Improve your guest experience with consistent food quality
Posted By Chef Ben

The dining experience that creates a loyal customer, one that chooses your restaurant when discretionary dollars are being spent, is based largely on the ability to ensure that they are not disappointed by the consistency of the food quality.

Achieving Consistent Food Quality

Discover the procedures, products and programs that can help your operation serve the best with every order.

A New Perspective on Equipment: How Investing in Upgrades Today Is Helping Operators Prepare for Tomorrow

With growing competition and a constant struggle for market share, today’s foodservice operators face more pressures than ever before. You are surrounded by evolving — and sometimes conflicting — corporate initiatives and customer demands, requiring everything from menu expansion and decreased store footprints to more transparency, higher staff wages and much more.

SIX FIGURES. ONE STEP. How Saving Oil Can Have a Major Impact on Profits

You need to stay profitable. But there doesn’t seem to be an easy way to do so—with rising food costs, higher wages and evolving trends and demands, virtually any move you make can have an unintended consequence.

OIL’S SWEET SPOT: How to Get There and Why It’s the Key to Great Flavor

Like many in the world of foodservice, you may assume that cooking oil performance is at its peak when you first start using it — but did you know there is actually a “sweet spot” closer to the middle of oil life?

The Holidays Are Here!
Posted By Chef Ben

Oh the weather outside is frightful, but a good holiday meal is delightful……ok, I might not know a lot about writing song lyrics, but I do know a lot about holiday meals, and anyone with taste buds will agree that the holidays offer us the opportunity to wow our friends and family with some of the best food of the year.  Whether you are traditional, like to spice things up, or a little bit of both, you can’t go wrong with brie. Ever since the French Emperor Charlemagne first tasted brie at a monastery in Reuil-en-Brie and fell in love with it, brie has been one of the most popular dessert cheeses in the world.

Tailgating: It’s not a game
Posted by Chef Ben

As we enter the latter half of the football season, and our favorite NFL and College Football teams are kicking into high gear to prepare for the playoffs, it’s time to take your tailgate to the next level. Being a southerner, tailgating isn’t just a party, or a fun event, it’s a way of life.

Don’t be a Kitchen Martyr
Posted by Chef Ben

I have always believed in dishes that have short prep time but look impressive. Few things are more annoying than hearing someone talk about how long it took them to prepare something, as if the prep time alone is enough for me to be amazed. Many people use the phrase “work smart, not hard,” and in the kitchen, that phrase couldn’t be any more appropriate.