Looking for a way to make your burgers look more impressive and prevent messy mishaps? Check out this article on how knotted skewers can help hold your burgers together. They can add some fun to presentations!
Hair nets are essential in an establishment's kitchen. But which type of hair net for cooking is right for the type of restaurant you run? Read our hair net buying guide to pick the perfect hair net for your employees.
Nothing beats a perfect cup of coffee. For coffee lovers, achieving rich, full-bodied flavor can make or break a cup of joe. Click to learn about pour over coffee, a popular brewing method loved by coffee enthusiasts everywhere.
The last few years have seen an abundance of outrageous, yet popular catering expressions including complicated canapes, trendy toasts, and deconstructed finger foods. Eggs in every phase of preparation made their way into the spotlight and avocado-everything swung repeatedly in and out of public favor. This year however, look forward to traditional favorites served in conventional ways, plant-based options dominating, and intriguing ways to engage event guests. No gimmicks required, just quality ingredients and excellent technique. Comfortable Classics Creative cuisine combos and experimental epicureans may enjoy a break this year as the pendulum swings back toward the basics. Consumer reports reveal that a growing number of people want their food to taste and look familiar. Expect to see a return to simple classics like spaghetti and meatballs, beef stew, and chicken and dumplings. No secret ingredients or surprises required. Plant Based Preferences Veg-centricity sees fresh produce, primarily vegetables, as the star of the plate. Veg-centricity, plus vegetarian, vegan, and flexitarian mind-sets require that caterers and restaurateurs meet the demands of their plant-loving patrons. Pay particular attention to an increase in the number of non-vegetarian, plant-focused meals. Umami-rich, savory additions like dashi, bagna cauda, or beef broth create a wider appeal for the dish and make it more crave-able. Custom-fit food Special event guests are demonstrating a strong appreciation for high-engagement catering experiences. Rather than exuding a one-style-serves-all attitude, consider creating options or choices to enhance the eating experience. Whether it is cooked to order mini-burgers, crepes, or petite pastas in ready-view with an induction set-up or different versions of kebabs with corresponding sauces, the variety and customizability is certainly adding to soiree satisfaction. Preponderance of plates Abundant feedback has surfaced in negative response to alternative tableware. Though the novelty of serving foods on over-sized toys, atop antiques, or in other strange vessels attracts attention, it is decidedly the wrong sort of attention. The desire for plates and glasses is so strong that caterers should resist the temptation for novelty and instead attempt to gain notice with quality rather than quirk.
