Some restaurateurs are taking advantage of a 7 year low in choice and prime beef to offer their customers some great values on more expensive beef cuts like sirloin, T-bones, and ribeyes. As consumer spending has ground to a halt, expensive cuts of beef have languished while affordable options like …
Read More »Insects: Cuisine of the Future?
Entomophagy is the human consumption of insects of any kind. Before you recoil in horror, consider a few interesting facts about eating insects: 1,700 different insect species are eaten in 113 countries across the globe. Scientists note that insects are a great source of protein and unsaturated fats as well …
Read More »Understanding Green Restaurant Terms: Compostable, Biodegradable, and Recyclable
Any restaurateur interested in making their restaurant more green has encountered these terms before. The problem is, just because a product claims it is compostable, biodegradable, or recyclable doesn’t make it so. Making the right decisions to green your restaurant in a way that makes sense for your business means …
Read More »Sake Not Just For Sushi Anymore
Sake is fermented from rice and lies somewhere between beer and wine as an alcoholic beverage. It’s popularity has grown in the U.S., and this has mostly been the result of the growth of sushi in popularity. In fact, most people would never think about ordering sake if they weren’t …
Read More »Aztec “Beer” Makes a Comeback
Pulque is a thick, milky alcoholic drink first enjoyed by Aztec kings in the centuries before the arrival of Spanish conquistadors. It is fermented from the juice of the maguey plant, which is an aloe-like relative of the agave, the source of tequila and mezcal. After the fall of the …
Read More »Hot Chef Trends for 2009
Despite the economic downturn you’re sick of hearing about (unless you’ve been under a rock), two trends remain hot for the food service industry in 2009: food nutrition and sustainability. Even as consumers tighten belts and close wallets, they’re looking for healthy foods brought to them in an environmentally sustainable …
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