Restaurants feed a growing craving for new breakfast options
Restaurants feed a growing craving for new breakfast options
(Pixabay)
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.
Restaurant Hospitality online (4/17),  Nation's Restaurant News (free registration) (4/17) 
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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.
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SmartBrief Originals
What makes a concept right for multiple units?
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.
SmartBrief/Food & Beverage (4/18) 
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Beverage News
Many cocktails rise to the next level through aging
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.
Punch (4/17) 
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A Side of Business
How to make vegan fare fun and accessible
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.
Nation's Restaurant News (free registration) (4/17) 
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Local & Sustainable Spotlight
Seattle chefs source fresh food from rooftop gardens
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.
Seattle Weekly (4/18) 
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Star Ingredient
How to clean and cook Pacific razor clam
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.
Serious Eats (4/17) 
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CIA Offerings
Watch the Worlds of Flavor Conference live webcast!
Watch the Worlds of Flavor Conference live webcast!
(The Culinary Institute of America)
Watch your favorite chefs at The Culinary Institute of America’s 20th annual Worlds of Flavor Conference webcast, available for free, live and on-demand! Watch now.
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If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
James A. Michener,
author
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