Large restaurant chain storefronts seem to be popping up everywhere. And many offer great food, decent service and competitive prices — once the hallmark of the “local joint.” But independents fear not! There are ways to compete — with solutions that are literally as close as your neighborhood. Chef Andrew Hunter, who consults with restaurants large and […]
Let’s face it, running a restaurant or any foodservice operation is often stressful. Often there is never enough time… to do more… with not enough people! But a happy workplace is a profitable workplace. In this Wing It! podcast, Chef Andrew Hunter provides a few friendly reminders of the how to keep employees happy and the benefits […]
The hard truth is your signature recipe can easily and legally be stolen! But there are simple recipe security steps to protect your culinary specialties that go beyond copyrights and trademarks which rarely apply. Chef Andrew Hunter explains it all in this Wing It! podcast.
Chef Andrew talks about an ideal solution of simplifying roasting a fresh turkey with convenience many operators need. It’s called the French cut turkey roast! Part two of the “raw or pre-cooked” turkey podcast is below!
There’s no substitute for fresh roasted turkey. But pre-cooked turkey these days rivals what many cooks can create in their own oven. Chef Andrew Hunter discusses how to decide whether you want to cook your own bird… or take advantage of the convenience of pre-cooked product.
Food waste in America has gotten a lot of attention recently after studies find that Americans throw out about 414 pounds of food each year for every man, woman and child. Restaurant waste, other studies find, contribute to about one-third of this amount — either during the prep process or food left on the plate. When’s […]
The trend towards using fresh and local food products in restaurants, cafeterias and other food establishments often begs a secondary question. For the freshest flavor, should raw turkey be used? There are pros and cons to using raw versus pre-cooked turkey. Either will provide an amazing eating experience. But Chef Andrew explains in this Wing It! podcast […]
Coming up with a great concept, fabulous location and awesome food have become price of admission to succeed in the restaurant business. But what are some of the difference makers — large and small — that help make a restaurant go from good to great? Here are seven suggestions from some top restaurateurs in one quick easy-to-read […]
As they say, necessity is the mother of invention. A California chef may have stumbled upon a simple solution to help restaurants save water and money in the drought-stricken state by deploying waterless dish rinsing. No hot air here! He’s saving 800 gallons of water each day by “air rinsing” dinnerware before loading them in the dishwasher. […]